Pandora set to the salsa station? Check. The taco bar’s set up. With homemade guacamole – obviously. You’re a champ. But the fact is, it’s no party without the proper beverage. From the blog Love and Lemons: Spicy Jalapeño Margaritas.

Spicy Jalapeño Margaritas Recipe

Click the recipe card to download and print.

Jeanine Donofrio of Love and Lemons suggests mixing the margaritas with regular tequila, then preparing a jalapeño-infused tequila for guests to add to their drinks to taste. But, if you’re for spicy all the way, I say shake it up with the infused version from the start. If the taste is too sharp, add a slice or two of cucumber to balance the heat.

First things first – shop our Sunday Supper: Mexican Night Boutique on Sunday, February 23, at 3PM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

February 23, 2014

It’s February. And the idea of keeping some kind of resolution… well, let’s just say, I’ll become a morning person just as soon as the Boston sun rises at 5AM. As for diet, thanks to a myriad of food blogs – including one of Rue’s personal favorites, Love and Lemons – it’s easy to put in a valiant effort.

Tonight? Pasta. A personal splurge. But this one’s chock-full of uber-healthy veggies like asparagus, peas, spinach, and basil. Also known as easy, simple, and delicious.

Love and Lemons Pasta Dish

Photo by Jeanine Donofrio

“Despite starting this meal way too late, it comes together super fast,” writes Love and Lemons blogger Jeanine Donofrio. “The lemon and olive oil highlight the crunchy spring vegetables in a bright but simple way. And especially if you’re using homemade pasta, the flavors don’t overwhelm the taste of the fresh noodles.”

Sold.

Next year’s resolution? Making my own pasta. (We’ll see.)

Before you pull out the ingredients? Check out our Sunday Supper: Fast, Fresh, & Healthy Cooking Boutique on Sunday, February 9, at 3PM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

February 9, 2014

This just in – there’s more to bourbon than an old-fashioned or mint julep. Colorful, refreshing, and oh-so-citrusy, this mix from Love and Lemons will be your next soiree’s signature cocktail.

Blood Orange & Bourbon Recipe from Love and Lemons

Photos by Jeanine Donofrio

Enter: Blood Orange & Bourbon with freshly squeezed juice, a few drops of bitters, and mint to garnish (tip: slap the mint in your palm to release its flavor). This drink gives an old go-to a new, refreshing twist. Just top it with club soda. Or, finish it off the Rue way – with champagne.

Check out Love and Lemons to print the Blood Orange & Bourbon recipe card.

Then shop our Sunday Supper: Girls’ Night In Boutique on Sunday, January 19, at 3PM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

January 19, 2014

The leaves have turned and the temps have dropped. Meaning? It’s time to make the stockpot a permanent fixture on the stove. Warming us this week? Curried Sweet Potato Soup. Blogger Jeanine Donofrio of Love and Lemons dishes, “We’ve been eating this one all week. It’s so hearty, warming, and surprisingly easy.”

BLG-SundaySupperHarvest

Photos by Jeanine Donofrio

We’re convinced. With a hint of spice and a few handfuls of the season’s freshest veggies, this cilantro-topped side (or main) dish hits the spot.

Our Sunday Supper: Serve Up Fall Flavors Boutique opens Sunday, October 27, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

October 27, 2013

We’re wondering – is your mouth watering yet? Because today’s menu is bursting with Italian amazingness. Flavor of choice: pesto. And thanks to our latest foodie obsession, Love and Lemons, we’re thinking outside the basil-and-pine-nut standard.

“Go look in your kitchen and see what you already have,” Love and Lemons blogger, Jeanine Donofrio, writes. “You probably already have some kind of nuts, herbs, or greens to use as a starting point. More often than not, if I make a pistachio pesto, it’s not because I’m trying to be fancy… pistachios just happened to be the nut I had that day.” Try one of her many pesto alternatives with tasty ingredients like mint, cilantro, sun-dried tomatoes, and hazelnuts.

BLG-PPP- 8.25[1]

Photos by Jeanine Donofrio

Continue reading “From the Kitchen of Love and Lemons: Pizza, Pasta, & Pesto” »

August 25, 2013

 
Mom always said… you know how it goes. But vegetables aren’t just healthy – when done right, they’ll steal the dinnertime spotlight.

Sunday Supper

Photos by Jeanine Donofrio

Jeanine and Jack of the ever-lovely food blog Love and Lemons (remember their Spring Kale Panzanella and Tahini Zucchini Noodles?) know what we’re talking about. Check out two veggie-friendly recipes: Couscous Stuffed Red Peppers and Mexican Street Corn Salad. Both are beautiful on the plate and deliciously summer-light, so we’re confident Mom will approve.

Our Sunday Supper: Eat Your Veggies Boutique opens Sunday, July 7, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

July 7, 2013

 

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