Sponge Kisses with Meyer Lemon
(from Cristina Cooks on the Hallmark Channel)

Sponge Kisses Ingredients:
4 eggs
1/2 cup caster sugar
1 tsp vanilla extract
1 cup self-rising flour, sifted

Recipe:
1.  Preheat oven to 350.
2.  Place eggs, sugar, vanilla in the bowl of an electric mixer and mix until thick, pale and tripled in volume.
3.  Gently fold through the flour.
4.  Spoon 2 spoonfuls of the mixture onto baking trays lined with parchment paper and bake for 5-7 minutes or until puffed and golden,
5.  Sandwich the sponge kisses together with cream (see recipe below) and dust with toasted hazelnuts (optional).


Meyer Lemon Cream Ingredients:
1 cup double whipped cream
1 tbsp confectioners sugar
2-3 tsps Meyer lemon juice
1/4 cup toasted hazelnuts (optional)

Recipe:
1.  Whip cream and sugar in a stand mixer fitted with the whisk until it forms soft peaks.
2.  Add lemon juice and continue to whisk until combined.
3.  Fold in toasted hazelnuts.

Kale Salad (from Eastern Shore, VA)


Ingredients:
1 bunch kale (stems removed)
3 tbsp fresh lemon juice
2 tbsp olive oil
1/4 tsp salt
Fresh orange pieces
1/4 cup cranberries or dates (cut small)
1 Honeycrisp apple (cut in slivers)
1/4 cup slivered almonds (lightly toasted)
1/4 cup finely grated white cheese of choice
Pepper (to taste)

Directions:
1.  Wash & destem kale, let dry.
2.  Whisk lemon juice, oil & salt in large bowl
3.  Add kale; coat & allow to stand in fridge for 20 minutes.
4.  Add cranberries or dates, oranges, apples & mix.
5.  Before serving, add almonds, cheese, pepper & more salt if needed.