Last spring, my mom visited for over a month to help with the book and one of her tasks was Designated Artichoke Cleaner. I love artichokes, but trimming them is kind of a hassle. Unfortunately, my mom does not live an artichoke cleaning’s distance away.
Last weekend when I brought these artichokes home, I thought about re-assigning this task to Jack (he is the risotto stirrer and the pomegranate seed picker, among other useful things). But I decided to go for it myself, like a big girl, and it really wasn’t so bad. If you’re psyching yourself out of artichokes this spring – don’t! They take a little time, but they’re too good to miss out on.
Because of the artichoke prep, I didn’t want to make a time consuming recipe to go along with them. So I made these simple (yet fancy) avocado toasts topped with scallions, radishes, dill, and pieces of artichoke heart. Say what you will about avocado toast, it’ll always have a piece of my heart.
When you don’t know what to make for dinner, what do you usually end up making? My go-to is the almighty quinoa bowl. Quinoa bowls are a versatile way to show off the seasons and this one is my little tribute to spring.
For this bowl, I lightly blanched some beautiful broccolini and tossed my quinoa with kale, fresh mint, roasted chickpeas, avocado, and my favorite part – crisp, pink slices of watermelon radish.
Here’s a food styling tip for you: seek out watermelon radishes to add some color to your bowl. That pop of pink always look gorgeous and they add a lovely crunch to your salad.
These bowls are dressed simply with olive oil, lemon, salt and pepper and are dolloped with a scoop of herb-y pea pesto.
This makes a great light & healthy (yet still pretty filling), dinner. Hopefully you have leftovers because this packs up nicely for lunch the next day!
And one last reminder – be sure to enter our Staub cast iron cookware giveaway. Tomorrow is the last day to enter! See this post for more details.
Is it Saturday yet?
I’ve been on the biggest breakfast kick and lately fruit-filled smoothies, muffins, and waffles are all I’ve been able to think about. I just finished eating a blueberry version of these muffins and now I’m sitting here daydreaming about what I might bake up this weekend.
Since sweet breakfasts can get unhealthy really quickly, I’ve rounded up some of my favorite lighter morning treats. I hope you enjoy these as much as I do!
pictured above: Sunshine Citrus Chia Bowls
Vegan French Toast / Matcha Kale & Peach Smoothies
Vegan Carrot Cake Waffles / Cinnamon Quinoa Bowls
pictured above: Healthy Apple Cinnamon Muffins
Vegan Coffee Cake Muffins / Maple Walnut Granola
Oh, and just a reminder – don’t forget to enter our Staub cast iron cookware giveaway by sharing a photo of a recipe you make from The Love & Lemons Cookbook! The giveaway ends Tuesday – happy cooking!
My sweet breakfast kick continues. For over a year, I was on a nonstop savory & spicy breakfast kick (see breakfast tacos, page 30 in the book). Next came the carrot-ey baked goods, and now we’re onto these raspberry scones. Or I should say, the royal “we” are on to these scones. Jack loves them too, but my dirty secret is that he only has one or two out of every batch because I hide the extras in the freezer – where I know he will never look (well, until he reads this).
These little treats are vegan and gluten free. Instead of butter and cream, they’re made with coconut oil and Almond Breeze. To make them gluten free, I use a combination of oat flour and coconut flour.
Lately, I’ve been getting a lot of comments asking for more (or, um, any) recipes with coconut flour. It’s a funny flour to work with. It’s never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour. Luckily, I found it really helps the texture of these scones. They’re dense in that way that scones should be, but not dry in that way that scones often are.
These are lightly sweet on their own, but they’re extra delicious drizzled with this almond milk glaze. I know, I know – I’ve wrecked the healthy breakfast, but I highly recommend not skipping the glaze part.
This recipe makes 2 disks which slice into 6 small-ish scones each. And as I mentioned above, they freeze extremely well. Let them thaw at room temp or pop them in the microwave for no longer than about 10 seconds.
Happy Monday! To celebrate the 3rd week of our cookbook being in the world, I have a really fun giveaway. I absolutely love my Staub cast iron cookware and it’s the best I’ve ever owned so I thought – why not share the love?
The pieces are made in France, the quality is amazing, and they look SO beautiful. I’m giving away the 4 cast iron items that you see here in this post. I mean, not literally these, you will get brand new cookware and you can choose whatever colors you want too.
One lucky reader will receive these lovelies:
– one 12-inch cast iron fry pan (pictured above)
– one large 5 1/2 Qt. cast iron cocotte (pictured at the top of this post)
– two cute mini cocottes (pictured below)
(a value of $878!)
Here’s how to enter:
1. Make a recipe from the cookbook and take a photo. (If you don’t have a book, click here to get one!)
2. Post your photo on Instagram, Twitter and/or Facebook with the hashtag #loveandlemonscookbook between April 11th and April 19th, 2016.
Post as many different recipe photos as you like and feel free to cross-post them on each social channel for extra entries – just be sure to use the hashtag so that we can see all of your entries. A winner will be chosen at random. The giveaway is open to U.S. addresses only.
I can’t wait to see what you make!
recipes pictured in this post from The Love & Lemons Cookbook:
Summer Squash Succotash (page 272)
Cardamom Apple Crisp (page 4)
Special thanks to Staub for hosting this giveaway!