French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish 

  

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons. 

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish 

2 cups vegetable or chicken stock

1 clove garlic, crushed 

1 Teaspoon salt 

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.} 

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt. 

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed.  Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.  

Buon appetito! 

© 2012 Bella Cucina

Caesar Salad with Meyer Lemon Dressing

 Caesar Salad with Meyer Lemon Dressing

3 eggs 

1 teaspoon chopped fresh garlic
juice of half lemon

1/2 teaspoon salt

1/8 teaspoon pepper 

3 Tablespoons Meyer Lemon Relish
juice of 1/2 lemon
2 filets anchovies {salt pack is best}
Freshly grated Parmesan cheese {use the good stuff, please}

1 head of romaine lettuce, tender young leaves best 

Fill a small sauce pan with water and bring to a boil.

Carefully lower in the eggs, trying not to crack the shell. 

Cook one egg for five minutes, and the other two eggs for eight minutes, removing in soaking in cold water to stop the cooking.  Let cool.   Set aside the eggs cooked for eight minutes.  

Cut the five minute egg in half. Remove the runny yolk into a
large mixing bowl {big enough to toss the greens}.

Add the lemon garlic, salt and pepper. Mix until smooth.
Rinse and remove any bones of the anchovies, as needed.
Chop the filets {use less or more depending on preferred taste}. 

Add the meyer lemon relish, lemon juice,  anchovies and 2 Tablespoons of the
Parmesan cheese and stir to incorporate all the ingredients. 

To assemble the caesar salad: 

To prepare the salad, remove any big, tough outer leaves of lettuce and set aside for another use. 

Slice the remaining head of lettuce into four quarters. Remove the core and disgard. 

Toss the lettuce with the dressing until well coated, but not drenched.  

Place the dressed lettuce onto a plate or platter.  Scatter a Tablespoon or two of grated Parmesan over the dressed salad greens.   Cut the eggs in half and arrange around the lettuce leaves.  Sprinkle the eggs with fresh cracked pepper. Serve with Parmesan crostini. 

To make crostini:
Preheat oven 350 degrees.
Slice a baguette into ½ inch slices and place on a sheet pan.  Brush the baguette slices lightly with melted butter.  Sprinkle 1 teaspoon grated parmesan cheese onto each slice. Bake for 10 minutes  or until golden brown. 

Serves 2-4 

Buon appetito! copyright 2011 Alisa Barry

Grilled Haloumi in Fig Leaves with Meyer Lemon Relish

GRILLED HALOUMI with MEYER LEMON RELISH 



This recipe is a great way to use fig leaves. If you aren't growing them in your backyard, you can substitute pickled grape leaves. Find them at a specialty grocer or online.

8 ounces Haloumi cheese


2-4 fig or grape leaves, depending on size


2 skewers, soaked in water for 10-15 minutes


3 Tablespoon Meyer Lemon Relish 

1 teaspoon Peperoncini + Pimenton salt 

Toasted crostini bread rounds 

Rinse and dry the leaves. Lay them out flat and overlap them to make a nice bedding for the cheese. Place the cheese in the middle of the leaves. add 1 Tablespoon Meyer lemon relish {Sometimes I like to add a pinch of crushed peperoncini chili flakes.} Fold the leaves over the cheese, like making a package. Secure the leaves by threading the skewers through the leaves and cheese on opposite ends.  

Place on the grill and cook about 3-4 minutes on each side, or until the leaves are nicely charred and the cheese is very soft.

 Place cheese on a platter, remove the skewers and open up the leaves. Top with the remaining

 Meyer Lemon Relish. 

Buon appetito! copyright 2011 Alisa Barry