Citrus: Lemon Bars

Lemon Bars

Ingredients Crust:

• 2 cups all-purpose flour
• 1 cup confectioner's sugar, plus more for dusting
• Pinch of Salt
• 2 sticks of butter, at room temperature, plus more for greasing

Ingredients Filling:

• 4 eggs
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 6 tablespoons fresh lemon juice

Directions
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cutin the butter to make a crumblely mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Citrus: Salmon Cakes with Cool Lime Sauce

Salmon Cakes

12 oz cooked salmon (flaked)
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1 T snipped fresh cilantro
1T lime zest
1/2 c bread crumbs
1/3 cup mayonnaise
1 egg white

Mix all ingredients well.
Place ~1/4 cup bread crumbs in a bowl. Form balls of salmon mixture (~1 T) and roll each ball in bread crumbs. Place in a hot skillet. Flatten balls using a spatula. Cook 6 to 8 minutes or until golden brown turning once.

Cool Lime Sauce

1 lime
1/2 cup mayonnaise
1/4 cup sour cream

Combine mayo, sour cream, juice from 1 lime and ~ 2T of lime zest.

I baked the salmon with salt, pepper, lime juice, and lime zest on it. I did used all of the ingredients above but not those proportions -- just started with how much salmon I had and added ingredients more or less depending on my preference. Just get the mixture wet enough to stick in balls similar to how meatballs would feel.

Citrus: Roasted Sweet Potatoes with Citrus and Coriander Butter

ingredients:
-1 Tbsp coriander
-1/4 cup (1/2 stick) butter, room temperature
-1 Tbsp brown sugar
-1 Tbsp grated orange peel
-1 1/2 tsp grated lemon peel
-nonstick vegetable oil spray
-3 lbs long narrow sweet potatoes (or yams), unpeeled, halved lengthwise, cut crosswise into 1/2 inch-thick slices
-1 1/2 Tbsp olive oil

(optional: I added fresh green beans to the potatoes after the first 30 minutes. It was a great color and flavor addition...I think)

directions:
Mix coriander, butter, sugar, orange peel and lemon peel. Season butter mixture with salt and pepper. (Can be made 1 week ahead. Cover and chill.)

Position rack in bottom third of oven and preheat to 375. Spray heavy large rimmed baking sheet with nonstick spray. Toss potatoes and olive oil in large bowl to coat. Spread potatoes in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)

Drop butter onto potatoes in small dollops. (optional: add green beans.) Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 if refrigerated). Season with salt and pepper.

Citrus: Lemon Basil Potatoes

Ingredients
16 baby new potatoes, halved
2 cups low-sodium chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves
Directions
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.