Zest 1 Meyer lemon, set aside, then slice in half and juice, set juice aside. Thinly slice the remaining 2 Meyer lemons, set aside.

Place flour on a large plate. Season chicken cutlets with salt and black pepper, dust chicken with flour. Shake off excess flour.

Add olive oil to skillet, heat over med-high, sauté cutlets 2-3 minutes on each side, working in batches. Transfer cutlets to a plate.

Deglaze skillet with wine, about 1 minute, add shallots and garlic. Cook until brown and liquid is nearly gone. Add stock, lemon juice, half of the zest and capers.

Return chicken to the skillet and cook on each side 2-3 minutes. Transfer cutlets to plater.

Add lemon slices to the skillet and cook 2-3 minutes, add butter, cook 2 minutes or until sauce has thicken to coat the back of a spoon.  Transfer chicken cutlets to the skillet heat through.

1. In a bowl, combine sweet chili sauce, teriyaki sauce, and the juice of two mandarins.
2. Preheat oven to 400 degrees and line a cookie sheet with foil.
3. Cut salmon filets into 4 equal portions, 12-16 inches long and 1-1 ½ inches wide. Take two filets and braid into a half circle and place on foil lined baking sheet. Repeat with the other two strips to make full salmon circle.
4. Season salmon with Mandarin Garlic Pepper and brush on sweet mandarin glaze.
5. Bake at 400 degrees for 30 minutes or until salmon is done. Glaze salmon again after 15 minutes.
6. For the salad, combine mandarin segments, edamame, and mandarin honey vinaigrette. Toss lightly to coat evenly.

1. Combine first 4 ingredients into a food processor and blend until smooth-ish.
2. Cook pasta according to bag instructions.
3. Strain pasta into a large serving bowl.
4. Spoon Brilliant Meyer Lemon Artichoke Pesto over pasta and stir until evenly coated.
5. Enjoy!

1. Place garlic in a garlic roaster or wrap in aluminum foil with a pinch of salt and olive oil.
2. Cut lemon in half, drizzle with olive oil, and place in a small baking dish, cut side down. Roast with garlic for 45 minutes or until garlic is soft.
3. Peel and cut potatoes into chunks and simmer gently until fully cooked. Drain the water.
4. Mash potatoes and add Brilliant Meyer Lemon compound butter, juice from roasted lemon, roasted garlic, salt and pepper. Mash until smooth.
5. Whisk together egg yolks and whipping cream. Mix into potatoes. Turn into a greased baking dish and bake at 375 degrees for about 20 minutes or until top is golden brown. Add cheese to top if desired.

1. In a large container stir together apple cider vinegars, water, sugar, salt, lemon juice, and honey.
2. Add lemon slices, bay leaves, rosemary and turkey.
3. Fully submerge turkey and place container in refrigerator to soak for 18-36 hours
4. To roast the turkey, preheat oven to 350 degrees. Take the turkey out of the brine and place it in a roasting pan. Save the lemon slices and herbs
5. Rub turkey with meyer lemon compound butter on the inside and outside of the skin and cavity. Place sage leaves under skin.
6. Stuff lemon slices and rosemary sprigs inside the cavity and tie the turkey’s legs together with kitchen twine.
7. Roast turkey for 2.5-4 hours, basting every 30 minutes or so with the juices in the pan. Turkey is done when the thickest part of the thigh reads 180 degrees or the breast reads 170 degrees.