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Tag Archives: Lemons
Baked Eggplant and Orzo Casserole
This recipe originated with Yotam Ottolenghi, was then modified by Smitten Kitchen, and modified a bit more by me here. It’s chock full of veggies and really flavorful. Enjoy! Here’s what you need: 1 large eggplant, cut into 3/4 inch … Continue reading
Yotam Ottolenghi’s Lemon Poppy Seed Cake
What’s appealing about this cake, besides the fact that it’s a moist, sweet, delicious treat? It uses ingredients readily accessible in your pantry. And my kids loved it! Here’s what you need: 2 eggs and 1 egg white 1 cup … Continue reading
Lebanese Cabbage Salad
One of my favorite sides when ordering from a delicious restaurant in LA and Glendale called Carousel is a lemony, garlicky cabbage salad. I stumbled across a recipe that says it came from someone’s Lebanese mom, so it seemed like … Continue reading
Farro & Arugula Salad (the title doesn’t do it justice…)
Going down the rabbit hole of reading a Food & Wine email, to reading the entire article, to reading comments in the post, an Ina Garten fan brought me to a recipe for farro salad that looked delish. This is … Continue reading
Raspberry Buttermilk Cake
With berries no longer in peak season, but still wanting to enjoy them, this light cake is a perfect way to extend the summer. Adapted from Smitten Kitchen. Here’s what you need: 1 cup flour 1/2 teaspoon baking powder 1/2 … Continue reading
Asparagus & Goat Cheese Pasta with Corn and Lemon
This pregnancy hasn’t led to many cravings, but for some reason, asparagus, recently, has been quite appealing. And of course, while pregnant, pasta always tastes good. Hence this adaptation of a Smitten Kitchen summery pasta recipe that’s light, delicious, and … Continue reading
Moroccan Lentil and Garbanzo Bean Stew
Warm and comforting, flavorful and beautifully spiced, this stew was a real winner. Here’s what you need: 1/3 cup olive oil 2 ribs of celery, diced 1 medium brown onion, diced 2 tablespoons grated ginger (I used the kind that … Continue reading
Carrot, Garbanzo & Golden Raisin Salad with Tahini Dressing
For Rosh Hashanah, I was tasked with bringing a side. And because I wanted it to be dairy free, I looked at Smitten Kitchen’s recipes for vegan dishes and came across this carrot salad. It was such a hit that … Continue reading
Posted in Mains, Salads, Sides
Tagged Beans, Carrots, Gluten Free, Lemons, Vegan, Vegetarian
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Salmon with Lemon and Dill, Roasted in “You Had Me At” Butter
I’m always looking for ways to entertain myself while breastfeeding. For those of you who have done it, you know it takes a fair amount of your time. In the age of smartphones, of course I am always checking out … Continue reading
Apple Yogurt Cake
In Northern California, summer is the time for Gravenstein apples. Sweet and tart, they are perfect for baking. And thanks to Nicki – and Danielle’s tree – I had a good load of them just waiting to be eaten. They … Continue reading