Sesame Basil Soba Noodles

Sesame Basil Soba Noodles / loveandlemons.com

There are times when I cook that I like to pack in every vegetable and also the kitchen sink. And then there are nights when I just crave something simple. This is the latter, obviously, and it’ll take you only ten minutes to make.

Sesame Basil Soba Noodles / loveandlemons.com

The ingredient combo here is a little strange, but hear me out – soba noodles, sesame oil and good parmesan cheese all have a delicious nutty flavor in common. Basil and fresh peas are sweet which offer a nice simple balance. I love the subtle flavor of fresh peas here, if you don’t have any, just skip them in lieu of using frozen peas. And since there are only a few ingredients here, they need to be good ones – good cheese, fresh basil, good sesame oil, and good noodles.

Sesame Basil Soba Noodles / loveandlemons.com

I made this for dinner along with some salmon, but if you want to add more veggie protein here – go for it – add some edamame or baked tofu.

Sesame Basil Soba Noodles / loveandlemons.com

Save the leftovers for lunch the next day!

Green Bean & Purple Potato Salad

Green Bean & Purple Potato Salad / loveandlemons.com

If you’re at a picnic, do you go for the potato salad or the cole slaw? I’m a cole slaw person always – the really sweet mayonnaise-y kind. But potatoes smothered in mayo? No thanks. Why is cabbage in mayo better than potatoes in mayo? No clue. But while I don’t go for “potato salad,” I do like a potato salad.

Of course, what I mean is that this is a salad… with potatoes (and green beans and yellow wax beans and some other things). Instead of mayo, it’s dressed with everything that I think goes best with potatoes: olive oil, good dijon mustard, garlic capers, lemon, parsley and fresh oregano (I’ve got a ton of it growing in my backyard right now).

Green Bean & Purple Potato Salad / loveandlemons.com

I couldn’t resist these pretty purple potatoes that were at the farmers market, but Yukon Golds, new potatoes, or fingerling potatoes would work just fine here.

Green Bean & Purple Potato Salad / loveandlemons.com

I also couldn’t pass up these gorgeous green and yellow wax beans – a goop-y beige potato salad, this is not.

Green Bean & Purple Potato Salad / loveandlemons.com

I added some cooked bulgur (that I had leftover), and soft boiled eggs to make it a meal on it’s own. But you could skip those things, toss this into a big bowl and serve it as a bbq side dish. It should sit well at room temp because, of course, there’s no mayonnaise.

Green Bean & Purple Potato Salad / loveandlemons.com

Cacao Nib & Strawberry Vegan Waffles

Cacao Nib & Strawberry Vegan Waffles / loveandlemons.com

It’s national doughnut day, so obviously, I have waffles. The thing about doughnuts is that I like them best when other people make them.  Waffles – I like at home, piping hot right off of the waffle maker. (or the next day out of the toaster).

I love being able to decide what goes in my waffles – this time I folded cacao nibs into the batter and topped them strawberries with a little bit of mint. Cacao nibs are like little crunchy pieces of dark chocolate. I like them in here because first, they don’t gunk up my waffle maker and second, I guess they’re a good source of fiber and other sort of superfoodie things. Feel free to sub in chocolate chips if you like.

Cacao Nib & Strawberry Vegan Waffles / loveandlemons.com

These are vegan, because I actually like how they get crispier around the edges without any eggs in the batter. I use spelt flour, because that’s what I keep on hand. I like it because it’s not quite as dense as whole wheat flour.

I know many of you don’t have a waffle maker – so I have to tell you about this new one that I just got that I’m pretty excited about. It flips so the top and bottom of your waffle cook evenly, it’s pretty affordable, and best of all, you can store it standing upright! I was always mad at my last waffle maker because it took up an entire shelf, but this one can slide in right next to your cereal box. Ok, sales pitch over. Happy friday and go make waffles!

Cacao Nib & Strawberry Vegan Waffles / loveandlemons.com

Sara’s Strawberry Tabbouleh

Sara's Strawberry Tabbouleh / loveandlemons.com

After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because it all looks so incredibly vibrant and delicious!

The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so here we go…

Sara's Strawberry Tabbouleh / loveandlemons.com

Instead of putting my own spin on things, I thought I’d go crazy and just follow the recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten free, go ahead and use quinoa in this recipe.

Sara's Strawberry Tabbouleh / loveandlemons.com

Feta is optional, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this for dinner last night, but it would definitely be picnic-perfect.

Sara's Strawberry Tabbouleh / loveandlemons.com

Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!

the Sprouted Kitchen Bowl + Spoon

Avocado & Lemon Zest Spaghetti

Avocado & Lemon Zest Spaghetti / loveandlemons.com

As I’m putting the finishing touches on our book, (T minus 3 days!) I thought now would be a good time to start making recipes from other peoples’ books…

Last week, I briefly talked about Anna’s book, A Modern Way To Eat. While it’s been out for awhile now, it’s only recently been released in the US and I finally got my hands on a copy. What I love about it is that it’s more than just a book full of recipes (although there are over 200 of them!)… she offers tons of delicious ideas for how to mix flavors and textures together in creative but not-fussy ways.

A Modern Way to Eat, by Anna Jones

Last night, I was looking for something quick to make for dinner – the only requirement was that I had to have the ingredients already on hand. This spaghetti with avocado and lemon zest had my name written all over it – I’m a sucker for anything with avocado, yet I’d never thought to put it on pasta before. The only thing I didn’t have was parsley so I used a bit of watercress instead.

Avocado & Lemon Zest Spaghetti / loveandlemons.com

My favorite part about the recipe has to be her final instruction: “Scoop the pasta into bowls and eat on your lap.” Done and done.

IMG_2015_05_27_04883-2