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Fresh Meyer Lemons - per lb
Item #: FFL102
Our Price: $5.75
 
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Description 

Plump, tender & fragrant Meyer Lemons are distinctively orange-yellow citrus fruits, significantly sweeter than other lemons, with a tantalizing aroma with hints of honey and herbs.

This cross between a lemon and a sweet orange was imported to the U.S. from China 100 years ago by Frank Meyer, the man whose name they still bear.

With their sweet juice, thinner peel, low acid and floral, Meyer lemons are fun to cook with and even more fun to eat.

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Veal Rolls with Wild Mushrooms, Lemon and Garli
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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Steamed Whole Artichokes
Artichokes are low in calories and are also excellent when served cold. Serve with a dipping sauce of your choice or just mayonnaise, or stuff with shrimp or crab or tabbouleh...the world is your artichoke.
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Artichoke Risotto
An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
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Artichoke and Potato Truffade
This is a recipe adapted from chef Dean Fearing. It isn't difficult to prepare, but it requires exceptionally fine quality ingredients. The baby artichokes should be especially tender.
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Broccoli with Lemon Garlic Butter and Pine Nuts
This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
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Fiddlehead Ferns with Horseradish & Ramps
Fiddlehead ferns with ramps is a true Spring partnership! Add a little horseradish and mustard to spice things up and really get the flavors doing the rumba!
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Fiddlehead Ferns with "Escargot" Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
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Morel and Truffle Gratinee
It's difficult to improve on the taste of morels. Many of the world's best chefs insist that they're most delicious when sautéed in butter with salt and pepper. They have a delicate, subtle flavor that can easily get lost when combined with other ingredients, but it's always nice to try something different.
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Quinoa Mediterranean
Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
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Sautéed Baby Artichokes
The baby artichokes are a sophisticated first course, or side dish for any dinner party. Easy to make and a joy to eat.
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Sautéed Fresh Chanterelles
Why try to improve on perfection?

This simple recipe is designed to do nothing more than enhance the already naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat.

Serve these glorious chanterelles with fish, poultry, grilled meats or vegetables - or just on their own.

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Simply Delicious Fiddlehead Ferns
Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the fiddleheads, and the butter adds the perfect finishing touch.
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Sweet & Sour Green Tomato Tatin with Goat Cheese
A spinach salad made into an elegant, gourmet taste treat! Perfect as an appetizer or as a salad. An interesting twist on a goat cheese-spinach salad.
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Alfajores
As any South American child could tell you, alfajores are rich, buttery cookies filled with delicious dulce de leche. They're equally suited as a special dessert with an afternoon tea, or for an anytime snack.

Alfajores are the traditional cookies of Peru, Argentina, Uruguay, and Chile. The word alfajor comes from a Hispano-Arabic word meaning "stuffed". In Argentina, they are stuffed and finished in many guises, with a simple dusting of confectioner's sugar or covered with chocolate or fondant, and often rimmed with grated coconut.
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Huckleberry Crisp with Walnut Streusel Topping
Huckleberries are very nearly identical to blueberries, but they're smaller and they have an "edge" which is missing in domestic berries. The flavor of wild huckleberries, as is true of many wild things, is more complicated and less obvious than the flavor of their tame cousins.
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Lemon Chevre Cheesecake
A delicate, cheesecake for a special occasion... Mother's Day, for example. Guaranteed to leave a lovely citrus memory on the palate.

For a lighter version, using yogurt cheese in place of the Mascarpone will not detract from the flavor.
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Warm Chocolate Cake with Mixed Berry Coulis
A rich flour-less cake chock full of rich chocolate flavors. Topped with fresh berries in Cognac!
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Marinated Green Olives with Duck Prosciutto
What is more Spanish than the olive? This delightfully simple appetizer is very reminiscent of Spanish-style tapas, small bite-sized portions of savory foods, usually eaten along with a glass of wine. If you purchase good quality olives which have already been marinated, half the work is already done. If you've been extra ambitious, you can use your own Cured Green Olives. But no matter how you prepare the olives, the end result will be wonderful.
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Artichoke Hearts with Caviar
This appetizer is strictly elegant, and it will offer something new and different in the way of flavor combinations. It's simple to make and delectable to eat.
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Black Truffle Frittata
The mild flavor of eggs is particularly suited to show off the subtle nuances of truffles of all kinds.

