ARTICLES For Lunch
HOLIDAY SALAD WITH PASSION FRUIT DRESSING
WITH NO COMMENTS
This vibrant and fresh holiday salad is just what you need to cure your winter doldrums. Made with butter lettuce, Fuyu persimmons, pomegranates, blueberries and my favorite Passion Fruit Salad Dressing.
HALLOUMI AND WATERMELON SALAD
WITH NO COMMENTS
This delicious pairing of cooked Halloumi cheese and crisp watermelon makes for a satisfying and delightful summer salad.
SAUTéED BABY ARTICHOKES WITH PARMESAN
WITH NO COMMENTS
Baby artichokes are quick to sautee and oh so delicious. The trick is to aggressively trim away all the hard leaves and marinade them in a bit of lemon and olive oil before cooking..
EGGPLANT, POMEGRANATE AND FARRO SALAD
WITH NO COMMENTS
This eggplant, pomegranate and farro salad is dressed with a lemon and garlic tahini sauce and garnished with fresh herbs and pistachios.
QUICK AND EASY SALMON CHOWDER
WITH NO COMMENTS
This deeply flavored salmon chowder is made in one pot and comes together in about an hour. Double the recipe and load your freezer with this delicious soup.
ROASTED TOMATO SOUP
WITH NO COMMENTS
Roasted tomato soup, spiked with crushed red pepper flakes and smokey Spanish paprika is the perfect accompaniment to a gooey grilled cheese sandwich on a cool fall evening.
SMOOTH GAZPACHO WITH HOMEMADE CROUTONS
WITH NO COMMENTS
This ultra creamy and smooth gazpacho whips up in your blender in minutes and is sure to become a new summer favorite.
MY FAVORITE KALE SALAD
WITH NO COMMENTS
This Kale Salad by Sarah Jampel is my current addiction. There are multiple steps, but the resulting salad is worth the effort. It is a sturdy salad that will last a few days in the fridge, so make a big batch. You will thank me!
EGGPLANT PARMIGIANA
WITH 3 COMMENTS
Eggplant Parmigiana is a festive dish loved by everyone. In this version, by Love and Lemons, the eggplant is baked not fried, making is simpler and healthier than traditional Eggplant Parmigiana.
LEMON SPAGHETTI WITH ZUCCHINI AND MINT
WITH NO COMMENTS
This Lemon Pasta with Zucchini and Mint is a mash up of two traditional Amalfi Coast recipes -- Spaghetti al Limone and Spaghetti alla Nerano. It is the perfect way to use up your summer crop of zucchini and can be served hot, room temperature or even as leftovers cold out of the fridge.