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!
I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines.
Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with the mustard). I added turmeric, initially just for color, but I think it’s the secret ingredient that really makes this special.
This is entirely vegan except for the eggs that I put on my toasts… obviously, those are optional.
Pile on the spring toppings and invite some friends over for brunch!
We’re about to get fresh around here… it’s spring and suddenly mint is taking over my yard. When I was first setting up this little “garden” area of mine, I was warned that mint would trail out of control. To me, this sounded like a delightful problem to have. I mean, is it even possible to have too much mint?! (I’ll have to answer that one for you later).
First up: this refreshingly simple mint matcha iced tea. This is obviously not a traditional way to use matcha, but I just love it. Instead of whisking your matcha, shake it up in a cocktail shaker (or in a jar with a tight lid), then add ice, mint and lime juice. I preferred mine unsweet, but you want more minty-sweetness, steep the mint into a simple syrup.
I’m going to spare you another pesto post (although you could totally pesto these)… Today, we’re making chimichurri out of the tops of carrots. I don’t know who ever started the idea that these vibrant greens should be tossed – they’re edible and delicious so lets start using them!
Wash your greens well, and chop them as finely as you can. Mix them with spices, olive oil and white wine vinegar. Roast the carrots to go along with it. Serve this with veggies, toasted bread, grilled meat, or fish… whatever you like.
This recipe comes with a cute little backstory. A few years ago, Jack and I spent some time in Argentina. Upon returning home, I couldn’t find a recipe that tasted as authentic as chimichurri we had there. (Everything I tried was too parsley-ey and the spice balance just wasn’t the same). That is until, recently, we met an Argentinian friend – a coworker of Jack’s – who so kindly called his mother for her recipe. And it was, of course, just right.
This is a slight spin on that recipe. I altered it just a bit to work with the carrot greens and to make it thick enough to be dip-able. (Notes about the original recipe are included below).
It’s probably about time for a truly lemony post, here on Love and Lemons. Pucker up, this sweet & sour ice cream is the perfect way, in my opinion, to welcome spring. (Or to dream about spring if it hasn’t quite reached you yet).
Yes, an ice cream maker is required here — I’m not going to lie, it takes up an annoying amount of space, but we really do use ours quite often. It’s fun to get creative with flavor combinations you can’t just buy in a store, (especially non-dairy combinations). I imagine making ice cream would be a fun project for kids. Not that we have kids, but whenever I tell Jack “we’re making ice cream tonight,” his eyes light up like a five year old. He goes to town measuring & mixing… I sit back and watch. It’s pretty great.
This is a pretty simple recipe. From here, you can get as fancy as you like with whatever you like. Some good choice are mint, vanilla bean, or my personal favorite— a teeny pinch of cayenne to make it just a little spicy.