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These light and fluffy mini cupcakes with cream cheese frosting are flavored with lemon and have a raspberry-tinted frosting. Make these easy cupcakes as a brunch or birthday dessert. Make them extra fruity with a fresh, plump raspberry on top. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Coat a 24-cup mini muffin tray with cooking spray and line with paper liners. Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain....

Enjoy the muffins warm right from the oven. Use a vegetable peeler to remove the zest from the lemon in long strips. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes....

This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert. Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated....

The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). it’s possible for you to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes. Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more....

These full-flavored potatoes are a great new approach to your typical potato side dish. The potatoes roast, then “melt” with the flavors of lemon, rosemary and garlic. They’re good enough for a special occasion, but easy enough for a weeknight. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes. Carefully add broth, lemon juice and garlic to the pan....

This easy, bright vinaigrette comes together quickly with ingredients that you probably have on hand already. The acidity and tartness of the lemon and vinegar are balanced by a touch of honey. Use this vinaigrette on your favorite leafy greens, from kale to butter lettuce. Photo:Abbey Littlejohn Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

You’ll only need 5 ingredients and 30 minutes for this healthy chicken recipe. Serve with mashed potatoes and a mixed green salad with red-wine vinaigrette to round out dinner. Place flour on a plate and dredge both sides of the chicken in it. Shake off any excess. Whisk tomato paste and 1/3 cup water in a small bowl and place near the stove. Heat 2 tablespoons oil in a large skillet over medium heat....

When you want pasta in no time, couscous is your best friend! package) 12mediumred bell pepper, chopped 4cupscoleslaw mix(halfof a12- to 14-oz. package) 4cupsbaby spinach(halfof a5-oz. Fluff with a fork and set aside. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes....

Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient. Photo: Jason Donnelly

Fresh-squeezed lemonade perks up the citrus notes in sparkling wine in this twist on a classic mimosa. Using the back of a spoon, stir and crush the mixture until fragrant, about 30 seconds. Add water and lemon juice; whisk until the sugar is dissolved. Photo:Photographer: Greg DuPree Food Stylist: Anna Kelly Prop Stylist: Christina Brockman Transfer the lemonade to a small pitcher. Divide the lemonade among 6 white-wine glasses (1/2 cup each)....

Bowl meals build texture and flavor with layers of nutritious ingredients. Use time-saving ingredients like precooked microwavable brown rice and prepared guacamole from the supermarket deli section. Chill 1 hour, or let stand at room temperature 30 minutes. Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless Heat brown rice according to package directions. Stir in parsley, lemon zest and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper....

The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. you could use microwaveable brown rice or use 1 cup leftover rice if you have it on hand. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Stir in broth and bring to a boil over medium-high heat. Whisk together cornstarch and water in a small bowl....

Serve with warm whole-wheat pita. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes. Meanwhile, separate chard greens from stems. Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks Thinly slice the stems; chop the greens. Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat....