lemony summer squash orecchiette

Lemony Summer Squash Orecchiette / @loveandlemons

You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.

My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.

Lemony Summer Squash Orecchiette / @loveandlemons Lemony Summer Squash Orecchiette / @loveandlemons

Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.

Lemony Summer Squash Orecchiette / @loveandlemons

Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.

Lemony Summer Squash Orecchiette / @loveandlemons

wine-ey peaches & cream

wine-ey peaches and cream / @loveandlemons

… otherwise known as: peaches leftover from the bottom of your sangria pitcher. With ice cream. And a pinch of cinnamon if you want to get fancy.

This weekend might have been my laziest summer weekend yet. Jack was out of town so I really kicked back. I ate some pretty interesting (yet amazing) watermelon sushi Friday night with a girlfriend… went for a long sweaty walk this morning… and then caught up on every episode of Food Network Star. I can’t say I’m on pins and needles about tonight’s finale because my favorite girl (Emma) got kicked off a few episodes back. I guess I’m rooting for Luca because an Italian man cooking his grandmother’s recipes is pretty darn charming.

To make up for this over-the-top-lazy recipe, here are some other food links I’ve been enjoying this week:

Super powered tomato + basil collard wraps (The First Mess)

Frittaffle! (Real Food by Dad)

Funfetti Biscotti (My Name is Yeh)

Pickled mini carrots (Circa Happy)

Honey Olive Oil Zucchini Muffins (Pinch of Yum)

Mexican Corn Panzanella Salad (Aida Mollenkamp)

Crispy Cauliflower Tacos with Slaw & Avocado Cream (Blissful Basil)

Black Bean, Hominy, and Kale Stew (Cooking Light)

And away from the computer, I’m reading this.

Happy Sunday!

ginger peach sangria

Ginger Peach Sangria / @loveandlemons

Happy Friday! I have the easiest, summeriest cocktail to share with you. This weekend, it’s going to be 102 degrees(!) here in Austin. So needless to say, cold, refreshing drinks will be in order. I figure everyone loves sangria, so I thought – what would be more seasonal than peach sangria? This is sweet, but not too sweet, and packed full of fruit and herbs.

Ginger Peach Sangria / @loveandlemons Ginger Peach Sangria / @loveandlemons

The base is simple: white wine, Grand Marnier and peaches. For an herby kick, I added a splash of ginger juice, mint and basil. Let it chill for at least a few hours (or overnight). It gets more peachy and herby the longer it sits. Cheers!

sweet potato avocado salad (& video!)

sweet potato avocado salad / @loveandlemons

Check it out – a video! We recently partnered with the North Carolina Sweet Potato Commission to create videos about one of my favorite foods – the sweet potato. Here’s a recipe that will start to get you in the mood for fall, but is still light and fresh.

Below are a few of my favorite screenshots. Scroll down (or click the image above) for the video. Special thanks to Rightfrog Productions for the video work!

Roasted Sweet Potato Avocado Salad / @loveandlemons

peach salad with mint & pistachios

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons

Is anyone else wondering how it’s August already? After some morning blog reading, I’ve suddenly realized that everyone else has gone (and come back from!) a summer vacation and we somehow forgot to plan one of our own. We’ve been talking about a number of trip ideas since last winter but that’s just the problem – it’s been all talk. Talk followed by excuses, followed by projects and general life busy-ness.

So… help? What would be a fun trip for late August/early September? I’m drawing a blank and would love some suggestions. It could be near or far… preferably with temps less than 100 degrees… and of course someplace with great food!

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons

Speaking of 100 degrees – this has become my favorite “it’s way too hot out” refreshing summer salad. Any stone fruit will work here, but lately I’ve been savoring the last of Texas peach season. I just love this combo of juicy peaches, peppery arugula and creamy greek yogurt dusted with ground coriander and crushed pistachios.

Make it a full meal by serving it next to some simply-grilled fish. Or try tossing in some chickpeas or other veggies you might have on hand. (I used thinly sliced zucchini here, but it’s also delicious with ribbons of peeled carrots). It’s also great for a quick throw-together lunch if you mix up the yogurt ahead of time.

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons