At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
1 clove garlic crushed
3 cups shredded mozzarella cheese
1 cup shredded fontina cheese
1/2 cup grated parmesan cheese
2 teaspoons chopped fresh rosemary
1/8 teaspoon each of salt & black pepper
Preheat oven to 375*. Mix all ingredients and place in a shallow baking dish. Bake until cheeses melt, approximately 8-10 minutes. Serve with crusty baguette slices.
4 ripe avocados
1/2 lb Prosciutto
Peel avocados and cut into cubes. Drop into lemon juice. Wrap each in a piece of Prosciutto, pierce with a toothpick, and chill until serving time.
50 large stuffed green olives
1 lb bacon
Roll each olive in a 2 – 3 inch cut piece of bacon. Secure with toothpick and bake at 450* for 12-15 minutes or until the bacon is crisp.
1 package frozen chopped spinach, thawed and drained
4 tablespoons sour cream
3 tablespoons mayonnaise
6 ounces blue cheese, crumbled
1/2 can water chestnuts, sliced
Salt & Pepper to taste
Mix all ingredients together; Refrigerate. Serve with raw vegetables or crackers.
3 hard-boiled eggs
1/4 lb butter softened
1 medium onion, finely chopped
1 cup sour cream
6 ounces black caviar
Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight. To serve, top with caviar and pass with Melba toast.
8 ounces cream cheese
1/4 lb Nova Scotia or Scottish salmon
Juice of 1/2 lemon
Dash Tabasco sauce
1 tablespoon dill
Light and dark Rye bread rounds
In a food processor fitted with a steel blade, mix cheese until well softened and smooth. Add salmon and process until salmon is entirely mixed into cheese. Add lemon juice, Tabasco and dill, process until just mixed. Mound on a plate and surround with bread rounds.
1 lb link sausages (regular size) any type
1/2 cup dark brown sugar
1/2 cup teriyaki sauce
1/2 cup rum
Bake or fry sausages until well done. Drain and cool. Cut each sausage into
three pieces. Set aside. Place sugar, teriyaki, and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausages and syrup into ovenproof dish. Bake uncovered at 325* for 25 minutes. Serve hot with syrup on the side.
1 – 1/2 tablespoons butter
3/4 cup chopped onion
1 – 1/2 cup cottage cheese
1/3 lb smoked turkey, sliced
3/4 cup unchopped parsley
1/2 tablespoon tarragon
2 tablespoons white wine vinegar
1 carton chicken broth
Raw vegetables – select for color as well as preference: asparagus, broccoli, cauliflower, celery, cucumber, bell peppers, radishes, zucchini
Saute onions in butter over low heat until golden brown. Place all ingredients (except vegetables) in blender or food processor; process until smooth. Transfer to loaf pan lined with wax paper. Chill in refrigerator 3 to 4 hours until firm. Unmold onto serving dish and serve with vegetables.
2 ripe large tomatoes, cut into wedges
8 ounces mozzarella cheese, torn into pieces
2 ripe avocados, sliced thinly
few basil leaves, torn into pieces
20 black olives
fresh crusty bread, to serve
Dressing: 3 tablespoons olive oil
1- 1/2 tablespoons white wine vinegar
2 teaspoons coarse grain mustard
Salt & Pepper
Place tomato wedges in a large serving dish. Arrange avocados and mozzarella cheese with the tomatoes. Mix all dressing ingredients and drizzle over the salad. Top with black olives and basil. Serve with crusty bread. serves 4
2 large handfuls of radicchio
2 large handfuls of arugula
1 small galia or honeydew melon – peeled, seeded and thinly sliced
2 ripe avocados, thinly sliced
1 tablespoon lemon juice
8 ounces fontina cheese, cut into bite size pieces
Dressing: 6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley
Brush the avocado slices with lemon juice. Put the greens onto a serving platter, and arrange the slices of melon and avocado over the greens. Top with the cheese. Whisk together all dressing ingredients and drizzle over salad. serves 4