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

Scroll 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.

Ingredients:

• 1/2 cup Sigona’s Meyer Lemon Fusion Olive Oil
• 4 large eggs
• 2 cups granulated sugar
• 3/4 cup Greek-style honey-flavored yogurt
• 1 Tbsp Meyer lemon zest (for more lemony zing, add 2 Tbsp), plus more for garnish
• 1/2 cup milk
• 1/3 cup Meyer lemon juice
• 3 cups all-purpose flour
• 2 tsp baking powder

Glaze:

• 1 cup powdered sugar
• 1 to 2 Tbsp Meyer lemon juice

Directions: Preheat oven to 325°F. Coat a 10” bundt pan with cooking spray.

In a medium bowl using beaters or stand mixer, mix together the oil and sugar until light and fluffy, about 3 to 4 minutes. While mixing, add eggs to the mixture, one at a time. Add the yogurt and zest and gently stir to combine then blend in the milk and lemon juice.

Sift together in a medium bowl the flour and baking powder. With the mixer on, slowly add the dry ingredients to the wet, about 1 cup at a time. Mix just until the ingredients are blended. Pour batter into the prepared bundt pan and bake for 1 hour.

Cool the cake in the pan for 12 minutes then invert on a cooling rack. Allow the cake to cool to room temperature before pouring on the glaze.

For the glaze: whisk together the powdered sugar and 1 to 2 tablespoons of the juice until you reach a desired consistency. It should be thin enough to drizzle but thick enough that it will not all run off the cake. Drizzle on the cake once it has cooled and sprinkle on additional lemon zest.

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Sheet Pan Dinner: Lemon-Garlic Roasted Wild Halibut and Local 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 the asparagus is in season now, all of which makes this dish even better for you and your palate. Adapted from Julia’s Album. Serves 2.

Ingredients:

• About 1 lb. fresh halibut, sliced into 2 fillets
• 1/2 to 3/4 lb. fresh, local asparagus (about half a bunch)
• 1/4 cup Sigona’s Meyer Lemon Fusion Olive Oil
• 1 lemon, zested and sliced
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 Tbsp finely minced shallot
• 1/4 cup, plus 2 Tbsp freshly shredded Parmigiano Reggiano, divided
• 2 Tbsp fresh parsley, roughly chopped
• Lemon slices, for garnish

Directions: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the halibut fillets side-by-side on the middle of the baking sheet, flanked by piles of asparagus on each side. Drizzle the fish and asparagus with olive oil and season with salt & pepper. Give the asparagus a gentle toss.

Mix together the minced garlic and shallot, then sprinkle on top of the asparagus and fish. Sprinkle on the lemon zest and finish with 1/4 cup parmigiano reggiano.

Bake the fish and asparagus for 12 to 15 minutes or until the halibut is cooked through and flakes easily.

To serve, use a large metal spatula to lift a pile of the asparagus from the baking sheet and place on an individual serving plate. Use the spatula to lift a piece of fish from the baking sheet and then lay it atop the asparagus on the serving plate. Repeat with remaining asparagus and fish.

Sprinkle the servings with remaining cheese and chopped parsley. Garnish with lemon slices.

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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.

Ingredients:

• 2 medium-large zucchini, spiraled
• 1/3 cup plus 1 Tbsp Sigona’s Meyer Lemon Fusion Oil
• 1/3 cup freshly grated Parmigiano Reggiano, plus more for garnish
• Zest from 1 lemon (Meyer or Eureka)
• 1/4 cup fresh lemon juice (from about 2 lemons, Meyer or Eureka)
• Salt and freshly ground black pepper, to taste
• 2 Tbsp chopped fresh basil, plus more for garnish if desired

Directions: In medium bowl, whisk together 1/3 cup olive oil with the 1/3 cup cheese and the lemon juice. Season with a couple pinches each of salt and pepper. Set aside.

Heat 1 Tbsp olive oil in a large skillet over medium. Add the zoodles and toss to coat. Allow to cook, tossing occasionally, about 5 minutes so they are heated through but do not become too soft (that is, unless you prefer a softer zoodle).

