Sweet Potato Recipes

Sweet Potato Recipes / loveandlemons.com

What’s your favorite fall vegetable? If you’re not saying “sweet potatoes!” with an exclamation, then, well, you might want to switch over to another post.

My favorite has to be the almighty and ever-so-versatile sweet potato. I love the way my kitchen smells when I roast them and I love how they’re easier to cut (without injury) than most squashes. For some sweet inspiration, here are some of our favorite recipes:

Pictured above: Sweet Potato & Brussels Sprout Skillet

Sweet Potato Tahini Crostini / Curried Sweet Potato Soup

Sweet Potato Recipes / loveandlemons.com

Sweet Potato Avocado Tacos / Sweet Potato Pomegranate Salad

Sweet Potato Quinoa Quesadillas

…and a bunch more in the Sweet Potato section of our recipe index (click!)

Sweet Quinoa Quesadillas / loveandlemons.com

Tahini Noodles with Carrots & Chickpeas

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

Today, I’m taking a break from soup season (although I do have some good ones in the works!), because it’s been about 95 degrees lately and a big cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a delicious creamy-nutty tahini sauce.

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

In an effort to feel some “fall spirit,” I roasted carrots and chickpeas and tossed those in too. Cooked carrots haven’t always been our thing – the trick is to roast them until they’re slightly tender but still have some bite (just don’t let them get mushy!). If you’re still not convinced, roasted broccoli or cauliflower would be delicious here instead. This recipe is very flexible so you should use whatever vegetables you like.

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

A creamy flavorful sauce is the key to not-boring noodles. But sometimes I get tired of breaking out the blender or food processor, so this tangy tahini sauce is one that you can simply stir together.

If you eat this for dinner, don’t forget to pack up the leftovers (if there are any!) for lunch the next day. This one was delicious on day two.

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

Broccoli Pesto Mac & Cheese

Broccoli Pesto Mac & Cheese / loveandlemons.com

Some exiting news – the book is done(!) and off to print this week. I’ll share some sneak peaks a little later but suffice it to say – I’m tired. I never thought I would say this but after shooting, testing, retesting, checking and rechecking so many recipes – I became a little “cooked” out. Over the last few weeks, while working through final copy and design edits, there’s been a lot of takeout around here and more than a few boxes of macaroni and cheese. But no one is complaining – especially not my mac & cheese-loving-husband Jack. He would be more than thrilled if every night was mac & cheese night!

Right now we’re loving Annie’s Four Cheese Macaroni and Cheese with a few extra green touches, of course. This version with broccoli and broccoli pesto mixed in is one of our favorites…

Broccoli Pesto Mac & Cheese / loveandlemons.com Broccoli Pesto Mac & Cheese / loveandlemons.com

I make my broccoli pesto with blanched broccoli florets, basil and pepitas. You can use pine nuts or walnuts if that’s what you have on hand. I love making pesto with pepitas because they are inexpensive and they make your pesto a very vibrant green color. This pesto recipe makes extra, so you can either save the rest to mix into your mac and cheese again the next night, or slather it on your eggs & toast the next morning.

Broccoli Pesto Mac & Cheese / loveandlemons.com

We’ve always been a big fan of Annie’s products – their Four Cheese Macaroni and Cheese is made with organic wheat penne pasta, and only high-quality non-GMO ingredients. Not to mention, it’s so creamy and delicious.

Broccoli Pesto Mac & Cheese / loveandlemons.com

What do you like to mix into your mac & cheese? Share a photo on Instagram of your favorite “mix in” creation and hashtag it #mixinmonday.

Austin Restaurant Guide

Austin Restaurant Guide / loveandlemons.com

Are you coming to Austin for ACL this weekend? Are you looking for a few good places to eat? Ok, good. Here’s a list of some of my personal favorites – most are located in the (generally South Austin) neighborhoods nearby.

South Lamar Area:

Juiceland – veggie juices & smoothies
Henri’s – tiny neighborhood spot – great food, cheese & wine
East Side King – Paul Qui’s food trucks (although this one’s not a truck)
Ramen Tatsu-ya – come hungry, vegan options
P Terry’s – it’s like Austin’s In-N-Out Burger
Odd Duck – Texas farm-to-table, lunch, brunch or dinner
Uchi – yep, there’s good sushi in Texas
Casa De Luz – vegan, macrobiotic, hippie & healing
Lick Ice Cream – local ingredients, vegan options (try the vegan vanilla pear)
House Wine – hidden wine gem, half-price wines on Sundays

Austin Restaurant Guide / loveandlemons.com

South 1st Area:

Bouldin Creek Cafe – vegetarian, vegan, fun, cheap
Thai Fresh – casual Thai, coffee, vegan & gf desserts
Elizabeth St. Cafe – vietnamese cute cafe that I frequent often
Sway – upscale Thai but so good, love their patio
Dolce Neve Gelato – best gelato in Austin, owned by two cute Italians
Seventh Flag Coffee – good coffee, cute space

South Congress:

Hopdoddy – skip Shake Shack and go here (unless the line is long)
South Congress Cafe – get the migas or carrot cake french toast for brunch
Perla’s – mostly seafood, great vegetable sides, my favorite patio
San Jose Hotel – favorite patio for drinks
Joe’s Coffee – favorite spot to people watch

Austin Restaurant Guide / loveandlemons.com

Shortlist of other favorites (Downtown / Central / East Austin):

Taco Deli - everyone has their pick for best tacos – this is mine
Peached Tortilla – one of my favorite trucks, turned restaurant
Launderette – farm to table, chic vibe, love having dinner here
La Condessa – my favorite mexican food & best guacamole
Olamaie – southern food but delicious vegetable dishes too
Josephine House – pretty spot, good wine, dinner, brunch
flagship Whole Foods – the Disneyland of Whole Foods-es
SFC Downtown Farmers Market – Saturdays 9am to 1pm
Whistlers – for cocktails, late night bite from Thai Khun

note: this list was made with proximity to Zilker Park in mind so there are definitely a few great ones that I skipped here – I’ll save those for another list, another day. 

All photos taken from my Instagram account. Follow along to see where we’re currently eating!

Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili / @loveandlemons

Are you as excited as I am that it’s soup season? Soups, stews, chili – whatever you call it – I love making a big batch on Sunday and eating it for lunch all week. This one is hearty & healthy, warming and slightly spicy. It’s also one of those that gets a little better every day so unlike most leftovers, I loved repeating this one just about every afternoon last week.

Butternut Squash Black Bean Chili / @loveandlemons

You don’t need 3 butternut squashes for this recipe. (I had these tiny ones – how cute are they!) Just cube up enough squash to equal about two cups.

Poblano peppers are usually mild, but just a heads up – if you are in Austin and using these little guys from JBG - they’re quite spicy. I used a little apple cider vinegar in this soup because I love the bright balanced flavor it adds, but also helps tone down the spice if you overdo it.

Butternut Squash Black Bean Chili / @loveandlemons Butternut Squash Black Bean Chili / @loveandlemons

I topped my bowls with leftover cashew poblano cream, crispy tortilla strips and cilantro. Feel free to top yours with whatever you like – cheese or diced avocado would also be delicious.

Butternut Squash Black Bean Chili / @loveandlemons