Recipes — Lemon Pistachio

This wonderfully citrusy cake is a scrumptious treat to celebrate a special occasion, or to lift your spirits with sunshiny flavor! Our Lemon Pistachio Granola is the secret ingredient in this dessert, adding nutty flavor and tasty texture.

If sunshine had a taste, it would be our Lemon Pistachio Granola! Elevate a rich and creamy ice cream base with chunks of this sunny granola blend, and an indulgent swirl of homemade granola butter. Make sure to prepare this at least four hours ahead so it has time to freeze. Makes 8 servings 1 ½ cups Michele’s Lemon Pistachio Granola, divided, plus additional for topping if desired 6-8 tbsp water 2 cups heavy whipping cream 2 tsp lemon extract 1 tsp vanilla paste 1 can (14 oz) sweetened condensed milk Roughly chop ½ cup of granola. Set aside. In...

The tangy crunch of our Lemon Pistachio granola is the perfect foil to nutty, spicy sauce and tender zucchini noodles. You'll need a simple vegetable spiralizer to make this flavorful dish.

I'm not vegan, but I try to eat a mainly plant-based diet and will happily substitute with a dairy-free option when it's available. You won't miss a thing in these creamy lemon bars! With a coconut and cashew base, naturally sweetened with dates and maple syrup, they are a healthier alternative to other overly sweetened treats. The food processor does most of the work here (a Vitamix works great too!), just be sure to plan enough time to soak the cashews and chill the bars before serving.    Michele's Vegan Lemon Bars For the Crust: 2 c Michele’s Lemon Pistachio...