Transfer the zoodles to a large bowl with the chopped basil and half the lemon zest. Add about 3/4ths of the sauce and toss well to incorporate. Add none, some or all of the remaining sauce, or save for serving.

Just before serving, toss again to ensure the zoodles are well coated. Using tongs, grab portions of the zoodles and twist as the portion is added to an individual serving bowl or dish. Top each serving with a little more cheese and lemon zest. Season with salt and pepper, to taste. Serve warm or at room temperature, with any remaining sauce on the side.

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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.

What you need:

• 12 raw, wild-caught shrimp, available at Sigona’s, such as Wild Patagonian
• 1/3 cup Sigona’s Meyer Lemon Lemon Fusion Olive Oil
• 2 cloves garlic, minced
• Optional: skewers (if using wooden skewers, soak them in water for at least 10 minutes before threading on the shrimp)
• Optional: fresh chopped parsley, for garnish

Directions: In a shallow bowl or a zip-top bag, mix together the olive oil and garlic. Add the shrimp and allow to marinate for at least 15 minutes. Gently toss the shrimp or flip the bag a couple times while marinating.

Meanwhile, preheat an indoor or outdoor grill to medium-high heat.

Remove shrimp from the marinade, shaking off excess. If using skewers, thread 6 shrimp onto each skewer. Place the shrimp on the grill and cook for about 3 to 4 minutes a side until they begin to have light grill marks and are pink and opaque, which signals they are cooked.

Serve shrimp garnished with a little fresh chopped parsley, if desired.

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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.

Ingredients:

• 3 Tbsp, plus 2 tsp fresh lemon juice, divided
• About 6 – 8 local baby artichokes
• 3 Tbsp Sigona’s Meyer-Lemon Fusion Olive Oil
• Salt and pepper, to taste
• 2 – 4 large garlic cloves, halved
• 1/2 a lemon, thinly sliced
• 2 fresh sprigs thyme or 1 fresh sprig rosemary sprig
• 1 tsp fresh lemon zest

Directions: Preheat oven to 425°F. Fill a medium bowl halfway with water. Add 3 tablespoons lemon juice. Set aside.

Peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2 inch remains. Cut off and discard the top 1/4 of the artichokes then slice the artichokes in half lengthwise. As they’re sliced, place the halved artichokes in the lemon water, cut side down.

Drain artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add the artichoke mixture to pan; cook 1 minute, 30 seconds on each side or until lightly browned. Remove from heat.

Add the lemon slices and thyme or rosemary. Bake at 425°F for 16 to 20 minutes, stirring once half way through. Remove thyme or rosemary stems; sprinkle the leaves over the artichokes and discard the stem. Discard stem and any blackened lemon.

Arrange artichokes on a serving platter, sprinkle with remaining 2 teaspoons lemon juice and the lemon zest. Season with salt and pepper, if desired, before serving.

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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! Serves 2 to 4.

Ingredients:

• Juice of 1 lemon
• 6 – 8 local baby artichokes
• 5 ½ Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided (Mix it up! Use Sigona’s Meyer-Lemon Fusion Olive Oil or Sigona’s Basil Olive Oil for more flavor)
• 3 – 4 cloves garlic, chopped
• 1 shallot, chopped
• 2 Tbsp fresh lemon zest
• A pinch of red pepper flakes, optional
• Salt and pepper, to taste
• 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
• 1 ¼ cup chicken stock
• 8 – 10 oz. grape tomatoes, halved
• 1 Tbsp butter
• 1/3 cup chopped basil
• 12 oz. fresh, local Farfalle or other medium-cut pasta from Saporito Fine Pasta Co.
• 1/3 cup freshly grated or shaved Parmigiano-Reggiano cheese

Directions: Fill a medium bowl halfway with water and the lemon juice. Set aside.

To prepare the artichokes, peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2-inch remains. Cut off and discard the top 1/4 of the artichokes, then quarter them lengthwise. As each artichoke is cut, place it in the lemon water, cut side down, so it doesn’t brown.

