Dress Up Your Holiday Menu with Healthy, Lemony Side Dishes

Limoneira spokesperson Megan Roosevelt explores easy ways to use lemons to simplify your Thanksgiving celebrations.

We are smack dab in the middle of the holiday season and Limoneira spokesperson and founder of Healthy Grocery Girl, Megan Roosevelt would like to show you, our readers how to make things a bit healthier. She has put together a selection of delicious and nutritious dishes in one beautiful segment.

The recipes are here for you to print and the video is below. Enjoy!


Sparkling Apple Cider with Orange Twist


  • 1 bottle Fuji Apple Flavor Dry Sparkling Soda
  • 2 Limoneira Navel Oranges
  • 4 Cinnamon Sticks

Directions: Wash and dry the navel oranges, then peel twist from the skin. Juice the oranges and pour into a small sauce pot with on cinnamon stick. Simmer for 10 minutes, then chill. Pour one Tbsp on cinnamon infused orange juice over ice, then top with Fuji Apple Dry sparkling soda. Garnish with an orange twist and cinnamon stick.

Lemon Rosemary Roasted Potatoes


  • 8 golden potatoes
  • 2 springs rosemary
  • 1 Limoneira lemon
  • 1 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper

Directions: Preheat oven to 425 F. Wash and dry the golden potatoes. With a knife, cut slits into each potato, stopping before reaching the bottom of the potato. Remove rosemary leaves from the stems and finely chop. Next, juice the Limoneira lemon. Add the coconut oil, salt and pepper and stir. Baste the potatoes and lay out in a baking dish. Roast the potatoes for 45 minutes. Baste again with remaining mixture, and roast again for an additional 45 minutes. Total cooking time is 1.5 hours.

Arugula Salad with Wild Rice, Mushrooms and Lemon Vinaigrette


  • ½ cup wild rice
  • ¾ cup water
  • 2 cups mushrooms
  • 1 tbsp coconut oil
  • 3 cups arugula greens
  • 1 Limoneira lemon
  • 3 tbsp olive oil
  • ¼ tsp sea salt

Directions: Cook wild rice according to package instructions, which is typically ½ cup rice to ¾ cup water. Transfer to a large bowl and let cool in the refrigerator. Slice mushrooms and sauté with one tbsp of coconut oil for 5 to 8 minutes until tender. Add sautéed mushrooms and arugula to the bowl of rice.  Add olive oil, fresh squeezed lemon juice and sea salt. Stir together and enjoy.

Watch Megan Roosevelt create these delicious, quick and healthy lemon Thanksgiving side dishes.

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