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!
This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.
The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.
The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?
In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!
Stuffed peppers are one of my go-to summer vegetarian dinners. They’re so easy that when I posted this pic on instagram last week, I got tons of emails asking for the fully measured recipe. Ask and you shall receive, so here it is. But don’t let the measurements fool you – feel free to eyeball your ingredients if you don’t feel like breaking out the measuring cups. This recipe is simple, forgiving and very customizable.
Don’t have orzo? Use couscous. Gluten free? use millet or quinoa. Don’t have mint? Try basil, oregano, or other herbs and spices you like. I put some chopped up kale in mine, but you can try roasted broccoli or zucchini instead. Don’t have red peppers? Well then go find another recipe! (kidding: you can use Anaheims, poblanos, or any mild stuff-able pepper).
You have two options for baking these. The first is to fill your peppers, smother them with cheese and bake until the cheese bubbles on top. The second is a lighter version (pictured); I skip the melty cheese but roast the peppers fully before filling them so that the orzo filling doesn’t dry out in the oven.