Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments

June means summer is almost here, and the weather is good enough to fire up the barbecue. How about a tangy lemon garlic marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me! You’re all invited for dinner. ๐Ÿ™‚ This is part of our 1,000 Food Experiments toContinue reading “Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments”

Lemon Poppyseed Colossal Cookies: #193 of 1000 Sustainable Food Experiments

You’ve heard of lemon poppyseed cake and muffins, but why not cookies? Megan found this recipe from Sommer that combines the soft, moist goodness of the cake into a giant cookie. We adapted them here to be dairy-free. They’re also very nice broken up into vanilla ice cream. This is part of our 1,000 Food Experiments toContinue reading “Lemon Poppyseed Colossal Cookies: #193 of 1000 Sustainable Food Experiments”

Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments

This lemon pound cake is from my British Grandma’s recipe box. In her own rating system, she had written “VG” on the corner of this one, which means “very good” – her highest rating. It is indeed a lovely lemony cake for tea time or dessert. We added a poppyseed drizzle icing for fun. ThisContinue reading “Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments”

Plant-based Macro Bowl with Tahini Dressing: #114 of 1000 Sustainable Food Experiments

When I first moved to California, I was a regular at the Peninsula Macrobiotic Monday Gourmet Vegan Dinners, which I believe have stopped happening after more than 20 years. A frequent culinary enjoyment there was the macro bowl or plate, with some kind of grain, some kind of bean, a variety of veggies, and a yummyContinue reading “Plant-based Macro Bowl with Tahini Dressing: #114 of 1000 Sustainable Food Experiments”

Baked Lemon Sole: #66 of 1000 Sustainable Food Experiments

Dover sole is a flaky, delicate flat fish that takes very little time and preparation to cook. This recipe uses lemon, olive oil, and dill and a simple oven bake to create a healthy dinner. We had it as a side dish with leftover minestrone. This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Baked Lemon Sole: #66 of 1000 Sustainable Food Experiments”

Lemon Meringue Pie: #49 of 1000 Sustainable Food Experiments

I usually prefer anything chocolate for dessert, but lemon meringue pie is one exception. The creamy, tangy sweetness is refreshing and satisfying. This version has a shortbread cookie-like crust for an extra comforting treat. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($9.50 total) 1 1/2Continue reading “Lemon Meringue Pie: #49 of 1000 Sustainable Food Experiments”

Lemon Orange Squares: #33 of 1000 Sustainable Food Experiments

Bright, citrus-y lemon squares remind me of holiday baking in Canada when I was a kid. Gooey on top and crumbly on the bottom, itโ€™s hard to eat just one! I like making this with a little bit of clementine juice added to the lemons.ย  This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Lemon Orange Squares: #33 of 1000 Sustainable Food Experiments”