Oma’s Meyer Lemon Poppy Seed Cookies

Oma’s Meyer Lemon Poppy Seed Cookies

Active time: 30 minutes
Total time: 45 minutes
Yields 4 dozen cookies



  • Finely-grated zest and juice from 6 Meyer lemons

  • 16 ounces (4 sticks) unsalted butter

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 3 cups sugar

  • 2 large eggs

  • 4 teaspoons pure vanilla extract

  • 2 tablespoon poppy seeds, plus more for sprinkling



1. Preheat the oven to 375 degrees. Line 4 baking sheets with parchment paper. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 2 sticks of butter; stir until melted.

2. Whisk together the flour, baking powder, and salt in a large bowl.

3. Cream remaining 2 sticks of butter with 2 cups of sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in eggs and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and half of the lemon zest. Mix in flour mixture and poppy seeds.

4. Stir together remaining 1 cup sugar and the other half of the lemon zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place the dough balls 2 inches apart on baking sheets. Press each gently with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.

5. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely.


Cloud Bread

How Much Bread Does It Yield? 

36 Breads

What Do We Need? 

18 Eggs, separated into yolks and whites
1 cup plus 2 tablespoons cream cheese softened
1 ½ tsp cream of tartar
2 tsp sea salt

How Do We Make It? 

  1. Preheat oven to 350 F

  2. Prepare a baking sheet with parchment paper and cooking spray or a Silpat

  3. Separate egg yolks and egg whites. Place in two separate bowls.

  4. Whip egg whites with the  cream of tartar until stiff peaks form (just like making whip cream or meringue) (this step is very important). Use a hand blender if necessary.

  5. In a separate bowl whisk the egg yolks, cream cheese, and  salt until smooth.

  6. Very carefully fold the egg yolk in with the egg whites. Do not blend - just stir gently. You don’t want to deflate the whites.

  7. Spoon in about 36 mounds on a parchment covered cookie sheet.

  8. Bake at 350 for 20-22 minutes.

  9. Remove from the oven and let cool.

Miso Glazed Carrots

How Many Does It Serve? 

4-6 People

What Do We Need? 

8 pounds carrots, peeled and halved lengthwise
10 strips Meyer lemon peel, plus 1 cup fresh Meyer lemon juice 2 tablespoons white or yellow miso
½ cup (8 tbsp) unsalted butter
4 tablespoon honey
Sea salt

How Do We Make it? 


  1. Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season with sea salt.

  2. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more.

  3. Serve!

Polenta With Leafy Greens, Sauerkraut Pesto and Smoky Chickpeas.

How Many Does It Serve? 

4-6 people

What Do We Need To Make Pesto? 

3 cups chopped mixed leafy greens (spinach, arugula, chard)
1/2 cup basil
1 cup sauerkraut
¾ cup olive oil
4 tablespoons sunflower seed
Pinch Salt
Pinch Black Pepper


What Do We Need To Make Chickpeas? 

4 tablespoon olive oil
5 cups chickpeas, drained and rinsed if using canned
4 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt

How Do We Make It? 

  1. Bring salted water or vegetable stock to a boil, add polenta slowly while stirring to prevent clumps. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes. If it starts to get too thick add more vegetable stock.

  2. While the polenta cooks, combine the ingredients for the pesto in the blender, running until everything is well combined. Set aside.

  3. To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.

  4. To serve, add the pesto into the polenta to taste, top with cooked chickpeas, and serve any extra pesto on the side.

Preserved Lemons

What Do We Need? 

organic lemons
black peppercorns
bay leaves
additional spices of your choosing

How Do We Make It? 

  1. Thoroughly wash organic lemons, enough to fit snugly into your jar. Cut into quarters and rub all cut sides with salt. Cover the bottom of your jar with salt and squish the first layer of lemons in. Cover with salt and repeat until you jar is full.  

  2. Press the lemons down to release more of their juices, add peppercorns, a bay leaf or 2 and any other desired spices.

  3. Squeeze juice from additional lemons to cover the contents of the jar.

  4. Cover jar and keep it in a cool, dark place (like a cabinet) for 3-4 weeks to allow fermentation to occur. Pull the jar out and shake it daily. You’ll know they’re ready when the rinds are tender to bite!

