Ingredients
3 peaches, peeled and chopped
3/4 c sugar
1 c fresh lemon juice (about 8 lemons)
5 c water

Directions:
Bring peaches, sugar and water to a boil in a saucepan.  Reduce heat and simmer until the sugar is fully dissolved, about 10 min.

Use an immersion or regular blender to puree the mixture until smooth.

Pour the mixture through a strainer, pressing to extract all the juice.  Allow to cool completely. 

Combine the mixture with lemon juice in a pitcher.  Stir to combine. 

Serce chilled over ice. 

Ingredients:
1 Tbsp unsalted butter
1/2 c sliced or chopped almonds
2 broccoli head, florets chopped and blanched, stems removed
1-2 Tbsp lemon juice
1/4 tsp salt
pepper to taste

Directions:
Place a large skillet over med-hi heat and add the butter.  When the butter has melted, add almonds and broccoli.  Cook until the almonds are lightly toasted and the broccoli is heated through, 5 min.  Add the lemon juice, salt and pepper.  Toss and serve immediately. 

​

Ingredients:
3 Tbsp cream cheese, softened, cut into cubes                
3 Tbsp heavy cream
4 tsp lemon juice                                                                          
1/2 tsp vanilla extract
1 round slice watermelon, 1” thick                                                   
½ c blueberries
½ c raspberries                                                                             
2 Tbsp sugar (if desired)

Directions:
1) Blend cream cheese, cream, sugar (if using), lemon juice, and vanilla in a blender.  Blend until smooth. 
2) Drizzle, spread or pipe the cream cheese mixture over the watermelon slice.
3) Top melon with berries.
4) Cut into 8 slices
 
​Source: https://www.wholesomeyum.com/recipes/watermelon-pizza-recipe/

Ingredients:
3 Tbsp fresh lemon juice                                      
2 Tbsp olive oil
1 tsp ginger, peeled, finely grated                
salt and pepper
1 tsp poppy seeds, plus more if desired
1 medium tart apple, cut into matchsticks
2 small white turnips, peeled and cut into matchsticks
4 ounces brussels sprouts, leaves separated

Directions:
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
 
​Source: https://www.epicurious.com/recipes/food/views/crunchy-turnip-apple-and-brussels-sprout-slaw-51260300

INGREDIENTS
6 Tab. Softened unsalted butter
2 Tab. Softened cream cheese
1 tea. Fresh lemon zest
1 Tab. Minced fresh chives
Salt & Pepper to taste
Tabasco to taste
18-36 fresh radishes, cut in half if large, left whole if small
 
DIRECTIONS
Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the Chive butter.
 
Makes 36 hors d’oeuvres

You can also spread the butter on thin slices of pumpernickel & make open face sandwiches
 

INGREDIENTS
2.5 to 3 cups of de-seeded Watermelon chunks
 1/2 cup to l cup of raspberries or blueberries
 1/2 tbsp. lemon juice
 (optional sugar to taste)
 
DIRECTIONS
Blend melon, lemon juice and berries until smooth or blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle.  Taste mixture; add sugar
 to taste if desired.  Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not  have popsicle molds).
 
Enjoy!
 

INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.
 

INGREDIENTS
1/2 cup lemon juice
1 Tab. Canola oil
1 Tab. Olive oil
1 tea. White sugar
1/2 tea. Salt
1/4 tea. Ground black pepper
1 bunch kale– cut into bite size pieces
1 large tomato, seeded & diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
 
​DIRECTIONS
Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine.
 
 
Prep Time: 10 Minutes
Ready: 10 Minutes
Servings:4
 

INGREDIENTS
5 pounds apples-Gala, Stayman, Winesap, Arkansas Black are good choices.  Use one
                 variety or a mix.
 1 cinnamon stick
 1 lemon plus extra juice for acidified water
 1/4 cup water
 Pinch of salt
 
DIRECTIONS
Peel, core, and cut apples into large chunks.  Place them in water with the extra lemon juice until you have prepped them all.  Peel the lemon rind into thick strips with a  peeler being careful to get as little pith as possible.  Juice the lemon, straining the seeds.  Combine the apples, lemon zest and juice, water and salt in the pot, place it on the lowest setting and cook until soft at least 3 hours.  You can let it go awhile.  I’ve cooked the sauce for 6 hours just because I was gone and it was fine.  Give it a stir when you check on it, the top apples look like they’re not cooking (but they are!) and the ones underneath are really soft.  You can remove zest and cinnamon stick or leave it.  I’m lazy so I leave it.  This has kept in my fridge, covered, for 2 weeks. 
 
Yields 8 cups.
 

INGREDIENTS
1 pound carrots, peeled and cut and chucks
2 cups water
3 cups pineapple juice and /or unsweetened white grape juice
3/4 cup lemon juice
Cold water
Ice
Lemon wedges

DIRECTIONS
In a medium saucepan combine carrots and water.  Bring to boiling; reduce heat and cover.  Simmer for 30 minutes or until very tender.  Cool slightly; transfer mixture to a blender.  Add I cup of the pineapple juice.  Cover and blend until smooth.
 
Transfer to a pitcher or plastic beverage container.  Stir in remaining pineapple juice and lemon juice.  Cover and chill 2 to 24 hours.  (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)
 
Serve over ice with lemon wedges.
 
Packed with vitamin A and C, this is a great summertime
drink to have on hand.  Make a double batch and
store in the refrigerator up to 1 week.