I’ll never get tired of an arugula salad with avocado and quinoa. They’re probably my favorite three ingredients to use. I love this sweet combo of dried apricots, peppery arugula, smoky cumin, and fruity Arbequina Olive Oil. (I almost named this Arbequina Quinoa – but try to say that one five times fast). The Key to a Good Arugula Salad is a Good Dressing The cumin-spiced salad dressing really makes this salad shine, and its key ingredient is Arbequina Olive Oil. So what’s Arbequina Olive Oil? It’s a light and fruity extra-virgin olive oil that’s perfect for flavorful dressings like…
TO THE RECIPE >>>>Today I’d (and this is Jack again, by the way) like to bring you another one of my favorite recipes for a hot summer day – a great, fruity smoothie. You see, Jeanine likes smoothies, but I really, really love berry smoothies. And I don’t need them for a workout, or to wake up, or any regimen – we’ll be walking down the street randomly, and I’ll just decide that it’s smoothie time. I have no smoothie shame. Blueberry Smoothie Recipe Ingredients This yummy blend starts with two of my smoothie favorites: blueberries and raspberries. The blueberries make up the…
TO THE RECIPE >>>>Now that it’s nearly summer, I’ve been making more and more things with less and less ingredients. Lately, I’ve been in love with this juicy little blackberry bite – it’s simple, sweet & bright, with an unexpected savory note from the thyme leaves. These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party. The only thing missing here: a patio & a few glasses of prosecco. It’s 5 o’ clock somewhere right?
TO THE RECIPE >>>>Jack here with my second recipe on the Love and Lemons blog. This recipe is one near and dear to my heart – big, doughy, German-style pretzels! Now, while Germans tend to dip their Laugenbrezel in butter, that’s not how I do it. I dip them in spicy brown mustard. And when we started working with Sir Kensington’s, the first thing I said when I opened up the sample package of Ketchup and Mayonnaise was “Where is the mustard?” Sir Kensington himself has heard my call, and here is the mustard. And its best friend – pretzels. The traditional recipe…
TO THE RECIPE >>>>Lately, our weekends have been filled with some pretty extravagant eats. After a few weeks in a row of food & wine fests, gelato fests (oh, yes), and dinners out with friends, I’ve been feeling a little over-indulged, to say the least. Quinoa to the rescue! Nothing helps me feel more grounded than a bowl of quinoa piled with veggies. This bowl is pretty simple if you’ve prepped a few of these items in advance. I like to make a big batch of quinoa and keep it in the fridge all week. Same with pesto… and this week I happened…
TO THE RECIPE >>>>Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful stems. Although, very often, I end up with a lot of extra stem pieces. They’re way too pretty to toss so I’ve started pickling them. Don’t worry, this isn’t a Sunday afternoon project, these are super quick refrigerator pickles. (i.e. the kind I have patience for). You could slice yours into long spears, but I chop mine up (they pickle quicker that way), and them I eat them Japanese Tsukemono style – as a simple condiment with rice (or any grain),…
TO THE RECIPE >>>>As a food blogger, I use my stove nearly every day without thinking much about it. It’s easy to take things like multiple burners and good ventilation for granted. (Well, except when Jack cooks – we have to frantically open every window to keep the fire department from showing up). In other areas of the world, women are cooking over a small fires in enclosed spaces that lack light and ventilation. Their kitchens are filled with smoke, making it difficult (not to mention unsafe) to prepare meals for their families. This Mother’s Day, Equal Exchange is working to donate energy-efficient…
TO THE POST >>>>I’m a little bit behind. I realize – today is Ocho de Mayo and I’m late to the game with a salsa & taco recipe. But the way I see it – every day can be taco day. Aside from avocado smashed on toast, “stuff in a tortilla,” is my next go-to meal. I came up with this recipe a little bit by accident. A few weeks ago, I was in Chicago visiting my family, cooking with whatever was around my mom’s kitchen. On that particular day: a few tomatoes, an avocado, some onions, etc… Halfway through chopping all of…
TO THE RECIPE >>>>Everyone loves nutella right? I love it as much as the next person, but I don’t love all of the unhealthy ingredients that are in it. This almond chocolate spread, (almond-ella is what I’m calling it), is just as creamy and delicious. It’s super easy and just 3 ingredients: almond butter, chocolate, and (the secret to it’s smooth texture), coconut oil. Melt everything together, pour it into a jar. It’ll firm up and set as it cools, (if you can wait that long). Slather it on toasted bread and top it with your favorite fruit. Many of you have asked me to recommend gluten…
TO THE RECIPE >>>>Happy (almost) Cinco De Mayo! Here in Austin, we never need an excuse to eat Mexican food – but if you do, here are just a few of our favorites: (pictured above) Spicy Serrano Corn Salsa / Jalapeño Margaritas Veggie Cevice Tacos / Tequila Lime Fish Tacos Mexican Street Corn Salad / Chilaquiles Poblano “Crema” Enchiladas / Spicy Black Bean Soup I’m off to go pour the margaritas!
TO THE POST >>>>This vegan carrot cake recipe is a riff on my mom’s traditional recipe. That cake is Jack’s all-time favorite dessert, so she makes it whenever she comes to visit. Then, I make it again for Jack’s birthday. This year, instead of making her recipe as written, I adapted it to make a vegan carrot cake instead! My mom’s recipe calls for applesauce, which makes her cake super moist and light. Using applesauce, you can actually veganize carrot cake relatively easily. Along with the shredded carrots, it adds enough moisture to eliminate the need for flax eggs or other unconventional ingredients.…
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