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!
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.
St. Patrick’s day is right around the corner, and I suppose this is as close as I’m going to get to a McDonald’s Shamrock Shake. (Not that I want to get really close to a Shamrock Shake but it does have it’s nostalgic memories). Today’s recipe is just as colorful, but is quite the opposite in every other way. This matcha latte is a yummy frothy mug of health that’s vibrant green without dye… flavorful without being “flavored.”
Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. (If you’re interested in more health benefits, click here). We, of course, love it because it tastes good.
This latte is super easy. It’s just two ingredients (and a tiny bit of sweetener if you want). No fancy barista skills or equipment are required. If you’re going to make a lotta lattes you might want to invest in an official (and very cute) matcha whisk, but a small kitchen whisk will froth it up just the same.
These days, our idea of a “date night” rarely involves restaurant reservations. First, we never think ahead to actually make reservations, and then (way too often) we find ourselves waiting 2 hours on a Friday night for a meal. Some people might be ok with that, but this girl gets hungry.
Gyoza (Japanese dumplings) are one of our favorite things to make together at home. They’re not difficult but they take a little time – the assembly is definitely quicker if you have 4 hands and a bottle of sake on the side.
We often eat these as a light meal on their own. Other times, I’ll serve them with soba noodles or a version of this sesame kale salad(both could be made ahead). If you wanted to get fancy, this citrus cod would be a nice main course.
Dip in soy sauce, or my personal preference: ponzu. Pick it up at the store or make your own.