Compiled Recipe – Dijon Roasted Salmon Fillets

Dijon Roasted Salmon Fillets

* 3 tbsp Dijon mustard (coarse ground)
* 1 garlic clove (minced or ½ tsp garlic powder)
* 1 tbsp brown sugar
* ½ tsp salt
* ½ tsp cumin
* ½ tsp lemon zest
* 24 ounces salmon fillets (skin on)

1) Combine first 6 ingredients in a small bowl. Top each salmon fillet evenly with spread. Allow to rest for 5 minutes.

2) Place salmon skin side down on a foil-linedbaking sheet. Brush rub evenly over each fillet. Roast salmon at 425 degrees ona foil-lined aluminum baking sheet for 8-10 minutes or until fish flakes easilywith a fork. To crisp up the topping, finish under the broiler for 1 minute.Serve immediately.

* Salmon should be cooked to at least 145 degrees in the thickest portion of the salmon. You can also judge the cook time of the salmon by estimating 5 minutes of cook time for every 1/2-inch thickness.


Compiled Recipe – Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

* 1 ½ cup flour
* 1 tsp. salt
* 1 cup unsalted butter
* 1 ½ cup granulated sugar
* 1 tbsp. lemon zest
* 4 eggs
* 2 tbsp. fresh lemon juice
* 1 cup powdered sugar
* 2 tbsp. fresh lemon juice
* 2 tsp. lemon zest

1) Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.

2) Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.




Compiled Recipe – Pasta Al Limone

Pasta Al Limone

* 5 tbsp. (70 grams) unsalted butter)
* finely grated zest of 1 lemon plus fresh juice to taste and additional grated zest for serving
* 1 medium clove garlic, minced
* kosher salt
* 1 pound (450 grams) fresh spaghetti)
* 1 oz. (30 grams) grated Parmigiano-Reggiano cheese, plus more for serving
* freshly ground black pepper

1) In a large skillet, melt butter over medium heat until foaming. Lower heat to low, add lemon zest and garlic, and cook, stirring, until fragrant, 1 to 2 minutes.

2) Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve about 1 cup (240ml) of the starchy pasta water, then drain pasta.

3) Add pasta to butter mixture, along with 1/2 cup (120ml) reserved pasta water. Increase heat to medium-high and cook, stirring and tossing to coat, until pasta is glazed in a satiny, emulsified sauce.

4) Add grated cheese and toss and stir rapidly until sauce thickens; if it becomes too tight and dry at any time, add more pasta-cooking water to loosen it sufficiently. Add lemon juice to taste, starting with 1 tablespoon (15ml), then adding more until desired tartness is reached. Season with salt and pepper.

5) Serve spaghetti right away, topping each serving with additional grated lemon zest and cheese.



Compiled Recipe – Salmon and Lemon Pasta

Salmon And Lemon Pasta

* 1 tbsp. sea salt
* 400 grams linguine
* 3 tbsp. butter
* 3 cloves garlic, minced
* juice and zest from 1 lemon
* 2 grams (about 2 heaping cups) greek yogurt
* 150 grams smoked salmon, cut into thin bite-sized pieces
* ground black pepper or sliced bird’s eye chilies (siling labuyo) , to taste
* fresh dill (for garnish)
* 6 tbsp. parmesan, grated

1) Bring a large pot of water over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, heat butter in a pan over medium high heat. Saute garlic until golden brown. Add lemon juice and zest. Remove from heat. Whisk in Greek yogurt and salmon. Season with salt and pepper.

3) Drain pasta and reserve ½ cup pasta cooking water. Toss noodles with yogurt sauce. Add reserved pasta water if pasta is too thick or dry. Garnish with dill or tarragon. Sprinkle cheese on top. Serve immediately.




Compiled Recipe – Creamy Shrimp Pasta

Creamy Shrimp Pasta

* 1 cup shrimp, small, peeled and de-veined
* 2 tbsp. lemon juice
* 3 tbsp. orange juice
* ½ tsp. lemon zest
* ½ tsp. orange zest
* 3 tbsp. cilantro, chopped, plus extra to garnish
* 1 finger chili, minced
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp. sea salt
* 400 grams pasta
* ½ cup calamansi juice
* 2 tbsp. oil
* 2 cloves garlic
* ½ cup basil leaves, fresh
* 3 ripe avocados, flesh only
* 1/3 cup walnuts, chopped
* 6 tbsp. parmesan cheese

1) Make the ceviche 30 minutes before serving time. Blanch shrimp in pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

2) Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

3) Meanwhile, blend calamansi juice, olive oil, garlic and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

4) Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with parmesan cheese and garnish with cilantro before serving.


Compiled Recipe – Madeleines


* 4 eggs
* 1 cup + 2 tbsp sugar
* 1 tsp vanilla extract
* 1 lemon zest, grated
* salt
* 2 cups all purpose flour, sifted
* 1 cup unsalted butter, melted and cooled

1) Pre-heat oven to 375◦F to 400◦F. Grease and flour 2 to 3 madeleine mold pans. Set aside.

2) Beat eggs, sugar, vanilla extract, lemon zest and salt until light. Fold in flour and melted butter alternately.

3) Pipe the batter into prepared madeleine molds. Bake for 10 to 15 minutes or until done.



Compiled Recipe – No Bake Mini Cheesecakes

No Bake Mini Cheesecakes

* 6 gingersnap or Oreo cookies, filling removed
* ½ cup condensed milk
* 1 (225-gram) block cream cheese, softened
* 3 to 4 tsps lemon juice
* zest from 1 lemon

1) Arrange 6 cookies on the bottom of sturdy cake liners.

2) Whip condensed milk, cream cheese, lemon juice and zest from 1 lemon until no lumps remain. Pour into molds. Top mini cheesecakes with cookie crumbs. Chill or freeze for 3 hours or overnight. Serve chilled or frozen.


Compiled Recipe – Lemon Chia Cake Bars

Lemon Chia Cake Bars

* 1 ½ cups cake flour
* 1 tsp baking powder
* ¼ tsp salt
* 2/3 cup unsalted butter, softened slightly
* 1 cup sugar
* zest from 1 medium lemon
* 2 large eggs
* 1/3 cup sour cream
* juice from ½ lemon
* 2 tbsp lemon juice
* zest from ½ lemon
* ¼ cup fresh milk
* 1 cup confectioners’ sugar
* chia seeds (to top)

1) Pre-heat oven to 350˚F. Grease a baking pan with mini-loaf molds with butter and line with parchment paper.

2) Sift together cake flour and baking powder in a bowl. Add salt. Set aside.

3) In the bowl of an electric mixer fitted with the whisk attachment, cream butter, sugar and lemon zest on medium speed until light and fluffy, about 5 minutes.

4) Add eggs one at a time, beating after each addition. Add flour mixture in 3 parts, alternating with sour cream and lemon juice.

5) Pour batter into prepared pan. Bake in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding and glazing, about 5 minutes.

6) Make the glaze: Whisk together lemon juice and zest, milk and confectioners’ sugar in a bowl until well combined.

7) Spoon glaze over mini cake loaves. Sprinkle chia seeds on top.