Ingredients

• 4 Tbsp Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil
• 2 Tbsp freshly-squeezed juice from 1/2 Meyer lemon*
• 1 green onion, chopped (white and light green sections only)
• 1 small clove garlic, minced or pressed
• 1 Tbsp minced fresh herbs, such as basil, thyme or parsley
• Salt and pepper to taste

Preparation

1. Have all of your ingredients measured so you can make the dressing just before tossing.
2. Pour the lemon juice into a medium-sized, round bottom bowl.
3. Slowly whisk in the olive oil, about 1/4 teaspoon at a time,
   until all of the oil is fully incorporated, and the mixture is fully emulsified. Slow addition plus steady, constant whisking keep the ingredients combined for a silky dressing. A hand mixer, mini-prep, or the small jar of a blender also work.
4. Whisk in the green onion, minced garlic and chopped herbs.
5. Season to taste with salt and pepper. Toss with salad ingredients, and serve.

Prep time: 5 minutes to chop and measure, plus 5 minutes more to whisk and toss.

Makes a generous 1/3 cup of dressing.

Recipe courtesy of Roberta Klugman, April 2013.

*If Meyer lemons are unavailable, substitute a Eureka lemon with a little orange or tangerine juice: substitute 1-1/2 teaspoons orange or tangerine juice plus 4-1/2 teaspoons Eureka lemon juice for the Meyer lemon juice.

Variations

Fruit salad: Omit the green onions, garlic, herbs and pepper.

Potato salad: While warm, stir 4 cups of cooked, sliced potatoes into the dressing.

Bean salad: Stir 4 cups of cooked white beans into the dressing, using rosemary as the herb.

Caprese salad: Use at least 2 tablespoons fresh basil as the herb ingredient. Scatter more fresh basil over the completed salad.

Add cheese: Whisk in up to 1 tablespoon of a hard, grating cheese, such as Parmesan or Asiago, with the garlic and herbs.

Add anchovies: Mash 2 anchovy fillets, rinsed and dried, into olive oil mixture. Whisk in the onion and herbs.

Balsamic vinaigrette: Substitute 2 tablespoons of your favorite balsamic or fruit balsamic vinegar for the lemon juice, omitting the herbs.

Also use Séka Hills Meyer Lemon Salad Dressing as a dressing or marinade for grilled fish; as marinade for feta or goat cheese; or as a sauce for steamed, grilled or boiled vegetables.

 

 

Ingredients

• Nonstick cooking spray
• 2 cups unbleached all-purpose flour plus more for the pan
• 1 cup sliced almonds, toasted
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1 cup Greek plain full-fat yogurt
• 1 cup Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil
• 2 teaspoons baking soda
•  1/8 teaspoon kosher salt
• Grated zest of 4 lemons, about 3 tablespoons
• Sliced strawberries and whipped cream, for serving

Preparation

1. Move a rack to the middle of the oven and preheat the oven to 350 degrees.
2. Thoroughly coat a 9-cup (10-inch) Bundt pan with nonstick cooking spray. Turn the pan upside down to drain off any pooling spray. Coat the sides, bottom and tube with flour, rotating and tilting the pan to coat well. Invert the pan to let excess flour fall from the pan.
3. In a food processor, process the almonds with 1 cup of the flour until finely ground.
4. In a medium bowl, whisk the eggs with the sugar until combined. Whisk in the yogurt and then the olive oil. Add the flour-nut mixture, the remaining 1 cup flour, baking soda, salt and lemon zest; stir until well combined.
5. Spread the batter into the prepared pan. Bake until a bamboo skewer or toothpick inserted in the middle comes out clean, 35-45 minutes.
6. Let cool on a rack for about 20 minutes.
7. Unmold by giving the pan a sharp tap on the counter to help release the cake, then invert the pan onto
   a cake plate or platter.
8. Cool fully before slicing with a serrated knife. Serve with strawberries and whipped cream. Optional: garnish with mint sprigs and sliced toasted almonds.

Serves 10-12

Courtesy of Emily Luchetti, April 2014

 

Ingredients

• 1 egg white, slightly beaten
• 1/3 cup Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil
• 1/4 cup firmly packed brown sugar
• 2 Tbsp honey
• 1 tsp Chinese 5-spice powder
• 1 1/2 tsp kosher salt
• 4 cups old fashioned oats (the cooks-in-five-minutes kind)
• 2 cups unsweetened, flaked coconut
• 1 cup sliced raw almonds
• 1/3 cup raw unsalted pumpkin seeds
• 1/3 cup raw unsalted sunflower seeds
• 1 1/3 cup diced apricots
• 1/3 cup diced, candied orange peel
• 1/2 tsp almond extract

Preparation

1. Heat oven to 300 degrees. Line two 10 x 15-inch rimmed baking sheets with baking parchment, set aside.
2. Using a very large bowl, combine the beaten egg white, honey, brown sugar, olive oil, 5-spice powder and salt. Mix thoroughly.
3. Add the old-fashioned oats, coconut, almonds, pumpkin seeds and sunflower seeds, and stir until completely coated.
4. Spread the oat mixture evenly onto the two prepared baking sheets.
5. Bake in the center of a pre-heated 300 degree oven for 10 minutes.
6. Remove from the oven, stir well and return to the oven for another 10 minutes or until browned to your taste.
7. Remove from the oven and pour immediately into a large mixing bowl to cool. Stir in the dried fruit, orange peel and almond extract.
8. Cool completely in the bowl, stirring occasionally. Store in an airtight container.

Makes approximately 10 cups.

Recipe Courtesy of Karen Yencich, April 2013