  5. When they’re ready, store in the refrigerator.  

  6. To use remove the lemon and give it a little rinse, you can use the pulp and the rinds in all sorts of recipes.

Roasted Broccoli with Preserved Lemon and Yogurt

How Many Does It Serve? 

 4-6 people

What Do We Need? 

8-10 small heads broccoli
1 cup extra-virgin olive oil
1 teaspoon crushed red pepper
1 teaspoon dried thyme (or herbs of your choosing)
Black pepper
1 pint Greek yogurt
6 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
¼ cup freshly squeezed lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese

How Do We Make It? 

  1. Preheat the oven to 475°. Place a baking sheet in the oven and let it warm up. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs that look like tiny flat trees. Keep any florets that fall off.

  2. In a large bowl, toss the broccoli, olive oil and crushed red pepper and herbs and season with salt and pepper.

  3. Very carefully arrange in a single layer, cut side down, on the HOT  baking sheet. Roast for about 20 minutes, giving  them a flip at half-time until tender and slightly bronzed.

  4. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. 
Serve this sauce on the side.

  5. When the broccoli comes out top with grated cheese. Add yummy bits of julienned lemon rind on top.

Beetroot Hummus

How Many? 

Makes about 2 cups

What Do We Need?

1 large beetroot, washed and ends trimmed
1 garlic clove, peeled
1/2 cup cold water
3 tablespoons olive oil
1/3 cup tahini
2 tablespoons fresh lemon juice
1 cup cooked chickpeas (rinse if using canned)
Kosher salt

How Do We Make It?

  1. Preheat oven to 425 degrees. Place beets on a large piece of tin foil, wrapping the sides of the foil to cover the beets. Roast in the oven for about an hour, or until tender. Rub the beets with a paper towel to remove skin. Let cool completely and chop in smaller pieces.

  2. Peel garlic. Add all ingredients, including the peeled and cooled beets, into a blender or food processor and season with salt to taste. Blend until a smooth hummus forms, adding more water if needed. Check seasoning.

  3. Garnish with additional olive oil if desired and serve at room temperature.


Recipe by Chef Jen Musty of Batter Bakery

How Many? 

Makes 24 muffins

What Do We Need?

1 cup unsalted butter, softened
12 ounces granulated sugar
4 large eggs
2 tablespoons vanilla extract
1 pound 5 ounces all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 generous cup blueberries
1 generous cup diced peaches
1 tablespoon granulated sugar
1 teaspoon ground nutmeg

How Do We Make It?

  1. Preheat oven to 375 degrees. Line muffin tins with paper liners or grease well with non-stick spray.

  2. Using a standard mixer, cream butter and sugar on low speed until combined. Increase speed to medium and mix until light and fluffy.

  3. Add eggs one at a time, creaming until fully incorporated after each addition. Add vanilla extract, then combine.

  4. Sift together flour, baking powder, and salt. Add a third of the dry ingredients to the creamed butter mixture, mixing on low - just enough to combine.

  5. Add half of the milk, mixing on low to combine. Repeat with a third of the dry ingredients and remaining milk, ending with the last third of the dry flour mixture. Mix just to combine - do not over-mix!

  6. Fold in berries and peaches.

  7. Scoop muffin batter into lined muffin tins, filling them until 3/4 full. Combine sugar and nutmeg and sprinkle on top of muffins.

  8. Bake in preheated oven 30 minutes until center is just set and springs back. Insert a wooden skewer into the center of muffin - if it comes out clean, it's done!

Cannellini Bean Dip

How Much?

Makes 2 cups

What Do We Need?

1 medium garlic clove, peeled
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 cups cooked cannellini beans (rinse if using canned)
1/4 cup extra virgin olive oil
2 teaspoons (2 stalks, leaves picked) minced fresh rosemary
Salt and black pepper to taste

How Do We Make It?

  1. Peel garlic. Zest and juice lemon. Put the beans in a food processor with the garlic, lemon zest, juice, and a good pinch of salt and freshly ground pepper.

  2. Turn the machine on and add the olive oil in a steady stream through the feed tube; process until the mixture is smooth. Add water if needed. Add rosemary and pulse mixture until rosemary is well mixed in.

  3. Place in a serving bowl. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.


Recipe by Three Babes Bakeshop

What Do We Need?

