#lemonyflavor

Indulge in the rich flavors of a perfectly grilled cowboy ribeye paired with creamy Swiss chard featuring the bright and citrusy notes of Meyer lemon. A delightful combination for a satisfying BBQ experience.

Ingredients: 2 Cowboy Ribeye steaks. Salt and black pepper to taste. 2 tbsp olive oil. 1 bunch Swiss chard, stems removed and leaves chopped. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Zest of 1 Meyer lemon. Juice of 1/2 Meyer lemon. 2 tsp chopped fresh thyme.

Instructions: Preheat the grill to medium-high heat. Season the ribeye steaks with salt and black pepper, and brush them with olive oil. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust based on your preferred doneness. While the steaks are grilling, heat olive oil in a pan over medium heat. Add minced garlic and cook until fragrant. Add chopped Swiss chard leaves to the pan and saut until wilted. Pour in the heavy cream, Parmesan cheese, Meyer lemon zest, and thyme. Stir well and simmer until the cream thickens. Finish the creamed Swiss chard with Meyer lemon juice and season with salt and pepper to taste. Remove the steaks from the grill and let them rest for a few minutes. Serve the grilled cowboy ribeye steaks on a plate with a generous portion of creamed Swiss chard on the side. Garnish with additional Meyer lemon zest and thyme if desired. Enjoy your Grilled Cowboy Ribeye with Creamed Swiss Chard and Meyer Lemon!

Prep Time: 15 minutes

Cook Time: 20 minutes

This one-pan pasta dish is creamy and delicious. It has tender chicken, crisp asparagus, and a bright lemony flavor. This recipe is great for busy weeknights because it's quick and easy.

Ingredients: 8 oz. linguine pasta. 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces. Salt and freshly ground black pepper, to taste. 2 tbsp. olive oil, divided. 1 lb. asparagus, tough ends trimmed, remaining diced into 2-inch pieces. 3 cloves garlic, minced. 1 3/4 cups low-sodium chicken broth. 1 cup heavy cream. 1/2 cup finely shredded Parmesan cheese. 2 tbsp. unsalted butter. 2 tsp. lemon zest. 3 tbsp. fresh lemon juice. 2 tbsp. chopped fresh parsley, for garnish.

Instructions: In a large skillet, bring water to a boil and cook linguine according to package instructions until al dente. Drain and set aside. Season chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes. Transfer chicken to a plate and set aside. In the same skillet, heat the remaining tablespoon of olive oil. Add asparagus and saut for 4-5 minutes until tender but still crisp. Add minced garlic and cook for another 30 seconds. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream, Parmesan cheese, butter, lemon zest, and lemon juice. Let the mixture simmer for 4-5 minutes until slightly thickened. Return cooked chicken to the skillet and toss to coat with the creamy sauce. Add cooked linguine to the skillet and toss until well coated with the sauce. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Lemon Butter Cookies are a delightful treat with a burst of lemony goodness. The buttery texture and zesty flavor make them a perfect accompaniment to your tea or coffee.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 teaspoons lemon zest. 2 tablespoons lemon juice. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Roll the cookie dough into small balls and place them on a baking sheet lined with parchment paper. Use a fork to flatten each cookie slightly and create a crisscross pattern. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with powdered sugar. Enjoy these delightful Lemon Butter Cookies with a hint of citrus flavor!

Prep Time: 20 minutes

Cook Time: 10 minutes