We finally got back to Friday Night Dinners last week after a long stretch of people being out of town and unavailable for various events. We decided to go with a citrus dinner and oh man was it good!


Lemons, grapefruits and oranges made their way into our dishes and they did not disappoint. From lemon dips, chicken and macarons, to a grapefruit salad and oranges with rice, everything was delicious.

We had a great time catching up and sitting out on the patio in the middle of downtown Portland eating, laughing, telling stories and just having a good ol’ time.

After dinner we went and checked out the Starlight Parade, kicking off the Rose Festival. We had a great time watching all of the floats go past, listening to music and enjoying all the magic of a parade at night.

You all should definitely try out all of these recipes. So easy and delicious, you’ll love them!


Artichoke Lemon Dip:


  • 1 14-ounce can artichokes hearts packed in water, drained
  • 1/4 cup freshly chopped parsley
  • 1/4 cup, packed grated Parmesan cheese
  • 1 tbsp. lemon zest
  • 1 clove garlic, minced
  • 1/2 tsp. fresh black pepper
  • 1/4 tsp. salt
  • 8oz. cream cheese, room temperature
  • 3-4 tbsp. lemon juice


  1. Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon so don’t over-process it.
  2. Place the cream cheese in a medium-sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.


Avocado and Grapefruit Salad:


  • 1 tbsp. Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper
  • 1/2 cup olive oil
  • 4 ripe avocados
  • 2 large red grapefruits


  1. Place the mustard, lemon juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  2. Before serving, cut the avocados in half, remove the seeds and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits, then cut between the membranes to release the grapefruit segments.
  3. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the centre. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.


Wild Rice with Oranges:


  • 1 package brown and wild rice mix
  • 2 oranges, peeled and separated into segments, then halved
  • 1/3 cup low sodium chicken or beef broth
  • 1/2 cup sliced red onion
  • 1/2 cup each bite size strips green and red bell peppers
  • 1 tsp. finely grated orange zest
  • 1/4 tsp. dried sage
  • 1/8 tsp. freshly ground black pepper


  1. Prepare rice mix according to package directions, cooking in unsalted water.
  2. In a skillet heat a few tbsp. of chicken broth. Sauté onion in broth for 3 minutes, add bell peppers and more broth if necessary, stir in orange zest, sage and pepper. Sauté 3-4 minutes more, or until vegetables are tender.
  3. When rice is done, stir in orange segments and vegetable mixture, heat through and serve.


Chicken Skewers with Meyer Lemon Salsa:


  • 8 Meyer lemons
  • 1/2 cup finely chopped English cucumber
  • 3 tbsp. thinly sliced scallions, divided
  • 1 serrano chile (with seeds) finely chopped
  • Pinch of sugar
  • Kosher salt
  • 1 1/2 pounds boneless chicken thighs, cut into 1 1/2″ pieces
  • Freshly ground black pepper
  • 1/4 cup plus 2 tbsp. chopped cilantro
  • 1/4 cup plain whole-milk yogurt
  • 1 tbsp. vegetable oil
  • 2 garlic cloves, coarsely chopped
  • 1 tsp. cracked coriander seeds
  • 1 tsp. turmeric (optional)


  1. Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
  2. Combine segments, 1 Tbsp. strained lemon juice (reserve remaining juice for another use), cucumber, 2 Tbsp. scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
  3. Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
  4. Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 Tbsp. cilantro and 1 Tbsp. scallions.


Lemon Macarons with Lemon Curd:
Via Bryony Cooks



  • 110g almond meal
  • 200g powdered sugar
  • 2 tbsp. lemon zest (dried for at least 2 hours, overnight is best)
  • 90g egg whites, room temperature
  • 30g sugar
  • Yellow gel or powder food colouring

Lemon Curd: 

  • 1.6 oz. lemon juice
  • 2.6 oz. sugar
  • Lemon zest, to taste (optional)
  • 1 egg yolk
  • 1.6 oz. egg
  • 2 oz. butter


  1. Line baking sheets with parchment paper or silicone mats.
  2. In a food processor, process almond meal, powdered sugar and lemon zest. Sift into a large mixing bowl and set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites and sugar. Whip until stiff peaks form, adding food colouring about a minute before they reach stiff peak stage (usually after 4-5 minutes).
  4. Add the dry ingredients to the whipped egg whites. Fold together until combined — thick ribbons should fall from the spatula back into the mixture.
  5. Transfer batter to a piping bag fitted with a large round tip. Pipe into 1-inch circles on your prepared baking sheets about 1-inch apart.
  6. Bang baking sheets on the counter 3-4 times to release any air bubbles. Let the macarons sit for at least 30 minutes before baking.
  7. Heat oven to 300°F. Bake, one sheet at a time, for 15 minutes, rotating about halfway through for even baking. Remove from oven and place on top of a cooling rack to cool. Once cool, remove from sheets and pair up macarons.
  8. While the macarons are baking and cooling, make the lemon curd. Heat the lemon juice in a saucepan. In a separate bowl, whisk together the egg, yolk and sugar.
  9. Once the lemon juice is hot, temper the eggs with it, pouring slowly and whisking constantly so you don’t scramble the eggs. Transfer back to saucepan and cook until thick. Remove from heat, add butter, combine and chill until ready to use.
  10. Place a small amount of lemon curd on one half of each macaron pair and gently sandwich together. Store in an airtight container in the refrigerator; allow to come to room temperature before eating.



Happy eating, everyone!


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