Meyer Lemon Almond Cake

Ingredients: 8 ounces unsalted butter 1-2 teaspoons gluten free-flour blend or all-purpose flour 1 cup sugar or sweetener of choice 2 cups almond flour 3 large eggs ½ teaspoon vanilla extract ¼ cup Meyer lemon juice 2 tablespoons finely grated lemon zest ½ cup medium-grind polenta 1 teaspoon baking powder ¼ teaspoon sea salt ¼ [...]

By | 2015-02-11T13:27:58+00:00 February 10th, 2015|Recipes|Comments Off on Meyer Lemon Almond Cake

Meyer Lemon-Garlic Confit

Ingredients: 3 medium Meyer lemons ¼ cup whole peeled garlic cloves 1/3 cup olive oil Directions: Preheat oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all the seeds. Cut the larger cloves of garlic in 2-3 pieces so that all the garlic will be [...]

By | 2015-02-05T12:37:17+00:00 February 3rd, 2015|Recipes|Comments Off on Meyer Lemon-Garlic Confit

Pasta with Kale and Lemon Confit

Ingredients: ½ pound pasta, such as linguini 1 bunch kale 4 tablespoons olive oil plus more to finish ¼-1/2 teaspoon red pepper flakes 4 teaspoons finely chopped fresh Meyer lemon–garlic confit 2 tablespoons Meyer lemon juice, to taste Grated Meyer lemon zest to taste ½ teaspoon sea salt ¼ cup grated Parmesan cheese Directions: Cook [...]

By | 2015-02-05T12:37:00+00:00 February 3rd, 2015|Recipes|Comments Off on Pasta with Kale and Lemon Confit

Parsnip Salad with Walnuts and Dates

Ingredients: 3 large parsnips, top and bottom trimmed sea salt and freshly ground pepper 2 teaspoons Meyer lemon zest 2 teaspoons Meyer lemon juice, or more to taste 2 teaspoons honey ½ cup plain yogurt, preferably whole milk 6 walnuts, cracked and chopped Directions Peel the parsnips. Cut them in half. Grate them with a [...]

By | 2014-11-12T15:33:03+00:00 November 12th, 2014|Recipes|Comments Off on Parsnip Salad with Walnuts and Dates

Fall Vegetable Braise

Ingredients: 2 slender leeks, including part of the green 6 carrots 1 bunch parsnips, with their greens 1 bunch radishes sea salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon fresh Meyer lemon juice Directions: Slice the leeks crosswise about ¼-inch [...]

By | 2014-11-12T15:32:41+00:00 November 12th, 2014|Recipes|Comments Off on Fall Vegetable Braise

Fennel and Savoy Cabbage with Lemon Butter

Ingredients: ½ small Savoy cabbage or other green cabbage 1 large fennel bulb, quartered 1 large leek, white part only 4 tablespoons unsalted butter sea salt and freshly ground pepper juice and zest of 1 Meyer lemon 3 tablespoons chervil or parsley leaves Directions: Cut the cabbage, fennel, and leek into very thin slices and [...]

By | 2014-11-12T15:25:07+00:00 November 12th, 2014|Recipes|Comments Off on Fennel and Savoy Cabbage with Lemon Butter

Braised Escarole with Garlic and Lemon

Escarole has a slightly bitter taste and is a member of the endive family. It can be eaten raw, but benefits from cooking as this will take away some of the bitterness. It is especially good in a white bean soup. One medium heads equals about 9-10 cups of coarsely chopped escarole. Ingredients: 1 head [...]

By | 2013-06-10T14:26:02+00:00 June 10th, 2013|Recipes|1 Comment

Grilled Summer Squash Salad

Ingredients: 1 medium lemon 2 tablespoons olive oil ½ teaspoon sea salt 2 pounds summer squash, cut into lengthwise slices, about ½-inch thick ½ cup sliced almonds, toasted 1/3 cup shaved Parmesan cheese (use a vegetable peeler to shave thin curls or slivers of cheese) Directions: 1. Bring a small saucepan of water to a [...]

By | 2013-05-21T12:30:06+00:00 May 21st, 2013|Recipes|0 Comments

Lemon-Basil Dressing on Arugula and Goat Cheese Salad

Ingredients: Lemon-Basil Dressing ¼ cup fresh lemon juice ½ tablespoon Dijon mustard 2 tablespoons milk or milk substitute ½ tablespoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup plus 2 tablespoons olive oil Salad ¼ cup plain goat cheese, room temperature 2 teaspoons fresh lemon [...]

By | 2013-04-10T12:06:41+00:00 April 9th, 2013|Recipes|0 Comments

Lemon Pudding Cake with Berries

Ingredients: 2 tablespoons butter 3 large eggs, separated ¾ sugar 1 cup buttermilk 1/3 cup lemon juice plus 1 tablespoon lemon zest ¼ cup flour of choice Berry sauce (recipe below) DIRECTIONS: Place a buttered 5-6 cup soufflé or other straight–sided baking dish in a large baking pan (at least 2” deep). Set aside.  In [...]

By | 2013-04-02T16:09:33+00:00 April 2nd, 2013|Recipes|0 Comments