We’re deep into February and in peak citrus season. I don’t know about you, but my two Meyer lemon trees are drooping with fruit, as is — surprisingly — my dwarf blood orange tree. Even my little potted lime tree is dotted with baby fruit.

So, what do you do with all this bounty? I checked in with William Eick, the owner and chef of Matsu, the elegant, minimalist Japanese restaurant in Oceanside. He introduced me to three terrific recipes that feature the brightness and tang of citrus: Tangerine Zest Salmon Nigiri, Tangerine Beef and a stunning dessert of Blonde Miso-Vanilla Ice Cream with Caramelized White Chocolate and Orange Dashi Gel. You can get the recipes for these fabulous dishes in my latest story for The San Diego Union-Tribune’s Food section.