Sweet Corn Gazpacho Ingredients 3 ears corn, kernels and juices, reserve ⅓ cup for garnish 1 large or 2 med. yellow heirloom tomatoes, chopped (300g) 1 yellow pepper, stemmed, seeded, and chopped 1 cup cucumber, peeled and chopped ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar ½ to 1 teaspoon sea salt freshly ground black pepper, to taste Garnish reserved corn kernels ½ cup sliced cherry tomatoes chopped basil and/or microgreens Instructions In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste. Serve with the reserved corn kernels, cherry tomatoes, and herbs. www.loveandlemons.com/sweet-corn-gazpacho

Rhubarb Crisp Ingredients 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces ¼ cup cane sugar 2 tablespoons cornstarch 1 tablespoon fresh orange juice 1 teaspoon orange zest Vanilla ice cream, for serving Topping ½ cup almond flour ½ cup brown sugar ½ cup whole rolled oats ½ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil Instructions Preheat the oven to 400°F and grease an 8×8-inch baking dish. In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish. Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, ...

Best Potato Salad Ingredients 2 pounds Yukon Gold potatoes, cut into ½-inch pieces ¾ cup mayonnaise 2 tablespoons dill pickle brine 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 2 garlic cloves, grated 1 teaspoon sea salt Freshly ground black pepper 2 celery stalks, diced ½ cup diced dill pickles ½ cup chopped fresh chives 2 tablespoons chopped fresh dill 2 hard-boiled eggs, peeled and chopped, optional Instructions Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and se ...

Bright Spring Salad Ingredients 1 bunch asparagus, tender parts, chopped into 1-inch pieces ½ cup frozen peas, thawed A few handfuls of salad greens 2 radishes, thinly sliced ½ cup crumbled feta cheese ½ avocado, pitted and diced ¼ cup chopped, toasted pistachios ½ cup roasted chickpeas Fresh herbs, for garnish (basil, mint and/or chives) Sea salt and freshly ground pepper Dressing ¼ cup fresh basil or a mix of basil and mint 1 small garlic clove 1 tablespoon lemon juice, plus ½ teaspoon zest 1 tablespoon white wine vinegar 2 tablespoons extra-virgin olive oil, more as desired ¼ teaspoon sea salt Instructions Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water ...

Pickled Eggs Ingredients 2 cups water, divided 1 medium red or yellow beet, peeled and diced 1 cup apple cider vinegar ⅓ cup sugar 2 teaspoons sea salt 6 hard boiled eggs, peeled pinch of turmeric, optional, for yellow eggs sea salt and freshly ground black pepper, for sprinkling   Instructions Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature. Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you’re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they ...