Ingredient: lemon juice

  • Chicken Marinade

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    Chicken Marinade
    1. Combine all ingredients in a container.
    2. If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days.
    3. Add the oil right before using.
    4. Making your own marinade reduces exposure to hydrogenated oils and trans fats, preservatives, artificial flavorings and natural flavorings which could mean MSG.
    To use for chicken:
    1. Remove skin and fat from chicken pieces.
    2. This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling.
    3. Place in the marinade container and coat well.
    4. Marinate at least 2 hours or longer.
    5. Remove chicken from marinade and place chicken on grill or broil.
  • Chicken Salad with Avocado

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    Chicken Salad with Avocado
    1. In a medium bowl, beat cream cheese.
    2. Add yogurt and mix until smooth.
    3. Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
    4. Stir in chicken.
    5. Cover and chill until ready to serve.
    6. Rinse avocados. Cut in half.
    7. Gently lift out the pit with a spoon.
    8. Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
    9. Garnish with chives.
  • Baked Salmon Dijon

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    Baked Salmon Dijon
    1. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl.
    2. Preheat oven to 400 degrees F.
    3. Lightly oil baking sheet with cooking spray.
    4. Place salmon, skin-side down, on prepared sheet.
    5. Sprinkle with garlic and pepper, then spread with the sauce.
    6. Bake salmon until just opaque in the center, about 20 minutes.
  • Cold Cream of Zucchini Soup

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    Cold Cream of Zucchini Soup
    From Living Light Culinary Arts Institute
    1. Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
    2. Add the avocado and dill and blend briefly.
    3. Add additional water to thin the soup to desired consistency, and blend.
    4. Serve chilled or at room temperature.
    5. Store in a sealed container in the refrigerator for up to three days.
  • Carrots and Beets with Citrus-Sage Glaze

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    Carrots and Beets with Citrus-Sage Glaze
    1. Preheat oven to 400 degrees.
    2. In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper.
    3. Put the carrots and leeks in one baking dish and pour half the glaze over them.
    4. Put the beets in another dish and pour the rest of the glaze over them.
    5. Stir to cover with glaze.
    6. Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender.
    7. Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes.
    8. To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.