Chickpea Pan Bagnat Sandwiches

Chickpea Pan Bagnat Sandwiches

It’s an understatement to say that I love a Niçoise salad. When we went to Nice, I ate at least one every single day that we were there… sometimes for lunch and then again for dinner. There’s something about briny flavors matched with crisp vegetables that I just crave all the time. So, naturally, I ALSO love a pan bagnat sandwich, which is essentially a Niçoise salad in sandwich form. My version here is made without tuna and without hard boiled eggs, so it’s completely vegan and completely non-traditional. Because of this, Jack has so kindly titled it: Pan Bag-Not. That being said, he doesn’t like hard boiled eggs so he’s completely on board with this version of the sandwich.

Chickpea Pan Bagnat Sandwiches Chickpea Pan Bagnat Sandwiches

Authenticity aside, I love this chickpea salad so much more than tuna! The texture is similar to a good tuna salad… ie, one that is not heavy on the mayo. It’s briny and tangy from the capers, Dijon mustard, and lemon juice… and there’s a bit of tahini that also makes it rich and creamy. The chickpea salad is from our cookbook (on a different sandwich). Making it again for this recipe reminded me just how much I love it!

Chickpea Pan Bagnat Sandwiches

For this sandwich, it’s important that you find good, fresh baguette that’s on the softer side. Why? First, because life’s too short for bad baguette. Second, if your baguette is too firm, this filling will squish out a bit – which is still delicious, just a tad messy!

Chickpea Pan Bagnat Sandwiches

Very Veggie Spring Green Breakfast Casserole

Very Veggie Spring Green Breakfast Casserole

I love a good frittata. Frittatas are my go-to choice for brunch if Jack and I are hosting a couple of people. Now that we’re living around more family here in Chicago, I’ve changed things up – this recipe is basically a frittata in casserole form. Why? Well with a casserole, you get a lot more portions with no more work. It’s perfect if you’re hosting a Mother’s Day get-together with your family this weekend! 

Speaking of moms, I borrowed (er…took?) this recipe from my mom. She first started making it around the time of my sister’s baby shower last spring and it has become her go-to brunch recipe ever since. My favorite part is the hearty layer of roasted sweet potatoes on the bottom. Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base to this egg dish. My mom makes her recipe with bell peppers and zucchini, but I swapped in asparagus and peas to celebrate spring. Along with the mushrooms and scallions, this dish is positively packed with vegetables.

Since I don’t drink regular milk, I reached for Almond Breeze to whisk into the eggs, but then I thought – ah ha – I’ll switch things up by using their Almond Cashew blend instead. It’s made with a creamy mix of almond milk and cashew milk – it makes these eggs nice and fluffy, but decadent at the same time. If you skip the feta, this recipe is entirely dairy free, but I really love the tanginess of feta cheese in this one, so I don’t recommend skipping it 🙂

Just look at that sweet potato layer that I was talking about – yum!

Thanks, mom, for the recipe!

Mother’s Day Recipes + a Giveaway!

Coconut Mango Muffins

Mother’s Day is this weekend! That sure came up quick! In case you need some recipe inspiration, here are a few of my favorites that I think would be perfect for the occasion. Plus, see below for an extra special giveaway 🙂

For brunch:

I love these lightly sweet Coconut Mango Muffins. I often keep them in my freezer for a weekday breakfast or snack. To make them brunch-able, serve with the mini frittatas below:

Mini Tomato Frittatas with Dill

These little Mini Tomato Frittatas with Dill are as cute as they are delicious. I absolutely love the combo of dill and eggs. These little guys are also filled with kale, feta, scallions, and tomatoes.

Blueberry Coconut Baked Oatmeal

This Blueberry Coconut Baked Oatmeal might be my favorite brunch recipe ever. It’s a sweet breakfast that’s filled with so many good-for-you things like oats, almonds, hemp seeds, coconut flakes, strawberries, and bananas.

Shakshuka with Spinach and Harissa

This Shakshuka with Spinach and Harissa is a reader favorite and one of my favorites too. I just love these baked eggs in spicy tomato sauce. Serve with avocado slices and toast for dipping – yum yum!

Cinnamon Sugar Baked French Toast

This one just makes me drool. The Cinnamon Sugar Baked French Toast is a slightly more indulgent sweet breakfast than the baked oatmeal above and it’s a crowd pleaser, because who doesn’t love french toast! I originally made this using pomegranates in the winter, but now that it’s spring, I would use fresh berries instead.

