Tag Archives: lemon

Asparagus Ribbon Salad

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“Mama… Look at all of the asparagusses!! Can I pick them?”

This summer is going to be the summer of the garden, though it’s not exactly my garden.

For the past few years, we’ve had a small garden in our backyard. I’ve grown a few tomatoes, peppers, and herbs in three small raised beds. But, this year, we’ll be gardening on a slightly larger scale. Continue Reading

Lemon Syrup with Hops and Tea

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I never know where recipe inspiration will strike.

For me, it’s one of those things that just has to happen organically. I can stare at a pantry full of food or a fresh CSA box full of veggies and have absolutely no inspiration. And, if I have no inspiration, I can’t force myself to come up with something. We eat a lot of simple sautéed veggies for that reason.

Sometimes, though, I’ll take a look at something, and my mind will be spinning with dozens of different recipes that I can’t wait to try. This past weekend, that happened while we were helping a good friend pick hops.

Yup, you heard me right. Our friend, Andy, has decided to grow his own hops. This is his third growing season, and each year his harvest has gotten bigger and better. This year, he had so many hops that it was more than a one man job. So, he decided to have a pick-your-own hops day. While my hubby and I don’t do any home brewing, we decided to join in the fun. Continue Reading

Blueberry Lemon Buttermilk Sherbet

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This morning we had popcorn for breakfast. I am still in my pajamas. As I write this, the kiddo is sitting under my desk shredding pieces of paper that I hope and pray aren’t actually important.

I’m not sharing that because I’m particularly proud. I’m sharing because I’ve always said that this site was an honest glimpse into my life, particularly into my kitchen. And, I intend to keep it that way.

It’s blogger conference season, and I’ve been watching from afar this year… At least, I’ve been watching from afar when I actually find a few minutes to scroll through my Twitter feed or look at Instagram photos. It doesn’t happen as often as it used to.

Watching conferences and blogger events happen in my absence brings up a variety of feelings, though perhaps not the ones you would expect. Surprisingly, I’m not all that envious or jealous of those in attendance. Rather, I find myself feeling both motivated, overwhelmed, and guilty all at the same time. Continue Reading

Lemon Basil Hummus

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Hummus is one of those foods that I often overlook. At least, I used to.

Lately, I find myself cooking a big batch of garbanzo beans every other week so that I have plenty of them on hand to make fresh, homemade hummus. Since I ditched sweets, it’s one of my new go-to snacks. I like it with baby carrots, bell pepper slices, and gluten-free whole grain sesame crackers (another new favorite).

Since I’ve been eating more and more hummus, I am constantly looking for new flavors to make. Sundried tomato and artichoke hummus is always a hit at my house, and this lemon basil hummus is quickly becoming a new favorite, as well.

While the outdoors may not agree yet, I’m ready for some fresh summer flavors in my kitchen. It’s been a long winter (yes, technically it’s spring, but I’ll believe it when I see it)!  To brighten things up a bit, I’ve been keeping a fresh basil plant on my kitchen window sill. The fresh basil adds a lovely hint of summer in this hummus. It pairs beautifully with lemon, and the combination just taste like summer to me.

Caprese salads are my favorite use of basil, but we’re months away from fresh, local tomatoes. Until then, you’ll find me snacking on this lemon basil hummus… Wearing my knee-high fleece socks. Under a blanket.

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Lemon Basil Hummus
Makes about 2 ½ cups

  • 2 cups cooked garbanzo beans, rinsed and drained
  • 1 cup cooked cannellini beans, rinsed and drained
  • 2 tablespoons tahini
  • 1 lemon, zest and juice
  • Handful of fresh basil
  • ½ – ¾ cup of extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Combine the garbanzo beans, cannellini beans, tahini, lemon zest, lemon juice, and basil in a food processor or blender. Blend slowly, streaming in the olive oil until you have a smooth and creamy mixture. Season and pepper to taste.

Serve drizzled with additional olive oil and topped with Kosher salt and freshly ground black pepper.

Store in an airtight container in the refrigerator for up to a week. Let the hummus come to room temperature before serving.

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