Add 2 tablespoons olive oil to a saucepan over medium heat. Drain the artichokes and pat them dry. Add the artichokes to the pan along with the garlic, shallot, 2 tablespoons lemon zest and red pepper flakes; season with salt and pepper. Cook for about 1 to 2 minutes, stirring, then add the wine. Cook until wine is reduced by half, about 2 to 3 minutes. Add the stock, cover, and let simmer for 8 to 10 minutes, or until the artichokes have softened. Remove from heat; add the tomatoes and butter. Gently stir to mix well.

Meanwhile, in a small bowl mix together the basil and 3 tablespoons olive oil.

Prepare the pasta according to package directions. When drained, toss with the basil and olive oil mixture.

Add the artichoke mixture to the pasta, season with salt and pepper and gently toss to incorporate the ingredients. Serve with a sprinkling of Parmigiano-Reggiano and a drizzling of 1/2 tablespoon olive oil.

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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.

Salmon:

• 1 shallot, thinly sliced into rings
• 2 Tbsp Sigona’s Meyer Lemon Olive Oil
• zest of half an orange
• zest of 1 lemon
• A wild salmon fillet, about 1 lb.
• Kosher salt

For the salmon: Preheat oven to 250°F. In a baking dish just large enough to hold the fillet, add the olive oil, shallots and zest. Stir to combine.

Season the salmon with salt. Place skin-side up on top of the shallots, gently pressing to pick up some of the zest and shallots. Flip skin-side down, nestling the salmon into the shallots and zest.

Bake for 30 to 35 minutes or until fish is opaque in the center and easily flakes with a fork.

Meanwhile, prepare the citrusy salsa verde:

Citrusy Salsa Verde:

• 1/2 cup Sigona’s Meyer Lemon Fusion Olive Oil
• A large handful parsley (about 1 cup semi-packed)
• A large handful cilantro (about 1 cup semi-packed)
• 2 cloves garlic
• 1 Tbsp Sigona’s Sicilian Lemon Balsamic
• Zest of half an orange
• 1/2 tsp paprika
• Juice of half an orange
• Juice of half a lemon
• Pinch of salt

For the salsa verde: In a food processor or blender, add the oil, parsley, cilantro, garlic and balsamic. Pulse until finely chopped. Transfer to a bowl and stir in the orange juice, lemon juice, paprika and salt. Season to taste.

Serve salmon with salsa verde spooned over the top.

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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 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).

Ingredients:

• 6 cups (about 24) fresh, peeled and chopped ripe kiwis (better if they’re semi-soft and very sweet)
• 1/4 cup honey, such as raw, local, unfiltered honey from Honey Hole Honey Co., available only at Sigona’s
• 1/4 cup Sigona’s Meyer Lemon Fusion Extra Virgin Olive Oil

Pro Tip: Based on the instructions for your ice cream machine, you may need to chill the bowl ahead of time. Be prepared!

Directions: Put the peeled, chopped kiwi in the freezer for 1/2 hour before pureeing.

Blend the chilled kiwi with the honey in a blender or use an immersion blender; puree until smooth. With the motor running, pour in the olive oil and blend until it is somewhat emulsified. Taste the mixture to see if you want to add a little more honey. Kiwi is a tart fruit, so the sorbet will be tart, but you can tame its punch a bit with honey.

Pour the entire mixture in to the bowl of your ice cream machine. Follow ice cream machine instructions for churning and chilling the mixture. Transfer to a sealable container, press down and chill until ready to serve.

No ice cream machine: Pour the mixture into a 13×9 glass baking dish. Put it in the freezer; about every 30 minutes, scrape the mixture with a fork and press it back down into the dish with the back of a spoon or spatula, as it changes from a slush to a more frozen, sorbet-like texture. Transfer to a sealable container, press down and chill until ready to serve.

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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.

Vinaigrette:

• 3 TBL Sigona’s Summertime Peach white balsamic
• 3 TBL Sigona’s Meyer lemon extra virgin olive oil
• Salt and pepper, to taste

Caprese:

• 1 lb. assorted heirloom tomatoes, cut into 1/4-1/2-inch thick slices (I’m partial to the Cherokee Purple)
• 2 TBL thinly sliced (chiffonade) basil
• 8 oz. fresh mozzarella, such as Galbani, cut into 1/4-inch thick slices
• Salt and pepper, to taste

Directions: Slice the tomatoes first and sprinkle lightly with salt and pepper. Let them rest for a few minutes to bring out the intense tomato flavor.

