I like to bake lemon with vegies- cut up a potato, some artichoke hearts, asparagus, tomato, cut the lemon into a few big chunks, toss with bit of garlic and olive oil, throw in to a baking dish. Top with some feta and greek olives if you desire (higly recomended). When I have fresh dill, I thow some in, as well. Cover and bake for about 30 mins. The lemon infuses all the vegies with a nice lemony flavor, and the baked lemon is great to eat, skin and all.
December 8, 2004 8:00 AM
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