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
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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Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.
Ingredients:
2 cups Greek yogurt
1 large cucumber, diced
2 tablespoons olive oil
Juice from ½ lemon
1 tablespoon fresh mint, chopped
3 garlic cloves, peeled
Sea salt and fresh ground pepper
Method:
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, fresh herbs and garlic. Stir until mixed, then season to taste with salt and pepper. Transfer to a separate dish, cover and refrigerate for at least one hour for the best flavor.
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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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Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Ingredients:
2 tablespoons olive oil
½ onion, diced
3 cloves garlic, minced
½ preserved lemon, rinsed, flesh removed and finely diced
4 cups chicken broth
1 bay leaf
1 tablespoon La Boîte Tangier N.23 Spice Blend
2 cups uncooked white rice
2 cups cooked chickpeas
½ cup sultanas
¼ cup fresh parsley, minced
Method:
1. Heat the olive oil in a Dutch oven over medium heat. Sauté the onion, and garlic for a few minutes until the onion begins to sweat.
2. Add the preserved lemon and chicken broth. Bring to a boil and add the bay leaf, spice blend, and chickpeas. Simmer, covered, over medium or medium low heat until the liquid is absorbed and the rice is tender. Fluff and add the sultanas and fresh parsley; serve warm or at room temperature.
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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
⅓ 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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Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuce and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Ingredients:
1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
Method:
1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!
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Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava greens.
Ingredients:
4 cups packed fava leaves/shoots
2 Cara Cara oranges zested, segmented, and juices reserved (use zest for dressing)
2 grapefruits segmented and juices reserved
¼ cup crumbled feta cheese
½ cup toasted and chopped walnuts
Method:
1. To make the dressing, combine the reserved orange juices and grapefruit juices with the shallot, salt, pepper, and orange zest in a small bowl. Slowly whisk in the oil until well blended.
2. Place the fava leaves in a large serving bowl and lightly toss with the dressing. (You might not use all of it.)
3. Divide the fava leaves among four plates and arrange the orange and grapefruit segments around the leaves. Sprinkle the feta and walnuts on top, then garnish with a few fava flowers and a pinch of orange zest on each plate.
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Pasta Primavera
This colorful pasta is incredibly versatile—feel free to add in any of your favorite spring veggies!
Ingredients:
1 pound pasta of your choice
2 tablespoons unsalted butter
¼ pound baby carrots, trimmed of greens and sliced into coins
½ pound asparagus, ends snapped and sliced into ¼-inch-thick pieces
¾ cup freshly-shelled peas
¼ cup thinly sliced leeks, white part only
4 cups braising greens
2 garlic cloves, finely chopped
⅔ cup grated Grana-style cheese
¼ cup crème fraîche or ricotta cheese, at room temperature
3 tablespoons finely chopped parsley
Salted capers and Piranske Soline Fior di Sale sea salt
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add carrots, asparagus, peas and leeks. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in braising greens and garlic and cook for 2-3 minutes more, until the greens are wilted. Season with salt and pepper; set aside.
3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with vegetables, grated Grana cheese, crème fraîche or ricotta and herbs. Top each serving with salted capers and a pinch of sea salt, as desired.
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