Recipes - Lemon Sage Marinade

Secret Recipe Carrots

Using lemon on vegetables brightens the flavor and increases their popularity.  This carrot recipe uses Backyard Patch Lemon-Sage Marinade in a whole new way.

• 2 lbs. Baby carrots, rinsed
• 2 quarts water
• ½ tsp. Salt
• 2 Tbls. butter
• 1 tsp. Backyard Patch Lemon-Sage Marinade
• 1 Tbls. Brown sugar

Bring water to boil and add salt and carrots.  Let water return to boil, then cook carrots 5 minutes.  While carrots are cooking, melt butter in a large non-stick skillet.  Add the brown sugar.  Drain and rinse carrots, add to skillet, top with Backyard Patch Lemon-Sage Marinade and cook over low heat stirring to blend.  Remove from heat and serve.  They will last on low in a covered pan until the rest of dinner is ready, for up to 10 minutes.

New England Salmon Cakes

• 2 Tbls Backyard Patch Lemon Sage Marinade
• 1 7.5 oz can salmon, drained
• 1 cup mashed potatoes
• 1 cup frozen peas
• 1 egg slightly beaten
• 1 green onion sliced (1 – 2 Tbls fresh chopped chives)
• 2 Tbls all purpose flour (or gluten free baking mix)
• 2 tsp unsalted butter

Mix all ingredients together, except flour and butter.  Once mixed form into patties. Place flour on a plate and dredge each pattie in flour.  Melt butter in a skillet and cook patties until nicely browned on both sides, about 5 minutes a side. Serve as an appetizer, or with a vegetable as a main course. 

Lemon Herb Chicken

• Skinless, boneless chicken breast halves
• 1 lemon
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 pinch oregano
• 2 to 3 Tbls BYP Lemon Sage Marinade
• 1/2 cup fresh parsley (optional)

Marinate chicken in juice of 1/2 lemon, salt, pepper, and herbs as long as possible (preferably overnight). When oil is hot, put chicken in skillet. As you sauté chicken, add juice from other 1/2 lemon, pepper to taste. Sauté for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Lemon Shallot dressing

This quick dressing features lemon juice and shallots for a simple, bright flavor. A touch of honey balances the acidity and tartness of the lemon. Use in a pasta salad or over leafy greens.

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice 
• 2 tablespoons chopped shallot
• 1 teaspoon honey
• 1 tsp Backyard Patch Lemon Sage Marinade
• Salt and pepper to taste

Whisk together oil, lemon juice, shallot, honey, herbs, salt and pepper in a small bowl. Keep up to 2 weeks in the refrigerator.