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.
Photos courtesy of Jeanine Donofrio.
Spring Kale Panzanella
serves 2 – 3 as a side; scale accordingly
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
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.
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