Broccolini is also called baby broccoli.There are many variations you can add to this dish. Experiment and enjoy!

I love making my own oils! This one being one of my favs. :-) Good for chicken, fish or whatever calls for olive oil in a savory dish with herbal notes.

I like mixing garlic with everything. Garlic oil is a must for me because I love to cook.

Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.

Great as a side dish or a quick meal

This is my take on a dish I ate during my first and only trip to Venice. Our group leader arranged dinner for us at a local trattoria, and the primo was a humble-looking plate of pasta flavoured with not much more than anchovies and breadcrumbs. Needless to say, looks were deceiving. The pasta was garlicky, lightly briny and salty, and totally delicious. The best bit was the crunchy breadcrumbs liberally sprinkled on top, which added both extra flavour and texture. For my version, I also added a lemon. It's seared for extra flavour and to tone down the bite slightly, and really helps to add a pop of brightness to the dish. Buon appetito.

Once I saw on Instagram someone making spaghetti with lemon pesto. I had never seen the peel of the lemon being used in the cooking water and the sauce. I found the idea intriguing. I tinkered with it and I am pleased to say that I am loving the result.#pasta #Italian

Wholesome, healthy and full of flavor this vegetarian spaghetti will delight your senses. Sauttéed Japanese eggplant, roasted spaghetti squash, salty capers, fresh-squeezed lemon, toasted almonds, and fresh parsley come together to serve you and your loved ones a satisfying dinner. Learn more at www.PeachDish.com.

I use frozen spinach for this recipe because it makes it harder for my daughter to pick it out. Feel free to substitute fresh spinach if you want.

Yes, you read that right: fried lemon. As in lemon that is fried with onions and oil until its juice turns into a delicious, surprising sauce! This is an adaptation of a recipe I saw in the NY Times a while back, and today I finally got to test it. The result: yummmmmm!!This dish is best served at room temperature.PD: if you’re in an area affected by Isaias, my heart goes out to you. Stay safe and take care!

Bright, flavorful and great for rainy days or when you're feeling kinda down and don't want to spend much time cooking. The comfort smell of garlic mixed with fresh lemon will help put a bit of a fire in everyone's step. An absolute favorite and simple meal here at home.