Linguine with Italian sausage, green onions, mushrooms, green pepper and chèvre/white wine sauce.
Clam chowder.
I had homemade chicken orzo matzo ball soup, brisket with gravy, potato pancakes and steamed asparagus in honor of Passover. We washed it down with a fairly good kosher wine, some ring jells, a few macaroons and a nice slice of honey cake with a bit of chocolate.
Dunno about Meyer lemons, but the recipe calls for dry white wine, and I think that would work better with pretty much any risotto than a sweet one - a sweet wine will probably make it way too sweet and the recipe only calls for a little lemon juice anyway. Nothing too surprising in the recipe - when I make paella I also always use normal lemons + dry wine.
I made Lamb Patties with some garlic, rosemary, ground chilli flakes and lots of salt and pepper. I topped the patties with some soft goats cheese. To accompany I roasted some Aubergine, Courgette, Red Pepper, charlotte potatoes and red onions, all tossed in oil with garlic, oregano and lots of salt and pepper. Delish.
Meyer lemons aren’t all that sweet, actually - they’re definitely sweeter than your regular garden-variety lemon, but still a lot more sour than an orange. The flavour, aroma and sweetness levels are a half-and-half blend of lemon and mandarin, if that helps you get a general idea.
As far as wine goes, I’d stick with Chardonnay, especially if you’re subbing in regular lemon for the Meyer. Muscato is probably bit too sweet for this application.
I make a similar risotto using edamame, asparagus and regular lemons, BTW. It’s one of my favourite spring recipes. 
Malay pork curry, with fennel. Which I shall probably have on a buttered bap. Yum.
Thanks a lot! That recipe looks like what I will do next (preparing risotto is becoming my therapy) and SO can just pick out what he doesn’t want to eat :).