Recipe Roundup: Sigona’s Meyer Lemon Fused Olive Oil

Meyer lemon is a cherished citrus variety in the Bay Area. We can easily grow this variety right in our own backyards! Thanks to its mandarin orange heritage, the flavor of a Meyer lemon is more sweet and floral than an Eureka lemon.

Our Meyer Lemon Fused Olive Oil is made by crushing lemons and olives at the same time, so the flavors are fused together. The outstanding, citrusy result possesses a lemony and zesty zip that’s perfect for vinaigrettes, of course, but also in baked goods, granola or to finish a pasta dish. 

Balsamic pairing suggestions: Summertime peach, Sicilian lemon, oregano, Satsuma vanilla cream, grapefruit. 

Here are a few serving suggestions for our Meyer Lemon Fused Olive Oil. It’s especially lovely on seafood and spring vegetables, such as asparagus and artichokes.

Scroll down for recipes featuring this fantastic oil!

Meyer Lemon Olive Oil & Honey Yogurt Tea Cake

This cake is perfect in many ways. The lemon flavor is bright and citrusy but is subtle enough it is not overwhelming, and the texture is dense yet fluffy, thanks to the eggs and Greek yogurt. You can serve this as is with the glaze or kick it up a notch with fresh berries or edible flowers. Serves 12 to 14.

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Sheet Pan Dinner: Lemon-Garlic Roasted Wild Halibut and Asparagus

One sheet pan is all you need for this fantastically delicious and easy weeknight dinner. It’s great for those on a Keto diet, and it’s also gluten-free. Our halibut is wild and line-caught, and when the asparagus is local and in season (usually late February – April), this dish even better for you and your palate. Adapted from Julia’s Album. Serves 2.

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Meyer Lemon Zoodles with Parmesan and Basil

We love Giada De Laurentiis’ recipe for lemon spaghetti, but thought we’d try it out with zoodles. It turned out beautifully! The flavors are bright and the dish comes together easily. It’s a nice side dish for anything grilled, especially fish. The dish is lovely served warm or at room temperature. Serves about 4.

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Meyer Lemon and Garlic Marinated Grilled Shrimp

Grilling shrimp is simple and it adds another delicious layer of flavor. It takes longer to marinate these shrimp than it does to cook them, plus the gourmet-style, wild-caught raw shrimp we recommend are already skinned and deveined, so all that remains is the tail. Serve grilled shrimp as is on the skewer, on a salad or in a quesadilla topped with guacamole and cotija cheese. Serves 2.

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Pan-Roasted Baby Artichokes with Garlic & Sigona’s Meyer-Lemon Olive Oil

This is a delightful way to eat baby artichokes as a nice side dish. Adapted from Cooking Light. Serves 2.

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DIY Granola With Sigona’s Tropical Balsamic and Olive Oil

This tasty little mixture is perfect for sprinkling over yogurt or even a smoothie bowl to add a little crunch. Feel free to add various fruits and nuts, or even experiment with a different balsamic and oil combination! Adapted from The Olive Oil & Vinegar Lover’s Handbook. Makes about 4 cups, easy to double.

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Fresh Spring Pasta with Baby Artichokes

Like anyone else, I love a good bowl of comfort food from time to time. This flavorful pasta dish makes for a hearty meal, but it’s still waist-line friendly. It’s easy to add some diced, cooked chicken for a little protein, or you can serve it chilled over a bed of greens for a nice salad. Enjoy! ~ Carmelo Sigona. Serves 2 to 4.

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Roast Salmon with a Citrusy Salsa Verde

This brightly flavored dish is simple, healthy and delicious. The salmon is roasted low and slow so it absorbs the flavor from the herbs and zest, and the citrusy salsa verde delivers a delicious, herbaceous topping. Adapted from Bon Appetit. Serves 2 to 4.

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Kale Panzanella Salad with Fresh Berries and Meyer Lemon Olive Oil

The light, bright and fresh flavor of this is salad is a welcome way to use fresh kale, especially as we begin to dream of spring. Don’t skip massaging the kale — this helps break down the fibrous leaves, which can be tough to chew, making them velvety smooth. To keep this more on the healthier side, we prefer to keep the kale at a higher ratio than the bread, and for more protein, add grilled chicken or salmon. Adapted from Olive Oil & Vinegar. Serves 2 to 4.

