Warm vegetables get topped with charred Meyer lemon, grated Parmesan, and freshly ground black pepper. There is so much flavor in this simple combination of ingredients, you won't even miss conventional salad dressing.
A big handful of string beans, rinsed, patted dry, and trimmed
1 small shallot (or half of a large one), peeled and thinly sliced
1-2 tbsp olive oil
Salt and pepper to taste
Half of a Meyer lemon, sliced into two thick discs
Cracked black pepper
Heat a large skillet over medium-high heat and saute the beans with olive oil, salt and pepper, stirring frequently, until they have a bit of charred color but still have some crunch. Arrange the warm beans on a plate.
Reduce the heat to low. Add the shallot to the skillet, adding a touch more oil if needed, and a bit more salt and pepper. Saute the shallot, stirring often, for a few minutes until caramelized. Arrange the warm shallot on top of the beans.
Raise the heat to high. Place the lemon pieces in the skillet and gently press down on them to coax a bit of color into the flesh. After only a couple of minutes, there will be a bit of deep char on the lemon; remove from the pan and squeeze some of the warm juice over the beans and shallot. Garnish the plate with the other lemon disc. Finish the salad off with Parmesan and cracked pepper.
For the whiskey sour:
This is a 3-ingredient cocktail that's incredibly simple to prepare. You can add a simple syrup if you like, but personally I don't care for my cocktails to be too sweet. This one, to me, is perfectly satisfying.
1.5 oz (1 shot glass) bourbon whiskey
.75 oz (1/2 shot glass) amaretto
The juice of half of a Meyer lemon
Combine the ingredients in a shaker with lots of ice. Shake well and strain into a serving glass. Garnish with a piece of Meyer lemon peel.