Category: Lemon Zest

Skordalia - Greek Potato Garlic Dip

7/9/2025

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Ingredients

1 lb gold potatoes, peeled and cubed
kosher salt
6 garlic cloves
1/4 cup plus 2 tbsp fresh lemon juice
3/4 cup extra virgin olive oil
1 green onion, trimmed and thinly sliced, for garnish
Fresh chopped parsley, for garnish
Zest of 1 lemon, for garnish

Instructions

Prepare and cook the potatoes. Place cubed potatoes in a big colander and rinse with cold water until the water is clear.
Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance).
Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
Make the garlic paste. While potatoes are cooling, combine garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic turns into a paste (as smooth as you can get it).
Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic paste and mix well. Add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine.
Let the potato mixture cool then chill in the fridge until later.
Transfer the chilled mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled

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Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

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Ingredients
16 ounces fresh ricotta
3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

Directions
1.  In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund.
5. Serve immediately or refrigerate until ready to serve.

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Sautéed Arugula

3/30/2022

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Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.

Servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Preparation

Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving

Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
Reduce the speed to low and gradually add the heavy cream.
Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
Drizzle ¼ cup of the consistency loosened lemon curd on top.
Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
Add another layer of graham crackers as before.
Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
Cover and freeze for at least 6 hours.
Cover and chill the remaining jam until ready to serve.
Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
Slice as you would a pound cake and serve with more fresh blueberries.

ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.

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Skordalia - Greek Potato Garlic Dip

Summer Squash and Fresh Ricotta “Oreos”

Sautéed Arugula

Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

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