Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Ingredients:
1 large bunch rainbow Swiss chard
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.
2. Cook stems in a pot of salted boiling water for about 4-6 minutes, until tender, then immediately plunge into an ice bath to preserve color. Let cool.
3. For the dressing, stir the Meyer lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.
4. Once stems are cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.
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 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.
Meyer Lemon, Valencia Orange & Kumquat Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
1 tablespoon fresh orange juice
1 tablespoon kumquat juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
Ingredients:
3 eggs, at room temperature
½ cup sugar
½ cup Meyer lemon juice
2 tablespoons Meyer lemon zest
½ teaspoon vanilla extract
½ cup high-quality olive oil
Method:
1. Place all ingredients except for the olive oil in a blender or food processor.
2. Turn the blender on to its highest setting and process for 4 minutes. While continuing to run on high speed, pour in the olive oil and blend well.
3. Transfer mixture to a double boiler (or bowl set over gently-simmering water in a pot) on the stove top, and stir until custard begins to thicken, about 4-5 minutes.
4. Custard can be refrigerated for up to three days or frozen for longer storage; try it topped with a dusting of powdered sugar and additional lemon zest.
