Roasted Cauliflower Kale Salad

When I want a fast, healthy meal, this salad is my go-to recipe. I dress it up with fresh citrus juices, seasonal veggies, and my favorite nuts & cheese.

When I’m not in the mood to cook (and yes, that happens), our dinner often looks something like this roasted cauliflower salad. While there are a lot of salads on this blog, I probably don’t post as many kale salads as I actually consume. I love them because they’re hearty and filling and are pretty much a blank canvas for any seasonal vegetable. Plus, they’re great to pack away for lunch the next day. Kale might be “so last year,” but it’ll always have a special place in my heart. How to Make This Roasted Cauliflower Salad This is a…

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Pumpkin Hummus Quesadillas

Spiced pumpkin hummus is a delicious vegan filling in these fall quesadillas! Load them with guacamole, greens & if not vegan, cheese! Weeknight-friendly.

fall / vegetarian / pumpkin

Here’s my question for all of you pumpkin lovers out there – what do you do with your leftover pumpkin puree? So many recipes (including my own) call for 1/2 cup of pumpkin puree. Whether I open a can or roast a whole pumpkin, I’m always left with leftover mash. It calls at me from the fridge saying “how about pumpkin cookies?” or “let’s make muffins.” But after consuming too many pancakes for the making of last week’s post, I wasn’t in the mood for anything sweet. So I got this idea for pumpkin hummus… and I thought it would be great smushed in between tortillas with…

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Spicy Kohlrabi Noodles

An easy vegan weeknight recipe made with ginger-lime marinated kohlrabi, fresh herbs, and rice noodles. A great make-ahead lunch! Healthy & gluten-free.

salads / gluten free / vegan-option

Oh, kohlrabi… I first learned of this alien vegetable years ago when I received my very first CSA box. At the time, I wasn’t adventurous with vegetables, so I had no clue what it was and no clue what to do with it. Kohlrabi has seemed to gain some popularity since then – I often see it on restaurant menus – but back then it was barely google-able. Fast forward to now – it’s one of my favorites. People say it’s similar to broccoli stems, but I think it’s closer to daikon or even jicama. Slice it up into sticks,…

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Meyer Lemon Ice Cream

vegan / gluten free

It’s probably about time for a truly lemony post, here on Love and Lemons. Pucker up, this sweet & sour ice cream is the perfect way, in my opinion, to welcome spring. (Or to dream about spring if it hasn’t quite reached you yet). Yes, an ice cream maker is required here — I’m not going to lie, it takes up an annoying amount of space, but we really do use ours quite often. It’s fun to get creative with flavor combinations you can’t just buy in a store, (especially non-dairy combinations). I imagine making ice cream would be a fun…

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Chili-Orange Veggie Bowl

I steam the veggies instead of roasting them in this easy bowl, and their clean flavors shine under a lightly spicy, tangy chili vinaigrette.

winter / vegan / gluten free

If you had asked me two weeks ago about the best way to cook (flavorful) veggies, my unwavering answer would have been: roast them. I’m a sucker for all things roasty, toasty, caramelized, slightly crisp and even a tad bit charred… the simple steamed veggie is just a bit, well, simple for me. That is, until now… Our oven went kaput a few weeks ago and I was forced to get a little creative. (Although, thank you Thermador for coming to the rescue!). My little oven haitus seemed miserable at first, but it’s in fact incidents like these that force me to think outside…

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Superfood Sunshine Orange Smoothie

Brighten up your morning & boost your immune system with this superfood orange smoothie packed with ginger, goji berries, hemp seeds & citrus!

vegan / gluten free / almond breeze

Happy almost new year! I don’t know about you, but I’m sure ready to start eating a little bit lighter and brighter. And of course, “healthy” in my book doesn’t mean bland and boring… quite the opposite. In the middle of winter,* I find myself craving bright orange and red foods… so here’s a sunny smoothie I made to brighten up winter mornings and give my immune system a boost. Orange Smoothie Ingredients Oranges – Of course, oranges are essential here. Because winter is citrus season, I use lemons, limes, grapefruit, and oranges as much as I can. As an…

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Spiced Carrot & Chickpea Salad

spring / salads / vegan

This salad is loosely inspired by a carrot salad I ate during a trip to Morocco a couple of years ago. It was part of our first night’s dinner… a hot night (114 degrees!) on the rooftop of our Riad at sunset. There were marinated vegetable salads, flatbreads, tagines, and a bottle of moroccan rose… all while the evening prayer chanted over a loudspeaker in the distance. We might as well have been on another planet, it felt so surreal. Yet, one of the things I remember most about that night was the carrot salad. Recently, J.R. Watkins asked me to create a dish…

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Ginger Citrus Soba & Snow Peas

vegan

I realize I posted soba noodles only a few weeks ago, but I’m back with more. This time, they’re stir fried in a sweet, tangy orange-ginger soy sauce with some crunchy snow peas and edamame. While that one was best served cold, this one is best piping hot. And aside from the tedious task of cleaning the snow peas, this comes together rather quickly.

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Blood Orange & Bourbon

A simple & delicious cocktail with oranges, bourbon and angostura bitters.

cocktail

This one’s for Jack. He’s a trooper with this whole blog thing. A typical night in our kitchen looks like this: He walks in the door as I’m chopping, cooking, and setting up for our photo-session. Before he has a chance to sit down, I’m barking orders politely explaining the plan for the night. I hand him a sorry excuse for a cocktail (usually bourbon + ice) and we get to work. If I’m feeling kind, I add a splash of honey or maple syrup. If I can tell he’s had a stressful day (and he’s going to be a moody photographer) I make…

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Miso-citrus Cod en Papillote

seafood / winter / gluten free

I’m so happy that my orange aversion is over, because I’ve been cooking (and craving) citrus like crazy lately. I love this parchment paper method because the bright flavors infuse together so wonderfully. I found this purple bok choy, isn’t it so pretty? Of course, you can swap in regular bok choy just the same… I poured a tangy orange-miso sauce over everything before wrapping it up… baked it and unwrapped. I know, it looks fancy, right? But really, it was so so easy…

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