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Fresh Kiwi Sorbet with Sigona’s Meyer Lemon Fusion Extra Virgin Olive Oil

Treat yourself! This sweet-tart dessert is delightful for an after-dinner treat on a hot summer’s night. The Meyer Lemon Fused Olive Oil gives the sorbet a creamier texture and a mellow lemon flavor. The recipe is easy to halve or double, if desired. Recipe courtesy of Veronica Foods. Makes 6 1/2 cups (about 8-12 servings).

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Caprese Salad with Heirloom Tomatoes Drizzled with a Summertime Peach White Balsamic & Meyer Lemon Olive Oil Vinaigrette

You’ll be pleasantly surprised how the peach pairs with the tomatoes in this dish. Make sure to enjoy this while local heirloom tomatoes are available! Another fantastic vinaigrette combination for caprese is our Meyer lemon oil and our oregano white balsamic.

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Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic

Here is a great summer salad that I make all the time. It pairs wonderfully with Sigona’s Summertime Peach White Balsamic. Recipe adapted from Food Network. Serves 8 to 10.

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Grapefruit and Avocado Salad with a Meyer Lemon Vinaigrette

Simple, healthy and delicious! This is lovely as a side to white meats or as a brunch feature. A great way to start the New Year! You’ll likely have vinaigrette remaining, so save it to toss with a green salad topped with grilled chicken or steak, avocado and grapefruit. Inspired by Ina Garten. Serves 4 to 6.

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Fresh Fruit Salad with a Honey & Poppy Seed Dressing on a Bibb Lettuce Bed

If you’re looking for a salad everyone will love for Easter, look no further. This is a simple, healthy and delicious fruit salad with a fantastic honey dressing; a combination worthy of resting upon its very own bed of lettuce. These will look elegant on salad plates at your Easter tablescape. Inspired by Food Network. Serves 4.

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Fresh Greens and Local Nectarine Salad with Sigona’s Summertime Peach & Meyer Lemon Vinaigrette

Feel free to add or remove more summer fruits as you see fit, or as you see in your fridge when it comes time to make this salad! Strawberries would make a nice addition. Serves about 4-6.

Ingredients:

• 1/4 cup Sigona’s summertime peach white balsamic
• 1/4 cup of Sigona’s Meyer Lemon Fused Olive Oil
• Salt and pepper, to taste
• 1 lb. spinach or arugula (if it’s not pre-washed, make sure you get it very dry after rinsing)
• 1 – 2 locally grown nectarine, pitted and chopped
• 1 – 2 green onions, diced on a bias
• 1/4 cup dried blueberries (or other dried fruit – we have a lot!)
• 1/4 cup orange honey walnuts or glazed walnuts
• 4 oz. crumbled Feta or goat cheese

Directions: In a small bowl, whisk together the balsamic, olive oil, salt and pepper.

Place greens in a large bowl. Top with the nectarine, green onions and dried blueberries. Drizzle on the vinaigrette and toss, toss, toss, toss. I mean really toss – you want to get all the pieces coated well.

Top the salad with the walnuts and crumbled cheese. Serve immediately.

Heirloom Tomato Salad with Sigona’s Satsuma Vanilla Cream White Balsamic

Here’s a summer recipe that’s light, satisfying and so easy to make—perfect for lunch, dinner, or a party appetizer!

You only need 8 ingredients:

• 1/3 cup Sigona’s Satsuma Vanilla Cream White Balsamic
• 2/3 cup Sigona’s Meyer Lemon Fused Olive Oil
• Pinch of salt
• Pinch of red pepper flakes (optional)
• 2 large organic Heirloom tomatoes, cut into pieces
• 2 local Mountain grown yellow peaches, cut into pieces
• 8 ounces Fresh Mozzarella Ciliegine, (we recommend Galbani, available at Sigona’s!)
• 3 tablespoons freshly-chopped basil

Here’s how to make it: In a cup, mix the balsamic, olive oil, pinch of salt and pepper flakes (optional). Using a whisk or fork, mix ingredients until thoroughly combined. Set aside.

Meanwhile, place the tomatoes and peaches on a platter or plate. Top with fresh mozzarella cheese balls and basil.

Drizzle the balsamic dressing over the salad and serve.