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Tag: lemon

  • Desserts & Breads

Pistachio Cake with Lemon or Rose Water

  • by gregnelsoncooks
  • Posted on August 25, 2018November 21, 2020

With the simple swap of one ingredient you can visit the flavors of Sicily or the Middle East.

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  • Grains

Get Shelling! Quinoa with Fava Beans, Pistachios and Lemon

  • by gregnelsoncooks
  • Posted on May 26, 2018November 22, 2020

When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!

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  • Side dish

Spanish Style Smashed Potatoes

  • by gregnelsoncooks
  • Posted on April 28, 2018November 22, 2020

Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.  

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  • Desserts & Breads

Prosecco Poached Pears

  • by gregnelsoncooks
  • Posted on March 3, 2018November 22, 2020

You could just eat a pear. Or, you could have an elegant, exotically spiced prosecco poached pear. The choice is obvious.  

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  • Dinner

Synergy Pasta (Penne with Lemon, Olives and Tuna)

  • by gregnelsoncooks
  • Posted on February 24, 2018November 22, 2020

Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.

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  • Vegetables and Salads

No Apologies Brussels Sprouts

  • by gregnelsoncooks
  • Posted on November 18, 2017November 22, 2020

It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.

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  • Sauces and Condiments

Lemon Caper Sauce

  • by gregnelsoncooks
  • Posted on October 21, 2017November 22, 2020

When life gives you lemons… What to make? Sweet or savory? It’s back to classics time — Lemon Caper Sauce!

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  • Dinner

Baked Whitefish “Dumplings”

  • by gregnelsoncooks
  • Posted on June 24, 2017November 22, 2020

What’s in a name? And what’s in the meaning of the name? Think of meatballs. Dense, heavy, satisfying? Maybe. But what if you used a mild whitefish instead? But let’s not call it a “meatball,” ok? Because that just doesn’t sound as light, lemony and tender as they actually are.

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  • Desserts & Breads

Bay Leaf Panna Cotta with Strawberries, Black Pepper and Balsamic

  • by gregnelsoncooks
  • Posted on June 3, 2017November 22, 2020

Panna cotta: It’s easy to make, it can be made ahead, and is a good alternative for a cold dessert. This version leaves a haunting flavor with fresh bay leaves and the sweet/savory intrigue of a strawberry-balsamic-black pepper combination.

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  • Breakfast and Brunch

Citrus Scented Olive Oil Cake

  • by gregnelsoncooks
  • Posted on May 13, 2017November 22, 2020

About six years ago, I had olive oil cake at an Italian trattoria for the first time. It was love at first bite. The concept featuring olive oil in a dessert fascinated me. I’ve honed my own version of a Mediterranean-style olive oil cake with simple ingredients, and simple techniques. Learn how!

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