Tag Archives: meyer lemon

Blood Orange and Ginger Cocktail Recipe

Blood Orange CocktailSweet and tangy citrus juice meets spicy ginger beer in this simple cocktail. Start with your spirit of choice–vodka or bourbon–and add fresh squeezed juice from blood oranges and Meyer lemons. Top with ginger beer for extra flavor and effervescence.

Blood Orange and Ginger Cocktail Recipe
1 ounce vodka or bourbon
2 ounces fresh-squeezed blood orange juice
1/4 ounce fresh-squeezed Meyer lemon juice
2 ounces cold ginger beer
Lemon or blood orange wedge

Fill a glass with ice. Add vodka, blood orange juice and lemon juice; stir. Top with ginger beer. Garnish with lemon or blood orange wedge.

Makes 1 drink

-Can’t find blood oranges? Try with mandarin orange juice or red grapefruit juice.
-For the best flavor use fresh squeezed juice, and be sure to use ginger beer rather than ginger ale.
-For a nonalcoholic mocktail, mix equal parts blood orange juice with ginger beer.
Blood Orange Gin DrinkMore blood orange drink recipes:
Blood Orange Margarita
Blood Orange Chia Drink

Harissa Sweet Potato Hummus Recipe

Harissa Sweet Potato HummusThis little bowl of hummus is big on flavor. It’s a chickpea hummus dip with the addition of roasted sweet potatoes, spicy harissa and bright Meyer lemon.

Harissa is a North African sauce made from hot peppers. I like my hummus spicy, so I added a few spoonfuls of harissa for a good hit of heat. Since purchased harissa varies in heat and consistency, start with a conservative amount and then add more if you want more kick.

Harissa Sweet Potato Hummus Recipe
1 medium sweet potato (8 ounces)
1 teaspoon olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup sesame seeds or tahini
1/4 cup fresh Meyer lemon juice
1/4 cup olive oil
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
1 teaspoon kosher or fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin

Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Peel sweet potato and cut into 3/4-inch chunks. Coat sweet potato chunks with 1 teaspoon olive oil; spread on prepared baking sheet. Bake 15 minutes; stir. Bake 10 to 15 minutes more until tender and beginning to brown.

In a food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 4 to 6 tablespoons water.) Taste and add more salt or harissa, if needed. If desired, garnish with a drizzle of olive oil and a sprinkling of sesame seeds and cumin. Serve with fresh cut veggies and crackers.

Makes about 2 1/2 cups
Sweet Potato HummusTips:
-In grocery stores, you’ll find both harissa sauce and harissa paste (the paste is more concentrated and tends to be spicier). If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.
-For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.
-You can use sesame seeds or tahini to make the hummus. The dip will have a thicker, chunkier texture if you use sesame seeds. If you prefer a smooth texture, use tahini.

Harissa HummusMore hummus to snack on!
Thai Spicy Hummus from The Scattered Cook
Carrot Harissa Hummus from Aida Mollenkamp
Edamame Hummus from Eating Clean Recipes

Savory Greek Yogurt Bowl Recipe

Savory Greek Yogurt BowlYou know what’s sweet? Starting the day with a savory yogurt breakfast bowl.
Cucumber Pomegranate Yogurt A savory yogurt bowl is similar to a deconstructed dip that you eat with a spoon. (But if you want to dip into your yogurt bowl with crackers or tortilla chips, go for it!)

Lately, I’ve been mildly obsessed with Meyer lemon and pomegranate.  Luckily they are both in season and make strikingly delicious additions to Greek yogurt, along with cucumber, olive oil and a touch of salt. It’s gonna be a good morning.

Savory Greek Yogurt Bowl Recipe with Cucumber and Pomegranate
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, cut up (about 1/2 cup)
2 tablespoons pomegranate arils
1/2 teaspoon extra virgin olive oil
Fine sea salt or kosher salt
Finely shredded lemon peel (I used Meyer lemon)

Spoon Greek yogurt into a serving bowl. Top with cucumber and pomegranate arils. Drizzle with olive oil, then sprinkle with a pinch of salt and plenty of shredded lemon peel.

Makes 1 yogurt bowl

Salted Yogurt BowlYou might also like:
Cucumber Lemon Greek Yogurt Dip

Kale and Quinoa Salad Recipe

Quinoa Kale SaladQuinoa and kale in one salad? I’m in. Especially when the salad is studded with ruby pomegranate arils and fragrant Meyer lemon peel. It’s simple. It’s pretty. It’s good. It’s simply pretty good!
Quinoa Kale Salad with PomegranateThis dish is big on texture. Pomegranate arils and sunflower seeds bring crunch to the hearty greens and quinoa salad. A simple dressing of Meyer lemon juice and olive oil is all it needs to come together.

Kale and Quinoa Salad Recipe
1/2 cup uncooked quinoa (I used sprouted white quinoa)
2 cups finely chopped fresh kale leaves (I used dinosaur kale, also known as Tuscan kale)
2 tablespoons fresh Meyer lemon juice

2 tablespoons extra virgin olive oil

1/2 cup pomegranate arils
1/4 cup roasted, salted sunflower seed kernels
1/4 teaspoon fine sea salt or kosher salt

Freshly ground black pepper
Shredded Meyer lemon peel

Place quinoa in a fine mesh strainer; rinse and drain quinoa. Cook quinoa according to package directions. Drain cooked quinoa, if needed. Cool 10 minutes.

Meanwhile, in a large bowl combine chopped kale, lemon juice and olive oil; toss to mix. Let kale mixture sit at room temperature while quinoa cooks and cools.

Stir cooled quinoa into kale mixture. Add pomegranate arils, sunflower seeds and salt; stir well. Taste salad and season with freshly ground black pepper and additional salt, if needed. Garnish with shredded Meyer lemon peel. Salad can be served immediately or covered and refrigerated for several hours.

Makes 4 servings

Kitchen Tip: Olive oil based dressings can solidify when refrigerated. If that happens, let the salad stand at room temperature for about 20 minutes.
Kale and Quinoa SaladYou might also like:
Vegetarian Chickpea Salad with Za’atar
Roasted Red Kuri Squash and Wild Rice Salad from Bourbon and Honey
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes