Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
Ingredients:
1 pound pearl onions, peeled
2 teaspoons olive oil
2 teaspoons sugar
1½ teaspoons fresh thyme, leaves removed from sprigs
Sea salt and fresh ground pepper
Method:
1. Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
2. Sprinkle with sugar; season with salt and pepper. Add ⅔ cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
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Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
1 pound combined micro greens, such as this week’s broccoli, and pea shoots
2 large radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the microgreens, pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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Roasted Red Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!
Ingredients:
2 pounds fingerling or baby potatoes, quartered if larger, or halved if smaller
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel
Method:
1. Preheat the oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.
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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
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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