Mini Potato Pizzas

Mini Potato Pizzas

If there’s any vegetable that’s under-represented on this blog, it has to be the potato. If you take a glance at our recipe index, you’ll notice that I while I have a mild obsession with sweet potatoes, I often skip over other potato varieties. But I have to tell you, I’m in love with all potato varieties (russets, red, whites, blues, the list goes on…), which are especially great for entertaining. These little pizzas are SO delicious and so so easy. A perfect appetizer to serve this Sunday for the big game.

Mini Potato Pizzas

To make these, first seek out some colorful pretty petite potatoes. Ok, just kidding, if you can’t find this exact assortment (I found these at Whole Foods, btw) just choose the smallest new potatoes or fingerling potatoes you can find. It’s best to slice these on a mandoline so that the potatoes cook quickly and become lightly crisp around the edges.

Assemble the pizzas with garlic oil, cheese, rosemary and a drizzle of olive oil. If you’re entertaining, you can assemble these an hour (or so) ahead of time and pop them into the oven just before you’re ready to serve.

Mini Potato Pizzas

Ok, I’m drooling now because I just loved these way too much and can’t wait to make them again!

For the ultimate list of potato recipes, go check out potatogoodness.com.

Mini Potato Pizzas

Cauliflower Steaks with Romesco Sauce

Cauliflower Steaks with Romesco Sauce

So… it’s almost Valentines Day and (big news!), we finally took our Christmas tree down. Yes, that’s right, we are “those people.” Christmas in July would have totally been our reality if my mom hadn’t come to visit this past weekend, because when mom’s here, things around the house get done.

But back to the Valentines’ Day thing – it’s my favorite holiday. It doesn’t involve putting up (or taking down) decorations, which works well for us. We don’t do anything over the top, but we enjoy spending time making dinner together.

Cauliflower Steaks with Romesco Sauce

I love this recipe as a vegetarian main course option. It’s not a side salad trying to be a meal, there’s no fake meat and who knew a slab of cauliflower can be so filling?

Underneath the cauliflower is a tangy romesco-like sauce. I changed around my go-to romesco recipe to be just a tad healthier – it uses a little less oil and I uses chickpeas to thicken the sauce instead of bread. If you don’t have a lot of time to put this together, the sauce can be made at least a day in advance.

Greek Salad Flatbread

Greek Salad Flatbread

If you love Greek salad but you also love pizza – this recipe is for you. This one combines those two yummy things into a fresh & healthy flatbread. This mashup is a genius idea that I wish I could take credit for but today the recipe (and all of the ingredients to make it), came from Hello Fresh, the healthy meal kit delivery service. We tried out their veggie box last week and are here to report back with our stamp of approval!

Hello Fresh Meals

We got the veggie box option which came with everything to make 3 dinners. They were all delicious and foolproof… and what I really mean by foolproof is that even Jack was able to easily prepare these all by himself (the ultimate test!). After I made this one, he made the other two recipes later in the week. The ingredients came pre-measured and the instructions were really easy to follow. Plus, it’s a lot healthier than take out.

Greek Salad Flatbread Greek Salad Flatbread

But most importantly – yum! We freshly baked whole wheat dough with cheeses, red onion, artichokes, and tomatoes and topped it all with crisp romaine lettuce dressed with olive oil and balsamic vinegar. So simple, so delicious.

Greek Salad Flatbread

Hello Fresh is giving Love & Lemons readers $35 off your first box! Just go to hellofresh.com and use the code LOVELEMONS at checkout.

Beet Hummus

Beet Hummus

First things first – THANK YOU for the overwhelming response to Monday’s post about our book! It’s been a secret for way too long, (and therefore a scary post to hit “publish” on!), but I just loved reading through all of your sweet comments. I hope you love it and that it finds a place in your kitchen for years to come.

And now – let’s talk about pink food!

Beet Hummus

I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-ey. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.

Beet Hummus

Sunshine Citrus Chia Bowls

Sunshine Citrus Chia Bowls

I have to admit – some of these food trends, even the healthy ones, I can’t wait to see come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the club and I’m in love.

My chia relationship was an unfair one from the start. At first, I judged it because I thought those little grey seeds just looked funny. Then came all of those gorgeous chia bowls floating around the internet and they made me almost want to try it, but not quite. Earlier this year I gave in, but I still didn’t “get” it.

Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!

Sunshine Citrus Chia Bowls

#1: First things first – the milk. You need a thick, rich & creamy milk and Almond Breeze’s new Almondmilk Cashewmilk Blend is just that. I’ve experimented with a few different non-dairy milks and this one is my favorite yet.

#2: It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.

#3: Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).

#4: Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season so this time I mixed in meyer lemon juice and topped my bowl with clementine slices.

Sending some bright sunny vibes your way :)

Sunshine Citrus Chia Bowls