parmigiano & fig grilled cheese

parmigiano & fig grilled cheese / loveandlemons.com

A few weeks ago Whole Foods set out to break the Guinness World Record of number of Parmigiano Reggiano wheels cracked simultaneously. Jack and I were the “official” witnesses of Parmageddon at our Austin store. I know what you might be thinking… how does the lactose intolerant girl get herself into these things?

Well, first of all, Jack will not ever turn down an opportunity for free cheese. And second, in recent years I’ve learned that hard cheeses don’t have very much lactose, and that I don’t have as much of a problem with really high quality cheese. (ie. just say no to the processed Kraft green canister).

parmesan fig grilled cheese / loveandlemons.com

But what’s really special about this freshly cracked parm is that it’s so soft, light and buttery you could eat slivers of it all by itself. Or make fancy grilled cheese out of it like I did. I paired mine with sweet fig jam, a drizzle of balsamic, and some peppery arugula.

parmigiano & fig grilled cheese / loveandlemons.com

600 wheels of Parmigiano Reggiano were cracked that day throughout stores in the US, Canada and the UK, so you still have some time to go try it out yourself.

Special thanks to Whole Foods for partnering on this post.

edamame hummus & radish crostini

edamame hummus & yogurt radish crostini // loveandlemons.com

It’s been snack time around here lately. I don’t know if it’s because spring is in the air, or because our schedules have been irregular lately, but we seem to have traded regular meals for snacky meals.

Here are two variations that we’ve recently called dinner… best served with wine and maybe a light soup or salad.

The snacking continued with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg. (New discovery: the breakfast tostada). The rest of the yogurt sauce went on a salad with chopped veggies.

Happy snacking!

nutella stuffed french toast

nutella stuffed french toast / loveandlemons.com

This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it.

But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress.

If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top. (If you’re reading between the lines here, yes… we ate these for breakfast and the extras for dessert last night. Today, a good salad is in order).

kale & white bean crostini

Kale & White Bean Crostini // Love & Lemons

The season of holiday parties is beginning… I don’t know about you, but I’m still pretty full from Thanksgiving. Not that I’ll be turning down cocktails or sugary treats when they’re offered to me… but somehow I feel less guilty indulging if I’ve had my kale fix. (Kale neutralizes out cookies, right?). 

This appetizer is super simple to throw together (or even make ahead of time) and packs a garlicky-lemony-rosemary-ey punch…

Kale & White Bean Crostini // Love & LemonsKale & White Bean Crostini // Love & LemonsKale & White Bean Crostini // Love & Lemons

fall hazelnut panzanella

Panzanella is one of my favorite summertime salads, so I thought why not make a fall version using some stuffing-esque ingredients. Instead of juicy tomatoes, I sautéed some mushrooms and added tangy dried cranberries. Instead of sweet basil, I used woodsy sage. I normally toss pine nuts in my panzanella, but hazelnuts have been my nut of choice this fall, so I toasted those up instead.

I tossed it all with grilled bread and a tangy vinaigrette and served it along side some grilled salmon. Jack’s conclusion (as we devoured the whole bowl) was “well it’s not stuffing, and it’s not panzanella… but it’s somewhere in the middle and it’s really good.”