SMOOTHIE  (mix in blender)
1 1/2 cups water
1 head Romaine lettuce
1 cup spinach
3-4 stalks celery
1 apple
1 pear
1/3 bunch cilantro with stems
1/3 bunch parsley
Last add:
1 banana
Juice from 1/2 of lemon

 Products are available at Schoolhouse Produce.
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MEYER LEMON & OREGON HAZELNUT TARTE
From Prineville Lavender Farm
CRUST:
1/3 cup hazelnuts
1 1/4 cups all purpose flour
3 T granulated sugar
1/4 teaspoon salt
6 T sweet butter
5 to 6 T ice water
Place hazelnuts in the work bowl of a food processor.  Process on/off until finely chopped.  Add flour, sugar, salt.  Process on/off to blend.  Add butter, cut into 1/2 inch pieces and add to the work bowl.  Process on/off until the mixture looks crumbly.
While running, add ice water by the Tablespoon until the dough forms into a ball.  Wrap dough in plastic and chill for 1 hour.
Roll out to 12" diameter and place in a 9" tart pan with removable bottom.  Pierce the bottom with a fork.  Chill for 20 minutes.  Bake in preheated 375 degree over for about 30 minutes until browned.  Cool on rack for about 15 minutes.
FILLING:
2/3 cup Meyer Lemon Juice (3-4 lemons)
1/2 cup granulated sugar
3 T plain yogurt
4 large eggs
Whisk together lemon juice and sugar.  Whisk in yogurt.  Add one egg at a time until well blended.  Pour mixture into crust.  (If there is too much filling, bake remainder in a separate custard dish)
Bake until tart filling is set, about 30 minutes.  Cover with foil if needed.  A knife will come out clean when the filling is set.  Cool on a rack in the pan.  Remove the pan sides, then chill in for about 2 hours.  Serve with lemon slice garnish.