Grilled Cauliflower Steaks with Honey & Meyer Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Ingredients:
2 large heads cauliflower
2 tablespoons olive oil
2 Meyer lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoon honey
2 teaspoons kosher salt, divided
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
¼ cup chopped toasted walnuts
Lemon wedges, for serving
Method:
1. Remove the outer leaves from each cauliflower head, then cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”. In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.
2. Heat a grill to medium (about 350°). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brushed sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt.
3. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.
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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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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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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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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
⅓ cup kosher salt
⅔ 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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Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.
Ingredients:
1 bunch Lacinato kale
1 cup full-fat Greek yogurt
3 tablespoons olive oil, plus more for grilling
Juice and zest of 1 lemon
Pinch red pepper flakes
Sea salt and fresh ground pepper
½ cup crumbled sheep’s milk feta
Rustic bread, such as this week’s Italian Rustica, sliced
1 clove garlic, peeled and halved lengthwise
Flaky sea salt
Method:
1. Preheat a gas or charcoal grill to medium high, then carefully wipe the preheated grates with a lightly-oiled paper towel.
2. In a large bowl, combine the Greek yogurt with the olive oil, lemon juice and zest, and red pepper flakes. Season to taste with salt and pepper, then fold in the sheep’s milk cheese.
3. Working in batches, grill the kale leaves until lightly charred, 1-2 minutes per side. Transfer to a cutting board and cool slightly. Use a knife to trim the thick ribs from each leaf, then finely chop the kale leaves. Fold into the yogurt mixture.
4. Grill the bread slices over direct heat until charred, about 1 minute per side. While still war, rub 1 side of each toast with the cut side of the garlic. Top each toast with a slather of creamy kale, drizzle with olive oil and top with flaky sea salt, then serve.
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Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
½ cup F&L preserved lemon-olive tapenade
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and toss with the tapenade; serve immediately or at room temperature.
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Grilled Garlic Scapes with Lemon & Thyme
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Ingredients:
6-8 garlic scapes, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh herbs, such as oregano, parsley or thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place the scapes on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill the scapes until the root ends are soft and the tops are just brown. Remove from grill and squeeze a little more lemon juice over top and garnish with the fresh herbs.
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Nonna Pat’s Oven-Roasted Meyer Lemon Chicken
Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.
Ingredients:
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil
Capers and additional oregano, for garnish
Method:
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.
2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.
3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.
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Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.
Ingredients:
6-8 baby artichokes
2 lemons, halved
¼ cup lemon juice
½ cup F&L walnut pesto
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. To prep the artichokes, squeeze the juice from the halved lemons into a large bowl of cold water. Snap off the outer dark green leaves of the artichokes so that the pale greenish-yellow inner leaves are visible, then trim off the top half-inch of each artichoke and cut each in half. Using a small knife, cut out the choke and remove any prickly-tipped leaves from the center of the artichoke half. Drop each trimmed wedge into the lemon water as you go.
2. Bring a large pot of salted water to a boil. Drain the artichokes and add to the boiling water. Boil until crisp-tender, about 5 minutes. Drain and transfer the artichokes to a rack to cool.
3. Preheat the grill to medium-high heat. In a small bowl, whisk together the lemon juice, walnut pesto, olive oil, salt and pepper. Brush the artichokes with about half of the dressing, then grill until they are tender and lightly-charred in spots, about 5 minutes. Transfer artichokes to a platter and drizzle with remaining dressing. Serve warm or at room temperature.
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