Shredded Brussels Sprout & Cranberry Salad

Shredded Brussels Sprout & Cranberry Salad

I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate then come back here if you’re looking for an easy salad to make for weekend holiday festivities. This one will be your go to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats.

The recipe comes from our book and after making it multiple times Thanksgiving weekend, I just had to share it here because it’s such a breeze to put together. You can make it hours in advance and even though it’s made with so FEW ingredients, it’s so delicious.

Quick tip: look for pre-shredded Brussels sprouts (I’ve seen them in many stores recently). I don’t often buy pre-cut vegetables in bags but I won’t tell if you won’t tell.

Also, a reminder that our cookbook makes a great holiday gift! It’s packed with tons more easy and delicious recipes like this one 🙂 Click here to read more about it!

Salad Cheers!

The Love & Lemons Cookbook

Butternut Hummus with Feta & Pomegranates

Butternut Hummus with Feta & Pomegranates

I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe.

It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.

Butternut Hummus with Feta & Pomegranates

Now the important part – what REALLY puts this dip over the top is serving it all fancy with feta and pomegranates. The feta adds a nice salty bite and the burst of sweetness from the fresh POM POM pomegranate arils brings such a delicious pop of flavor, as well as a contrast to the feta. Plus that ruby red color is so pretty for the holidays!

Today we’re partnering with POM Wonderful, because we really really love pomegranates and ’tis the season for them (October through December). The little arils not only delicious but they’re packed with fiber and antioxidants. I love the convenience of the little ready-to-eat packs because they’re great for snacking or sprinkling and, let’s face it, I’m sometimes just too lazy to open up whole pomegranates 🙂

Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates

I served my dip with crackers, pita, sliced black radish, and chopped up romanesco – I think the little green romanesco trees look so festive for the December holidays that are just around the corner!

Butternut Hummus with Feta & Pomegranates

Homemade Apple Crumble Pie (vegan)

Homemade Apple Crumble Pie (vegan)

Hi all, this is Jeanine’s husband Jack and, well, it’s fall. We all know what that means… pie! Lots of it.

Pie was a fixture for my holiday meals growing up. My mom made it, my sister made it, I’m pretty sure most of the family made it. There was always more than enough pie to go around. Of course, there was one person who never, ever made pie. Me.

It turns out that Jeanine had a similar story – all of the pie she ate was made or brought by other people. This felt like a perfect project for our partnership with Wolf and their Reclaim the Kitchen initiative. The goal of Reclaim the Kitchen is to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with loved ones by preparing and enjoying food together. What’s fun about this recipe is that we split the pie responsibility in half – I did the crust, she did the filling, and it’s great to see both of our hard work come together to make homemade pie from scratch.

Homemade Apple Crumble Pie (vegan) Homemade Apple Crumble Pie (vegan)

While pumpkin pie might be more popular at this time of year, Jeanine has a soft spot for soft apples, so our filling choice was quickly decided. As for the crust, we tried a few different versions. We found that we preferred the flakiness of a crust made with coconut oil over butter. Also, to make it a bit more wholesome we opted for half whole-wheat pastry flour and half all-purpose flour. So we somehow stumbled into making a vegan apple pie.

Homemade Apple Crumble Pie (vegan)

I have to admit – I was a bit intimidated by the crust. People talk about a lot of things that can ruin a pie crust, and reading pie crust recipes makes it sound like a really stressful experience. Well, it doesn’t have to be. At the end of the day, pie dough is just dough. If (when) there’s a hole or a thin spot, just tear off dough from somewhere else on the pie and patch it up. If (when) you set it in the pie plate and it’s not perfectly centered, just slide it. If (when) there’s a crack, just push the dough together. Thinking about it like this took much of the stress away.

Homemade Apple Crumble Pie (vegan)

While I was testing out my first pie crust (yes, I baked a pie crust with no pie), Jeanine worked on her filling. She kept it super simple and sliced up a bunch of apples (feel free to peel them if you like), tossed them with lemon juice, vanilla, and just a bit of maple syrup. Instead of a top crust, she made an oat crumble with lots of cinnamon and nutmeg.

Homemade Apple Crumble Pie (vegan)

So here you have it – our first homemade blog pie. Thanksgiving here we come!

Homemade Apple Crumble Pie (vegan)

Simple Roasted Beets with Citrus

Simple Roasted Beets with Citrus

By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.

These beets check all of those boxes and they’re such a bright, tangy, citrusy holiday dish!

Simple Roasted Beets with Citrus

Pictured above – the main ingredients – I told you this one would be simple!

Simple Roasted Beets with Citrus

Roast the beets, toss them with splashes of sherry (or balsamic) vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.

If you want to jazz it up even more, add some crushed, toasted pistachios and some feta or goat cheese. Or just keep it simple because it’s so good just like this :):

Simple Roasted Beets with Citrus

Oh – I almost forgot – I made a little button over there on the sidebar called Vegetarian Holiday Recipes. If you’re looking for holiday recipe ideas, click here (or the button on the sidebar), to see a list of recipes that I’ve chosen as good holiday options!

Butternut Squash & Leek Stuffing

Butternut Squash & Leek Stuffing

My favorite part about Thanksgiving food – the stuffing! Why soggy-baked bread tastes so good, I have no idea, but it just does. Maybe it’s because we only eat it once a year (or in my case 5 times this year after testing this recipe and consuming the leftovers), but there’s something about that combo of celery, sage, bread and broth that’s SO tasty.

But here’s the truth – I often shy away from making stuffing for the blog because, well, have you ever google-image searched “stuffing”? If there’s an award for “ugliest holiday dish,” it goes to stuffing. Maybe ugly holiday dishes will start trending just like ugly Christmas sweaters did, but until then, here’s my attempt to “colorize” the most brown dish ever.

Butternut Squash & Leek Stuffing Butternut Squash & Leek Stuffing

First, I looked around the kitchen and saw some leftover butternut squash, so I thought – butternut squash stuffing! Next, I decided on leeks instead of onions. Then I piled in the sage, celery, cranberries, and tiny purple onions. I topped it all with just a few fresh herbs at the end to brighten it up.

Butternut Squash & Leek Stuffing

I love this stuffing – so much so that I’ve eaten it for lunch (along with this mash) every day this week. Aside from adding color because it’s pretty, all of these extra vegetables combined here add so much more texture and flavor than regular bread stuffing.

So, this year, we can all be thankful for stuffing that’s shareable with BOTH the family and social media 🙂

Butternut Squash & Leek Stuffing