Fig Balsamic Spritzer
Broiled Meyer Lemon Cabbage with Fig Balsamic Vinegar
Meyer Lemon Tahini Dressing
Warm Meyer Lemon Olives
Meyer Lemon Chocolate Mousse
Roasted Chickpea, Date & Asparagus Endive Boats
Simple Marinated Cannellini Beans

Fig Balsamic Spritzer
Makes 1 serving

1 cup sparkling water
1/4 teaspoon fig balsamic vinegar
1/4 teaspoon vanilla extract
1/4 teaspoon pure maple syrup
1 dried or fresh fig or a sprig of rosemary, optional

In a pretty glass, combine the sparkling water, vinegar, vanilla and maple syrup. Garnish with slices of fresh or dried fig or a sprig of rosemary and drink or serve immediately.

Broiled Meyer Lemon Cabbage with Fig Balsamic Vinegar
Serves 4 as a side dish

This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. 

1 small or medium head of green cabbage or Savoy cabbage
2-4 Tablespoons meyer lemon olive oil
Salt and freshly ground pepper
1 Meyer lemon, halved crosswise
Fig Balsamic, to drizzle
2-3 Tablespoons roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
3-4 Tablespoons roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds), optional

1. Turn the oven on to the high broil setting.  

2. Chop the cabbage in half through the core. Place the halves flat side down and slice it into thin slabs, keeping the core intact. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper. (You may need two baking sheets.) Try to keep the slabs intact. Nestle in the lemon halves cut side down. 

3. Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and the cabbage turns more of a vibrant hue. Remove from the oven. Flip over the cabbage and lemon halves with tongs or a spatula and return to the oven for another 2-3 minutes until the edges of the cabbage are browned. Keep a close eye - ovens vary and it can cook quickly! 

4. Remove from the oven and use a spatula to smoosh the juice out of the lemons, removing any seeds. (If the cut side of the lemons aren’t caramelized and browned yet, you can return them to the oven briefly.) Toss the cabbage with the lemon juice. Drizzle with the balsamic vinegar and sprinkle with herbs and nuts if you are using. If you aren’t going to eat it right way, hold off on the vinegar, herbs, and nuts until you will serve and store in an airtight container in the fridge for up to 4 days.

Meyer Lemon Tahini Sauce/Dip/Dressing 
Makes around 1 cup

¼ cup tahini
¼ cup meyer lemon juice
¼ cup toasted sesame seeds
1 small clove garlic, minced
2 Tablespoons meyer lemon olive oil
2 Tablespoons honey or another liquid sweetener
Pinch of salt

Whisk all ingredients together in a small bowl or shake in a jar until smooth. Taste and adjust seasoning as necessary. Store any leftovers in the fridge for up to one month.

Meyer Lemon Chocolate Mousse (or pudding or frosting)
Makes 4 – 6 decadent servings

2 medium avocados
1⁄2 cup cacao powder
1⁄4 cup pure maple syrup
1⁄2 teaspoon vanilla extract
2 teaspoons Meyer lemon olive oil plus more for drizzling
1 teaspoon Meyer lemon juice (or more)
Pinch of salt
Optional garnishes/flavor texture boosts: Meyer lemon zest, cacao nibs, flakey sea salt

1. Combine all of the ingredients except for the optional garnishes in a food processor and puree until smooth. Refrigerate to cool.

2. Divide evenly among serving dishes and top with a drizzle of oil and any of the garnishes you wish.

Roasted Chickpea, Date & Asparagus Endive Boats

Follow the recipe below and use 3 Tablespoons of olive oil for steps 2 - 4 and meyer lemon olive oil for step 5. Replace the balsamic reduction with fig balsamic vinegar.

Finely sliced or shaved raw fennel is a lovely alternative to the asparagus.

Simple Marinated Cannellini Beans
Serves 4

These can also go in the endive boats instead of the chickpeas.

1 14-oz can Cannellini or other white beans, drained and rinsed
2 garlic cloves, minced
Meyer lemon olive oil (or extra virgin olive oil)
Fig balsamic vinegar
Salt and black pepper

Mix together all of the ingredients in a bowl and allow to sit for at least 10 minutes before serving. Store in an airtight container in the fridge for up to 5 days.

A few other ideas: