Ingredients
1 14-ounce can whole-berry cranberry sauce
1/2 teaspoons minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
Preparation
Mix thyme and lemon peel into cranberry sauce and serve.
Country-style lemonade with a salty-tangy twist.
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
A feel-good meal full of crunchy veg and even crunchier pita chips.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With cottage cheese blended right in—yes—this smoothie will keep you full until lunch.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Nutty, protein-packed, and batchable—perfect for hectic mornings.