Lemon + Dill Potato Salad with Roasted Radishes

This lemony dilly potato salad is a perfect healthyish alternative to the traditional mayo based version. Full of flavour and packed with traditional ingredients all you will miss are the unnecessary calories.

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Potato Salad - the most classic side dish ever right! It’s one of those go-to dishes for a classic BBQ or picnic and also probably one of the most served sides in many many restaurants, besides coleslaw.

Now, everyone has a different version of how potato salad should look, and in my house, it should include eggs, radishes and mustard. Classically it would be straight yellow mustard, but when you make a healthier version with no mayo you need something a bit creamier and full-bodied - i.e. Dijon!

So if you want to make a healthy dish while not skipping on the flavour you need to do a couple of key things - have flavour contrasts and use the freshest ingredients you can find. The really great thing about summer months is that there are literally farmers markets everywhere, so baby potatoes and fresh radishes are abundant and readily available. And let’s be honest, nothing beats a new baby potato right!

Now let’s talk about those pretty little radishes. They are one of those things that you either love or hate with their bitter bit and crunchy texture. They add such a great flavour contrast to so many things - but if they are not your favourite then roasting them is the perfect solution. It mellows the flavour and makes them nice and juicy, the perfect complement to the lemon and dill dressing.

So next time you’re having a picnic whip this up, I promise you will not miss the mayo even one little bit!

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prep time 15 minutes

cook time 55 minutes

total time 1 hour 10 minutes

servings 4 - 6

Ingredients

1 lb new or baby potatoes

3 eggs

12 radishes

1/4 cup olive oil + 1 tbsp

1/4 cup fresh dill

2 tbsp dijon mustard

1 clove of garlic

2 green onions

Instructions

Preheat oven to 350. Halve your radishes and place on a small baking sheet and toss with 1 tbsp of olive oil. Bake in the oven for 30 minutes or until radishes are tender.

In a small pot place 3 eggs and cover with water. Bring to a boil then turn off the heat and allow it to sit on the hot burner for 12 minutes. Drain the water then run each egg under cold water. Peel then slice and set aside.

In a large pot of salted water place potatoes that have been halved or quartered. Bring to a boil and cook for 10-15 minutes or until potatoes are fork-tender then drain.

In a small bowl combine remaining olive oil, chopped dill, dijon mustard and minced garlic. In a large bowl combine cooked potatoes, radishes and sliced onions and drizzle the dressing over and toss. Pour onto a serving tray then garnish with sliced boiled eggs.

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Dairy Free Lemon "Ice Cream"

Dairy Free Lemon “Ice Cream” - Tart + Sweet = Perfection!!!

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Lemon Ice Cream - so sweet, tart, delicious! Now the thing about ice cream in our house is that usually it doesn’t existent, I guess that is what happens when you marry a dairy-free guy.

Now, unfortunatly this doesn’t just go for ice cream it basically goes for everything delicious - whip cream, cheese, sour cream, yoghurt - I could go on and on. But I must say that there are actually so many good options when it comes to making things dairy free that it’s not as hard as it once was.

So I'm sure that most people in the world have probably tried banana “nice” cream right! It’s delicious, has a great texture, is healthy, and goes with so many flavours, but, unfortunately, lemon isn’t one of them. So that is where the old classic Cool Whip waltzes right in!!! While Cool Whip isn’t technically dairy free it is lactose-free which works for me.

This lemon “Ice Cream” has a great texture, it’s tart and refreshing, and is the perfect after dinner treat.

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prep time 25 minutes

cook time 5 minutes

total time 30 minutes + freezing time

servings 4 - 6

Ingredients

1 cup sugar

1 cup water

1/4 cup lemon zest

3/4 cup lemon juice

1 container cool whip (low fat or sugar free)

Instructions

In a small sauce pan combine sugar and water and simmer until sugar is fully dissolved. Add in lemon zest and simmer for 5 minutes. Remove from heat and allow to cool completely.

Once cooled transfer to a medium sized bowl and add in lemon juice and cool whip, stirring until comply smooth and no lumps remain. Transfer to a freezer safe container and free for 2-3 hours or until solid.

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Grilled Chicken with Lemon & Thyme

This chicken marinade is perfect for grilling any day of the week. It’s quick, easy and super tasty - it’s sure to become a go-to in your house!

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So I know it’s not the weekend and often times that’s when the grill comes out but, I think that should change. Grilling is one of those methods of cooking this I find so easy - 1 - clean up is a dream and 2 - grilling tends to be Aaron’s job, so win-win!

Now when it comes to grilling I usually would say throw that marinade away immediately but with this recipe, you need to keep it around. Once your chicken is partially cooked you dip your chicken back in the marinade then grill again. Since your still continuing to grill it cooks anything that you shouldn't be eating but also adds that extra level of flavour that your chicken really needs.

The other great thing about marinading is that generally the longer you can let it sit the better, so your flavours are going to be amazing if you prep the night before and then grill when you're ready. Perfect for busy weeknights or entertaining, because it’s always better to hand out with your guests and a glass of wine than to be stuck in the kitchen right!

So get out there and enjoy the summer because we all know it never lasts long enough!

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prep time 10 minutes

cook time 14 minutes

total time 24 minutes

servings 4

Ingredients

2 lbs chicken breasts

4 tbsp olive oil

4 tbsp soya sauce

2 tbsp lemon juice

1 tbsp brown sugar

pepper

garlic powder

thyme

Instructions

Sprinkle each chicken breast liberally with pepper, garlic powder and thyme. Pout into a marinading container or ziplock then pour over the oil, soya sauce, lemon juice and brown sugar. Allow to marinate a minimum for 4-5 hours or overnight.

Heat grill then cook 5-7 minutes on the first side. Dip the chicken back in the marinade then cook another 5-7 minutes or until chicken is fully cooked.

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Raspberry Swirl Lemon Loaf

The combination of the tart lemony loaf with the sweet tang of the raspberries swirl makes for a delicious combination in this yummy loaf.

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Do you guys love lemon loaf as much as I do? I blame all my years working at Starbucks - they seriously know how to make a really good lemon loaf, but then they really upped their game changed and started making a lemon raspberry loaf, it really took things to an all new level.

So I have been dying to make this loaf for a while but when we first came to LA I didn’t think I needed to bring a loaf pan…. big mistake! So when I was home a couple of weeks ago I knew it was the one thing I needed to bring back with me. So into my suitcase went my loaf pan which was put to good use within a few days.

Now while I love Starbucks’s version I did do a few of my own tweaks, mostly in the icing. They have this thick white icing which is super yummy, but I wanted to make the raspberry flavour really pop, so I went with a raspberry glaze.

Now in case you forgot, mothers day right around the corner. This Lemon Raspberry Loaf would be the perfect addition to a beautiful brunch table or a delicious thing to bring mom in bed. Any way you serve it, it’s always a good idea!

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prep + cooling time 1 hour minutes

cook time 45 minutes

total time 1 hour 45 minutes

servings 12 slices

Ingredients

For The Loaf

1 1/2 cup flour

1 tsp baking powder

zest of 2 lemons

1/2 tsp salt

1/2 cup butter at room temperature

1 cup sugar

2 eggs at room temperature

1 tsp vanilla

1/2 cup buttermilk

1/3 cup raspberry jam

For the Syrup

juice of 1 lemon

3 tbsp icing sugar

For the Glaze

1 cup icing sugar

1 1/2 tbsp lemon juice

2 tbsp raspberry jam

Instructions

Preheat oven to 350. Grease your loaf pan then set aside.

In a small bowl combine flour, baking powder, lemon zest and salt - stir to combine. In the bowl of your stand mixer beat together butter and sugar until light and fluffy. Add in eggs, vanilla and lemon juice and beat on medium speed until fully combined.

Remove bowl from stand mixer and add in 1/2 of the flour and using a wooden spoon stir until almost fully combined, add in 1/2 of the buttermilk, stir and continue until all of the flour and buttermilk are fully incorporated.

Pour 1/2 of the batter into your loaf pan then spread a thin layer of raspberry jam over the batter being careful to keep it away from the edges then top with remaining batter.

Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan then turn onto a cooling rack.

In a small bowl make your syrup by whisking together lemon juice and icing sugar. Use a pastry brush, brush the loaf with the syrup and then allow to cool completely.

In a medium bowl combine icing sugar, lemon juice and raspberry jam. Once completely cooled spread the glaze over loaf then store in an airtight container.

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Charred Brussels Sprouts with Sweet + Spicy Glaze

Brussels sprouts are one of those vegetables that people either love or hate! But if you serve them charred and with a delicious glaze and you may convert even the biggest skeptic.

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So are you for or against brussels sprouts? I must say that growing up I was wholeheartedly opposed to them, but then something changed. I think perhaps it was the fact that as a kid the fresh variety was less common where we lived, so the only ones we had come from the frozen sections, and they were mushy. Then about 8 years ago I bought fresh ones at the grocery store and let’s just say I have never looked back!

Also, fun fact of the day! Did you know it’s actually brussels sprouts, not brussel sprouts? Maybe only I was unaware of the additional s - or maybe I just blew your mind like mine was just blown just a few short minutes ago!

So what is your favourite way to eat them? I also think that cooked with Pancetta and Pine nuts is an instant winner with most people, but let’s be honest, adding bacon to almost anything is always an instant winner!

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prep time 10 minutes

cook time 25 hour

total time 35 minutes

servings 4

Ingredients

1 lb brussels sprouts

2 tbsp olive oil

salt + pepper

1/2 cup maple syrup

1/4 cup red wine vinegar

1/8 tsp red pepper flakes

1/4 cup slivered almonds

zest of 1 lemon

Instructions

Preheat oven to 425. To prepare wash and dry your Brussel sprouts then trim off the end of the core. Slice in half and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Toss to coat then place in oven for 20-25 minutes or until slightly charred (turning halfway to avoid burning).

In a small saucepan combine maple syrup, red wine vinegar and red pepper flakes. Simmer for 2-3 minutes then set aside.

Once your brussel sprouts are fully cooked place in a medium-sized bowl and pour the warm liquid over then carefully stir until everything is fully incorporated.

On a serving tray place your Brussel sprouts and cover with slivered almonds and lemon zest. Serve immediately.

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