Sweet & Spicy Lemon

Garlic and lemon roasted potatoes 

20 20 mini potatoes, cut in half
1-2 Tbsp olive oil (just enough to coat the bottom of your baking sheet)
1 tsp Sea salt
GI sweet & Spicy Lemon Sauce
1. Preheat oven to 425 F.
2. Toss new baby potatoes in a bowl with oil and salt. Transfer cast iron skillet or baking sheet. Roast in preheated oven for about 30 minutes.
3. When potatoes are almost finished roasting, melt butter in a skillet over medium heat. Add garlic and cook, stirring, until garlic is soft and fragrant, but not browned. Turn off heat under pan. Add parsley and thyme. Stir to combine. Add GI Lemon Sauce. Drizzle over potatoes and continue cooking for 10-15 min to allow sauce to glaze onto potatoes.

Pan-seared Asparagus with Sweet & Spicy Lemon sauce & Fresh Parmesan

1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 lb fresh asparagus spears, trimmed
1/2 bottle Gourmet Inspirations Sweet & Spicy Lemon sauce
Thinly shaved fresh parmesan
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking. Lightly coat asparagus with Gourmet Inspirations Sweet & Spicy Lemon sauce and garnish with shaved bits of fresh parmesan.

Seared Scallops with Lemon and Dill

1 to 1-1/4 lbs dry sea scallops (approx. 16 scallops)
2 tsp unsalted butter
2 tsp olive oil
Himalayan salt
Freshly ground black pepper
1/2 bottle Gourmet Inspirations Sweet & Spicy Lemon Sauce
Fresh dill, to taste
1. Warm Gourmet Inspirations Sweet & Spicy Lemon sauce in a saucepan over medium heat. Once heated through, set aside.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. 
3. Add the butter and oil to a 12-14 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 -1/2 minutes on each side. The scallops should have a 1/4 inch golden crust on each side while still being translucent in the centre. 
4. Serve immediately, drizzled with Gourmet Inspirations Sweet & Spicy Lemon sauce and fresh sprigs of dill. 

Baked White Fish in Parchment with Lemon

1/4 cup unsalted butter, melted
3 cloves garlic, minced
1/2 cup Gourmet Inspirations Sweet & Spicy Lemon Sauce
4 (6-oz) white fish fillets
Kosher salt and freshly ground black pepper, to taste
Paprika, to taste
2 tbsp chopped fresh parsley leaves
Lemon for garnish
1. Preheat oven to 425 degrees. Place parchment paper on a baking sheet or in a 9×13 baking dish.
2. In a small bowl, whisk together butter, garlic and Gourmet Inspirations Sweet & Spicy Lemon sauce; set aside.  
3. Season fish with salt, pepper and paprika, to taste, and place onto the prepared baking dish. Drizzle with butter and sauce mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediate, garnished with lemon, if desired. 

Sweet & Spicy Lemon Grain Bowl

Serves: 4


⅔ cup uncooked quinoa (sub with brown rice if desired)

1 lb baked or grilled salmon (or sub with chicken breast if desired)

1 lg cucumber, sliced into matchsticks

1 lg carrot, grated or chopped into bite-sized pieces

Fresh spinach leaves

Gourmet Inspirations Sweet & Spicy Lemon sauce

Fresh parsley, to taste

Pink salt and fresh ground pepper, to taste


  1. Combine quinoa in 1 ⅓ cup water in medium saucepan and bring to a boil. Reduce to simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
  2. Portion quinoa along with other cut ingredients into each bowl. Top with Sweet and Spicy Lemon sauce and salt and pepper to taste. Sprinkle with fresh parsley sprigs.

GI Style Avocado Flatbread


1 flatbread or 1 slice sourdough bread 

1 ripe avocado, mashed

1 egg, poached or fried

Gourmet Inspirations Sweet & Spicy Lemon sauce


  1. Toast a flatbread or a slice of your favourite bread and then top with mashed avocado.
  2. Cook the egg as desired and gently place it on top of the toast.
  3. Drizzle Sweet & Spicy Lemon sauce over the egg and avocado!

Sheet Pan Glazed Lemon Thyme Chicken                        (with crispy skin!)


  • Gourmet Inspirations Sweet & Spicy Lemon sauce
  • Chicken thighs (bone-in, skin-on)
  • Various veggies, cut up into bite size pieces (shown here: potatoes, sweet potatoes, purple carrots, onion, peppers)
  • Thyme

Preheat oven to 500 degrees.

Mix cut up veggies with olive oil, salt and pepper.  Transfer to a sheet pan lined with parchment paper. Make sure veggies are in one layer.  Salt and pepper the underside of the thighs. Turn thighs over and pull skin back. Season the exposed flesh.  Replace the skin, pat it dry with paper towels and season again, adding dried thyme.

Bake chicken and veggies for 30 minutes.  Remove the pan and brush on sweet and spicy lemon sauce.  Return pan to the oven for 10 more minutes.

Sweet & Spicy Lemon Ricotta Pasta with Chicken


  • 1 lb. pan-fried chicken breasts , sliced into strips*
  • 1 lb. dry linguine , fettucine or spaghetti
  • Salt and freshly ground black pepper
  • Gourmet Inspirations Sweet & Spicy Lemon sauce
  • 1/4 cup reserved pasta water
  • 6 oz. fresh baby spinach, steamed just until beginning to wilt
  • 1 1/2 cups part skim ricotta
  • 1/2 cup finely shredded parmesan , plus more for serving


  1. Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
  2. Drain water (reserve ¼ cup) and return pasta to pot. Set pot over medium-low heat and add Gourmet Inspirations Sweet & Spicy Lemon sauce, ricotta, 1/4 cup hot reserved pasta water and parmesan and toss to evenly coat.
  3. Season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
  4. *Try brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before frying.