Meyer Lemons are back!

Beautiful Meyer Lemons are back in season and will be at the markets this week.  These fragrant, mild lemons are a personal favorite.  Every year around this time Marsha and I spend an afternoon preserving Meyer Lemons so they may be enjoyed long after their season.  You can find the recipe to preserve them previously on the blog here.  I am also hoping to make them into a marmalade at some point.  I will share the recipe and notes if I do.  The beauty of Meyer Lemons is that their mild, fresh flavor goes so nicely with so many things, that you can use it without worry of them being overly tart.  We add them daily to sparkling water, squeeze over a salad, add slices to roasted chicken or salmon, zest for salad dressings.  They become a daily staple in my house this time of year.

And, this week at the markets Mary will be sampling a Brussels Sprouts Slaw from Noble Eatery.  This is a quick side dish that you could make ahead for Thanksgiving.  To soften the Brussels Sprouts, you could quickly blanche them in boiling water and then dunk into ice water.  Also, if they are chopped ahead of time, add lemon juice to keep the leaves from browning.

Brussels Sprout Slaw

1/4 cup Olive Oil
2 T Apple Cider Vinegar
1 T Honey
1 clove garlic minced
1t Brown Mustard
1LB Brussels Sprouts, chopped fine
1/2 cup Dried Cranberries
1/2 cup chopped Pecans
Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.  Combine chopped Brussels Sprouts, dried cranberries, pecans, in a bowl; add dressing and toss to coat.