#lemon-garlic

[lilly-morris]

The Veggie Burger with Creamy Lemon-Garlic Mayo

[kathryn-fowler-blog]

Grilled Open-faced Veggie Sandwich with Lemon-Garlic Sauce

[chelsea-conrad-blog]

Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce

[lgbtfans]

With the simple addition of lemon juice and garlic powder, your roasted potato side dish goes from average to awesome.

[furawau]

Chicken - Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes Recipe In this one-pan dish, bone-in, skin-on chicken breasts are roasted over a bed of potatoes and Brussels sprouts that have a lemony flavor.

[zootermission]

Creamy Lemon-Garlic Dressing

Elevate your salads with our irresistible Creamy Lemon-Garlic Dressing - a perfect blend of tangy lemon and savory garlic. Trust us, your taste buds will thank you.

[thepriceismeg]

Lemon Garlic Chicken - Hello HealthyHello Healthy Elevate your dinner experience with the refreshing tanginess of Lemon Garlic Chicken, courtesy of Hello Healthy.

[foodandothermindsnacks]

Lemon Potatoes w/ Kale Curlz

This dish is so simple and so delicious but it’s only that way because of the star ingredient: fresh, locally-grown potatoes.

I hate to sound uppity about it, but if you can...use home-grown or locally-produced potatoes for this dish (bonus points if you can find local kale, too!). I imagine we all sort of think, “a potato is a potato is a potato” but that couldn’t be further from the truth.

Fresh potatoes are earthy, rich, creamy, and so delicious - especially when tossed with a tangy, lemon-garlic vinaigrette. These potatoes were grown just a few miles from me, in Coldstream, BC. Thank you, Zelaney Farm for always providing delicious produce for us to nosh on!

For the dish:

2 large (fresh) Sieglinde potatoes

4-6 leaves Lacinato kale leaves, stems removed and sliced into 1/2″ strips or “curlz”

For the vinaigrette:

1 clove garlic, pressed or minced

2 tsp nutritional yeast

2-3 tsp lemon juice (or more to taste!)

1 tbsp tamari (gluten-free soy sauce)

3 tbsp olive oil

fresh-cracked black pepper to finish

Instructions:

Peel potatoes and chop into 1/2″ cubes

Place in a small saucepan and just cover with cold water. Sprinkle with a generous portion of salt and bring to a boil.

Reduce heat and cook for ~10 minutes or until potatoes can be pierced through easily with a fork.

While the potatoes are cooking, prepare the vinaigrette. In the bottom of a bowl (big enough to house your potatoes and kale) whisk together the garlic, nutritional yeast, lemon juice, and tamari. Slowly drizzle in the olive oil, whisking continuously to incorporate (emulsion time, baby!).

Once your potatoes are done, drain them and add in the kale curlz. Cover the pot and let it sit for ~3 minutes (off heat) to give the kale a chance to wilt slightly. 

Pour potatoes and kale into your prepared bowl and gently toss to coat all veggies with vinaigrette. Portion into bowls for eating and top with fresh-cracked black pepper.

Enjoy!