Lemon is available in all seasons, making this dessert with fresh lemon makes all the difference. It is super easy and compliments many meals well. Just be sure to consume in moderation.
2 C. flour;
1/2 C. butter (1 stick);
1/2 C. powdered sugar;
Cream together the above ingredients, press the mixture into a 17"x10" baking pan. Bake in a preheated oven at 350 F for 15-18 minutes until set.
6 T. lemon juice (juice of 2 lemons);
4 T. flour;
1/2 t. salt;
1 t. baking soda
Mix all ingredient together until well blended. Pour on the crust. Bake in a preheated oven for 25-30 minutes until set.]
Let cool completely. Place in the refrigerator for 1/2 hr. Take it out of the refriegerator, dust with powdered sugar. Cut into sqares.
This is a salad that best showcase the early summer vegetables from the garden, lettuce, peas, spring onions or spinach, uses whatever you have available. Make a healthy homemade dressing to go with it. The dressing is made with grape seed oil (high in vitamin E), flax seed oil (high in omega-3 fatty acid), fresh lemon juice (high in vitamin C) and herbs. Top with a fresh egg, "egg-over-easy" style, You've got your anti oxidants, fibers, vitamins and high quality protein all in one easy dish. This power salad is a perfect anti inflammatory food, super healthy and super delicious!
For the salad: Fresh lettuce, fresh peas, onion, carrot and raspberry plus a egg.
For the dressing:
1/4 C. grape seed oil
2 t. flax seed oil
juice from 1/2 large lemon
1 t. agave nectar (or honey)
1 T. finely chopped fresh herbs (parsley, tarragon, thyme and rosemary)
Salt and pepper to taste.
1 large clove of fresh harvested garlic
Place all ingredient together in a mason jar, cap the jar and shake until the salad dressing emulsifies.