lemon

Za’atar Avocado Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Za’atar Avocado Salad! Za’atar is one of those words that sounds mystical and magical to me, like “Abracadabra” or “Shazaam”. Sprinkling this Middle Eastern spice on fresh salads, meat dishes, or even homemade hummus guarantees to mysteriously transport you to faraway lands. Open the jar and sprinkle a little bit onto the palm of your hand. Dip your tongue into the blend of spices. Taste that earthiness? It’s cumin and toasted sesame. You already detect the savory flavors of oregano, marjoram, and thyme. But what is that unexpected tanginess? Can you guess? It’s sumac, the secret ingredient. Za’atar is a one-spice wonder you may want to sprinkle into olive oil to slather onto focaccia bread. Do it. Once you try it, watch it disappear. It’s that good.

ZA’ATAR AVOCADO SALAD

Ingredients:

1 avocado, pitted, peeled, and thinly sliced

1 tablespoon lime juice

3 hearts of palm, cut into thin rounds

1/2 cup frozen shelled edamame, thawed

2 radishes, sliced thin

1 tablespoon za’atar seasoning

2 tablespoons olive oil

1 tablespoon rice vinegar

1 teaspoon raw honey

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Grated zest of lemon, for garnish

Instructions:

Arrange the avocado slices in a single layer on a platter. Drizzle lemon juice over slices. Scatter the hearts of palm over the avocados. Top with shelled edamame. Insert sliced radishes throughout. Sprinkle za’atar seasoning over all. In a small bowl, whisk together the olive oil, rice vinegar, and raw honey until blended. Season with kosher salt and cracked black pepper. Spoon the dressing over the salad. Garnish with lemon zest. Serve immediately.

Lavender Lemon Meltaways

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Lavender Lemon Meltaways! Are you still on the fence about tasting the flavor of lavender? Is it possible you believe it’s way too close to air freshener or bath soap? Think about this a moment…one of the most popular cooking staples in France is dried herbes de Provence. Lavender is in there. It’s a distant cousin to rosemary, which is one reason the leaves can appear similar in young plants. The taste of lavender has a slight undertone of fresh mint, making it a perfect partner for lemon in homemade cakes, creamy frostings, and sprinkled on ice cream. Now I see I have your full attention.

LAVENDER LEMON MELTAWAYS

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon lemon citrus peel

1 tablespoon lemon juice

2 eggs

Lavender Glaze Ingredients:

3/4 cup powdered sugar

1 tablespoon lemon juice

1/8 teaspoon lavender extract

2 tablespoons lemon zest

Lavender buds, for garnish

Instructions:

Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Combine flour and baking powder in a bowl. Set aside. Using a hand mixer, beat together the butter, sugar, lemon citrus peel, and lemon juice until light and fluffy. One at a time, beat in eggs. Gradually add the dry ingredients; mix until combined. Pour batter into the prepared baking pan. Bake 25 minutes, or until a cake tester comes out with moist crumbs. Do not over bake. Allow cake to cool completely on a wire rack. To make the lavender glaze, whisk together the powdered sugar and lemon juice. Add lavender extract and lemon zest. Stir until smooth. Pour the glaze over the lemon cake and spread evenly. Sprinkle with lavender buds. Allow glaze to harden before cutting into bars.

Xanadu Pasta Salad

What’s Cooking in Gail’s Kitchen? Table Food: Xanadu Pasta Salad! At first glance, this may appear as a five-minute throw-together meal. Think again. In actuality, the magic begins once half the ingredients are combined and tucked away in the refrigerator for a couple days to marinate. At this point, the pasta actually transforms into a gourmet dish you are likely to have tasted at a family-owned sandwich shoppe or small town deli. One forkful may leave you wondering if this is all a dream. Is that music I hear in the background? Xanadu. Quickly, store those thoughts in your memory bank. I have no doubt you’ll return there for more.

XANADU PASTA SALAD

Ingredients:

16 ounces vermicelli spaghetti pasta

1 1/2 tablespoons kosher salt

2 tablespoons seasoned salt

1/2 cup lemon juice

1/3 cup vegetable oil

1 pint red and yellow cherry tomatoes, halved

8 ounces small mozzarella balls, halved

1 teaspoon crushed oregano

Fresh basil, for garnish

Instructions:

Cook vermicelli according to package directions. Drain. Transfer to a large bowl. Combine cooked pasta, kosher salt, seasoned salt, lemon juice, and vegetable oil. Pour mixture into a gallon ziplock bag. Refrigerate for two days, turning a couple times to marinate flavors. Then pour seasoned pasta into a large bowl. Spoon in red and yellow cherry tomatoes. Add small mozzarella balls. Sprinkle with crushed oregano. Gently toss. Garnish with fresh basil. Serve immediately. Refrigerate leftovers.

