Happy almost-fourth of July!
After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.
This recipe starts with a super yummy lick-the-spoon-clean sort of sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise, olive oil, cilantro, lime juice, garlic and a little serrano chile for a little kick. Pulse it in a food processor brush it onto freshly grilled corn. It’s summer side dish heaven.
If you’ve been following for long, you’ll already know how obsessed I am with Sir Kensington’s all natural non-GMO verified condiments – their ketchup is amazing on Black Bean Quinoa Burgers, their Spicy Brown Mustard is perfect for pretzels, and if you haven’t made these Oyster Mushroom Po’ Boy’s yet, I suggest you put them on your summer to-do list.
For a vegan option, just fyi – this recipe also works great with their Fabanaise vegan mayo.
Sir Kensington’s Avocado Oil Mayonnaise is available at Whole Foods and many other natural retailers. Get free shipping on their website use code “lemons”
This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. With Memorial Day coming up, I figure you may need a packable pot luck salad that won’t spoil if it sits out for awhile. This one, made with creamy tahini, is just right for that.
The key to healthy pasta salad is to go with a high ratio of veggies to pasta. Blanched broccoli, crunchy green beans, and thinly sliced (or spiralized) zucchini add tons of texture and flavor here. The dressing is made with lemon, tahini, olive oil and a bit of dijon mustard. It’s creamy, tangy, and well, lemon-y – just the way I like things to be.
I used gluten free fusilli so this salad is entirely vegan and gluten free. I find that everyone has some sort of dietary restriction these days (raising my hand just a little) so it’s just easier to bring something delicious everyone can enjoy.
Or you just can do what I did – make a big batch of this and eat it for lunch a few days in a row.
My husband Jack really loves kiwi. He grew up in Florida so I always envisioned him growing up amongst kiwi trees. His grandfather was quite the green thumb and Jack always tells stories of the fruits and vegetables they would pick and eat together. He talks about kiwi so much that I had just assumed that this tropical fruit was part of that picture as well.
Last week I when was trying to dream up a unique salsa recipe I thought kiwi would be fun, different, and most importantly – Jack would love it. It’s not a fruit I typically reach for. To me it just seems more like a Florida thing that one should eat while in Florida if you have a magical fruity backyard. And that’s when I was shocked to find out that kiwis don’t grow in Florida at all (they grow in California & New Zealand)- he just coincidentally likes kiwi and his childhood kiwis came from the local Publix. Which makes for a way less charming story but, stay with me, this green salsa recipe is delicious nonetheless.
This salsa is bright, tangy & slightly sweet – plus, I just love it’s gorgeous green color. It’ll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied by the perfect tortilla chip.
Living in Austin, I’ve become very particular about my tortilla chips, which is why I’m excited to partner with my favorite chip brand – Garden of Eatin’. I’ve been buying their chips for years – I love how they’re made with organic corn and only 3 non-GMO ingredients: organic corn, oil and sea salt. To me, good quality simple ingredients always tastes better. Their new bowl shaped chips (p.s. how cute are they! I think they look like little stars), are perfect for scooping up fresh salsa.
Is it Saturday yet?
I’ve been on the biggest breakfast kick and lately fruit-filled smoothies, muffins, and waffles are all I’ve been able to think about. I just finished eating a blueberry version of these muffins and now I’m sitting here daydreaming about what I might bake up this weekend.
Since sweet breakfasts can get unhealthy really quickly, I’ve rounded up some of my favorite lighter morning treats. I hope you enjoy these as much as I do!
pictured above: Sunshine Citrus Chia Bowls
Vegan French Toast / Matcha Kale & Peach Smoothies
Vegan Carrot Cake Waffles / Cinnamon Quinoa Bowls
pictured above: Healthy Apple Cinnamon Muffins
Vegan Coffee Cake Muffins / Maple Walnut Granola
Oh, and just a reminder – don’t forget to enter our Staub cast iron cookware giveaway by sharing a photo of a recipe you make from The Love & Lemons Cookbook! The giveaway ends Tuesday – happy cooking!
Happy Saturday, friends! Fall is in the air, and although it’s not exactly crisp outside here, I’ve made crisp inside to make up for it.
Apple crisp is hands down my favorite fall dessert. I love apple pie too, but I love it more when other people make it for me. This crisp recipe is simple and straightforward – you can mix everything together and get these little guys into the oven in no time. (You can even mix the crumble part ahead of time).
To make these vegan, I used coconut oil instead of butter and scooped vegan ice cream on top. These can also be made gluten free if you use oat flour (see notes below). And if you don’t have mini copper cocottes (p.s. how cute are those?!) – no worries, you can bake them in small ramekins or an 8×8 baking dish.
The Mini Copper Cocottes were kindly provided by Williams Sonoma as part of their founder Chuck Williams’s 100th birthday celebration. Happy Birthday Chuck!