OK, these cookies have been a huge hit here in the store so, have at it yourself!

Ingredients:

1 Cup of Old Town Oil’s (Blood Orange or Meyer Lemon) EVOO

1 Cup packed brown sugar

2 Eggs

1 Teaspoon vanillia extract

1 Cup all-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

4 Cups rolled oats

1 Cup raisins

Directions:

Preheat the oven to 350 degrees and grease the cookie sheet

In a large bowl, mix Blood Orange/Meyer Lemon EVOO, brown sugar, eggs and vanilla until well blended.

Now combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture.

Next, mix in the oats and raisins.

Finally, mold the mix into rounded spoonfuls to be placed on the cookie sheet.

Then bake between 10-12 minutes.

Thanks to Cal Schroeckfor the recipe.

• Salt and freshly ground pepper
• 1 ½ pounds broccoli florets
• 3 tablespoons of Old Town Oil’s Meyer Lemon EVOO
• ½ cup seasoned bread crumbs
• 2 tablespoons butter
• 3 tablespoons grated parmesan cheese

Fill a large pot halfway with water. Cover and bring water to a boil over high heat.

Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes.

Drain, transfer the broccoli florets to a large bowl, toss with Meyer Lemon EVOO to coat.

Toast the breadcrumbs and cheese in the butter, about 3-5 minutes.

Finally, pour mixture over broccoli; serve immediately.

Ingredients:

• 1 Pound Linguine pasta
• 1/2 cup of Old Town Oil’s Meyer Lemon EVOO
• 2 Shallots, diced
• 2 Garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice – or sqweeze two lemons
• 1 Lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces spinach – about 3 packed cups
• 1/4 cup flat leaf parsley

Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserve 1 cup of the cooking liquid.

In a large, heavy skillet warm 2 tablespoons of Meyer Lemon EVOO over medium heat. Next, add the shallots and garlic and cook for 2 minutes. Then add the shrimp and cook until pick, about 5 minutes.

Now it’s time to add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off heat and add spinach.

Finally, add the Meyer Lemon EVOO to the pasta and the parsley; toss to combine and serve immediatly.