Tag Archives: lemon

Garlic Roasted Cauliflower

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Surprisingly, cauliflower is one vegetable that everyone in our house loves doesn’t complain about when it shows up on the table. We especially enjoy this roasted cauliflower, flavored with garlic and a little lemon and garnished with toasted pine nuts and chopped fresh parsley.


Garlic Roasted Cauliflower

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¼ cup pine nuts
1 head of cauliflower, cut into small florets
6 cloves garlic, thinly sliced
1 Tbs olive oil
2 Tbs melted butter
½ tsp kosher salt
¼ tsp ground black pepper
¼ cup minced fresh parsley
½ Tbs freshly squeezed lemon juice

Preheat oven to 350°F. Line a baking sheet with foil. Spread pine nuts in a single layer on the baking sheet. Bake at 350°F for 3-5 minutes, or until toasted (watch carefully-pine nuts burn quickly). Remove pine nuts from baking sheet and set aside.

Increase oven temperature to 475°F. In a Ziploc bag or bowl, combine cauliflower florets, garlic slices, olive oil and butter. Toss until well coated. Spread cauliflower onto baking sheet. Season with salt and pepper. Roast at 475°F for 20 minutes, or until tender. Toss cooked cauliflower with parsley, lemon juice and  reserved pine nuts. Taste and add additional salt, if desired.


Recipe adapted from Barefoot Contessa



Filed under Side Dishes

Twelve (More) Days of Christmas Cookies: Glazed Lemon Poppy Seed Cookies

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DAY 4: These lemon poppy seed cookies are the texture of a soft sugar cookie, without the hassle of rolling and cutting. The cookies have just a hint of lemon flavor; I added a lemon glaze to intensify the lemon flavor.


Lemon Poppy Seed Cookies

  • Servings: Makes 30-36 cookies
  • Print

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2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon poppy seeds
½ cup butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
½ teaspoon vanilla
zest of one lemon (divided)
¼ cup buttermilk

1 Tbs lemon juice
1 Tbs light corn syrup
1 cup powdered sugar
lemon zest (from half of a lemon)
1-2 drops yellow food coloring (optional)

Preheat the oven to 375°F.

In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside. In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and half of the lemon zest (save remaining zest for the glaze) and mix well. Add half of the dry ingredients; mix in buttermilk. Add remaining dry ingredients; mix well.

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Mix glaze ingredients. Add more lemon juice, if needed, for a thick drizzling consistency. Drizzle/spread over cooled cookies (or dip the tops of each cookie in the glaze).


Recipe adapted from My Kitchen Cafe


DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies

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Filed under Cookies, Desserts