For the crumble topping:
3/4 cup all-purpose flour
1/2 cup thick rolled oats
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 pound butter, at room temperature

For the peaches:
2 pounds peaches, washed, halved, pitted and sliced into 1/2 inch slices
1/2 cup sugar
1/2 teaspoon ground cardamom

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar

How Do We Make It?

  1. For the crumble: Preheat the oven to 350 degrees.

  2. Measure and mix all of the dry ingredients together except for the oats. With your hands or in the bowl of a stand up mixer fitted with a paddle attachment, cream the butter with the dry ingredients until well combined. Then, add the oats slowly and mix until they are incorporated throughout the dough and remain whole - you don’t want to over-mix the dough or pulverize the oats!

  3. Spread the crumble mixture on a sheet pan lined with parchment paper, and bake 10-15 minutes until the crumble is well browned. Allow to cool, and break into large pieces or chunks. While the crumble is baking and cooling, start prepping the peaches.

  4. For the peaches: Mix the sugar with the ground cardamom, then mix the sugar mixture with the sliced peaches and allow to macerate until you’re ready to plate your dessert.

  5. For the cream: Half a vanilla bean, scraped and seeds added to the cream.

  6. With a small paring knife, split the vanilla bean down the middle and scrap the seeds out with the back of the knife. Add the vanilla bean seeds to the cream and powdered sugar in the bowl of a stand up mixer, or in a bowl with a hand beater or whisk, and whip the cream until enough air is incorporated to be light and fluffy, but not so much that the cream starts turning into butter.

  7. To plate the dessert: In 8 separate bowls, divide the macerated, cardamom peaches, and top with crumble and vanilla bean whipped cream. Enjoy!

Carelian Pies

How Many? 

Serves 20

What Do We Need?

For filling:
1/2 cup water
3 cups whole milk
1 cup sushi rice
1 teaspoon kosher salt

For dough:
1 cup rye flour
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 cup water
1 tablespoon canola oil

For brushing:
1/2 stick unsalted butter
1/4 cup water
3/4 teaspoon kosher salt

How Do We Make It?

  1. For the filling: In a saucepan combine water, milk and rice. Bring to a boil then stir, cover, and cook over low heat for 20 minutes, stirring occasionally, until the liquid is completely absorbed and the rice is soft and creamy. Season rice porridge with salt and let cool for 20 minutes. Prepare the dough while rice is cooking.

  2. For the dough: Preheat oven to 520 degrees. Dust two baking sheets with rye flour.

  3. In a medium-sized bowl, combine rye flour, all purpose flour, and salt. Stir to combine. Add water and oil and mix until a stiff dough forms. Shape into a ball.

  4. On a lightly rye-floured surface, roll out the dough into a 1/8-inch thick round. Using a round cutter (3 inches in diameter), cut into circles. Roll the circles into thin round crusts. Use some flour to help with the rolling. Take the dough that’s left from cutting the rounds and repeat until no dough is left. Fill the crusts with a thin layer (2 tablespoons) of rice porridge, leaving at least a 2/5-inch space between filling and outer rim of crust. Start pinching and folding the dough over the filling, starting from the middle to make an oval-shaped pastry, leaving the center of the filling exposed. Place on the prepared baking sheet.

  5. Bake for 10 to 12 minutes until slightly browned. While pies are baking, melt butter and stir in water and salt. Remove pies from the oven and brush with the butter mixture.

  6. Enjoy warm or at room temperature. Serve with egg butter if desired. 


How Many?

Serves 4

What Do We Need?

2 tablespoons butter
1 bunch basil
1 cup olive oil
1 onion, chopped
10 carrots, chopped
2 tablespoons fresh ginger, grated
4 cups chicken or vegetable stock
Salt and pepper to taste

How Do We Make It?

  1. In a soup pot over medium high heat, add butter and onions to cook.  Stir the onions often until they are soft, then add the carrots and ginger.  Cook for 2 more minutes, coating vegetables in the butter, and then add the stock.  Cover and bring to a boil, then reduce heat to a simmer until carrots are tender, about 35 minutes.

  2. Wash and rip basil and dry well.  Place in a large pot with olive oil and blend with stick blender, or puree oil and basil in a countertop blender.  Heat oil up and simmer for 45 seconds.  Turn off heat and strain oil through fine mesh strainer into a bowl.

  3. Remove the carrot soup from heat and blend with a stick blender - or countertop blender - until completely pureed. Add salt and pepper to taste.