Lemon Curd Tarts

What’s Cooking in Gail’s Kitchen? Table Food: Lemon Curd Tarts! Attention all lemon lovers. There comes a time in every woman’s life when she is in dire need of a sweet-tasting dessert. I have a secret that will blow your mind. Go halfway down the bakery aisle at your favorite grocery store and keep your eyes wide open along the top row of jars. In between the maraschino cherries and the blueberry pie filling is a small jar of gourmet lemon curd. Grab it fast. If you need to glance at the list of ingredients, be my guest. You’ll find lemon, eggs, butter, sugar, and usually tapioca starch as a thickening agent. All good stuff, in my opinion. Buy it, refrigerate it, and guard it like the holy grail. Read on and you’ll understand why.

LEMON CURD TARTS

Ingredients:

15-count box frozen phyllo shells, thawed

10-ounce jar lemon curd

1/2 pint fresh blackberries

Mint leaves, for garnish

Instructions:

Preheat oven to 350°. Remove phyllo shells from packaging. Place empty shells on a rimmed baking sheet. Bake 3-5 minutes until crisp. Allow shells to cool before filling. Rinse blueberries and pat dry with a paper towel. Place a dollop of lemon curd in each phyllo shell. Add a blackberry. Garnish with a mint leaf. Place the pretty lemon curd tart on a serving tray. Repeat with remaining shells until all are filled. Serve immediately. Refrigerate any leftovers.

Brazen Broccoli Bites

What’s Cooking in Gail’s Kitchen? Table Food: Brazen Broccoli Bites! Do you roast vegetables in your oven? Of course, you do. Who doesn’t? It’s simple, appealing, tasty, and healthy. It also makes the kitchen smell wonderful, like a woodsmoke fire on a pleasant afternoon in autumn. Herbs and spices enhance the flavor. Olive oil makes them sizzle, while giving veggies visibly charred edges. After a few minutes, fresh produce becomes fork-tender and ready-to-serve. But wait, this is only supposed to be a side dish.

BRAZEN BROCCOLI BITES

Ingredients:

3/4 pound broccoli crowns

2 tablespoons olive oil

2 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/4 teaspoon kosher salt

2 tablespoons sliced almonds

1 teaspoon lemon juice

2 tablespoons parmesan cheese, shaved

Lemon slices, for garnish

Instructions:

Preheat oven to 425°. Wash the broccoli; dry thoroughly. Cut the broccoli florets from the stalks, slicing some lengthwise. In a bowl, whisk together olive oil, minced garlic cloves, red pepper flakes, and kosher salt. Add broccoli; toss to coat. Transfer to a rimmed baking sheet. Arrange in a single layer; avoid crowding. Roast broccoli for 10-12 minutes. Flip and bake 10 minutes longer. Sprinkle almond slices over all. Roast 10 minutes longer until broccoli is evenly caramelized. The almonds will be toasted and golden. Transfer to a platter. Gently toss with lemon juice. Top with shaved parmesan cheese. Garnish with lemon slices. Serve immediately.

Kumquat Pineapple Chutney

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Kumquat Pineapple Chutney! Nowadays there’s always a use for something as unique as chutney. Don’t believe me? Check out charcuterie boards filled with meats, cheeses, breads, nuts, and pickles. There always seems to be a nice little bowl of spreadable chunky fruit to balance out the briny flavors. I also added a dollop to roasted pork loin and grilled chicken breasts. Someone even told me they slathered it on a grilled cheese sandwich. Who knew chutney would be your new best friend?!

KUMQUAT PINEAPPLE CHUTNEY

Ingredients:

5 ounces kumquats

1 cup crushed pineapple

3 tablespoons lemon juice

3 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons orange liqueur

Instructions:

In a small saucepan of boiling water, blanch the kumquats for one minute. Drain and repeat three more times. Halve each kumquat. Squeeze the juice into a bowl. Discard the pulp and seeds before finely dicing the skin. In the same saucepan, combine the diced kumquats, crushed pineapple, lemon juice, brown sugar, orange juice, kumquat juice, and orange liqueur. Bring to a boil. Simmer the chutney over medium heat, stirring occasionally. The sauce will thicken in approximately eight minutes. Allow mixture to cool before transferring to a jar. Store covered in the refrigerator.

