Remember when we all resolved to eat healthier last January? Same. Remember how easy it was to cheat on that resolution, swaddled in forgiving sweaters and coats? Same.

But now that it’s almost summer – and those layers are falling away – it’s time to face the healthy-living music. That’s where Love and Lemons comes in.

This lovely food blog by husband/wife duo Jeanine Donofrio and Jack Mathews renders healthy eating a delicious adventure. Most of their recipes are vegetarian, with vegan and gluten-free options, too. And these recipes are so delicious that, soon enough, you’ll find yourself voluntarily choosing wellness-minded eats over the heavier stuff. Try these two out for size, and you’ll see what we mean.

Sunday Supper

Photos courtesy of Jeanine Donofrio.

Spring Kale Panzanella
serves 2 – 3 as a side; scale accordingly

Ingredients
2 cups chopped kale
1/4 cup thinly sliced fennel, plus some chopped fronds
1/2 cup cannellini beans, drained and rinsed
1 1/2 cups stale bread (ciabatta or similar), cubed
1/4 cup peas
1/4 cup feta cheese, crumbled or cubed (omit if vegan)
A few toasted pine nuts, optional

Dressing
2 – 3 tablespoons olive oil
Juice & zest of one lemon
1/2 teaspoon (or so) dijon mustard
Pinch of red pepper flakes
Salt & pepperInstructions
In a small bowl, whisk together the dressing.

In a large bowl, place the kale and fennel. Pour in some of the dressing and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender.

Toss in the fennel and white beans, and let that all marinate together for 15 – 30 minutes.

Toss everything else into the bowl, including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.

Continue reading “Calling All Healthy Eaters” »

May 12, 2013

Kristin Rosenau thought she’d be an astroparticle physicist (we had to Wikipedia it, too), but that was until she fell in love with pastries, inspiring one seriously lovely – and highly acclaimed – food blog, Pastry Affair. It’s packed with recipes, prose, and gorgeous photography (her genius camera skills certainly come in handy).

These two eats in particular have us positively drooling. For more where they came from, be sure to visit Kristin’s blog – we promise you’ll fall in love, too.

Pastry AffairPhotos by Kristin Rosenau of Pastry Affair.

Summer Berry Pavlova
Yields 4 mini pavlovas

“This Summer Berry Pavlova is sweet, light, and fresh. The pavlova is a large meringue with a crisp exterior and a soft, marshmallow-like interior. When it cools, the center collapses, revealing a cavity that is filled with a white chocolate whipped cream. The pavlova is topped with fresh raspberries, blueberries, and blackberries, with white chocolate shavings and a dusting of powdered sugar. These are a cool delight when the heat is high and friends are near.”

Pavlova
1 teaspoon vinegar (or lemon juice)
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup (225 grams) granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract

In a large mixing bowl, place the vinegar onto a paper towel and rub over the bowl and egg beaters to eliminate grease (which can prevent the meringue from rising).

Beat together the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and cornstarch and keep beating until stiff, shiny peaks form. Whip in the vanilla extract.

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper (do not skip this step!).

Divide meringue into 4 equal portions and form into disks approximately 2 inches high, creating a slight dip in the center for filling later. Bake for 55–65 minutes, or until meringues appear dry and are barely gaining color. Turn off the oven, crack the door, and allow pavlovas to cool to room temperature before removing from the oven (the centers will fall; do not be alarmed). Very carefully remove from parchment paper and transfer to serving dishes.

Continue reading “Embark on a Pastry Affair” »

April 28, 2013