  4. Drizzle basil oil on top of each bowl before serving.


How Many?

Serves 4

What Do We Need?

1 tablespoon olive oil
1 red onion, chopped
1 bunch mustard greens, chopped
beet greens from 3 beets, chopped
1/2 cup pine nuts, toasted (optional)
1/2 cup raisins
Salt and pepper to taste

How Do We Make It?

  1. Remove the stems of the greens and dice them into small pieces, then rough chop the rest of the greens - but keep stems and leaves separated, because stems take longer to cook.

  2. Sauté olive oil and onions in a medium sauté pan, over medium heat, until onions begin to brown. Add stems of the greens and cook for 10 minutes.

  3. Add the rest of the greens and 1/2 cup water and simmer for 30 minutes until greens are tender.

  4. Turn off the heat. Add pine nuts and raisins (you can substitute the pine nuts with your favorite nut or seed, or omit altogether if allergic) to the pan of greens and mix. Add salt and pepper to taste and mix one more time before serving.

  5. Serve with barbecue chicken, grits, and/or baked beans and enjoy!


How Many? 

Serves 2-4

What Do We Need?

5 Armenian, Persian or Kirby cucumbers, quartered and then smashed
1 teaspoon kosher salt
3 cloves garlic, minced
2 tablespoons sesame seeds, toasted
1 teaspoon honey, warmed
1 teaspoon sesame oil
1 teaspoon red pepper flakes (optional)
1/3 bunch fresh cilantro, roughly chopped

How Do We Make It?

  1. Place the cucumbers in a small bowl and mix with the salt. Let sit while you make the dressing.

  2. To make dressing: Whisk together the garlic, sesame seeds, honey, sesame oil, red pepper flakes (if using), and cilantro. (Warm the honey by placing the jar in hot water to make it easier to combine with the dressing.)

  3. Enjoy right away or store the salad in the refrigerator for a few hours to further develop the flavors.


What Do We Need?

1 cup red lentils (orange lentils will work as well)
3 cups water
3 plum tomatoes
2 teaspoons grapeseed, vegetable, canola or other high-heat oil
1/2 cup white or yellow onion, finely chopped
2 cloves garlic, finely chopped and made into a paste
2 teaspoons of Bengali five spice mix (punch phoron) or: 1/2 teaspoon black (or white) sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and (if available) 1/2 teaspoon fenugreek seeds
1 bay leaf
1 teaspoon tumeric
1 teaspoon kosher salt plus more to taste
1 lemon, juiced (equal to about 2 tablespoons)
8 sprigs cilantro, de-stemmed and chopped

How Do We Make It?

  1. Place 1 cup of the red lentils in a metal sieve and rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft. 

  2. While the lentils are cooking, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife (with an adult's help!) in the shape of an "X." Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to let cool. Once cool, peel the skin off the tomatoes and cut and discard the tough stem end. Chop, or mash, the tomatoes and set them aside. 

  3. In a medium saucepan, heat the oil over medium heat. Add the chopped onions and cook until translucent, about 3 minutes. Add the garlic paste and cook for another minute, stirring continuously, making sure the garlic does not burn. Add the Bengali five spice and cook and stir for another 2-3 minutes. Add the bay leaf and turmeric, and stir. 

  4. To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lemon juice and the tomatoes and cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more cilantro if desired. 


How Many?

Makes 12 fritters

What Do We Need?

For the fritters:
1 medium delicata squash
2 medium globe squash (or zucchini)
1 yellow onion
1 egg
3 tablespoons whole wheat flour
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons oil, for cooking
1/2  bunch cilantro (optional)
1 bunch chives

For the sweet pepper sauce:
2 cloves garlic, peeled and minced
1 teaspoon olive oil
5 sweet red bell peppers seeds removed, roughly chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste

How Do We Make It?

  1. For fritters: Cut delicata squash lengthwise then remove all seeds with a metal spoon. Grate the two halves. Grate the globe squash and peel, then thinly slice the onion.

  2. In a medium bowl, whisk the egg with a fork. Add grated squash (both kinds), sliced onion, flour, smoked paprika, salt and pepper to the egg and mix lightly until it reaches the consistency of batter.  

