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O&V Lemon Favorites


Limoni Dishware Line


Shrimp Salad

with Champagne Vinaigrette



  1. Preheat the oven to 300 °F and take the butter out of the fridge.
  2. Finely dice the celery and soak it in Marc de Champagne Vinegar for half an hour.
  3. Mix the Herb Butter Mix with 4 tbsp. of warm water and let it rest for 5 minutes. Then mix it with the butter.
  4. Cut the baguette into thin slices and spread on the herb butter. Bake slices for 10 minutes until golden brown.
  5. Mix mayonnaise with the Lemon & White Pepper Seasoning. Mix lemon zest and juice from half a lemon with the mayonnaise. To taste, add a drop of hot sauce to the mayonnaise. Add the shrimp.
  6. Peel the cucumber, halve lengthwise and remove the seeds. Cut the cucumber into thin slices.
  7. Remove the leaves and stems of the radishes and cut them into thin slices.
  8. Mix Lemon Olive Oil, lemon juice of the remaining half lemon and a pinch of salt.
  9. Marinate the cucumber and radishes with this mix.
  10. Wash the lettuce and cut in half. Remove the celery from the vinegar and mix with the lettuce.
  11. Sprinkle a bit of Lemon Olive Oil over the lettuce and add to the bottom of a glass.
  12. Add the shrimp on top and use the cucumber and radishes as garnishes.


Lemon Chili Chicken


  • 1 tablespoon Lemon Olive Oil
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3 cloves of garlic, minced
  • 450 grams (1 pound) chicken, cut into bite-sized pieces
  • 1 tablespoon Lemon Olive Oil
  • 1 onion, sliced
  • 1 small green bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 2 teaspoons Lemon Chili Sauce
  • 1 teaspoon all-purpose flour
  • 1/4 cup chicken stock
  • 1 lemon, juiced
  • 1 tablespoon sumac
  • salt and pepper to taste


  1. Marinate the chicken in the olive oil, ground coriander, ground cumin, salt and garlic for at least 15 minutes or up to 24 hours.
  2. Heat a frying pan over medium-high heat until hot. Add the remaining tablespoon of olive oil and the chicken in a single layer. Fry undisturbed until browned. Flip the chicken pieces and brown the other side.
  3. Add the onions, and green and red bell peppers. Stir-fry until the vegetables are mostly cooked.
  4. Add the Lemon Chili Sauce and flour and stir-fry until there is no liquid left.
  5. Turn up the heat to high, and then add the chicken stock and lemon juice and continue stir-frying until the sauce coats the chicken and there is very little liquid left in the pan.
  6. Season the chicken with salt and pepper to taste, and then sprinkle on the sumac. Serve with rice.


Lemon Curd Trifle


  • 12 Triple Choc Chunk Biscuits*
  • 1 punnet of strawberries
  • 6 tablespoons Strawberry Rhubarb Pulp Vinegar
  • 500 g quark
  • 300 g whipped cream
  • 40 g vanilla sugar
  • 1 jar of Lemon Curds*
  • 1 sprig of basil

*Products at select O&V locations.



Crumble the cookies and put them in a bowl. Hull and halve the strawberries, then put them in another bowl with a dash of strawberry rhubarb pulp vinegar and allow to marinate. Whip the cream with vanilla sugar, then fold into the cottage cheese and refrigerate.

Grab a mason jar and put the crumbled cookies on the bottom. Add half of the creamy cottage cheese mix as a second layer, then add the strawberries and top with lemon curd. Add the second half of the cottage cheese mix and finish with strawberries, lemon curd, and basil leaves.