Spinach Hummus Lunch Wraps

Spinach Hummus Lunch Wraps

This month, we have a ton of airplane travel coming up. Not to complain, but travel is one of those things where I LOVE the destination(s), but don’t love the journey… especially the food that’s often available during the journey – a.k.a airport food. It’s become my habit to bring my own food on the plane, and with 12+ hours to France(!) on Friday, here are some tasty to-go hummus wraps that I’m making. These wraps would be great for school lunch boxes as well!

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

This recipe is inspired by the hummus wraps that I picked up at Whole Foods in Union Square when we were flying home a few months ago from NYC. They were portable and tasty and I thought I’d enjoy recreating a version for our flight this week.

I start by making a very light, very green hummus. It’s made with chickpeas, tahini, some vegetable broth (which keeps these light because you can use a little less tahini), garlic, spices, handfuls of spinach and a bit of parsley.

Spinach Hummus Lunch Wraps

Next – spread the hummus and layer the wraps! I put a layer of spinach, followed by strips of cucumbers and peppers. I picked up these peppers and cucumbers last weekend at the farmers market. Because I’ll be traveling with these, I stayed away from juicier vegetables, like, tomatoes, because I don’t want the tortillas to get soggy. 

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

It’s like layering ingredients for a sushi roll, I’m just using whole grain wraps instead.

The hummus is the “glue” that holds these together. You could also use larger burrito-sized wraps if you wanted to.

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

Wrap them up in foil and they’re good to go! I’m going to pack these in my carry-on with a small ice pack to keep them fresh.

Zucchini Lasagna with Zucchini “Ricotta”

Zucchini Lasagna with Zucchini "Ricotta"

Well, hello September! How did that happen?

It’s back to school season and even though no one in our family is going back to school (although how cute would doggie lunchboxes be!?), I still wanted to share an easy recipe that would be great for a busy weeknight.

Everyone loves lasagna, so I put iton my “to make for September” list. My plan was to use the last-surviving summer vegetables, particularly zucchini since it’s still growing rampant. Instead of using regular ricotta as the filling, I would make a healthier non-dairy ricotta. Maybe I’d even blend a vegetable to make the ricotta filling. And then I realized – oh wait, I have this Zucchini Lasagna in THE COOKBOOK that is already my favorite zucchini lasagna. So instead of reinventing the wheel, here’s the wheel!

Zucchini Lasagna with Zucchini "Ricotta"

This is no ordinary lasagna recipe. What I love about this recipe is that it uses up a BUNCH of zucchini.

Zucchini Lasagna with Zucchini "Ricotta"

Planks of zucchini layer in to replace half of the noodles that you would normally need. That’s the obvious move. But there is also zucchini blended up INTO the “ricotta” filling itself. You’ll never notice it there, but the zucchini, along with blended walnuts, tofu, lemon juice, and spices creates a thick, creamy ricotta-like filling without using ricotta.

Zucchini Lasagna with Zucchini "Ricotta"

Yes, I put cheese on top of the lasagna, but I believe life is all about balance. Sub vegan cheese on top if you like!

Zucchini Lasagna with Zucchini "Ricotta"

And a shameless plug – check out The Love & Lemons Cookbook for more awesome veggie recipes 🙂

Breakfast Panzanella

Breakfast Panzanella

If you caught Monday’s post, you might have noticed that I made a pretty big panzanella. I think it looked a little smaller in the photos, but it was truly a massive amount of food, especially since there’s just two of us here. As we were cleaning up after that dinnertime photo shoot, I was storing away containers full of leftovers and I said to Jack (half joking), “are you ready to have panzanella for breakfast tomorrow?” And then half-joking turned into all seriousness when we both realized that all of the tomato-ey bread-y goodness with runny FRIED EGGS on top would be delicious.

And it was.

So if you have some leftover panzanella hanging around after this weekend, consider turning it into breakfast the next morning 🙂

Tomato, Peach & Corn Panzanella

Tomato, Peach & Corn Panzanella

Everyone seems to be posting fall recipes lately and I have one thing to say about that: too soon! It’s technically still summer and we’ve been enjoying the (new to us) Chicago city markets. It’s so fun to get used to what grows in season here, which is a totally different climate than where we came from in Austin. There’s been a plethora of amazing tomatoes, (still) tons of fresh sweet corn, peppers, eggplants, and more! In my mind, summer isn’t over until the last peach is eaten, so here’s a bountiful tomato, peach, and corn panzanella that I thought would be nice for your labor day gatherings. At home, I’ve been calling this the “everything summer” panzanella.

If you’re like me, the girl that’s hanging on to summer because (this year for us) winter will actually be coming, then you’ll enjoy this salad at your Labor day gatherings this weekend!

Tomato, Peach & Corn Panzanella

First, gather all of the best tomatoes, peaches, corn, and basil that you can find. This salad is flexible – if you don’t like corn, skip it. If you don’t have ripe peaches, you can skip those too and just add some extra tomatoes.

Second, find some good bread! I nabbed this round of sourdough at the Tuesday market in Lincoln Square.

Tomato, Peach & Corn Panzanella Tomato, Peach & Corn Panzanella

Did I mention that this is a one bowl recipe? The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!

Tomato, Peach & Corn Panzanella

Next, add “everything summer” to the bowl. Stir to let the tomato and peach juices all mingle together.

Tomato, Peach & Corn Panzanella

Stir in some crusty day-old bread. Let it sit for a few minutes so that the bread can soak up some of the juices. Top with roasted chickpeas (optional for a little protein!) and plenty of sliced basil.

Enjoy the panzanella on its own or serve it as a side dish – pair it with some crisp white wine and savor the last bits of summer!

Tomato, Peach & Corn Panzanella

Corn & Green Bean Tomatillo Tacos

Corn & Green Bean Tomatillo Tacos

So… long story short, we came to Chicago this past spring, and expected to be gone by now. Instead, we spent time with family and found a house here that we loved. Now we’re here for good – or at least a few years. I grew up here, but I honestly never expected to be back. Winter isn’t my thing, but I’m trying to get excited for it anyway.

There is something here you don’t have to twist my arm to get excited about: midwest corn! When I realized we weren’t going to be bolting town, I was excited for 2 things – we’d finally have a home of our own again and we’d be in town for sweet corn season 🙂

Corn & Green Bean Tomatillo Tacos

Pictured above are the things I gathered a few weeks ago at the market, except the lime was from the store. The combo of corn and tortillas meant taco time!

I was super surprised to find fresh tomatillos in Chicago, so made fresh salsa with them (although you could use store-bought tomatillo salsa for this recipe as well).

Corn & Green Bean Tomatillo Tacos Corn & Green Bean Tomatillo Tacos

I grilled the green beans and the corn and tossed them all together with cilantro, cherry tomatoes, lime juice, and a scoop of the salsa. This salad could be eaten on its own, but here I made it into a taco filling.

These tacos are on the messy side so I would suggest using flour tortillas since they won’t fall apart like some corn tortillas do. I used these White Corn & Wheat tortillas from La Tortilla Factory, which I found at Whole Foods. Top the tacos with feta or cotija cheese, serrano peppers, and scoops of the tomatillo salsa. A super easy summer dinner! If you’d like, everything can be made in advance.

I should also mention that the filling that I had left over made for great breakfast tacos the following morning. Toss generous scoops of the corn salad into 4 eggs while you’re scrambling them. Divide into 4 tacos, top with cheese (if you like), and scoop on the salsa.

Corn & Green Bean Tomatillo Tacos