Pre-order The Love & Lemons Cookbook!

Pre-order The Love & Lemons Cookbook!

It’s so surreal to be sitting here writing this post. When we first started talking about this book (nearly 2 years ago!), the year 2016 felt like a lifetime away. It’s no joke, the process of publishing a book is LONG! But here we are – 120 recipes, roughly 300 photos and 1 broken dishwasher later – and it’s now available for preorder and will be out March 29th!

So what’s the book about? Simple, beautiful cooking with fresh seasonal ingredients. The recipe chapters are organized by vegetable so that your cooking inspiration can start where mine does – the farmer’s market, your CSA box, or sometimes even the contents of your fridge. The recipes are easy to make, and almost all of them use ingredients you’ll have on hand.

How do I know what you’ll have on hand? At the beginning of the book, I have a handy guide to keeping your pantry stocked, and most of the recipes in the book can be made with those ingredients. There’s also a section called “What to make with what you have” that offers creative tips for those times when your pantry isn’t entirely stocked. This is the way I cook every day and the book has a nice well-designed way of describing it.

I also have some mix-and-match sections at the end of the book for things like salsas, guacamole, pestos… because who wants just one option when you can have 4! And of course, the book is all vegetarian with many, many vegan and gluten-free options.

I hope most of all that this book not only gives you delicious recipes (Eggplant & Mushroom “Meatballs,” Veggie Ceviche, and Double Chocolate Zucchini Muffins are some of my favorites!), but also gives you some inspiration to play around in your own kitchen.

Preorder it now! 
Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / KindleKobo / Nook

In Canada: Amazon / Indigo

In Europe: Book Depository / Amazon Germany / BOL Holland / Amazon IT
Books.ch Switzerland / Amazon UK / Amazon France / Amazon Spain

In Asia: Kinokuniya Singapore

Here’s a little sneak peek!

Pre-order The Love & Lemons Cookbook! Pre-order The Love & Lemons Cookbook! Pre-order The Love & Lemons Cookbook!

And a special shout out to my favorite collaborators: Jenn Elliot Blake for your gorgeous prop styling, and Trina Bentley (Make & Matter) who brought the Love & Lemons vision to life through beautiful typography and design.

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

10 Healthy Soups and Stews

10 Healthy Soups and Stews

A few weeks ago, we flew out of Chicago just before the snow started falling and the temps dropped below zero. This year, unlike most winters, we got lucky. If you’re in the midwest (or another frigid location) – my heart goes out to you. I don’t know how you do it, but here are ten of of my favorite healthy soup recipes that will hopefully help warm & nourish the soul.

I make these all the time, but I want to know – what are you favorite soups?

Pictured above: Butternut Squash Soup
Curried Red Lentil Sweet Potato Stew / Ribollita Tuscan White Bean Stew
Chickpea Miso Noodle Soup / Tomato Chickpea & Coconut Soup

10 Healthy Soups and Stews

Pictured Above: Butternut Squash Black Bean Chili
“Creamy” Sundried Tomato Soup / Spicy Black Bean Soup
Ginger Miso Soup with Tokyo Turnips / Saffron Couscous & Spinach Stew

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.

Lemon Pesto Spaghetti Squash

Lemon Pesto Spaghetti Squash

Back by popular demand – spaghetti squash! If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto.

Lemon Pesto Spaghetti Squash

For texture and crunch, I tossed it all with roasted cauliflower, spinach and pine nuts. This is a simple, healthy weeknight meal or vegetable side dish. Serve it like it’s pictured or mix everything together with the pesto. (It’s not as pretty at that point, but still tasty).

And if you’re still feeling like pasta, check back Friday :)

Lemon Pesto Spaghetti Squash