We’re switching things up today – this one is all about love for limes. (our alter-ego blog). The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes. Cheers to a happy weekend!

I’ve posted these little guys before, but they’re one of my favorite summertime snacks, so I couldn’t help myself from sharing them again this year. Nearly every weekend I pick them up from JBG at the farmers market. If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one. Sometimes I roast them simply – with just some soy sauce and sesame oil. This time I made a few dipping sauce options. These sauce recipes will make more than you will need for the peppers. The leftover basil yogurt was…

Our 4th of July ended up being a quiet day, just the two of us. Jack grilled up some stuffed mushrooms & poblanos and then whipped together this juicy little dessert. We have a new annual tradition – which is not the 4th of July – but rather the annual “Jack cooks because Jeanine’s hand is all busted up from trying to break up yet another dog fight.” Yes, this has happened before, and no, I’ll never learn. Everyone’s fine, by the way, but lets just say our little Annie is looking much more disheveled than this guy. But back…

This past spring, I tried to grow strawberries. I thought it would be so amazing to pick juicy berries right from my own yard, but that didn’t exactly work out. I recently had the chance to learn why during a trip to Driscoll’s berry farms with the Whole Foods produce team. In a quick one-day California visit, I think I ate my weight in (darn good) berries. Of course, I like to buy local as much as possible, but we have harsh summers here and my fruit options are sometimes pretty limited.

Cookouts are not always a vegetarian’s best friend. Over the years, I’ve eaten more dry cardboard-flavored Boca burgers than I care to remember. And for no good reason other than I suppose most of the parties we used to go to were single-dude cookouts. You know the kind: burgers, buns, and beer. Done. Since my younger veggie days, I’ve learned a few things: #1: Veggies are (of course) amazing on the grill. and #2: Make foodie friends and life will be a lot tastier. Vegetarian or not, these would make a delicious addition to any summer bbq.

Happy weekend everyone! For those of you starting to plan your 4th of July celebrations, I’ve rounded up some of my favorite summer veggie recipes. From left to right & top to bottom: Grilled Panzanella  /  BBQ Portobello Sliders Seared Okra  /  Stuffed Red Peppers Veggie Ceviche Tacos  /  Edamame Succotash Also, as many of you know, Google Reader shuts down tomorrow, so don’t forget to import your list of regular reads over to another service. And/or click one of the options below to ensure you never miss a post: follow Love & Lemons on Feedly subscribe via email (you…

It’s going to be 106 degrees here today, so needless to say, summer is on. If you’re cooking out this weekend, I have the perfect simple dessert for you. No baking is required, just toss some peaches onto your already-hot grill and you’re nearly done. I, myself, will be having a “cook-in,” making this on my grill pan in my temperature controlled kitchen. A note about this walnut crumble topping – it’s become my go-to lately for quick desserts. Top it on any kind of fruit, add a scoop of ice cream & dig in.

I realize… this hardly counts as a recipe. In fact, I can list a whole slew of “recipes” I’ve posted that don’t reinvent any wheel or involve genius ingredient combinations. But it’s summer, and I’m of the opinion that when summer produce is at it’s peak, you should do little with it. That, or I’m starting to get lazy, I’m not sure which. Either way, this not-rocket-science salad was dinner last Sunday night. A simple & pretty way to welcome the first official weekend of summer. It’s a glorified caprese salad, with sweet basil oil and some crunchy raw corn.…

My husband Jack can’t tell a lie. Not because he’s any nicer than the rest of us, he’s just incapable of it. For example, if he made this for me and wanted to hide the fact that it’s made almost entirely of peas, it would go like this: Me: yum, what’s in this? Him: um… well not peas, that’s for sure. It’s endearing, really. He’s the most trustworthy guy you’d ever meet because he doesn’t know how to be any other way. So now that this post is going up, the cat’s out of the bag and I have a teeny…

This Mexican street corn salad is my at-home version of all the elotes we ate in Austin. Creamy, tangy, and a bit spicy, it’s one of my favorite ways to showcase summer sweet corn. If you’ve been reading the blog for a while, you know that fresh corn is one of my all-time favorite foods. Crisp, juicy, and sweet, you just can’t beat it. Of course, I’ll always love it straight off the cob, but this Mexican corn salad takes it to a whole new level. Mexican Street Corn Salad Recipe Ingredients If you’re not familiar with them, elotes are…

Mango pops. These two words just feel happy together… and even happier between a couple of cute little fat asterisks. To be honest, I’ve been in a slight bit of a funk lately, but as I sit here to write this post, I’m realizing that there are so many things to be happy about. I don’t want to turn this into a big “be grateful for your life” post (although, be grateful for your life, it’s a good thing). But maybe take a second to think about the tiny things that make your world go ’round. For example mine, right…

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