Meyer Lemon Olive Oil

Did You Know? The word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy"?

It's citrus season, and the Meyer lemons are plentiful, not to mention gorgeous. Unlike their more common counterpart, the Eureka, the Meyer variety are thin-skinned, much less tart, and very delicious eaten raw like a clementine. They're smooth and sunny, and so very fragrant. Smelling almost rosemary-like, these small gems are something you definately want to take advantage of while you can (be it just to brighten up these dreary days).

Besides the beauty of the lemons, consider your own beauty. The health benefits of citrus fruit is remarkable. I find it quite synergistic that cold season goes hand in hand with citrus season, providing ailing patients plenty of Vitamin C to combat with. Besides reducing the duration of colds, Vitamin C has been shown to protect against stroke and heart disease. Citrus fruits in general are a rich source of vitamins, minerals, and dietary fiber, and are essential for normal growth and development. Also found in citrus fruits, are non-nutrient compounds called phytochemicals, which have been shown to reduce the risk of many chronic diseases.

So because citrus season is in full swing, I thought I would devote this next week (or two) to all things Meyer lemon. Up first is this simple olive oil infusion that can transform any of your dishes. From salad dressings, to baked goods, to alfredo sauce, the possibilities are endless. The oil is subtly infused with the delicate scent Meyer lemons provide, and is in no way overpowering.

Stay tuned all this week for recipes, tips, and suggestions for those piles of lemons you'll see at the market. Until then here's the oil...

Meyer Lemon Olive Oil
1 cup olive oil
Peel from 2 Meyer lemons

Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.

...READ ME PLEASE...

I would love to do a round-up of a bunch of different recipes or ideas for Meyer lemons, and I want you all to participate. If you would be so kind to submit any recipe/suggestion/etc. for what you do with Meyer lemons, I would be so appreciative. That way we can have one big post to turn to when we might be a little stumped, and a big list is such a good way to get the creative juices flowing. Even if you don't have a Meyer lemon specific recipe, a lemon recipe of any kind will work, as we can substitute extra Meyer lemon juice or zest to equal things out. Just email me or leave a comment with a link to your lemon post, and I'll post them all for our round-up. If you have yet to post a lemon recipe, try to this week, or send me the full recipe and I'll post that, giving you credit of course. I think it will be a lot of fun. Thanks in advance, I can't wait to read them!

White Bean Dip with Pita Chips

Did You Know? The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.

This dip has become my signature recipe at neighborhood get-togethers. It's always expected to be put out before our main course with some homemade pita chips, and the leftovers (which I usually have to set aside) are always requested by my friend Ali. It's smooth and creamy, fruity from the olive oil, and really filling. The cannellini beans are rich in protein and fiber, and the oil provides a good dose of heart-healthy fats. The fresh parsley provides a nice pop of green, and the garlic gives it a nice bite along with a good amount of disease-fighting compounds and manganese.

This dip is excellent as is, but it also lends itself to a handful of variations. I love it with plump sun-dried tomatoes and basil, with roasted red and jalapeno peppers, with caramelized onions, the list goes on. I'd love to hear some other suggestions you may have, or maybe a favorite dip that you serve. I'm always looking for new recipes to break out at parties. Until then, here's the original...

White Bean Dip
1 (15-oz) can Cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1 lemon
1/4 cup fresh parsley
1/4 cup Olive Oil
Salt and Pepper

Puree all ingredients in a food processor. Season with salt and pepper to taste. Enjoy with homemade pita chips, as a sandwich spread, or with raw veggies.

Pita Chips
6 Whole wheat pitas
Olive oil cooking spray
Herbes de Provence
Salt and Pepper

Preheat oven to 400.

Split the pita rounds all the way along the outer seam, so that you have a total of 12 circles. Cut each round into 8 wedges, like you would a pizza.

Lightly spray a few baking sheets with cooking spray, and arrange pita wedges on the trays (do not overlap). Spray the wedges, and sprinkle with herbs, salt, and pepper.

Bake in the preheated oven for about 10-15 minutes, flipping halfway through, until golden and crunchy. Enjoy warm or cooled with the white bean dip.