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
â…“ 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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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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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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Campanelle with Italian Chicken Sausage & Grana Roasted Broccolini
Also tossed with lemon juice and zest, this light and lovely pasta is a snap to prepare.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 pound Italian chicken sausage
Zest and juice of 1 lemon
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Grana Cheese-Roasted Broccolini (see recipe)
Method:
1. Cook the campanelle for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian chicken sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, lemon juice and zest, along with the butter, tossing to combine. Add in the roasted broccolini. Taste for seasoning and then add a little of the reserved pasta cooking water or chicken stock if pasta mixture seems dry. To serve, sprinkle with fresh parsley and additional grated Grana cheese.
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Shaved Turnip & Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
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Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.
Ingredients:
1 pound rigatoni pasta
1 jar Nonna Pat’s marinara sauce
1 pound chicken Italian sausage
¼ cup olives, pitted and sliced (optional)
2-3 tablespoons capers, rinsed
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook chicken Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, marinara sauce, capers and olives (if using), along with butter, tossing to combine. Add a little of the reserved pasta cooking water if pasta mixture is dry. To serve, sprinkle with fresh parsley and grated Grana cheese.
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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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Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Ingredients:
1 large Meyer lemon, peeled and peel very thinly-sliced
1 shallot, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon white wine vinegar
1 garlic clove, minced
2 tablespoons chives, minced
1 tablespoon fresh parsley, minced
½ cup olive oil
Pinch crushed red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl.
2. Add the lemon peel, minced shallots, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Mix well. Season with salt and pepper and serve. (Can be made ahead and refrigerated up to 3 days.)
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Roasted Italian Zucchini with Crispy Parmesan & Parsley
Tender roasted Italian zucchini gets a golden, garlicky Parmesan crust and a bright finish of parsley and lemon.
Ingredients:
3–4 medium Italian zucchini
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup finely grated Parmesan
â…“ cup panko breadcrumbs
1 small garlic clove, finely grated or minced
1 teaspoon finely grated lemon zest
2 tablespoons chopped Italian parsley, plus more for serving
Lemon wedges, for serving
Directions:
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. Halve the zucchini lengthwise, then cut each half into 3- to 4-inch pieces. Toss with olive oil and season with salt and pepper. Arrange cut-side up on the prepared baking sheet and roast for about 15 minutes, until beginning to soften and brown.
3. Meanwhile, combine the Parmesan, panko, garlic, lemon zest and parsley in a small bowl.
4. Remove the zucchini from the oven and generously sprinkle the cut sides with the Parmesan mixture, pressing lightly so it adheres. Return to the oven and roast for another 8 to 10 minutes, until the zucchini is tender and the topping is crisp and golden. For extra crunch, pop it under the broiler for a minute or two at the end. Finish with fresh parsley and a squeeze of lemon just before serving.
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Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley and thyme
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 drizzle with lemon juice, tossing to coat; serve immediately while still warm.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.