Cucumbers With Lemon And Basil Recipes

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BETHY'S CUCUMBER BASIL LEMONADE



Bethy's Cucumber Basil Lemonade image

I make this refreshing lemonade all summer long. It goes great at any picnic!

Provided by Bethy

Categories     Drinks Recipes     Lemonade Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

8 cups cold water, divided
1 cup white sugar
1 ½ cups lemon juice
½ cucumber, thinly sliced
10 fresh basil leaves, torn

Steps:

  • Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
  • Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 29.4 g, Fiber 0.3 g, Protein 0.3 g, Sodium 7.8 mg, Sugar 26.3 g

LEMONY CUCUMBERS



Lemony Cucumbers image

This is my Grandmother's favorite cucumber recipe.

Provided by Karen Bush

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 4h10m

Yield 7

Number Of Ingredients 8

2 cucumbers, sliced
¼ cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
⅛ teaspoon ground black pepper
¾ teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

Steps:

  • In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 252.4 mg, Sugar 4.7 g

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

LEMONY FISH AND CUCUMBERS



Lemony Fish and Cucumbers image

Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL...IF YOU HAVEN'T PUT IT AWAY YET.-Brenda Biron, Sydney, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 small cucumber, sliced
3/4 pound cod
Dash salt
3 tablespoons plus 1 teaspoon lemon juice, divided
2 tablespoons butter, softened
1/4 teaspoon dried basil

Steps:

  • Arrange cucumber slices on a 15x12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape. , In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

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