On nights when I have a bunch of odds and ends in the fridge – minced cilantro, sliced chiles, a container of cooked black beans – I warm a stack of tortillas and set out a taco bar for dinner. It’s a long way from traditional Mexican food, of course, but Jack and I still have fun piling our tacos with whatever toppings sound best. I love this kind of DIY dinner on weeknights....

Does My Blog Look Good In This? or DMBLGiT is probably the mother of all food photo contests started by Andrew of Spittoon Extra, and I am honoured to be able to bring you the November 2011 edition of it. General DMBLGIT Rules: – Only one food/drink photograph may be entered per person. – The photograph must have been taken by you. – The photograph must have been posted on your blog between October 1st through October 31st, 2011....

It’s December! How did that happen already? With the holidays quickly approaching, you’re busy (and I’m busy!)… all the more reason to have a super quick energizing breakfast ready to go in the morning. This recipe takes less than 5 minutes to put together at night and it’s ready in the morning. Admittedly, I was late to the overnight oat craze, but I’m pretty obsessed now. What I love is that they’re creamy without being gummy and the flavor combos are endless!...

Happy weekend! I though I’d share one last pesto meal. (It’s gone now, I promise pesto week is over. At least for now). I love a good breakfast, but I don’t like to wake up and spend a lot of time cooking first thing in the morning. This is very much a non-recipe, but it’s something simple that I make all the time, in one variation or another. It’s never to early in the day to fit in some green food, right?...

This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug....

I get a lot of questions about what the behind-the-scenes of running a food blog looks like. People ask if we eat everything (we do!), how I decide what to make (what sounds good/what’s in season!), and what kind of equipment we use (more on that later). But we have one well-kept secret: what a mess we make while testing, re-testing, and shooting recipes. We typically shoot two to three recipes twice a week, and by the time a shoot is over, the kitchen is filled with dirty dishes....

Betel leaves or vethalai are used traditionally in India for making paan. It’s widely used all over the country for this purpose and in the south, it’s also considered auspicious and makes it’s way into weddings and other ceremonies where you would use it to give dakshinai to your elders and take their blessings. I am not good at explaining traditional practises but they are fascinating to say the least....

In spite of that, they tasted delicious and we enjoyed hot off the oven with our evening tea. While they are best eaten warm and fresh. bialys keeps well for a day in an airtight container. Just make sure to warm up lightly before you eat them. Ingredients: 3 cups of bread flour (check notes) 1 1/4 cups of warm water 1 tbsp of sugar 1 tsp of instant or active dry yeast (I use and love Fleischmann Yeast) 2 tbsp of milk, for brushing the rolls 2 cups of finely sliced onions 1 tbsp of oil 1/2 tsp of roasted cumin powder 1/2 tsp of salt 1 tsp of garam masala...

In my first cookbook, I shared a recipe for Coconut Rice with Brussels Sprouts. It was an instant hit after the book came out, and it’s remained a reader-favorite recipe to this day. As much as people love Brussels sprouts, I suspect that the recipe’s popularity isn’t really because of the veggies. It’s because of the coconut rice. I mean, how could it not be? Coconut rice is rich and fragrant, with a sweet, buttery coconut flavor....

Heading into indulgent-holiday-food season, I feel like some good healthy “bowl food” is in order. For those of you who aren’t familiar with the concept of bowl food, it has nothing to do with football or nachos… the breakdown looks like this: piles of greens: kale, chard, spinach, and mustard greens are all fine choices a seasonal vegetable: I had delicata squash and mushrooms, but really anything goes a protein: tofu or chickpeas are usually my go-to’s a grain: brown rice, quinoa… the options are limitless crunchy things: toasted nuts and/or seeds a good sauce: to pull it all together I just loved this ginger-miso gravy from The First Mess....

We love entertaining in the morning, but it can be a pain if you don’t plan ahead. We want to spend time with our family and friends, not with our oven, frying pans, or whisk! That’s why we love these breakfast enchiladas. Prep them the night before, cover, and keep overnight. Then bake them the morning while you enjoy your orange juice or coffee with company. Pretty perfect if you ask us!...

I can’t get enough of these buttery drop biscuits. They take about 30 minutes from start to first bite and are ridiculously easy to make. Instead of rolling out and cutting into shapes, all you need to do for drop biscuits is spoon (or drop) mounds of dough onto a baking sheet and bake. No patting out, no rolling and no cutting required. Once you make them, I know you’ll be itching to make them again....

This creamy cucumber salad recipe, inspired by our tzatziki sauce, has been on repeat lately. It’s super simple to make, goes with almost anything, and, thanks to the Greek yogurt, is healthy! See this easy cucumber salad recipe for a vinegar-based salad, or try our chopped cucumber tomato salad! Key Ingredients Cucumber: I prefer thin-skinned cucumbers like Hot House or Persian varieties for this salad. Garden cucumbers are okay, too, but I peel and remove most of their seeds beforehand since they often have thicker skins....

This zesty Italian dressing is incredibly simple to make. This better-than-store bought dressing uses real healthy ingredients so that you can feel good about what you are eating. This Italian dressing recipe is just as easy to make as our honey mustard dressing and this creamy Caesar dressing (so good)! How to Make Homemade Italian Dressing Toss the store-bought bottles because this homemade dressing tastes SO MUCH BETTER. Here is the list of fresh and flavorful ingredients we use to make it:...

This mashed cauliflower recipe started as a replacement for our favorite mashed potatoes, but then it took a turn. We fell in love! My mashed or “smashed” cauliflower is super simple to make. Our recipe only requires a few ingredients and tastes so good! For more cauliflower recipes, see our cauliflower steaks and this herby cauliflower rice! Key Ingredients Cauliflower: I usually pick up medium-to-large heads of cauliflower for this mash....

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients… (ie. a half of an avocado, a few leaves of kale, leftover quinoa, an opened container of greek yogurt). I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita....

My family knows this sautéed vegetable recipe well. It’s my go-to side when I’ve got a random assortment of vegetables in the fridge. It’s also really easy to meal prep. Either cook the veggies and save them in an airtight container, or chop them ahead of time and cook them when you want later in the week. This veggie side is so versatile. You can serve it with just about anything, but a few of my favorites are this lemon dill baked salmon, our baked tofu, and these Cajun shrimp!...

Ceviche is a dish popular throughout the coastal areas of Mexico, Central, and South America. It’s made with raw seafood “cooked” in citrus juices. This is our favorite shrimp ceviche recipe to make at home, which includes lime, cilantro, and avocado. It’s incredibly fresh and delicious. I love it with homemade tortilla chips or plantain chips. If you love this recipe’s combination of lime, cilantro, and shrimp, you might also enjoy our pickled shrimp or cilantro lime shrimp....

A vegan pho recipe has been on my “to make some day” list for a long time. I got the idea from a Vietnamese restaurant just a short walk away from our house. Their mushroom pho is has a richly spiced broth and loads of slurpy noodles. It’s hot, flavorful, and comforting, but it still feels nice and fresh. After enjoying bowls upon bowls of their delicious soup, I’ve finally made my own vegetarian pho recipe to share with all of you....

I love baking with zucchini. Like carrots in carrot cake or bananas in banana bread, zucchini guarantees moist and tender baked goods. This zucchini bread uses one pound of shredded zucchini, and it’s so delicious. I love spreading honey butter or homemade peanut butter on my zucchini bread. Save this recipe for when you have extra zucchini to use up. You’ll be so glad you did! For a chocolate version, see our chocolate zucchini bread recipe....