This recipe makes one simple three-egg omelet, but you can feel free to experiment by adding other ingredients to your frittata.

The result will always be improved by the addition of a little more truffle. Be sure and take the time to truly savor it!
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Breakfast Bruschetta
Waking up is easy if you have something like this to look forward to.
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Caviar Cocottes
This is an exquisitely delicious appetizer for special occasions. Very easy to make yet elegant.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Seared Foie Gras & Autumn Berry Preserves on Brioche
An elegant appetizer for a cocktail party or formal dinner. It will impress with taste as well as visually. If you want leftovers, hold some back!

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Truffle Pate
This dish is at its best when prepared a few days ahead of time, allowing the truffles to thoroughly impart their heady flavor to the pate. Excellent on crisp crackers or thick slices of artisinal bread. Perfect as an appetizer for a cocktail party or an elegant dinner.
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White Bean Dip
Here's a simple do-ahead appetizer, excellent served with your homemade crackers or toasted pita bread. A white bean dip raised to gourmet heights.
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Chicken Escabeche
A delicious chilled chicken dish for those hot summer days. This is a simple version of the classic, more complex concoction, which makes it much easier to prepare. It is a basic recipe on which to build to suit your taste.
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Chicken Salad with Almonds and Mango
A refreshing nutty-tasting salad. Exotic and versatile.

Clear, and cholesterol-free, the clean neutral flavor of Grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor. Grapeseed Oil is unsaturated and high on the list of "heart-healthy" oils.
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Cornish Game Hens with Pomegranate & Black Garlic
We like black garlic. I mean, we like it A LOT!
In fact, we like black garlic so much that we can't help but keep coming up with new ways to use it. Black garlic's subtly sweet and complex flavor goes beautifully with the fruity tang of Pomegranate Molasses and roasted root vegetables in this new recipe. After a little experimentation, we came up with this variation on a classic roasted game hen that is succulent and amazingly delicious.

While you're at it, make up a little extra of the black garlic butter described below. It's great on just about everything - toasted baguette rounds, baked potatoes or simply dolloped onto grilled steaks, chicken breasts, fish or vegetables.

How can something so simple be so darned good?
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Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be baked in the oven. A perfect picnic item. This lovely recipe comes to us from "Cucina Fresca" by Viana LaPlace & Evan Kleiman.
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Roasted Chicken Salad
The mysterious flavor is lavender, which will bring a taste of Spring no matter what the season. Makes a delicious salad and an original sandwich spread.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Grilled Herb-stuffed Trout
Here’s a method for grilling any whole fish that is both simple and delicious. It's more fun if you use fish that you caught yourself, but if you're not a fisherman, just pay a visit to your local fishmonger. We prepared this recipe using farm-raised trout, but use whatever you prefer, as long as it’s fresh and whole. And don't worry - if you're squeamish, leaving the head on is optional.
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Basil Shrimp with Feta and Orzo
This Mediterranean-inspired dish can double as a pasta salad next day...if there is any left, that is. The delicious combination of tomatoes, feta, basil and shrimp is healthy and pretty. It is very versatile in that you can vary the fresh herbs, such as tarragon, parsley and oregano, or try some goat cheese in place of the feta for another excellent alternative. Let your imagination and ingredients on hand be your guide.
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Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
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Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
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Pan-Roasted Cod with Grains of Paradise
This simple recipe for pan-roasted cod is fast, easy and exotic.