  3. Heat oil in large sauté pan over medium heat. Drip batter into heated pan to form small circular pancakes or long, stick-like shapes (for ease of dipping) and pan-fry for 3-4 minutes each side, or until crispy. Remove from pan with a spatula and place onto a plate with paper towel to cool.

  4. For pepper sauce: Peel and mince the garlic. Cut peppers in half, scrape out the seeds and chop them into rough pieces. Sauté garlic in heated saucepan with olive oil. Add peppers, apple cider vinegar, honey, salt and pepper. Simmer over low heat for 15 minutes, stirring often to prevent it from burning. Puree in blender or food processor until smooth.  

  5. Garnish fritters with chopped cilantro and chives. Serve with pepper sauce on the side, for dipping, or on top.

Egg Butter

How Many? 

Makes about 8 ounces of butter

What Do We Need?

5 large eggs, hard boiled and peeled
1/2 stick (2 ounces) unsalted butter, softened
1 teaspoon kosher salt

How Do We Make It?

  1. Boil eggs for 10 minutes, drain, and let cool in ice cold water. Peel and chop finely.

  2. Beat butter and salt by hand until soft. Mix in eggs. Serve alone or with Carelian pies

Finnish-style Boiled New Potatoes With Dill

How Many? 

Serves 4

What Do We Need?

1 1/2 pounds washed small potatoes (fingerling or other good boiling potato)
Dill stems from 1/2 bunch
Dill fronds from 1/2 bunch
Coarse kosher/sea salt
1/2 stick unsalted butter

How Do We Make It?

  1. In a large saucepan, place potatoes and enough water to cover by 2 inches. Add a generous amount of salt and dill stems and bring to a boil, partly covered, over medium heat. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 15-20 minutes (this will depend on the size of the potatoes).

  2. While potatoes are cooking, mince dill fronds and melt butter.

  3. Drain potatoes and discard dill. Place uncovered on heat for 5-10 seconds, shaking pan carefully to let the potatoes dry completely. Crush potatoes with a potato crusher, and mix in melted butter and dill. Season with additional salt.

  4. Serve immediately or cover and keep warm until serving. 


How Many? 

Makes about 24 slices

What Do We Need?

1 pound fingerling potatoes, washed
2 ears of corn
12 large eggs
4 ounces sharp cheddar cheese, grated
1 bunch basil, chiffonade
5 ounces (1/2 cup) sour cream
2 teaspoons Kosher salt
Black pepper

How Do We Make It?

  1. In a large saucepan, place potatoes and enough water to cover by 2 inches. Add a generous amount of salt and bring to a boil, partly covered, over medium heat. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 15-20 minutes (this will depend on the size of the potatoes). Drain potatoes and place uncovered on heat for 5-10 seconds, shaking pan carefully to let the potatoes dry completely. Let cool and slice. (You can cook potatoes 3 days ahead.)

  2. Preheat oven to 400 F. Grease one 1/2 baking sheet and line with parchment paper.

  3. Husk corn and cut the kernels off the cob, cutting close to the cob, into a large mixing bowl. Grate cheese and chiffonade basil. Add to bowl.

  4. Crack eggs into the bowl. Mix in sour cream, salt, freshly ground black pepper, and 6 tablespoons of water. Whisk until combined.

  5. Distribute sliced potatoes evenly onto bottom of the pan. Pour in the batter and shake until evenly spread.

  6. Bake for about 15-20 min, until frittata is barely set. Let cool for 5 minutes and cut into squares.

Garlic Bread

Recipe adapted from Bon Apetit

How Much?

Makes 10 servings

What Do We Need?

1/2 cup (1/2 bunch) tightly packed flat parsley leaves, chopped
2 garlic cloves, peeled and minced
1 stick unsalted butter
1/4 cup extra virgin olive oil
1 baguette
Kosher salt

How Do We Make It?

  1. Preheat oven to 450 degrees. Chop parsley. Peel and crush garlic with the side of your knife, then mince. Grate parmesan cheese if using.

  2. Heat butter and oil in a small saucepan over medium heat. Add garlic and parsley and cook, stirring occasionally, until butter is completely melted.

  3. Slice bread in half lengthwise, then place on a baking sheet and brush cut sides with butter mixture.

  4. Slice crosswise 1 inch thick, without cutting all the way through. Season with salt and top with parmesan if desired. Bake 10-15 minutes, until golden.