Ingredients: 8 ounces unsalted butter 1-2 teaspoons gluten free-flour blend or all-purpose flour 1 cup sugar or sweetener of choice 2 cups almond flour 3 large eggs ½ teaspoon vanilla extract ¼ cup Meyer lemon juice 2 tablespoons finely grated lemon zest ½ cup medium-grind polenta 1 teaspoon baking powder ¼ teaspoon sea salt ¼ [...]
Ingredients: 3 medium Meyer lemons ¼ cup whole peeled garlic cloves 1/3 cup olive oil Directions: Preheat oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all the seeds. Cut the larger cloves of garlic in 2-3 pieces so that all the garlic will be [...]
Ingredients: ½ pound pasta, such as linguini 1 bunch kale 4 tablespoons olive oil plus more to finish ¼-1/2 teaspoon red pepper flakes 4 teaspoons finely chopped fresh Meyer lemon–garlic confit 2 tablespoons Meyer lemon juice, to taste Grated Meyer lemon zest to taste ½ teaspoon sea salt ¼ cup grated Parmesan cheese Directions: Cook [...]
Ingredients: 3 large parsnips, top and bottom trimmed sea salt and freshly ground pepper 2 teaspoons Meyer lemon zest 2 teaspoons Meyer lemon juice, or more to taste 2 teaspoons honey ½ cup plain yogurt, preferably whole milk 6 walnuts, cracked and chopped Directions Peel the parsnips. Cut them in half. Grate them with a [...]
Ingredients: 2 slender leeks, including part of the green 6 carrots 1 bunch parsnips, with their greens 1 bunch radishes sea salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon fresh Meyer lemon juice Directions: Slice the leeks crosswise about ¼-inch [...]
Ingredients: ½ small Savoy cabbage or other green cabbage 1 large fennel bulb, quartered 1 large leek, white part only 4 tablespoons unsalted butter sea salt and freshly ground pepper juice and zest of 1 Meyer lemon 3 tablespoons chervil or parsley leaves Directions: Cut the cabbage, fennel, and leek into very thin slices and [...]
Escarole has a slightly bitter taste and is a member of the endive family. It can be eaten raw, but benefits from cooking as this will take away some of the bitterness. It is especially good in a white bean soup. One medium heads equals about 9-10 cups of coarsely chopped escarole. Ingredients: 1 head [...]
Ingredients: 1 medium lemon 2 tablespoons olive oil ½ teaspoon sea salt 2 pounds summer squash, cut into lengthwise slices, about ½-inch thick ½ cup sliced almonds, toasted 1/3 cup shaved Parmesan cheese (use a vegetable peeler to shave thin curls or slivers of cheese) Directions: 1. Bring a small saucepan of water to a [...]
Ingredients: Lemon-Basil Dressing ¼ cup fresh lemon juice ½ tablespoon Dijon mustard 2 tablespoons milk or milk substitute ½ tablespoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup plus 2 tablespoons olive oil Salad ¼ cup plain goat cheese, room temperature 2 teaspoons fresh lemon [...]
Ingredients: 2 tablespoons butter 3 large eggs, separated ¾ sugar 1 cup buttermilk 1/3 cup lemon juice plus 1 tablespoon lemon zest ¼ cup flour of choice Berry sauce (recipe below) DIRECTIONS: Place a buttered 5-6 cup soufflé or other straight–sided baking dish in a large baking pan (at least 2” deep). Set aside. In [...]