Grains of Paradise are in the ginger family, a native of West Africa. It is both somewhat pungent and faintly but pleasantly aromatic, with woody and evergreen notes. It is used as an interesting alternative to black pepper. It pairs well with fish.
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Salmon Fillets with Wild Mushroom Ragout
Adapted from a recipe in the October,1993 edition of Bon Appetit Magazine, this recipe is a perfect way in which to serve fresh chanterelles: the flavors of the white wine, the salmon, and the cream blend perfectly with the wild, woodsy flavor of the mushrooms to make a memorable meal.
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Salmon with Bacon and Lentil Salad
A hearty salad with lentils and fresh salmon. The bacon adds that crunchy, salty accent. Simple yet delicious.
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Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
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Softshell Crab with Grilled Ramp Dressing
Softshell crabs are a rare treat, when you can find them. Combined with ramps and fresh asparagus, they are delicious beyond description.

Two things to remember about this recipe: 1) it includes a raw egg warning,* so use only refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.
2.) the recipe calls for Emeril's Creole "essence" also called "Bayou Blast." Recipe follows.
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Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.
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Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
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Tandoori Baked John Dory
This recipe for Tandoori-style baked John Dory is aromatic and full of exotic flavors! The bright and lively Indian spices bring out every delicious nuance of this popular fish.
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Two-Hearts Salad
Hearts of palm and artichoke hearts - these two "hearts" make a refreshing and flavorful combination, especially when marinated in a classic vinaigrette. Once made, the artichoke/hearts of palm mixture refrigerates very well and the entire salad can be ready to serve in just seconds. Delicious any time, this delightfully cool, refreshing & easy to serve salad is especially good during warm spring & summer months.
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Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Arugula, Truffle and Pecorino Salad
Truffles are known in Italy as tartufi. In the province of Pesaro they are harvested throughout the year and enjoyed in soups, omelets, and on salads. Just a small amount of truffle will enhance any dish you make. A little goes a long way.
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Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.
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Chanterelle Custard with Arugula Salad
This is a gourmet experience and not difficult to prepare. Use the best quality of fresh arugula that you can find. It should have a distinctive, peppery flavor.
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Chanterelle Salad
Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
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Couscous Salad with Spinach, Artichokes & Olives
Israeli couscous has a mellow, neutral flavor that blends wonderfully with many different ingredients. Israeli Couscous is made from hard wheat and water, just like regular pasta. But here's the difference: instead of being dried, Israeli Couscous is toasted in an open flame oven, giving it a rich, nutty flavor. The resulting small round pasta readily absorbs flavors while remaining pleasantly firm in texture. Sauces & seasonings easily cling to the surface of each pearl-shaped piece. Israeli couscous is sodium free, saturated fat free and 100% Natural.

In this salad it adds texture and a background to the spinach, olives, lemon, and artichoke. This also makes an exotic light luncheon, especially if served with crusty bread and fresh fruit. This salad serves six, and is reprinted with permission from "Charlie Trotter Cooks at Home" published by Ten Speed Press.
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Crab and Truffle Salad
Almost like gilding the lily, but you and your guests deserve it! Easy to make and unforgettable.
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Earthy Delights Tossed Arugula Salad
An arugula salad made extra special with pine nuts, avocado and Champagne grapes. Exotic enough to be served at a formal luncheon or dinner. Easy enough for an informal meal.
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Fennel, Artichoke & Parmesan Salad
A salad that is as beautiful to look at as it is delicious to eat! Perfect for trying different sea salts and truffle and olive oils.
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Grilled Tuna and Star Fruit Salad
Tuna is a wonderful all-round food. Nutritious, low in fat, and extremely versatile, it is even better when cooked fresh over a grill. The star-fruit is notable for its star-like cross section, a decorative touch in this salad, with an aroma with notes of Concord grapes and quince. This recipe is adapted from one by Karen Caplan.
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Orange, Pine Nuts, and Raisin Bulgur Salad
A delicious, exotic, refreshing salad made with "couscous" and flavored with citrus, raisins and pine nuts. For a change, you can substitute the raisins with dried cherries or dried blueberries, or try all three at once! Colorful and pleasant to eat.

