Pamela Toman

Tag: lemon

Blueberry Pie

Makes 1 pie with two crusts.

A full cup of sugar is decadent. The sugar doesn't really change the structure much, so you can decrease it to taste.

Substituting cornstarch with arrowroot starch does not work.

Ingredients Step
Preheat oven to 450 degrees.
1 pie crust Line a pie plate with a crust. Place pie plate on a cookie sheet to stabilize and catch drips.
2 T. cornstarch (not arrowroot)
freshly squeezed juice of ½ lemon
2 t. vanilla
2 t. brandy		 Thoroughly combine into paste in small mixing bowl.
4½ c. blueberries (fresh or frozen)
up to 1 c. sugar
paste from above
2 T. butter, chopped
1 T. flour
heaping 1 T. sour cream
scant ¼ t. cinnamon		 Gently stir together in large mixing bowl until just combined.
1 crust Pour berries into bottom crust, then cover pie with a top crust that has decorative vents.
Bake for 10-15 minutes at 450 degrees, then reduce heat to 350 degrees and bake until golden brown and bubbly (maybe 45-55 minutes more).
Cool completely before serving.

Source: The Grit

Blueberry Pie was published on 1 October 2025.

Recipe uses: blueberries, lemon

Pasta Salad

Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost, and given when the recipe first appeared, it may well be exactly the same recipe. The fresh basil and feta make the salad.

Ingredients Step
¼ c. red wine vinegar
½ c. olive oil
juice of 1 lemon
1 t. honey
salt
pepper		 Blitz into an emulsified vinaigrette.
6 c. broth
1 lb. orzo		 Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool.
2 c. grape tomatoes, halved
7 oz. feta, cubed
1 c. basil, chopped
1 c. green onion, chopped		 Mix in, then add vinaigrette. Let stand a few hours before serving.
½ c. slivered almonds, toasted Add at time of serving. Serve at room temperature.

Source: Giada De Laurentiis in Bon Appétit (April 2006)

Pasta Salad was published on 5 August 2025.

Recipe uses: feta, orzo, lemon, basil, tomatoes-cherry, stock, almonds

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients Step
6 T olive oil
1 head of garlic, cloves thinly sliced
1 t. crushed red pepper flakes		 Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil
1 can white beans (½ c. from dry)		 Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped
remainder of the oil		 Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons
salt
pepper		 Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long)
8 1-ounce slices provolone		 Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Broccoli and White Bean Sandwiches was published on 16 November 2024.

Recipe uses: broccoli, provolone, lemon, white-beans

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients Step
Preheat oven to 375 degrees.
1 small onion, diced
olive oil		 In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced
1 heaping c. Arborio rice		 Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces
salt and pepper		 Add. Stir until wilted.
quart of no-chicken broth Add broth. Bring to a boil over high heat.
Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped)
1 c. frozen peas, thawed --or-- asparagus, sliced
1 T. lemon juice		 Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan
3 T. butter		 Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Baked Risotto with Greens was published on 12 November 2024.

Recipe uses: arborio-rice, kale, stock, spinach, peas, parmesan, lemon, greens

Lemon Corn Quinoa

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.

Ingredients Step
4 ears of corn Cut off kernels into a very large bowl.
zest of 2 lemons (1 T.)
juice of 1 lemon (2 T.)
4 T. butter, melted
1 T. honey
½ t. salt
¼ t. pepper		 Whisk together.
1 c. raw quinoa, washed
2 c. water		 Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!)
4 scallions, sliced thin
½ c. mint, chopped		 Add.
Season to taste (salt, pepper, lemon juice).

I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.

Lemon Corn Quinoa was published on 5 September 2024.

Recipe uses: quinoa, lemon, corn