Apple Sage Grilled Cheese

Apple Sage Grilled Cheese

Of course you don’t need a recipe for grilled cheese, but I just HAVE to share this simple combo because it’s so so delicious. This is the sort of thing that I love to make when I don’t feel like spending time in the kitchen but I also don’t feel like leaving the house.

Sweet, soft apples, savory sage, red onion, and a good slather of grainy mustard – all between melty cheese (or vegan cheese) and bread. I think this might be my favorite sandwich assembly to date, I just love the sweet and salty mix. Make these with a bowl of soup and you have perfect week-after-Thanksgiving couch food.

Apple Sage Grilled Cheese

But before you head to the couch – be sure to checkout Monday’s cookbook & grocery giveaway post if you haven’t already!

Apple Sage Grilled Cheese

Twice Baked Sweet Potatoes with Broccoli

Twice Baked Sweet Potatoes with Broccoli

Back in college when I first started incorporating more vegetables in to my life, my go-to vegetable was broccoli. I’d throw it on everything – broccoli on pizza, broccoli in pasta, broccoli stirred into my stir fry. Then one day the world went crazy for kale and I feel like broccoli got left behind. It’s so humble and hearty, yet folks always seem to forget about it. It’s not winning awards for the trendiest vegetable, but who knows/? Maybe 2017 will be its year in the spotlight?

Twice Baked Sweet Potatoes with Broccoli

I love these twice baked sweet potatoes because they’re at least twice as healthy as any version I’ve eaten before. They’re made with nutrient-dense sweet potatoes and stuffed with broccoli. I made a creamy cashew sauce by blending some of the baked sweet potato mash with creamy cashews and rosemary. Before I baked it all, I lightly steamed the broccoli and tossed with lemon, dijon mustard and scallions. More of that creamy sweet potato sauce goes on top.

Twice Baked Sweet Potatoes with Broccoli Twice Baked Sweet Potatoes with Broccoli

This is one of those recipes where the cheese is optional or not optional, depending on your preference. The creamy sweet potato/rosemary cashew filling is so delicious that the cheese isn’t necessary for flavor. But if you ask husband Jack if he wants cheese on anything his answer will always be “yes, please more cheese!”

Twice Baked Sweet Potatoes with Broccoli

Corn, Cucumber, Peach & Avocado Salad

Corn, Cucumber, Peach & Avocado Salad

According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless.

Corn, Cucumber, Peach & Avocado Salad

This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to use up before we left town: half of a cucumber, bell peppers, peaches, basil, lime juice and a few spoonfuls of the creamy serrano chile lime sauce from that same corn recipe. It’s a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.

Pair this with whatever you’re grilling.

Corn, Cucumber, Peach & Avocado Salad

Oh, and one more thing. We would LOVE it if you could take a minute to nominate us for the Saveur 2016 Blog Awards. Nominations are open through July 18th (click here). We really appreciate your support, thank you!

Carrot & Tomato Tagliatelle

Carrot & Tomato Tagliatelle

First things first – if you’ve had trouble using our site in the past few days, everything is fixed now! The recipe index works again, and so does the contact page… so if you’re still there – THANK YOU for bearing with us!!

Technical issues aside, the book countdown continues – it’s out in just 10 days! This is one of our favorite dinner recipes in the book, but I’m not only sharing the recipe – you can also order the ingredients conveniently pre-measured and delivered to you from The Purple Carrot! This recipe (adapted to be completely vegan) will go out in their boxes starting March 27th… cool huh? Order it now using the code LEMONS25 for $25 off your first box!

What’s the Purple Carrot, you ask? It’s an entirely vegan meal delivery service. They deliver pre-measured ingredients that are responsibly sourced, often organic, and always non-GMO. The recipes (except this one) are created by Mark Bittman… plant-based cooking super star and author of so many of my favorite cookbooks – VB6, How to Cook Everything Vegetarian, and The Food Matters Cookbook, to name a few.

Carrot & Tomato Linguine

This recipe was inspired by a reader who wrote me (about a year ago!) and said that she thought that this recipe for Many-Veggie Vegetable Soup – with its sweet stewed carrots, tomatoes and other “many” vegetables – would make a delicious rich pasta primavera sauce. Soon after that, I tried it and we loved it so much that it made it into the book. So thanks, Rachel, here it is, hope it was worth the wait!!

Carrot & Tomato Linguine Order this meal from The Purple Carrot and use the code LEMONS25 to get $25 off your first box!

Prettiest Spring Vegetable Crudités

The Prettiest Spring Veggie Party Platter

Is it just me or has spring come early this year? Last weekend, I loaded up on the prettiest brightly colored vegetables to put together a gorgeous yet easy wine party spread.

Two things always intimidate me about putting together party food: 1: Spending tons of time (and tons of money) putting together a guest-worthy spread, and 2: Picking out great wine. So today I have some tips for both…

The Prettiest Spring Veggie Party Platter

Let’s start with the wine (always my favorite place to start). We’ve partnered with WineSimple, which is my new favorite way to choose wine because they choose it for you! You start by filling out a fun little quiz and then they send you three bottles of wine that fit your specific taste. The questions are things like: “How do you like your coffee? Which ice cream flavors taste best?” and “Do you like olives?”

I was so excited to try the wines that were chosen for me – I was skeptical, but the wines they sent were SPOT ON. I liked that they sent varieties that I’d never heard of, yet I loved them all (this Domaine de Figueirasse rose is so perfect for spring). The wines are well priced and sourced from high quality boutique wineries that I wouldn’t have otherwise known about.  If you’re like me, the girl who stands in the liquor store choosing wines based on the “cuteness” of their labels, you should give WineSimple a go.

The Prettiest Spring Veggie Party Platter

For this (healthier!) appetizer platter, I started where I often do: at the farmers market. I chose the produce that caught my eye that day, which was a variety of colorful carrots, radishes (especially watermelon radishes, they’re so pretty!), and green cauliflower.

I made two simple veggie dips – spinach hempseed pesto and a white bean dill dip. Both are rich, yet fresh… perfect for crisp spring vegetables and wine. Make them in advance and store them in the fridge until you’re ready to serve.

When it comes to cheese, I like to keep it simple by choosing just two – one soft cheese like brie, and one hard cheese like white cheddar or manchego.

The Prettiest Spring Veggie Party Platter

I finished my platter with some extra sweet and savory (store-bought) snacks – my favorite items include tamari roasted almonds, dried cranberries, slices of whole wheat pita, and a splurge on some fancy crackers (pictured at the top of this post: salty date and almond Raincoast Crisps).

The Prettiest Spring Veggie Party Platter

To get your wine party started, WineSimple is offering a 20% discount to Love & Lemons readers! Use the code LLVIP20 at checkout! Unlike other clubs, you can get your wines sent as often as you want with no specific monthly or year commitment. I hope you love it as much as I do – cheers!