6 Lemon Inspired Recipes + Beyonce Lemonade Recipe Review
You all know that phrase, “when life gives you lemons, make lemonade.” This proverbial message was the crust and namesake of Beyonce’s visual album Lemonade. Many have shared their opinions on the artistic nature of the video, the exposed cheating in the lyrics, the credibility of Beyonce as a figure of empowerment, all the way down to conversations about the videos “plantation chic” fashion. I decided to chart a different course and share my opinions on her grandma’s actual lemonade recipe in this week’s newsletter. My feelings are pretty strong on this matter so make sure you watch the video.
In addition, I explored what other recipes you could and should be making when life hands you lemons. Check out all 6 of my lemon inspired recipes below:
Beyonce’s Lemonade Recipe
4 Layer Lemon Sunshine Cake
Citrus Sangria
Roasted Harvest Salad with Lemon Herb Vinaigrette
Ingredients
- Roasted Harvest Salad
- 1 small butternut squash peeled and cubed
- 1 onion sliced sliced
- 13 asparagus stalks cut
- 1 yellow bell pepper halved and pitted
- 2 cups parsley arugula or spinach, chopped
- 2 tablespoons olive oil divides
- shaved parmesan
- Lemon Herb Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon finely grated lemon zest
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic minced
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Roasted Harvest Salad
- Pre-heat oven 450 degrees. Place the butternut squash and bell pepper on a large baking sheet. Add olive oil, salt and pepper and toss. Roast the squash and bell peppers 30 minutes, turning once after 15 minutes.
- Place onions and asparagus on a separate baking sheet. Add olive oil, salt and pepper and toss. Add second baking sheet to the oven at the 15-minute mark.
- Roast all vegetables until tender. Remove from the oven and cool to room temperature. If you want to remove the skin from the bell pepper, once removed from the oven, immediately cover it tightly with aluminum foil and set aside until it is cooled. Then remove the peels and chop.
- Lemon Herb Vinaigrette
- In a bowl, whisk together the lemon juice, lemon zest, honey, dijon mustard, worcestershire sauce, garlic, Italian seasoning and salt and pepper, to taste. Slowly, whisk in the olive oil until emulsified.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
Lemon Coconut Cream Mussels
Lemony Southern Style Posole
Ingredients
- 2 cups chopped turkey meat 2 smoked turkey legs
- 8 cups chicken or vegetable broth
- 3 cups mustard greens chopped
- 1 28 oz can hominy, drained and rinsed
- 1 medium onion chopped
- 4 tablespoons lemon juice
- 2 teaspoons cajun seasoning
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon chilli powder
- 2 teaspoons minced garlic
- cilantro
- 1 4oz can diced green chilis
Instructions
- In a large pot bring broth to a rolling boil. Add all ingredients and reduce the heat to medium low and simmer, uncovered, until the onions are tender.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
