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Lemons

Lemons bring a burst of bright, tangy flavor to both sweet and savory dishes. When selecting lemons, look for fruit that is bright yellow, firm, and heavy for its size, with smooth, thin, shiny skin.

Lemons are packed with vitamin C, an antioxidant that helps support the immune system, maintain healthy skin, bones, and teeth, and helps the body absorb iron from plant foods. Their juice can add fresh flavor to marinades, sauces, dips, and vinaigrettes, while lemon zest, the colorful outer layer of the peel, adds fragrant citrus flavor to baked goods and syrups.

Nutrition Information

Storage and Preparation

Lemons can be stored at room temperature for about two weeks. To keep them fresh longer, place them in a plastic bag in the refrigerator, where they can last up to six weeks. For the most juice, allow lemons to sit at room temperature before squeezing. Once a lemon has been cut, it’s best to use it as soon as possible to maintain its freshness and flavor.

Recipes

Lemon Pasta
adapted from feelgoodfoodie.net

INGREDIENTS

  • 1 pound cooked spaghetti (with ½ cup pasta water reserved), or try this with zucchini noodles (zoodles)
  • ¼ cup olive oil
  • 3 garlic cloves minced
  • 3 tablespoons fresh parsley, plus more for serving
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • ¼ teaspoon salt, plus more for salting pasta water
  • ⅓ cup freshly grated Parmesan cheese
  • Black pepper for serving

DIRECTIONS

  • Cook the spaghetti in salted water until al dente, following package instructions. For zoodles, sauté them in a pan for 2–3 minutes until just tender. If using pasta, drain and reserve ½ cup of the cooking liquid.
  • Next, in a large skillet over medium heat, heat the olive oil. Sauté the garlic, parsley, and crushed red pepper until fragrant, about 1 minute. Stir in the lemon zest, lemon juice, salt, reserved pasta liquid, and cooked pasta. Toss and cook until the pasta is heated through, about 1 minute.
  • Remove the skillet from the heat and stir in Parmesan cheese until it coats the pasta.
  • Serve with extra parsley and Parmesan cheese, if desired.

Herbed Yogurt Sauce
adapted from FruitsandVeggies.org

INGREDIENTS

  • 1 cup plain yogurt
  • 2 scallions, thinly sliced
  • 2 Tbsp. finely chopped fresh dill
  • 1 Tbsp. finely chopped fresh parsley
  • 2 tsp. lemon juice
  • 2 tsp. Dijon mustard
  • Salt and pepper

DIRECTIONS

  • Combine all ingredients in a small bowl, stirring to blend; season with salt and pepper to taste, and refrigerate for up to 3 days. Serve with cucumbers, lettuce, baked chips, or on a sandwich!

Berry Quinoa Bake
adapted from FannetasticFood.com

INGREDIENTS

  • 2 eggs
  • 2 cups unsweetened vanilla almond milk or whole milk
  • ¼ cup pure maple syrup
  • zest of 1 lemon
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup quinoa
  • ¼ cup ground flaxseed
  • 1 ½ cups fresh or frozen mixed berries
  • ¼ cup sliced almonds

DIRECTIONS

  • Preheat oven to 375°F. Grease an 8 x 11-inch baking dish.
  • Whisk together the eggs, almond milk or whole milk, maple syrup, lemon zest, lemon juice, and vanilla extract in a large bowl. Add the quinoa and flaxseed and stir.
  • Pour the mixture into a greased dish and spread the quinoa evenly. Top with berries and almonds.
  • Bake 1 hour, or until the center is set and doesn't move.