Grapeful Roast Turkey

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Grapeful Roast Turkey! Get set for a moist and flavorful crispy-golden brown roasted turkey. It’s so simple, you might find yourself buying an extra bird around the holidays to freeze for satisfying meals down the road. Seriously. Fresh herbs are easy to come by year round at the grocery or, even better, at Farmers Markets. By switching out the cranberry sauce for a combination of Muscat grape jelly and pure maple syrup, you elevate the meal to a whole new level. Someone once described Muscat grapes as “the taste of pleasant wine before it gets inside a bottle.” I like that. You may, too.

GRAPEFUL ROAST TURKEY

Ingredients:

8-10 pound turkey

3 tablespoons kosher salt

1 tablespoon black pepper

1 lemon, halved

1 bunch thyme

1 bunch rosemary

2 bay leaves

1 head garlic, halved

1/3 cup Muscat grape jelly

1/4 cup pure maple syrup

1/4 cup butter

Bunch of Grapes, for garnish

Instructions:

Preheat oven to 325°. Line a roasting pan with foil, overlapping enough to enclose turkey. Place a wire rack in the bottom. Set aside. Rinse and pat turkey dry using a paper towel to remove excess liquid. Sprinkle turkey with kosher salt and black pepper. Place the lemon, thyme, rosemary, bay leaves, and garlic into the cavity. Transfer turkey to the wire rack in roasting pan. In a small saucepan, warm Muscat grape jelly, pure maple syrup, and butter. Cook over medium heat, stirring occasionally until combined, about 5 minutes. Remove from heat; cool for 5 minutes. Brush one-fourth of the grape jelly sauce over turkey. Tent with foil and bake for 2 hours. Increase oven temperature to 425°. Brush another fourth of grape jelly sauce over turkey. Roast, uncovered for 20 minutes, or until a meat thermometer reads 165°. Brush remaining grape jelly sauce over turkey. Allow turkey to rest for 20 minutes before carving. Garnish with fresh grapes.

Crisp Asparagus Radish Salad

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Crisp Asparagus Radish Salad! If you can justify the high cost of asparagus, savor every bite. My husband absolutely loves asparagus. When a restaurant offers it as a vegetable option over zucchini, he’ll swallow the up-charge every time and forge ahead like a mighty warrior. So, when I buy a pound of asparagus at the farmer’s market or nearby grocers, I usually have more than one meal planned for it. This time it’s in the form of a side salad.

CRISP ASPARAGUS RADISH SALAD

Ingredients:

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 radishes, thinly sliced

1 green onion, thinly sliced

2 tablespoons olive oil

1 tablespoon garlic wine vinegar

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 teaspoon cayenne pepper

Toasted sesame seeds, for garnish

Instructions:

In a large saucepan, bring water to a boil. Add asparagus. Cover and boil for 3 minutes. Drain; immediately place asparagus in ice water. Drain and pat dry. Transfer asparagus to a bowl. Add thinly sliced radishes and green onions. To make the dressing, in a small bowl, whisk together olive oil, garlic wine vinegar, lemon juice, honey, Dijon mustard, and cayenne pepper. Mix well. Pour over salad; toss to coat. Garnish with toasted sesame seeds.

Buttery Stuffed Haddock

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Buttery Stuffed Haddock! If you’re looking for a break from red meat, look no further than fish. I used to think I only had only two choices when it came time for a homemade fish dinner: either bake it or fry it. Now that I have easier access to fresh fish, I’ve expanded my thought process beyond the ordinary. While I’m having fun with the outdoor kitchen, sometimes I want a little more than that as well. I’m here to say that stuffing is no longer just for turkey. Fish offers options like mixing in shrimp, crab, vegetables, herbs, or rice. How crazy is that? Stick around; I’ll show you how it’s done.

BUTTERY STUFFED HADDOCK

Ingredients for Haddock:

2 – 6 ounce haddock fillets

5 tablespoons butter, melted

2 tablespoons lemon juice

1 teaspoon parsley, minced

1/2 teaspoon paprika

Ingredients for Stuffing:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup green pepper, finely chopped

1 pound precooked shrimp, peeled, deveined, and chopped

1/4 cup beef broth

1 teaspoon diced pimentos

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 375°. Spray a baking dish with nonstick oil. Set aside. In a large skillet, warm butter over medium heat. Add chopped onion, chopped celery, and chopped green pepper. Sauté until tender. Add shrimp; stir 1-2 minutes. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Heat through. Remove from heat and gently fold in bread crumbs. Divide the stuffing between the haddock fillets. Roll up; transfer stuffed fillets to the prepared baking dish, placing seam side down. Drizzle with melted butter and lemon juice. Sprinkle with parsley and paprika. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve immediately.