This recipe is adapted from one in Gourmet Magazine.
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Orzo Salad with Apricots, Pistachios & Ginger Oil
An aromatic, refreshing pasta salad using orzo. Very unusual and pretty. The almonds add crunch and flavor. Perfect salad for a luncheon.
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Porterhouse with White Bean & Shiitake Salad
Heat up the grill and get your appetites ready! This marvelous recipe is adapted from a creation by the famous Bobby Flay. Truly gourmet comfort food!
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Salad with Fiddlehead Ferns, Ramps and Coconut
This is a very unusual recipe with a complicated and very interesting combination of flavors. Once you get the ingredients, the rest is just too simple. Grind the dried shrimp to a powder in a food processor. You can make a paste of the ginger in the same way - just toss it in a food processor and a few seconds later, you're ready to go.
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Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
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Turkey and Cranberry Salad
A turkey salad that is light and refreshing. Don't wait for Thanksgiving to serve it. Perfect on sandwiches, in wraps or on mixed greens.
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White Asparagus with Truffle Vinaigrette
Baby white asparagus is succulent and tender and lends itself to being treated like royalty, with truffles and walnut oil! This elegant preparation is extremely simple but is perfect as a salad or side dish.
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Cream of Shiitake and Broccoli Soup
"By using oats rather than a dairy product to cream this soup, you turn an ordinary recipe into one with a healthy twist and a light, clean taste." - Rebecca Wood
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Chilled Cream of Ramps and Watercress Soup
A chilled, lovely, delicate soup perfect for an elegant luncheon or an informal dinner. The wild ramps add a note of mystery.
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Fiddlehead Fern and Ramp Soup
Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.
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Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
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Roasted Chestnut Soup with Dumplings
Chestnut soup is a wonderful gourmet experience, hot and rich, and full of the nutty flavor of American chestnuts. This is another example of "fusion" cooking - here we've combined an Asian favorite, Won Tons, with a traditional U.S. soup, right out of colonial America.
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Shrimp Bisque
A truly elegant and delicate bisque. Good enough to use as a sauce!
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Simple Fiddlehead Fern Soup
This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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Cuban Style Lentil Salad
The lentils provide a mild, almost nutty, background flavor to the aromatic seasonings and the jicama and green onions. An exotic dish with crunch and texture.
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Paella
Paella, like many dishes, is an individual experience. The chef should feel free to add favorite ingredients, or to leave others out, depending on personal preference. This recipe will make about 8 servings.
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Black Truffle Sauce
A wonderful truffle sauce to serve over vegetables, potatoes, meat and even some fish dishes. Experiment and enjoy!
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Caviar Sauce
This recipe is adapted from a recipe from Emeril Lagasse. It's a gourmet treat and requires very little work. The colors are festive and go very well at Christmas!
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Dijon-Style Mustard
Make your own Dijon mustard using mustard powder. It's delicious and habit-forming!
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Hazelnut Vinaigrette
This delicious vinaigrette is so utterly simple, it almost makes itself! All you have to do is sit back and bask in the compliments.


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Morel Sauce III
This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
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Wild Mushroom Salsa
A wild and tasty salsa with an earthy, mushroomy twist.
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Ponzu Sauce II
This is the classic Japanese dipping sauce using yuzu juice.


