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The best citrus recipes - 1350 recipes

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Heat oven to 450 degrees

  • 2 tablespoons honey
  • 1 1/2 tablespoons harissa
  • 5 tablespoons olive oil
  • 1 1/2 pounds brussels sprouts, ends trimmed, halved lengthwise
  • Kosher salt and black pepper
  • 1/2 lemon, rind included, seeds removed, finely chopped
  • 1/2 cup parsley, tender leaves and stems, finely chopped
  • 1/2 small shallot, peeled and finely chopped
3.7/5 (13 Votes)

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For the crust, combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl

  • 12 Tablespoons butter
  • 24 whole graham crackers, crushed into tiny crumbs (or substitute 4 cups gluten free graham cracker crumbs)
  • 1/4 cup sugar
  • Water, as needed
  • 3 egg whites (I recommend Davidson's Safest Choice)
  • Juice of 2 lemons (see note)
  • 3/4 cup sugar
  • 8 ounces whipped topping, thawed
  • 16 ounces frozen strawberries, mostly thawed
4.3/5 (6 Votes)

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For the Roasted Sweet Potatoes: 1

  • For the Dressing:
  • Ingredients
  • 2 sweet potatoes, washed, peeled and cut into 1 cm chunks
  • 1 tablespoon oil
  • 1/2 cup dried quinoa
  • 1 cup water or stock
  • 1/2 cup dried cranberries
  • 1/2 cup cilantro and parsley, roughly chopped
  • 1/4 cup finely chopped red onion
  • 2-3 tablespoons raw pumpkin seeds
  • 4 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
  • 1/4 teaspoon sea salt
4.2/5 (6 Votes)

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A rainbow trout is a thing of beauty: bluish-green torpedo body adorned with dazzling scales that catch the sun’s...

  • 300 g of Baby Potatoes (washed and scrubbed)
  • 4 tbsp of Extra Virgin Olive Oil
  • Zest of 1 Lemon (finely grated)
  • 1 tsp of Salt (to taste)
  • Black Pepper (to taste)
  • 2 Whole Trout (cleaned and gutted with bones left in them)
  • 1 Fennel Bulb (trimmed and chopped into slices)
  • 4 Heaped tbsp of Crème Fraîche
  • Lemon Wedges
4.1/5 (7 Votes)

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1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste

  • 1/2 cup light mayonnaise
  • 1/2 teaspoon minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 1 whole egg
  • 1/4 cup milk
  • 1 1/2 cups Italian breadcrumbs
  • 1 (15 ounce) can quartered artichoke hearts, drained
  • 1/4 cup grated Parmesan
  • 3 cups oil for frying
4/5 (7 Votes)

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From EatingWell: March/April 2007, The EatingWell Diet (2007) Adding canned beans is a quick, convenient way to m...

  • Orange-Oregano Dressing
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice, preferably freshly squeezed
  • 1/4 cup cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Salad
  • 1 orange
  • 6 cups chopped romaine lettuce
  • 1 cup sliced radishes
  • 1 cup canned kidney beans, rinsed
  • 1 scallion, sliced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup Orange-Oregano Dressing
4.2/5 (6 Votes)

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1. Preheat oven to 350 degrees F

  • 1 (18.25-ounce) package orange cake mix
  • 1 (4-serving) package orange-flavored gelatin
  • 2 eggs
  • 1/2 cup Vegetable Oil
  • 1 1/2 cups water
  • 4 ounces cream cheese, softened
  • 3/4 cup orange juice
  • 1 (4-serving) package instant vanilla pudding mix
  • 1 tablespoon sugar
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (8-ounce) container frozen whipped topping, thawed
4.1/5 (10 Votes)

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In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain

  • 3/4 3/4 3/4 lb angel-hair pasta
  • 2 2 2 T olive oil
  • 3/4 3/4 3/4 lb large or jumbo shrimp, peeled and deveined
  • 6 6 6 T unsalted butter
  • 3 3 3 cloves of garlic, minced
  • 1/4 1/4 1/4 cup lemon juice (2 lemons), plus wedges for serving
  • 2 2 2 T fresh chopped parsley
  • bunch bunch of asparagus with rough ends snapped off, then cut remaining stalks in half
4.1/5 (8 Votes)

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FOR THE SALAD: Preheat gas or charcoal grill

  • Salad:
  • 2 ears fresh corn or 1 c. frozen corn, thawed
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained, rinsed
  • 1 red bell pepper, cut in 1/2” pieces
  • 1 mango, peel, seed, cut in 1/2” pieces
  • Vinaigrette:
  • 2 limes, zested and juiced
  • 2 tablespoons balsamic vinegar {1oz}
  • 1/2 cup chopped fresh basil leaves
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil {2.5oz}
  • Kosher salt and fresh ground black pepper
4.1/5 (8 Votes)

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Preheat oven to 350° F. Mix together flour, sugar, and salt

  • 2 c. flour 1 tsp. baking powder
  • 1/2 c. sugar Dash of salt
  • 1 c. butter 1/2 c. water
  • 1/4 tsp. salt 1/2 c. lemon juice
  • 4 eggs 3 drops lemon essential oil
  • 6 Tbs. flour 1 Tbs. powdered sugar
  • 1 1/2 c. sugar Lemon zest (optional)
3.9/5 (8 Votes)

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•1 scoop is about 1/2 cup…or a rounded traditional ice cream scoop •Enlightened base is a low calorie dairy...

  • 12 oz. raspberry juice
  • 2 scoops strawberries
  • 1 scoop raspberries
  • 2 scoops lime sherbet
  • 1 scoop ice
4.5/5 (13 Votes)

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1.Bring 3 liters of water to a boil

  • 240 g Patagonian Scallops (120 to 150 ct)
  • 1 fresh lemon, juice and zest
  • 4 leaves radicchio (fine chiffonade)
  • 200 ml olive oil (for dressing and sautéing)
  • 4 cloves garlic, minced fine
  • 1/4 bunch fresh flat leaf parsley
  • 1 g sea salt
  • 3 ml cracked white pepper
  • 250 g tagliatelle, or fettucini pasta
3.5/5 (96 Votes)

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Patagonian Scallops, Lemon and Olive Oil Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish