Balsamic Roasted Strawberries and Feta Dip

1 lb. strawberries, rinsed and stems removed

1 T. honey

1 T. balsamic vinegar

1-1/2 c. feta cheese

1/2 c. plain Greek yogurt

1/4 c. plus 2 T. olive oil, divided

1 t. lemon zest

Juice of 1/2 lemon

1/2 c. fresh basil leaves, torn

Sea salt and freshly ground black pepper, to taste

Crostini, bread, or crackers, for serving

Preheat oven to 350 degrees. 

Cut each strawberry in half or in quarters, depending on size. Add strawberries evenly to a 9" x 9" baking dish. Drizzle strawberries with honey, balsamic vinegar, and 2 T. olive oil. Season with sea salt and black pepper, to taste.

Roast strawberries for about 25 minutes, until softened and slightly caramelized. Remove from oven and let cool slightly.

In a food processor, combine feta, yogurt, lemon zest, and lemon juice. Process while slowly drizzling in 1/4 c. olive oil until smooth and creamy. Adjust seasoning with sea salt and black pepper, to taste.

To serve, spread the feta dip into the bottom of a shallow bowl or onto a rimmed plate. Spoon roasted strawberries alongside the dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini, bread, or crackers. 

Adapted from FreshFromFlorida.com. 

Quinoa Garden Salad

2 c. water

1 c. quinoa, well-rinsed

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 yellow bell pepper, chopped

2 tomatoes, chopped

1 bunch green onions, chopped

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped fresh parsley

1/4 c. chopped fresh mint

1/2 c. fresh lemon juice

1 T. soy sauce

Tabasco sauce

Freshly ground black pepper

Make sure the quinoa is rinsed well before cooking or it will be very bitter.

Put quinoa in a saucepan with the water. Bring to boil, reduce heat, cover, and cook for 15 minutes, until water is absorbed. Remove from heat and set aside to cool.

Meanwhile, combine the bell peppers, tomatoes, green onions, chickpeas, parsley, and mint in a large bowl. Add the cooked quinoa and mix well. Add the lemon juice, soy sauce, and several dashes of Tabasco sauce; toss well to coat. Add black pepper to taste. Cover and refrigerate at least 2 hours before serving.

Serves 6-8.

Adapted from Forks over Knives, p. 110.   

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Smoked Tuna Dip

4 oz. cream cheese, softened

2 t. grated lemon zest, plus 2 t. fresh lemon juice, divided, plus lemon wedges for serving

2 T. minced shallot

2 T. chopped fresh chives, plus more for garnish

2 T. drained nonpareil capers, coarsely chopped 

1/4 t. kosher salt

1/4 t. black pepper

4 2.5-oz. packages smoked tuna (such as Bumble Bee), drained*

Fresh flat-leaf parsley

Assorted crackers (Saltines and Captain's Wafers)

Hot sauce

Whisk together cream cheese and lemon juice in a bowl until smooth. Stir in lemon zest, shallot, chives, capers, salt, and pepper. Stir in half of tuna until well combined. Fold in remaining tuna until just combined, leaving it a little chunky.

Transfer tuna mixture to a small serving bowl; garnish with chives and parsley. Serve with crackers, hot sauce, and lemon wedges.

Serves 8.

*If smoked tuna isn't available, add a dash of liquid smoke to regular packaged tuna. 

Adapted from Southern Living magazine, June-July 2025, p.100.  

Pasta with White Beans & Arugula

1 16-oz. package bow-tie pasta

1 19-oz. can cannellini beans, drained and rinsed

1 8.5-oz. jar sun-dried tomatoes with herbs in oil, drained and chopped

5 oz. fresh arugula, thoroughly washed

4 oz. crumbled feta cheese

1/4 c. chopped fresh basil

2 T. fresh lemon juice

2 T. olive oil

1/2 t. salt

Cook pasta per package directions and drain well. Stir together beans, tomatoes, arugula, feta, basil, lemon juice, oil, and salt. Stir pasta into mixture and mix until blended.

Variation: Use chickpeas, drained and rinsed, instead of cannellini beans and add 15 oz. solid white tuna in water, drained.    

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 80.

Marinated Avocado

1/3 c. olive oil

1/4 c. fresh lemon juice

1/4 c. white wine vinegar

2 T. honey

1/8 to 1/4 t. crushed red pepper (optional)

1/4 t. salt

dash of black pepper

2 small, ripe, firm avocados, halved, seeded, peeled, and sliced

3 sprigs fresh oregano

In a medium bowl, whisk together olive oil, lemon juice, vinegar, honey, red pepper, salt, and black pepper.

Place avocado pieces into a pint jar. Pour marinade over the top; add oregano sprigs. Cover and let stand at room temperature for 30 minutes. Store in refrigerator for up to 2 days.

These will be the star of your charcuterie board, or spoon onto salmon, or into a hearty grain bowl.

 

Serves 6.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Aoili-Avocado Mayonnaise

1 avocado, halved, seeded, and peeled

1/4 c. mayonnaise

1/4 c. fresh lemon juice

2 cloves garlic, minced

1/2 t. salt

1/4 c. chopped fresh parsley

2 T. snipped fresh chives 

In a medium bowl combine avocado, mayonnaise, lemon juice, garlic, and salt. Coarsely mash and mix together with a potato masher or fork. Stir in parsley and chives.

Spread on a BLT sandwich to make it fabulous, or spoon over grilled steak or fish. 

Makes 1-1/2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Lemon-Avocado Dressing

2 avocados, halved, peeled, and seeded

6 T. olive oil

6 T. fresh lemon juice

5 T. cold water

1/4 c. packed fresh parsley leaves

1 t. salt

Combine ingredients in a blender. Cover and blend until smooth, scraping down sides and pulsing as needed, 1-2 minutes. Transfer to a bowl. Cover surface of dressing with plastic wrap. Chill up to 2 days.

Serve as a dip for crudites or fruit, or to update a traditional potato salad.

Makes 2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Hummus Salad Bowl

1 container of hummus, regular or lemon flavor

6 c. romaine lettuce

1 cucumber, coarsely chopped

4 radishes, thinly sliced

1-1/2 c. grape or cherry tomatoes

1/4 c. olive oil

1 lemon, zested and juiced

1/2 t. salt

1/4 t. ground black pepper

1/4 c. feta cheese

1/4 c. kalamata olives

Pita chips

On the side or bottom of four bowls, add a generous swipe of hummus. Add lettuce, cucumber, radishes, and tomatoes.

For dressing, whisk together olive oil, lemon zest and juice, salt, and pepper until combined. Drizzle over bowls and top with feta and olives. Serve with pita chips.

Serves 4.

Adapted from Better Homes & Gardens magazine, June 2022, p. 62.

Lemon Potatoes with Beans

5 med. Yukon Gold potatoes (1-1/4 to 1-1/2 pounds), unpeeled and quartered lengthwise into wedges

1/4 c. olive oil

1/3 c. fresh lemon juice (from 1-1/2 large lemons)

1/3 c. water

3/4 t. kosher salt, divided

8 oz. green beans or haricots verts, trimmed

15-oz. can butter beans or another white bean, such as cannellini, drained and rinsed

1-1/2 t. dried oregano

1/4 t. freshly ground black pepper

1/3 c. (2 oz.) crumbled feta cheese

Position a baking rack in the middle of the oven and preheat to 450 degrees.

Place the potatoes into a 9-by-13-inch rimmed baking dish. Pour the oil, lemon juice and water over the potatoes and sprinkle them with 1/2 teaspoon of the salt. Transfer to the oven and roast for 15 minutes. Using tongs, flip the potatoes and return them to the oven to roast 15-20 minutes more, until the potatoes are easily pierced with a fork and browned in spots.

Add the green beans, butter beans, oregano, pepper and the remaining 1/4 t. salt to the dish with the potatoes and toss to combine and to coat the beans with the remaining oil in the pan. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender. Sprinkle with the feta cheese and serve.

Washington Post, June 4, 2020. 

Lemon-White Chocolate Chip Cookies

2-1/4 c. all-purpose flour

1 t. baking soda

3/4 t. cream of tartar

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1 c. sugar

1 T. finely grated lemon zest (from 2 lemons), plus 1 T. lemon juice

2 large eggs

1/2 t. pure vanilla extract

1-1/2 c. white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the flour, baking soda, cream of tartar, and salt in a medium bowl. In a separate large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, until combined. Stir in the white chocolate chips with a wooden spoon.

Drop heaping T. of dough about 2" apart onto the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 10-12 minutes. Transfer the pans to racks and let cool 3-5 minutes, then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 20.    

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Lentil Salad with Lemon, Fresh Herbs & Arugula

1-1/2 c. green lentils, rinsed

3 c. low-sodium vegetable broth

Zest of 1 lemon

Juice of 2 lemons

2 cloves garlic, peeled and minced

1/2 c. finely chopped cilantro

2 T. finely chopped mint

4 green onions, white and green parts, finely chopped, plus more for garnish

Salt and black pepper to taste

4 c. arugula

Place the lentils in a medium saucepan with the vegetable broth and bring to a boil over high heat. Reduce heat to medium, cover, and cool 35-45 min. or until lentils are tender but not mushy.

Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt and pepper, and mix well.

To serve, divide the arugula between 4 plates. Spoon the lentil salad on top and garnish with freshly chopped green onions.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 70.

Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.

Creamy Lemon-Basil Pasta Salad

For the dressing: 

2 cloves crushed garlic

1 c. sliced fresh basil, plus more for garnish

1 T. honey

Juice of 1 lemon

Zest of 1 lemon

3/4 c. mayonnaise

1 c. plain full-fat Greek yogurt

1 t. kosher salt

1/3 t. freshly ground black pepper

For the salad: 

1 lb. rigatoni pasta

2 T. extra-virgin olive oil

1 c. chopped roasted red peppers (fresh or from a jar)

1 c. sliced sugar snap peas

1 c. baby arugula leaves

For the topping:

1/2 c. panko bread crumbs

2 T. salted butter

First, make the dressing: Combine the garlic, basil, honey, lemon juice, lemon zest, mayonnaise, and yogurt in a food processor. Pulse until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.

Then, cook the pasta: Put the rigatoni into a large pot of boiling salted water and cook, stirring occasionally, until al dente. Drain and transfer to a large bowl. Toss with olive oil and refrigerate until 

cool.

Meanwhile, make the bread crumb topping: Melt the butter in a small saucepan over medium-high heat. Add the bread crumbs and reduce heat to medium. Toast the bread crumbs, stirring often, until golden brown, approximately 3 minutes.

To assemble the salad, add the roasted red peppers, sugar snap peas, and arugula to the chilled pasta. Just before serving, drizzle with dressing and toss to combine. Top with toasted bread crumbs and garnish with basil. 

Serves 6-8.

Adapted from Yankee magazine, Aug. 2021, p. 53.

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)

1/2 c. fresh cilantro

1 lemon, zested and juiced

1/3 jalapeno chile pepper, seeds and ribs removed

1/2 t. ground cumin

Salt and pepper, to taste

1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

"Little Green Dress" Sauce for Everything

2 medium shallots

2 garlic cloves

3 T. red wine vinegar

2/3 c. Castelvetrano olives, pitted

1-1/2 T. capers, rinsed 

2 oil-packed anchovy filets (optional)

1 bunch fresh flat-leaf parsley (about 1 c. packed) 

2 1/2-oz. packages fresh mint (about 1/2 c. packed)

1/2 c. good-quality extra-virgin olive oil

Grated zest of one lemon

1/4 c. fresh lemon juice

1 t. hot sauce

1/2 t. kosher salt

In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.

Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.

Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving. 

Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!

Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze. 

Makes 2 cups.

Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.

Creamy Slow-Cooker Tarragon Chicken

6 (6-oz.) bone-in, skinless chicken thighs

1/2 t. black pepper

1-1/4 t. kosher salt, divided

1 t. olive oil

8 oz. small carrots with tops, cut in half lengthwise

1 medium-size yellow onion, chopped (2 cups chopped)

4 large garlic cloves, minced (about 1-1/2 T.)

2 c. lower-sodium chicken broth

1 T. fresh lemon juice (from 1 lemon)

1/4 t. cayenne pepper

1/4 c. heavy whipping cream, warmed

1/4 c. cornstarch

1 c. frozen sweet peas, thawed

1-1/2 T. chopped fresh tarragon, plus more for garnish

Hot cooked rice or egg noodles

Season chicken evenly with black pepper and 3/4 t. salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.

Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining 1/2 t. salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.

Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

Serves 6.

Southern Living magazine, March 2021, p. 120. 

Lemony Olive Pasta

1/4 c. panko

1 T. grated lemon zest

1/4 c. fresh lemon juice, divided

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted Castelvetrano olives

2 cloves garlic

1/2 c. cilantro

2 T. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 T. olive oil

Kosher salt

12 oz. thin spaghetti

Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4-6 minutes. Remove from heat; toss with lemon zest and scallion.

In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine. Add oil and 2 T. lemon juice; pulse to combine.  

Add 1 T. salt to the boiling water; cook pasta per package directions. Reserve 1 c. pasta cooking water. Drain the rest of the water, then return pasta to cooking pot. Toss with remaining lemon juice. Toss pasta with olive sauce and 1/2 c. cooking water, adding more water if pasta seems dry. Serve topped with the lemony panko. 

Serves 4.

Adapted from Women's Health magazine, March 2021, p. 74.

Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick

2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick

1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)

3/4 c. half-and-half

4 T. grated Parmesan cheese, divided

1/4 t. salt

1 T. chopped fresh rosemary, plus more if desired

1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.