SPRING IS 'MEYER LEMON' TIME ~ THE SIDECAR / LEMONY SPRING SALAD with ROASTED CHICKPEAS

" It is probable that the lemon is the most valuable of all fruit for preserving health. "

~ Maud Grieve

( A Modern Herbal - 1931)

~ Meyer lemon

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Gardening and cooking note: The Meyer lemon (Citrus × meyeri) is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange or sweet orange. The Meyer lemon was introduced to the United States in 1908 as S.P.I. #23028, by the agricultural explorer Frank Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. It is commonly grown in China potted as an ornamental plant. It became popular as a food item in the United States after being rediscovered by chefs, such as Alice Waters at Chez Panisse, during the California Cuisine revolution. The Meyer lemon is also known as the Valley lemon in southern Texas due to its popularity in the Rio Grande Valley region. (Wikipedia)

Incorporate this treat whenever lemons are called for ... craving the distinct flavor from season to season.

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THE SIDECAR

Delightfully tasty and refreshing cocktail to 'herald' the advent of spring (compliments of MeyerLemons.info )

Juice from 1/2 of a Meyer Lemon
2 1/2 oz of Cointreau
3 1/2 oz of Brandy

Combine all ingredients in a shaker over ice. Shake and pour into 2 Martini glasses. If too sweet, add more brandy or use 1/4 of more lemon.

LEMONY SPRING SALAD with ROASTED CHICKPEAS

~ With or without seasonal Meyer lemons, a family favorite all year long (simply substitute regular lemons)

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4-6 cups cleaned, torn and chilled Romaine lettuce

4 healthy handfuls of Spring greens

1 (16-19 oz.) can chick peas

1 Tbsp. extra-virgin olive oil

coarse salt & cracked pepper

6 oz. crumbled feta cheese

1/2 cup chopped black olives

2 large cans, drained and halved, artichoke hearts

freshly grated Parmesan cheese

Dressing:

3/4 cup extra-virgin olive oil

juice and zest of 2 Meyer lemons

2 cloves minced garlic

1 tsp. dry mustard

1 tsp. Worcestershire sauce

1/2 tsp. coarse salt

freshly ground black pepper to taste

• Preheat oven to 350-degrees. Rinse, drain, and pat dry chick peas. Toss with olive oil, salt & pepper. Spread in single layer on baking sheet and roast in oven for 50 minutes or until crisp and browned, turning several times while cooking.
• Meanwhile, combine all dressing ingredients in blender and process until will blended.
• Combine romaine and spring greens in large salad bowl with feta and black olives. Toss gently with dressing (use as needed to lightly dress).
• Place dressed salad greens on chilled plates. Arrange artichoke hearts over top. Sprinkle with freshly grated Parmesan cheese and roasted chickpeas. (8 healthy salads)