#kitchencandy alert! Yes, I just got my hands on a new cookbook with beautiful photos and mouthwatering food styling inspiration!!!

 

 

I opened Erin Gleason’s book up and just flipped through the pages.  It was love at first sight.

 

 

I love how here recipes are laid out!

 

 

Yeah, I’d eat that.

 

 

Oo, that looks good too.

 

 

This too.

 

 

Oh purple potatoes, now I need some.

 

 

This would be good with cheese I’m sure.

 

 

Yes, strawberries!

 

 

Apple season will be here before you know it.

 

 

Hold on, I can make this now! I have all the ingredients in the house.  Talk to you later, I’m off to make a mess with chocolate so I can lick the spatula.

 

 

The photos were so captivating that I never did find out who the photographer was or who the food stylist was.

 

This basil lemonade is perfect for a hot summer day!

quick and easy to make.

 

 

You’ll need some lemons, but maybe not this many, I was making two kinds of lemonade here. I’ll post the strawberry recipe next.

 

 

You’ll need juice from a few lemons depending on the size and juiciness. 

 

 

They say local honey is good for you and helps with allergies.

 

 

zest one lemon, or part of a lemon.

 

 

into a blender add lemon juice,

 

 

honey,

 

 

basil,

 

 

water,

 

 

ice cubes and lemon zest. Blend until basil is smooth.

 

 

serve and garnish with lemon slice and basil sprig. 

 

 

 

 

Fresh Basil Lemonade

ingredients

 

1/4 cup lemon juice

1 cup water

1 cup ice

4 table spoons raw honey

1 tablespoon minced basil

a couple basil sprigs  and lemon slices for garnish

 

In a blender, blend lemon juice, honey, water, ice and minced basil together. Serve garnished with lemon slice and basil sprig.

 

This is my new favorite way to eat mangos.

 

 

To make this Pico de Gallo you’ll need a mango, an avocado, a handful of parsley and cilantro if you have it,a few slices of red onion and  juice of a lemon.

 

 

Then you chop everything up.

 

 

toss it in a bowl.

 

 

Add lemon juice and mix together.

It’s that easy to make!

 

 

Put it in a bowl to serve

 

 

Or pack it up for a picnic and eat it with guacamole corn chips.

 

 

 

Mango Pico de Gallo

• 1 mango
• 1 avocado,
• a handful of parsley and cilantro if you have it
• a few slices of red onion 
• juice of a lemon
• pinch of salt

 

chop everything and toss in a bowl. Mix and serve.

 

I didn’t die any eggs this year but I do have fun making these guys!

For the recipe in pictures from last year  go here

 

 

 

 

 

 

Have an eggcellent day!

 

Stuffed egg chicks

ingredients

• Peeled hard boiled eggs
• 1 tsp. parmesan
• mayonnaise
• mustard optional
• capers for eyes
• carrot for feet and beak

Slice eggs in half 1/3; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, parmesan, mustard; mix well. Adjust ingredients for taste.

Stuff filling into bottoms of egg whites and place top on. Cut out feet and beaks from carrot slices. Use capers for eyes.

Make ahead or eat right away.

 

Gluten free, vegan and quick. These nori wraps can be made with whatever vegetables you have on hand.

 

 

Just get a nori sheet

 

 

and spread some hummus on it.

 

 

place some carrot sticks down the middle.

 

 

Next to the carrots add cauliflower,

 

 

Brussel sprouts,

 

Edamame,

 

 

red onion slices and some salt and pepper.

 

 

Roll it up, slice and eat.

 

 

yum.

 

Nori wraps with Brussel sprouts and edamame

Ingredients

• nori sheets
• hummus
• carrot sticks
• cauliflower, cooked or raw if you like it that way but I don’t
• Brussel sprouts, cooked and quartered
• edamame, cooked and shelled
• red onion slices
• salt and pepper to taste

 

Spread hummus over nori sheet. in the center place vegetables. season with salt and pepper to taste. Roll up, slice and eat.

 

I finally made Edamame Hummus from the recipe Katrina’s mom gave me! This has been on the list for a while. well, since September. Aside from my garlic being kind of tired and unflavorful I thought it was close to the way Katrina’s mom made it.

 

 

All you need are some Edamame beans cooked and shelled.

 

 

some garlic with a little more garrr than this one.

 

 

And a food processor.

 

 

Into the food processor place the garlic, beans,

 

 

water,

 

 

lemon juice,

 

 

olive oil,

 

 

salt, pepper,

 

 

tahini and lemon zest. Process until smooth.

 

Serve with vegetables, crackers chips or what ever you like.

 

Edamame Hummus

Ingredients:

• 1 1/2 cups edamame (green soy beans) cooked and shelled
• 2 tbsp tahini paste (sesame seed paste)
• 1/4 cup water plus more if needed
• 1 tsp lemon zest
• juice of one lemon
• 1 clove garlic, crushed
• Kosher salt to taste
• pepper
• 2 tsp olive oil

Directions:

In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl. Serve with your favorite vegetables.