Tag: Lemon Zest

Squid Ink Seafood Pasta

This recipe for Squid Ink Seafood Pasta is the best way to really highlight a homemade squid ink fettuccine (or store-bought fresh squid ink pasta!)

This Squid Ink Seafood Pasta is bursting with flavor: briny pasta, a little heat from red pepper flakes, nice acidity from the white wine and lemon, smokiness from the salmon, and freshness from the basil.

This is a really impressive dish, but it can be made in about 30 minutes!

Ingredients:

  • 1 lb squid ink fettuccine
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 6 garlic cloves, pressed (paid link)
  • 2 tablespoons tomato paste
  • 12 ounces cherry tomatoes, halved
  • 2/3 cup dry white wine (go for an acidic wine like a sauvignon blanc)
  • 12 teaspoon red pepper flakes
  • 1 lemon, zest and juice
  • 4 tablespoons butter
  • 8 oz hot smoked salmon, flaked into chunks
  • 1/2 cup chopped basil, plus more for garnish
  • salt, to taste
  • pepper, to taste

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Sheet Pan Balsamic Fish with Roasted Tomatoes

Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!

I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!

Ingredients (serves 2, multiply as needed):

  • 16 oz cherry or grape tomatoes, halved
  • 2 large shallots, thinly sliced
  • 5 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 white fish fillets (such as cod or halibut)
  • the zest of 1 lemon
  • fresh basil, chopped, for garnish
  • 1 cup cooked rice or couscous

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Coconut Lemon Poppy Seed Muffins

I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!

Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons coconut oil, melted and allowed to cool slightly
  • 1/2 cup sugar
  • 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
  • 1/2 teaspoon lemon extract
  • 1 cup whole milk, or coconut milk to make dairy free/vegan
  • the zest of 2 lemons
  • 2 tablespoons poppy seeds

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Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

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