Inspired by this article:
and the recent Brussels sprouts conversation here, Meyer lemons showed up twice in new and delicious ways in last night's dinner. First, we quartered slices of lemons and tossed them with a good dose of olive oil, rosemary, quartered shallots and salt and roasted them at 400 for about 30 minutes, stirring once. Served this with the cheeses and slices of baguette as an appetizer-big hit!
Second, to accompany beef Stroganoff (so old school--I used the recipe from Craig Claiborne's NYT Cookbook and it was wonderful) I braised chopped green cabbage in butter, and added some meyer lemon confit (thin slices simmered in olive oil for an hour) about half way through. People took seconds!