Meyer Lemon Broccoli

Serving Suggestions
  • Steam, roast or grill fresh vegetables then drizzle with Meyer Lemon Olive Oil with a little salt & pepper

  • For great tasting Chicken & Rice...take leftover rotisserie chicken off of the bones and use leftover rice...start with a little of the Big Sur Gourmet Meyer Lemon EVOO and some diced red pepper in a pan...saute the pepper until crispy tender...add the chicken and rice and sir-fry until heated through...add a little more Meyer Lemon EVOO if necessary...add one diced tomato and sprinkle with a little cayenne pepper (just to balance the flavor)...stir thoroughly...DELICIOUS!

  • Drizzle on lobster tail instead of lemon and butter


  • 1 1/2 lb broccoli florets

  • 3 tbls Big Sur Gourmet Meyer Lemon EVOO

  • 1/2 cu seasoned breadcrumbs

  • 2 tbls butter

  • 3 tbls grated parmesan cheese

  • salt and freshly ground pepper



  1. Preheat oven to 375 degrees

  2. Fill a large pot halfway with water. Cover and bring water to a boil over high heat.

  3. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. Drain, transfer the broccoli florets to a large bowl, and toss with the Meyer Lemon EVOO to coat.

  4. Toss the breadcrumbs and cheese in the butter. Pour mixture over broccoli and place in a casserole dish

  5. Bake in oven until cheese melts and broccoli is heated through, approximately 15 min.

Use your favorite pancake mix, substitute Big Sur Gourmet Meyer Lemon EVOO or Big Sur Gourmet Blood Orange EVOO  for the oil that is called for in the recipe. Cook as directed. Absolutely delicious!


You can do this with cookies or any other baking mix that you want to add lemon or orange flavor.


  • 2 skin-on, bone-in chicken breast halves, halved crosswise

  • 2 skin-on, bone-in chicken thighs

  • 1 tsp kosher salt, divided

  • 3/4 tsp black pepper, divided

  • Cooking spray

  • 2 tbls Big Sur Gourmet Meyer Lemon EVOO, divided

  • 1 lb small red potatoes, quartered

  • 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded

  • 1/4 c finely chopped shallots

  • 4 garlic cloves, thinly sliced

  • 1/2 c dry white wine

  • 1/2 tsp chopped fresh thyme leaves

  • 1 c unsalted chicken stock, divided

  • 1 tsp cornstarch

  • 2 tbls fresh Meyer lemon juice

  • 2 tbls butter

  • 1 tbls fresh parsley leaves




  1. Preheat oven to 400°.

  2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 tsp salt and 1/2 tsp pepper; coat pan with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over.

  3. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.

  4. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tbls oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 tsp salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan.

  5. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan.

  6. Add remaining 1 tbls oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

  7. Return potatoes and lemon slices to pan. Add 2/3 c stock, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; cook 2 minutes or until potatoes are tender.

  8. Combine remaining 1/3 c stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat

  9. Sprinkle with parsley.

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Meyer Lemon Chicken

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