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

Linguine with Fennel & Winter Greens

Linguine with Fennel & Winter Greens

Before I get to today’s recipe, I have some exciting news for you – do you remember this trip to Sonoma that I went on a few months ago? Well now it’s your chance to go on that exact same trip, hosted by the lovely folks at Fortessa.

You’ll get to stay at the gorgeous Fairmont hotel, attend cooking class at the original Williams Sonoma Store, and of course have amazing food and wine the whole time. It was tons of fun (click here to enter) my fingers are crossed for you!

Now back to the recipe!

Linguine with Fennel & Winter Greens Linguine with Fennel & Winter Greens

This pasta is super easy, yet warming and wintery. Lightly caramelized onions and fennel are tangled within fresh linguine noodles. Sage, and a splash of balsamic make it earthy yet still a little bit bright. I was going to sauté some lacinato kale until I spotted this gorgeous tatsoi at my farmers market – how pretty is that? Of course, if you can’t find tatsoi near you, kale or chard will work perfectly here as well.

Linguine with Fennel & Winter Greens

We’ve been loving this winter pasta dish as well as our gorgeous new bone-white Fortessa dish-ware that I served it in. For all of the vintage and/or patterned dishes that I collect, I love having really good quality classic white dinnerware to use every day and also for special occasions when I want to appear as if I have things “together.”

When Jack and I first got married, we got (what I thought was) a really nice set, but over the years, it’s chipped, scratched and now oddly numbered because we’ve broken so many pieces… and I won’t even get started about how many wine glass we’ve gone through. But not anymore! The Fortessa ceramics and Schott Zwiesel glassware is chip-proof, break resistant. It’s used in many many 4 and 5 start hotels because it’s so lovely and also insanely durable. Which means that we feel like very fancy adults now.

Linguine with Fennel & Winter Greens

Pictured: Fortessa Rim Soup Plates, Royal Pacific Flatware and Schott Zwiesel Pure Double Old Fashioned Glasses. Fortessa dinnerware, flatware, and Schott Zwiesel glassware are all available at Williams Sonoma stores and online.