Luscious Lemon Recipes

WHEN LIFE GIVES YOU LEMONS,
MAKE LEMONADE!

by Sunny Baker and Michelle Sbraga (page 2)

PERFECTLY REFRESHING LEMONADE
Lemonade is so much more thirst-quenching than other drinks because of the abundance of citric acid in the lemons.

juice of 6 medium lemons
3 Tbs. concentrated fruit sweetener*
4 cups cold water
ice cubes
4 mint sprigs

1. In a large pitcher, combine the lemon juice, concentrated fruit sweetener, and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste.
2. Refrigerate the mixture for 1 hour, or until chilled.
3. Pour the lemonade into tall ice-filled glasses, garnish with the mint, and serve immediately. Serves 4.
* Available in health food stores.

WILTED CITRUS SPINACH SALAD
Take advantage of all that lovely fresh spinach now available almost all year long. Lemon and spinach are a great combination.
Dressing:

3 Tbs safflower oil
1/4 cup finely chopped onion
juice of half a medium lemon

Salad:

1 lb. fresh spinach leaves, torn into bite-size pieces
2 large oranges, peeled, sectioned, and cut into pieces
1 large hard-boiled egg, coarsely chopped
1/4 cup chopped walnuts

1. To make the dressing, heat the oil in a small saucepan and sautŽ the onion until transparent, about 5 minutes. Remove the pan from the heat and stir in the lemon juice. Set aside.
2. To make the salad, place the spinach leaves in a large bowl along with the oranges. Add the warm dressing and mix well.
3. Garnish the salad with the egg and nuts, and serve immediately. Serves 4.

FARFALLEL SALAD with LEMON MINT DRESSING
This salad is perfect for a buffet table or as a main meal served with fresh fruit and crusty Italian bread. Dried mint doesn't have much flavor, so use fresh leaves.
Dressing:

juice of 2 medium lemons
1 large garlic clove, crushed
1 Tbs safflower oil
1 cup coarsely chopped fresh mint leaves
1/2 tsp. chopped fresh oregano, or 1/4 tsp. dried
1/4 tsp. freshly ground black pepper

Salad:

1 medium cucumber, peeled, seeded, and coarsely chopped
1 large tomato, seeded and coarsely chopped
1 medium green bell pepper, seeded and diced
1 lb. whole grain farfalle pasta (bow ties), cooked, drained, rinsed, and cooled

1. Make the dressing by combining the lemon juice, garlic, and oil in a small bowl. Add the mint, oregano, and black pepper, and mix thoroughly. Set aside.
2. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well, and serve. Serves 4.

LEMON SESAME CHICKEN
The sesame seeds add a nutty crunch to this oven-fried chicken, while the yogurt keeps it moist.

1 free-range chicken (3 lbs.), skinned and cut into pieces
1 cup plain nonfat yogurt
1/2 cup whole wheat bread crumbs
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/4 cup sesame seeds

1. Rinse the chicken pieces under cold water and pat dry with paper toweling.
2. In a large bowl, combine the lemon zest, lemon juice, and yogurt, mixing well. Set aside.
3. On a large plate, combine the bread crumbs, seasonings, and sesame seeds. Coat the chicken pieces with the yogurt mixture, then roll in the bread crumbs.
4. Place the coated chicken pieces on an ungreased medium-sized baking pan and bake in a 350F oven for 1 hour, or until the chicken is cooked through. Serves 4.

LEMON STRAWBERRY SHERBET
A few tablespoons of sherbet between courses cleanse the palate of lingering aftertastes and get the mouth ready for the next delicious course.

juice of 3 medium lemons
1 cup purŽed strawberries
4 cups soymilk*
4 fresh mint sprigs

1. Mix all the ingredients except the mint in an 8-inch-square baking pan. The soymilk may look curdled, but this will disappear in freezing. Cover and freeze until partially frozen, approximately 2 hours.
2. Scrape down the sides of the pan and stir the partially frozen mixture with a spoon. Cover and return to the freezer until firm.
3. Scoop the sherbet into serving dishes, garnish with the mint, and serve immediately. Serves 4.

ZESTY GINGERBREAD
There is nothing in the world that brings back childhood memories like the spicy smell of fresh gingerbread. The only thing better is our updated version with lemon-coated raisins.

grated zest of 1 medium lemon
3/4 cup dark raisins
2 cups whole wheat pastry flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
1/2 cup soymilk
1/2 cup molasses
2 Tbs. light sesame or safflower oil
1 large egg

1. Toss the lemon zest and raisins together in a small bowl and set aside.
2. Mix the flour and spices together in a large bowl. Set aside.
3. Mix all the remaining ingredients together in a small bowl. Add the liquid mixture to the flour mixture, stirring until just blended.
4. Stir the raisin mixture into the batter. Mix only until the raisins are distributed throughout the batter.
5. Pour the batter into a greased 9-inch-square baking pan and bake in a 350F oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes. Cut into squares and serve. Serves 6.

From Lemon Tree Very Healthy Cookbook, by Sunny Baker and Michelle Sbraga. Illustrated by John Wincek. © 1995 by Sunny Baker and Michelle Sbraga. Excerpted by arrangement with Avery Publishing Group. $13.95. Available in local bookstores, or call 800-548-5757.