Fennel & Clementine Chopped Salad

Farmers Market Inspired Recipes:

This Fennel & Clementine Chopped Salad is so pretty! It’s a crunchy slaw-like salad that’s tossed with a ginger-miso dressing and topped with clementines, avocado, and fresh mint.

Chickpea Salad Wraps with Avocado Dill Sauce

Chickpea Salad Wraps with Avocado Dill Sauce. If you love tuna salad, but not actual tuna, give these chickpea salad wraps a go! I love to eat these for lunch, but they’d also be a great springy brunch appetizer.

Farmers Market Asparagus Potato Pizza

I’ve never actually had pizza on Mother’s Day, but this super springy Farmers Market Asparagus Potato Pizza is so elegant and fresh with those pretty asparagus ribbons that I’m sure it would be a big hit.

Roasted Vegetable Lasagna

Dinner for a group:

You can’t go wrong with a big pan of lasagna and this Roasted Vegetable Lasagna will please vegetarians and meat-eaters alike!

Strawberry Coconut Cream Tart

For Dessert:

This Strawberry Coconut Cream Tart has a delectable almond flour crust. This is a lightly sweet, very fresh, grain-free dessert that everyone’s going to love.

Love & Lemons Mother's Day Giveaway

And a special Mother’s Day Giveaway! One lucky winner will receive:

– Our new meal planner: the Love & Lemons Meal Record & Market List
(oh and this makes a great gift, click here to order one that will arrive on time for Mother’s Day!)

– A $100 ALDI gift card – because you’ll need some groceries after you plan your meals 🙂

– A special treat to pamper yourself: These Osmia Organics skincare products: Coffee Mint Soap, Adzuki Nourishing Mask, and Pumpkin Facial Soap. I’ve been personally using and loving these items for the past few months! Their products are made with all natural, non-toxic ingredients… they feel wonderful on your skin and smell amazing, all with no fragrances – just wonderful essential oils.

To Enter: Leave a comment below and tell me what your favorite brunch food is!

The giveaway will close on Friday at 11pm CDT. A winner will be chosen at random. Because I’m shipping this one out personally, US addresses only please!

Strawberry Coconut Cream Tart

Strawberry Coconut Cream Tart

I hope you all had a great weekend! It felt like summer around here, and it was amazing. We went for a long breezy walk to the farmers market, sat out on patios and drank wine, then sat out on (more) patios and ate dinner. It felt absolutely incredible to bask in the sun and feel the warm fresh air, especially because it was snowing here just a few weeks ago.

To celebrate all of these summery feelings, I made this strawberry tart from the Sweet Laurel cookbook by Laurel Gallucci & Claire Thomas – you might know Claire from her blog & YouTube channel The Kitchy Kitchen. This tart is so light and delicious, I know it’ll be on repeat all summer long.

Strawberry Coconut Cream Tart

What I love about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes below), this is SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones.

The crust is a combination of almond flour, salt, coconut oil, maple syrup, and an egg. It comes together beautifully and is easy to press out into the tart pan.

Strawberry Coconut Cream Tart

One thing that I love in this book is that their coconut cream recipe comes with many flavor variations, one of which is lemon and lavender. I skipped the lavender, but I added lemon zest (and a bit of lemon juice) to my coconut cream because I love lemons and strawberries together!

Strawberry Coconut Cream Tart

I know so many of you will absolutely love this book – there are SO many amazing allergen-free recipes (many are vegan as well). There are cakes, cookies, bars, pies, muffins, quick breads, pop tarts… each recipe is more decadent than the next, yet they all have short ingredient lists and simple instructions. A great gift for Mother’s Day!

Cashew Broccoli Soba Noodles

Cashew Broccoli Soba Noodles

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂

For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets. To help the stem and florets cook for a similar amount of time, I slice the broccoli stem very thin. I really love how these stem pieces almost look like little stars!

Cashew Broccoli Soba Noodles

Next, steam the broccoli, the stems, and the scallions until tender but still bright green. You could roast the broccoli here if you prefer, but I chose to steam it because I often crave really simple, clean flavors. Plus, steaming is such an under-rated cooking technique these days! On the other hand, roasting broccoli would give this meal a nuttier, bolder flavor, so the choice is yours and instructions for both are listed below.

Cashew Broccoli Soba Noodles Cashew Broccoli Soba Noodles

Toss it all together: the soba noodles, broccoli, thinly sliced carrot, cashews, and a protein of your choice – I used a locally made Chicago brand of baked turmeric tofu, which is why mine is yellow. Dollop the noodles with the sauce and serve with extra tamari (or soy sauce) on the side.