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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Truffle Oil, Lemon and Ricotta Sauce
When you are pressed for time, this recipe is easy and is delicious enough for a formal dinner. To really add some class, peel some fresh truffles on top.
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Dried Morel Mushroom Sauce
A delicious sauce using dried morels instead of fresh, for those times when fresh are out of season.
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Ramp Aioli
Aioli is essentially a garlicky mayonnaise that is a traditional sauce and spread in the Provencal region of France. Our version incorporates a North American native, the wild ramp (or wild leek), in place of the garlic. The resulting mixture with rich flavors of egg, olive oil and pungent ramps, bears little resemblence to commercial mayonnaise. The small amount of effort required is amply rewarded by the luxurious taste & feel of a classic condiment, updated for our enjoyment.
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Hibiscus Royale Champagne Cocktail
Sparkling wine infused with the refreshing, gently floral flavor of hibiscus makes a simple, but charmingly elegant cocktail for any occasion.

If you're planning a special brunch or lunch this Mother's Day, treat Mom to this pretty and stylish twist on a Champagne cocktail. And for those who don't drink alcohol - adults or children - you can substitute ginger ale or sparkling apple juice. Our recipe is intended to be made in individual glasses, but you can make it by the pitcher as a Champagne punch and easily serve everyone at the table.

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Passatelli II
"Passatelli con tartufo bianco su letto di fonduta al tartufo estivo"...this is the official name of this recipe. Quite a mouthful, no matter how you look at it...and an unforgettable taste experience!
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Passatelli with White Truffles
"Passatelli asciutti con tartufo bianco"

This classic dish is typical of the light cooking of the region of Romagna. So called because the dough is "passed" through a special device that looks like a slotted spoon with two handles. A memorable taste experience!
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Simple Trumpet Royale Mushrooms
Here's a quick, easy way to bring out the best of these delicious mushrooms.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Chestnut Ravioli with Bacon and Sage Brown Butter
The chestnut has a rich but mild flavor. It goes wonderfully with the spicy redolence of bacon, onion, and garlic. Add some chopped apple and wrap it in pasta and what you have is a brand new combination of flavors.

Using won ton wrappers cuts the time of preparation, to make this doable at short notice. Ready-to-eat chestnuts make this even easier!
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Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Moroccan Lamb Chops
This is one of those recipes that tastes like a gourmet creation that you toiled over all day long. In fact, it takes minutes to prepare and it melts in your mouth. This is wonderful served with risotto and artichokes.
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Roasted Cauliflower and Chanterelle Mushrooms
The woodsy flavor of fresh chanterelle mushrooms becomes deep & rich when roasted in the oven with cauliflower. Add a generous handful of garlic and sliced onion, along with a splash of olive oil and lemon juice, to bring out every bit of flavor.

Don't have fresh chanterelles handy? Use any fresh mushroom (or combination of fresh mushrooms), including trumpet royale, Hen of the Woods, cremini or even white buttons.

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Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black beluga lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
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Chestnut Cake with Lemon Sauce
This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't think about trying to substitute regular flour for the chestnut flour - they aren't the same.
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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
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Lentil Soup with Lamb Meatballs
Lentils cook very quickly, which is one of the characteristics that make them ideal for use in soups and stews. Although they have a rich, nutty flavor, they tend to absorb and enhance the flavors of whatever they're cooked with.

The extra effort in this recipe is well worth it in the final flavor extravaganza!
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Chunky Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
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Grilled T-Bone Steaks, Italian-Style
In Italy, a great grilled steak is epitomized by bistecca alla fiorentina. Try our take on the classic recipe for an easy barbecue, featuring succulent steaks served with lemon, Italian-style.

Just pick your favorite bone-in steaks (we prefer T-bone), rub with garlic and slather with olive oil, crema di balsamico, salt, and pepper. Grill the steaks and serve them with cut lemon halves to squeeze liberally over each portion.

The result: a great juicy steak, full of mouthwatering flavor.
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Short Ribs in Ancho Chile Sauce
A hearty short rib stew with a punch! Using the dried individual chiles and preparing them yourself makes a huge difference in flavor, which can be addictive.
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Lemon Rice Pudding
A perfect comfort food with some interesting flavors. This is a new twist on the rice puddings of old. Try using Meyer lemon for a delicious variation.
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