Lemons: Easy Fresh Lemon Salad Dressing

I use this on sooooo many foods….. salads (obviously), roasted Brussels sprouts, potatoes, sandwiches, steamed veggies…. it is super versatile and takes only a couple minutes to throw together.  And, the best part – it does not contain unpronounceable ingredients, high fructose corn syrup, salt or any other weird undesirable ingredients!  Hope you love it!

Easy Fresh Lemon Salad Dressing

Yield: about 1 cup


  • 1/3 cup olive oil
  • 2/3 cup fresh lemon juice
  • 1-1/2 teaspoons Garlic-Herb flavor Mrs. Dash seasoning mix
  • 1 teaspoon Dijon mustard

Put all ingredients into a mason jar & shake to combine.  Stores well in refrigerator for a couple of weeks.




Lemons: Creamy Lemon Pistachio Pesto Pasta

img_6857What is more comforting than a warm bowl of creamy pasta?  Even better, add in some greens for fiber and vitamins, lemons for vitamin C, pistachios and avocado for healthy fats, and Greek yogurt for protein!  This dinner is fancy enough for company, yet quick enough for a weeknight!  I hope you love it!

Creamy Lemon Pistachio Pesto Pasta

Yield: 6 servings


  • 1 pound whole wheat penne pasta
  • 1 cup plain Greek yogurt
  • Grated peel and juice of 3 lemons
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup grated parmesan cheese
  • 1/3 cup shelled pistachios
  • 1 avocado
  • 3 cloves garlic, chopped
  • 3 tablespoons olive oil
  • salt & pepper


  1. Cook pasta according to package directions
  2. Meanwhile, in a small saucepan, warm the yogurt with lemon peel.  Do not boil, just warm thoroughly.
  3. In a food processor, combine lemon juice, parsley, parmesan cheese, pistachios, avocado and garlic.  While processor is running, drizzle in olive oil until well combined.
  4. Place pesto in a large bowl.  Stir in yogurt-lemon peel mixture.  Stir in pasta and toss well.  Season with salt and pepper to taste.


Cheers, Jenn

Lemons: Juicing


My husband weighs our lemon crop nearly every year.  Believe it or not, last winter we harvested over 200 pounds (WHAT?!) of lemons from our one tree!  We gave them away to friends & family & co-workers (& basically anyone we saw!), traded friends for oranges or grapefruit, but still had an overabundance of lemons to deal with!

I have a little juicer that we received as a wedding gift over 25 years ago.  It’s nothing fancy, but it sure does a great job!  I’ve juiced a bazillion lemons over the past 25 years.

Here are my tips:

  1. Get a huge trash can.  Make sure your garbage disposal is in top-notch working condition!
  2. It is best to pour the juice into plastic ice cube trays.
  3. Pop those ice cube trays in the freezer.
  4. If you have too much juice & not enough ice cube trays, you can either juice the lemons in shifts OR you can put the excess juice into plastic cups.
  5. It is nice to have both options of frozen lemon juice cubes AND frozen lemon juice cups.  Some recipes call for a little lemon juice and others will need more.
  6. When the ice cube trays are frozen, place the lemon juice cubes into a gallon-size freezer ziploc bag.  These will keep for up to a year (trust me, I know because we’ve had lemon juice forever & it is in perfect shape!)


Cheers, Jenn

Lemons: Lemon Brownies

This may not be the healthiest lemon-based recipe, but it is truly decadent!  And, in our house, the fact that this recipe uses up about 3 large lemons is a huge bonus!  Sugary treats are okay once in a while, right?  Remember, I’m the down-to-earth Dietitian and I love goodies just as much as anyone…. well, maybe not as much as my teenager, but you get the idea….img_6794

Lemon Brownies


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3 tablespoons lemon zest, divided
  • 3/4 cup lemon juice, divided
  • 1 cup powdered sugar
  1. Preheat oven to 350 F.  Spray a 9×9-inch baking dish with cooking oil spray.
  2. In a large bowl, beat together flour, sugar, salt and butter.
  3. In a separate small bowl, whisk together eggs, 2 tablespoons lemon zest and 1/4 cup lemon juice.  Pour into flour mixture and beat at medium speed until creamy, about 2 minutes.
  4. Pour batter into baking dish and bake for 25 minutes.
  5. Meanwhile, make glaze by whisking together powdered sugar, 1 tablespoon lemon zest and 1/2 cup lemon juice.  Set aside.  Allow brownies to cool completely before glazing.

Hope you love it!



February Theme Announcement

I’m super excited for the posts to come in February…. why?  Well, here in southern Arizona winter means CITRUS!  And, at our house, we are blessed to have a lemon tree that is extremely prolific!  So…. drumroll….. the blog theme for February is



I’ll be sharing ideas for freezing, juicing, savory and sweet recipes…

and, I hope you enjoy them immensely! 

Stay tuned!

Cheers, Jenn