Lemony Fresh

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Glaze:

• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 tablespoons apricot preserves

1. Preheat the oven to 350 degrees. In a large bowl, mix together dry ingredients (from flour to salt). Stir in  lemon balm
2. In a small bowl, whisk egg, almond oil and almond extract until blended. Stir in yogurt and buttermilk. Add the wet mixture to the dry mixture, stirring just until moist and combined. In a separate bowl, stir glaze ingredients together.
3. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle almond slivers evenly over the top of each muffin cup and press gently with back of a spoon to make contact with the batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Remove  muffins from the pan, brush the tops with glaze and cool on a wire rack.

Lemon Thyme Frittata

Makes 4 to 6 servings

The hint of lemon in this savory dish brightens all the flavors.

• 6 eggs
• 1/4 cup sour cream
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh lemon thyme (or 1 teaspoon dried)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 9-ounce bag fresh spinach
• 6 to 8 sun-dried tomatoes packed in oil, sliced

1. Preheat oven to 350 degrees. In a medium bowl, combine eggs, sour cream, feta cheese, lemon thyme, salt and pepper; set aside.
2. In a 10-inch, oven-safe skillet, heat oil over medium-high heat. Sauté onions for 3 minutes or until soft. Add spinach and sauté until wilted, about 1 to 3 minutes. Add tomatoes and stir.
3. Pour egg mixture into skillet and quickly stir into the other ingredients, just until combined. Lower the heat to medium-low and cook without stirring for about 5 minutes, then finish cooking in the oven for 5 to 7 minutes more or until the frittata is cooked through. Cut into wedges and serve.

Apple Fig Salad with Lemon Verbena Riesling Dressing

Makes 4 to 6 servings

This fruit salad is impressive enough for Sunday brunch parties and easy enough for summer family meals.

• 2 to 3 tablespoons diced fresh lemon verbena
• 1/2 cup Riesling wine
• 1 tablespoon honey
• 1/2 cinnamon stick
• 3 cups chopped sweet, crisp apples, such as Fuji (about 2 large apples)
• 2 cups chopped mandarins (such as satsuma) or oranges
• 8 figs, sliced
• 1/2 cup coarsely chopped pecans

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