Source: Food 52Serves 6-8Ingredients10 lemons, washed1 cup sugar2 cups fresh watermelon juice2-3 cups water, separated1 pinch salt1 habanero pepper, halved and seededCubed watermelon and sliced lemon, for garnishDirectionsHalve the lemons lengthwise and [...]
Source: Food 52Serves 4 to 6For the grilled avocados:3 avocados1 to 2 tablespoons olive oil2 lemons, juicedSalt and pepper, to tasteFor the cumin-spiced quinoa and black bean salad:1 cup dry [...]
Source: Love and Lemons, August 26IngredientsJalapeño Sauce½, 1 or 2 jalapeños (depending on your spice preference)1 cup cashews, soaked for at least 3 hours, then [...]
Source: Smitten Kitchen3 tablespoons olive oil (reduced from original)2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to [...]
Source: Smitten KitchenSoup3 pounds plum tomatoes, halved lengthwise2 tablespoons olive oil2 large or 4 small cloves garlic, unpeeled1 teaspoon finely chopped fresh thyme leaves or [...]
Source: Smitten KitchenMakes 2 big sandwiches, or 4 open-faced smaller ones, tartine-style4 1/2-inch thick slices your favorite sturdy bread4 tablespoons mayonnaiseTwo to four 1/4-inch slices [...]
Source: Kendra Vaculin • July 23, 2015Author's Note: This recipe calls for day-old cornbread, but if you did not have the foresight to make cornbread yesterday and you [...]
Source: Love and Lemons, August 15Serves: serves 2 as a main, 3-4 as a sideIngredientsabout 3 medium heirloom tomatoesolive oilsherry vinegar½ cup uncooked whole wheat orzo1 [...]
Source: Love and Lemons, August 23Ingredientscrusty bread, such as ciabattaolive oilheirloom tomato slicesgood feta, the fresh kind that comes in brinegood flavorful honeysalt & pepperfresh [...]
Source: Smitten Kitchen, Oct. 15, 2009Ingredients2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt8 tablespoons (1 stick or 4 ounces) cold butter, diced1/2 cup heavy [...]