spring onion fritatta

spring onion fritatta / loveandlemons.com spring onion fritatta / loveandlemons.com

Easter weekend might be a whole week away, but I figure it’s never too soon to start spring brunching with friends. We could call it Friendster—get it? Like “Friendsgiving” but for spring… (and not like the late 90’s social media website). Ok, maybe not. I can hear you groaning through the computer screen.

Hipster holidays aside, I have to talk about this fritatta. I’ve been making fritattas for years but I’d say they were just average (it’s pretty hard to mess them up). This time I’ve gotten it really right and I have a couple of good tips to share.

spring onion fritatta / loveandlemons.com

First thing: blend your eggs in a blender. I’m sure many of you do this already. I, myself, have been lazily ignoring this tip for years thinking my whisking arm strength was enough. But aerating them in the blender is really the trick to a lighter, fluffier fritatta.

Number two: add your fillings in two stages so they don’t all sink to the bottom. I learned this one by accident. (At first, I did this purely as a food styling trick). It not only made my fritatta look prettier, it created a better texture since the veggies were more evenly distributed.

spring onion fritatta / loveandlemons.com

So that’s it – easy and eggy. Happy weekend!

Go to the recipe “spring onion fritatta”…

spring root & watercress salad

spring root & watercress salad / loveandlemons.com

Since starting this blog, I’ve gotten over a number of foods I didn’t think I liked: radishes, carrots, and I’ve recently come around to pepper. (I know, pepper is a weird one).

I have a list going for Jack too: peas, asparagus, avocado. Check, check, check. And now the latest: beets! (Yes, Jack, I lied. These things I told you were turnips are in fact beets).

My husband is not a picky eater by any means —there are about five foods he’s adamant about not eating. I just find it a fun game to work these things in. The only thing left on the list is grapefruit, and I’ll save that for another day.

spring root & watercress salad / loveandlemons.com

So how do you trick someone into eating beets? Like everything else, you have to prepare the beets a different way. For texture and sweetness, I roasted just a few and hid those underneath. I thinly shaved the rest, marinated them in a lemony dressing, and kept them raw. Their crunch works nicely with the chewy wheat berries, (and also they don’t taste as beet-like). I also added some crumbly ricotta salata, (not pictured), which is optional but recommended.

As Jack was devouring his plate, he said “I think this is my favorite salad you’ve made.” I kept my little secret to myself, but the cat’s out of the bag now.

spring root & watercress salad / loveandlemons.com

Oh hey – today’s the last day to vote in Saveur’s Best Food Blog awards. We’re up for best cooking blog, if you have a moment – go vote! (and if you have already, thank you!)

Go to the recipe “spring root & watercress salad”…

hazelnut tahini pasta

hazelnut tahini pasta with brussels sprouts / loveandlemons.com hazelnut tahini pasta with brussels sprouts / loveandlemons.com

I keep a pretty full pantry (to say the least). I love to have a variety of oils, vinegars, grains & nuts on hand… but every now and then “on hand” becomes completely out of hand. This little sauce came about one day when I was cleaning out my shelves and found five separate stashes of hazelnuts. Some were newly purchased, some were tucked waaay in the back. Also, back beyond my immediate reach was a still-pretty-new-yet-forgotten-about jar of tahini.

hazelnut tahini pasta with brussels sprouts / loveandlemons.com

I had pasta noodles to use up, but this would be great as a dressing drizzled over a farro salad, or over greens with roasted sweet potatoes.

It doesn’t puree as smooth as cashew-based sauces (and it’s definitely not pretty). It’s a bit on the grainy side, but has that nice tahini tang and also a bit of sweetness from the hazelnuts.

You may have noticed already, but this recipe was posted as a little L&L feature over at the The Chalkboard last week. 

Go to the recipe “hazelnut tahini pasta”…

rainbow chard & wheat berries

rainbow chard and wheatberries / loveandlemons.com

Grains & greens. Avocado & eggs… I could probably stop blogging right here and be happy eating this meal every day. Or at least in theory. In reality, I need variety otherwise I have a way of wrecking foods for myself. (One year in college, I ate plain oatmeal 2x a day — breakfast and lunch — and now I can’t stand the sight).

rainbow chard and wheatberries / loveandlemons.com-cropped rainbow chard and wheatberries / loveandlemons.com

The beauty of the grains and greens meal is that it can be changed up a thousand different ways. (Although, I get it — oatmeal can be changed up too. By the time I learned that it was far too late).

Today’s green: beautiful rainbow chard. And my grain of choice: chewy & nutty wheat berries. Sauces like pesto or sun cheese would be delicious here, although this time I kept it super simple and just mixed up a little dijon vinaigrette. If you haven’t heard, chard & mustard are a match made in heaven.

This simple plate is made a little fancier with a poached egg or two.

Go to the recipe “rainbow chard & wheat berries”…

ginger kombucha cocktails

ginger kombucha cocktails / loveandlemons.com

I just realized that I have a pattern of only posting cocktails on Fridays. I don’t know if it feels more socially appropriate that a cocktail should be a pre-weekend treat or if I’m trying to cover up the fact that I’m known to have a glass of wine (or two), on any given day(s) throughout the week. I like to celebrate the little wins in life, even if a “win” is just getting through an ordinary Monday.

This week, however, is not about ordinary Mondays. I just about fell off my chair two days ago when I found out that we’ve been nominated for Best Cooking Blog in Saveur Magazine’s Best Food Blog Awards!

I really have no words… (literally, I’ve been sitting here staring at a blank cursor for longer than I’d like to admit). Thank you to all of you who nominated us… and for reading and cooking along with us day in and day out. If you want you can click over and vote for us (voting ends April 9th). Win or no win, I’m over the moon to be included on the list among such amazing talent.

Ok now let’s celebrate! Kombucha cocktails… sounds contradictory but it works. (As I like to say: “detox while you re-tox”). These are perfect for weekdays because they require just 2 main ingredients. If you’ve been afraid of kombucha, here’s where you have to start. It’s sweet, gingery and sparkly… the perfect mixer. Plus, the healing powers of kombucha make them half-healthy. Which means, go ahead and have 2. Cheers!

Go to the recipe “ginger kombucha cocktails”…