ingredients:
1 (16 oz) package spaghetti
1/2 cup olive oil
1/2 cup parmesan cheese
1/4 cup fresh lemon juice
pinch of salt
fresh ground pepper
zest of one lemon
1/2 cup pasta water

In a large bowl, whisk together the olive oil, cheese, lemon juice, salt and pepper. Set aside.

Boil the pasta according to package directions. Reserve 1/2 cup of liquid before you drain it.

Toss the pasta in with the lemon mixture, then add the zest. Add the reserved pasta water a little at a time, you may not need all of it, you just don’t want the pasta to be dry.

I like this as a side dish to chicken or fish, but it is great on it’s own.

Part of my own personal ‘Iron Chef: Battle lemons’ series.

I have been wanting to make cake with olive oil for some time now, and the abundance of lemons gave me the perfect opportunity because the combination is terrific.

ingredients:
3/4 cup extra virgin olive oil
1 large lemon (zest and juice)
1 cup flour
2 eggs
3/4 cup sugar
powdered sugar for dusting

Preheat oven to 350 degrees. Prep a mini cupcake pan with liners.

Using a microplane, grate your lemon zest directly into the one cup of flour and set aside. I like to sort of infuse my flour when cooking with lemons, to get the mixture going before I even start baking.

In a small bowl, squeeze all the juice out of the lemon and set aside.

In the bowl of an electric mixer, beat the eggs and sugar until thick and pale. On low, slowly add the flour mixture, then the olive oil, and finally the lemon juice.

You will get a beautiful glossy batter. Pour the batter into the prepped baking cups. Bake for 10-15 minutes until a toothpick comes out clean. Cool on a wire rack.

Once cool and ready to serve, dust the powdered sugar over the tops of the cakes. What you will have a nice moist, perfectly light cake, ideal for an afternoon snack. But my kids like them for breakfast!

This is really light and refreshing and freezes really well. You can even hollow out the lemons and reserve it in the shells! But who has time for that. Just eat it.

Ingredients
1 cup water
1 cup sugar
juice of 3 Meyer lemons
zest of one lemon
1 can pineapple chunks, drained

Prep your lemon zest and set aside. Same with the lemon juice.

First make a simple syrup. Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature.

Place the lemon juice and the pineapple chunks in a blender and puree until smooth. You’ll end up with a foamy, almost smoothie like substance.

Strain the mixture through a fine-mesh strainer. You want just the best stuff, not the gunk. Add the zest and the simple syrup and stir together. Place in the refrigerator and chill until cold.

When you are ready, freeze according to the instructions for your ice cream maker. Scoop into a freezer safe bowl and store in the freezer until you are ready to serve. This sorbet is always soft and scoopable. Great on a HOT summer’s day.

Part of my own personal ‘Iron Chef: Battle Lemons’ series.

This a great side dish and since it’s baked, a little bit healthier. The lemon brings out a refreshing taste in the fries that you wouldn’t expect.

ingredients:
4 baking potatoes
1/8 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
2 teaspoons garlic
zest of one lemon

Preheat your oven to 350 degrees.

Wash and pat dry your potatoes. I like the skin on, but if you don’t – go ahead and peel them. Slice the potato into stick-like fries.

Toss all the ingredients in a bowl, and lay it out on a lined baking sheet.

Bake for 30 minutes. That’s it! Couldn’t be easier. You know what goes great with this? LEMON COKE. Honest.

This isn’t a fantastically high tech recipe, but you know. Whaddya gonna do. I love Lemon Coke. I order it when I go to old skool soda fountains. I’m retro like that.

ingredients:
1 can of coke
juice of HALF a lemon

Pour a can of coke into a cup. Cut a lemon in half and squeeze the juice in. Stir.

Told you it was a lame recipe. But SO GOOD.

These go GREAT with Lemon Zest French Fries…