Lemon Verbena Ice Cream Silky Lemon Verbena Ice Cream with Creamy Citrus Notes and Floral Elegance Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 6–8 fresh lemon verbena leaves 5 large egg yolks 1/4 teaspoon sea salt Optional: lemon zest or a splash of lemon juice for brightness Directions: In a saucepan, combine cream, milk, sugar, and lemon verbena leaves. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat. Cover and let the lemon verbena steep in the warm mixture for 30–45 minutes. In a mixing bowl, whisk egg yolks. Slowly pour a little of the warm cream mixture into the yolks, whisking constantly to temper. Gradually whisk the tempered yolks into the rest of the cream in the saucepan. Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat, strain to discard leaves (and any cooked egg bits), and stir in salt and optional lemon zest or juice. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions. Freeze until firm. Prep Time: 15 minutes | Chilling Time: 4+ hours | Churn Time: 25 minutes | Total Time: 5 hours Kcal: 310 kcal | Servings: 6 servings #lemonverbenadessert #herbalicecream #floralicecream #homemadeicecream #summerdesserts #icecreamfromscratch #custardicecream #lemonherb #gourmeticecream #creamyherbalflavors #elegantdessert #naturalingredients #icecreamseason #flavorinfusion #icecreamrecipe #herbaceousdessert #slowdessert #verbenacream #churnedicecream #icecreamartistry Floral, creamy, and beautifully balanced This Lemon Verbena Ice Cream is sunshine in a scoop!

Rosemary Thyme Butter Sauce Silky Rosemary-Thyme Infused Butter Sauce Ingredients: 1/2 cup (1 stick) unsalted butter 2 teaspoons fresh rosemary, finely chopped 2 teaspoons fresh thyme leaves 1 garlic clove, minced 1 tablespoon lemon juice Salt and black pepper, to taste Optional: 1 tablespoon white wine or chicken broth for extra depth Directions: In a small saucepan over medium-low heat, melt the butter slowly to avoid browning. Add the rosemary, thyme, and garlic. Sauté gently for 2–3 minutes, until fragrant and herbs soften. Stir in the lemon juice and (if using) white wine or chicken broth. Simmer for another 1–2 minutes to let flavors meld. Season with salt and pepper to taste. Remove from heat and let sit for a minute to slightly thicken. Serve warm drizzled over roasted meats, vegetables, seafood, or pasta. Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes Kcal: 95 kcal per serving (2 tbsp) | Servings: 6 servings #buttersauce #rosemarysauce #thymeinfused #herbsandbutter #easyfrenchsauces #flavorboost #herbbutter #quickcondiments #roastdinneressentials #freshherbs #sauceforsteak #sauceforfish #homecookbasics #kitchensauces #weeknightdinners #herbalicious #saucygoodness #lemonherbsauce #aromaticbutter #simplegourmet Drizzle alert! This Rosemary Thyme Butter Sauce is pure herby magic—ready in 10 minutes and perfect over steak, fish, or veggies.

Grilled Octopus with Lemon Herb Ingredients: - 1 kg octopus, cleaned - 4 cloves garlic, minced - 2 lemons, juiced - 4 tablespoons olive oil - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh oregano, chopped - Salt and pepper to taste Preparation Steps: 1. In a large pot, bring salted water to boil and add the octopus. 2. Reduce heat and simmer for 40-50 minutes until tender. 3. Remove octopus from water and let cool. 4. In a bowl, mix minced garlic, lemon juice, olive oil, parsley, oregano, salt, and pepper. 5. Cut the octopus into manageable pieces and marinate in the herb mixture for at least 30 minutes. 6. Preheat the grill to medium-high heat. 7. Grill the marinated octopus for 3-4 minutes on each side until charred and heated through. 8. Serve warm with a drizzle of remaining marinade. Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins Calories: 240 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a mixed green salad and crusty bread or alongside grilled vegetables. #grilledoctopus #seafoodlover #lemonherb

Easy Tuna Patties Golden Crispy Tuna Cakes with Herbs and Lemon Zest Ingredients: 2 (5 oz) cans tuna in water, drained 1/2 cup breadcrumbs 2 large eggs 1/4 cup finely chopped onion 1 tablespoon fresh parsley, chopped (or 1 tsp dried) 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 2 tablespoons olive oil (for frying) Directions: In a mixing bowl, combine drained tuna, breadcrumbs, eggs, onion, parsley, lemon juice, Dijon mustard, garlic powder, and black pepper. Mix well until the ingredients are fully incorporated and the mixture holds together. Divide the mixture into 6 equal portions and form into small patties. Heat olive oil in a nonstick skillet over medium heat. Cook the patties in batches for 3–4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Serve hot with lemon wedges, a dollop of tartar sauce, or over a fresh green salad. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal | Servings: 3 servings (2 patties per person) #tunapatties #easyseafoodrecipe #quickdinner #panfriedgoodness #healthychickpeasubstitute #crispycakes #tunalove #budgetfriendlymeals #quickandeasy #pescatarianfriendly #lemonherbtuna #homemadecakes #simpleingredients #weekdaydinner #tunaideas #easytunarecipes #savorycakes #tunaonabudget #herbandlemonflavor #skilletmeals Crispy, savory, and ready in 20 minutes — these Easy Tuna Patties are a weeknight winner! Add a squeeze of lemon and you're good to go.

Greek Chicken Kabobs Marinated Greek Chicken Skewers with Fresh Herbs and Lemon Ingredients: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes 1/4 cup olive oil Juice of 1 lemon 3 cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and freshly ground black pepper, to taste 1 red onion, cut into chunks 1 green bell pepper, cut into chunks 1 red bell pepper, cut into chunks Wooden or metal skewers (if wooden, soak in water 30 minutes before use) Directions: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, cumin, paprika, salt, and pepper. Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3-4 hours or overnight for best flavor. Preheat grill or grill pan to medium-high heat. Thread chicken cubes alternately with onion and bell pepper chunks onto skewers. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred on the edges. Remove from grill and let rest for 5 minutes before serving. Prep Time: 15 minutes | Marinating Time: 3 hours | Cooking Time: 12 minutes | Total Time: 3 hours 27 minutes Kcal: 280 kcal | Servings: 4 servings #greekchicken #chickenkabobs #grilledchicken #mediterraneanfood #healthygrilling #summerbbq #easyrecipes #foodie #grillseason #marinatedchicken #flavorfulmeals #lemonherbs #weeknightdinner #proteinpacked #familymeals #mealprepideas #freshingredients #chargrilled #kebabnight #homemadeflavors 🔥 Fire up the grill for these juicy Greek Chicken Kabobs! Bursting with lemon, herbs, and smoky char, they're a summer favorite! 🍋🍢