Weekly News

Loveandlemons

Oct 20, 2019

No Bake Cookies

A few weeks ago, I started craving no bake cookies. I don’t know if it was because Halloween’s right around the corner and I’m in the mood for sweets, because

Oct 17, 2019

Roasted Butternut Squash

If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one

Oct 10, 2019

Easy Vegetarian Chili

Once the temperature starts dropping, I start craving comfort food. Lasagna, Mac and Cheese, Eggplant Parmesan, you name it. But while I love love love all of those things, some

Oct 06, 2019

Butternut Squash Soup

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As

Oct 03, 2019

Pumpkin Bread

Happy pumpkin season! To be honest, I didn’t get the fall pumpkin frenzy for a long time. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing

Oct 01, 2019

Savory Porridge

It’s no secret that I’m not a huge fan of oatmeal. See, every morning in college, I cooked instant oats for breakfast. They were cheap, quick, and they filled me

Sep 29, 2019

Easy Crispy Falafel

Falafel was the food that first convinced me that a vegetarian diet could be filled with bold, exciting flavors. It’s crispy, rich, and satisfying, packed with fresh herbs and aromatic

Sep 26, 2019

Tahini Sauce

If you’ve been reading the blog for a while, you know that I love tahini. In the past, I’ve posted tahini cookies, salad dressings, oatmeal, and even ice cream, but

Sep 24, 2019

Pickled Red Onions

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I

Sep 22, 2019

Classic Hummus

Is there anything better than nutty, velvety homemade hummus? While I’ve posted many hummus variations here on the blog and even more variations in my first cookbook, I’ve recently gotten