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!
Bring the broth and water to a boil. Add the barley and turn down to a light simmer. Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper, and salt. Simmer for 2 hours. Stir ofter, or the barley will stick to the bottom of the pot. At the end of the 2 hours add the herbs, tomatoes, and tomato paste. Continue cooking the soup for 1 more hour, the total cooking time being 3 hours. Leave the lid on during the whole cooking process, and remember to stir often and check to see if you need to add water. Add grated cheese before serving.
Melt the butter in a pan. Add the onion and sliced apple and cook very slowly until quite soft without browning. Add the curry powder and cook slowly for another 5 to 6 minutes. Stir in the flour and add salt, chili powder, and cayenne pepper. Stir in the broth until smooth. Stir over heat until the soup comes to a boil. Reduce heat to low. Add the green peas, chicken, and coconut milk or cream. Heat through without boiling, and serve.
8 ounces ditalini or other small soup pasta, cooked
1/2 cup fresh or frozen chopped spinach
Parmesan Cheese (for topping)
Cook chicken breasts in water until tender. Remove from water and cool. Skin, bone and dice. Cook vegetables in the broth until tender. Add tomatoes, beans, seasonings, chicken, sausage & spinach. Simmer for 1 hour. Add pasta, stir and serve with cheese sprinkled on top.
Combine beans, chicken broth, garlic and onions in a large pot, and bring to a boil. Reduce heat and simmer for 3 hours. Add remaining ingredients, with exception of the cheese, and simmer an additional hour. Serve and garnish with cheese.
1 1/2 cups black beans, soaked in water overnight and drained
1 lb bacon, chopped
1 teaspoon dried, crushed red pepper flakes
salt and pepper to taste
2 cloves garlic, crushed
Pinch of Oregano
2 yellow onions, peeled and chopped
1 tablespoon prepared mustard
1 cup chopped parsley
1 cup chopped celery
Add beans to water with bacon. Simmer for 5 hours. Stir every 1/2 hour. Add the remaining ingredients. Simmer for another 2 hours, stirring every 1/2 hour. May be served with sour cream and chopped hard boiled eggs if you wish.
Saute the celery and green onions in the butter. When the vegetables are not quite tender, add the flour, and stir in. Add the water, and stir until blended. Add the milk, and stir over medium heat until thickened. Add potatoes to the pot along with some salt and pepper, parsley, and dill. Simmer, stirring ofter, until the potatoes are tender, about 1/2 hour. Twenty minutes before serving, stir in the sour cream and green beans. Simmer for 20 minutes, and serve.
Saute the carrots, celery, and onions in the oil until lightly browned. Bring the broth to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the seasonings, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. You may add sliced cooked sausage to this just before serving, if you wish.
Melt the butter in a pan. Add the potatoes and leeks. Add 1/2 cup water, salt, pepper and mustard. Cover and cook over a slow heat until the vegetables are soft and mushy. Pour on the milk and remaining water and stir over heat until the soup comes to a boil. Turn heat down to low. Add the eggs into the cream and beat well. Add this mixture into the soup and slowly thicken over low heat without boiling. Sprinkle with chopped parsley and serve.
5 cups beef or vegetable broth
1 cup chopped spinach
1/2 cup minced green onion
1/2 cup mixed greens (kale, beet tops, etc.)
1/4 cup chopped parsley
2 teaspoons each of Tarragon and Rosemary
1 tablespoon flour
6 tablespoons sour cream
4 hard-boiled eggs
Bring the broth slowly to a boil in a pot. Add the spinach, onions, mixed greens and herbs and simmer slowly for 1 hour. Remove the pot from heat. Mix the flour and sour cream to a smooth paste and whisk into the soup. Return to heat and stir until thickened and comes to a low boil. Add a little more sour cream and serve it with a hard-boiled egg in each bowl.