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!
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.
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.
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.
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.
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
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
small bunch seedless black and green grapes, halved
12 unsulfured dried apricots, halved
1/4 cup blanched almonds, sliced
Black pepper to taste
Dressing: 2 tablespoons walnut oil
2 teaspoons sesame oil
3 teaspoons balsamic vinegar
Place the bean sprouts in the bottom of a large salad bowl and sprinkle the grapes and apricots on top. Mix dressing ingredients together and pour over salad. Top with almonds and season with black pepper to taste. serves 4