Greek Eggplant with Lemon Vinaigrette
Ingredients:
1 eggplant
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss eggplant with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around eggplant. Sprinkle eggplant with salt and pepper. Roast eggplant until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide eggplant equally among plates. Drizzle some of the reserved lemon vinaigrette over eggplant before serving.
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Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Ingredients:
2 medium eggplants
Olive oil, for basting
For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.
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Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
Ingredients:
Lemon rind of one preserved lemon
2 cloves garlic, grated
â…“ cup lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup high-quality extra-virgin olive oil
Fresh ground pepper
Method:
1. Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
2. Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. (Return the scraped flesh to the jar of lemons for future use.) Cut the lemon rind into smaller pieces and place in the blender/processor.
3. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1 minute. Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
4. Taste and season with a pinch of pepper. Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed
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Roasted Broccolini with Preserved Lemon Vinaigrette
Accented with our lemon vinaigrette, this bright dish is wonderful topped with a grating of our Vecchio cheese.
Ingredients:
1 pound broccolini
1 ½ tablespoons olive oil
2 garlic cloves, minced
Sea salt and fresh ground pepper
Farm & Larder preserved lemon vinaigrette
Grated Vecchio cheese (optional)
Method:
1. Preheat an oven to 350°F. Wash and trim broccolini.
2. In a fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.
3. Scrape the contents of the pan into a baking dish, add the remaining ½ tablespoon olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and drizzle with preserved lemon vinaigrette and top with cheese if desired.
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Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.
2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.
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Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 Meyer lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste
Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
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Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Ingredients:
6 Meyer lemons
â…“ cup kosher salt
â…” cup fresh lemon juice
Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.
2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.
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Meyer Lemon Bars
Finish off your Easter feast with these bright bars!
Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour
Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.
2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.
3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.
4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.
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Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.
2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.
3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.
Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!
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