In a small bowl, briskly whisk together the three ingredients for the vinaigrette.

Arrange the tomato slices and mozzarella slices, slightly overlapping one over the other, on a serving platter. Sprinkle on the chiffonade basil and drizzle on the vinaigrette.

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 extra virgin 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.

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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.

Ingredients:

• 1/4 cup Sigona’s summertime peach white balsamic
• 1 TBL minced shallot
• 1/2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup Sigona’s Meyer lemon extra virgin olive oil
• 1 TBL chopped fresh herbs, such as basil, chives and parsley
• 1 melon, such as an orange-flesh honeydew or ambrosia, peeled, seeded and cut into 1/2-inch cubes
• 1/2 cup thinly sliced red onion
• 8 thin slices prosciutto, cut into thin strips
• 10 ounces wild arugula, washed and spun dry (very dry!)
• 1 cup roughly chopped toasted sprouted gourmet almonds

Directions: In a mixing bowl combine the peach balsamic, shallot, mustard, salt and pepper and whisk to combine. While continuing to whisk the mixture, add the Meyer lemon oil in a slow and steady stream. Whisk in the fresh herbs and set aside as you prepare the salad.

In a large bowl, combine the melon, red onion, prosciutto, wild arugula and sprouted almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette.

Serve immediately.

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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.

Ingredients:

• 2 large Rio Star grapefruits
• 2 to 4 large ripe avocados, more or less depending on size
• 1 Tbsp. Dijon mustard
• 1/4 cup fresh-squeezed grapefruit juice**
• 1/2 to 1 tsp. kosher salt, to taste
• 3/4 tsp. freshly ground black pepper
• 1/2 cup Sigona’s Meyer-Lemon Fusion Olive Oil

Directions: Begin by supreming* the grapefruits and collecting** the juice that drips out.

Place the mustard, grapefruit juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste; add more salt if desired. Set aside.

Cut the avocados in half lengthwise, remove the seeds and use a large spoon to carefully scoop the flesh from the peel. Cut each half into 5 or 6 thick slices. Gently toss the avocado slices in the vinaigrette to prevent them from browning.

Arrange the avocado and grapefruit in a pattern on a circular plate or a long platter. Spoon about a third of the vinaigrette on top, sprinkle with a little more salt pepper, and enjoy. Serve remaining vinaigrette on the side.

*Supreming (or segmenting) citrus: Cut the top and bottom off of your grapefruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of white pith from the fruit so no white remains. Catching the juice drips in a bowl, slice closely along the sides of each membrane to neatly remove the sections in between (these are the supremes). Set the supremes aside, discard the rest. Squeeze any remaining juice from the membranes and the sliced peels, if desired or needed.

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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 Fresh Press Meyer Lemon Fusion 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.

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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.

Ingredients:

• 1 apple, cored and diced
• 1 banana, sliced
• 2 mandarins, peeled, segments separated
• 1/3 cup halved red grapes
• Juice from one lemon, divided
• 1/3 cup honey, such as orange blossom honey from Honey Hole Honey Co., available at Sigona’s
• 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Use Sigona’s Meyer-Lemon Fusion Oil or Sigona’s Blood Orange Fusion Oil for more flavor!)
• 1/4 cup orange juice
• 2 tsp. poppy seeds
• 1/2 tsp. Dijon mustard
• Salt, to taste
• 4 leaves from a head of Pescadero-grown Suncrest™ Bibb lettuce, separated
• 1/2 to 1 avocado, peeled and cut lengthwise into about 8 or 12 slices
• About 1/3 cup walnuts

Directions: In a medium bowl, toss together the apple, banana, mandarins and grapes with all but 1 teaspoon of lemon juice. Set aside.

In a small bowl, whisk together the honey, oil, orange juice, the remaining one teaspoon lemon juice, poppy seeds, Dijon and salt, to taste.

Place one lettuce leaf on each of four salad plates. Divide the fruit mixture evenly between the four lettuce cups. Just before serving, fan out 2 to 3 slices of avocado on each of the salads and top with a few walnuts. Drizzle the salads with the dressing, serve any remaining on the side.