Love and Lemons

Who else grew up eating ramen noodle salad at potlucks and cookouts? This recipe is my updated take on the nostalgic summer side dish. It stars crisp veggies, juicy orange segments, a sweet and tangy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, nuts, and sesame seeds. I’ve made this ramen noodle salad recipe for a few BBQs already this summer, and ...

I make these grilled portobello mushrooms on repeat all summer. They’re such an easy side dish—meaty, savory, and ready in just 15 minutes on the grill. Their edges are lightly crisp and nicely charred, while their insides stay perfectly juicy. A quick balsamic marinade fills them with rich, smoky, tangy flavor. Below, I’m sharing my tips and tricks for how to grill portobel...

This post is in partnership with The Spice House. Jack isn’t usually an olive person, but every time I make these marinated olives with whipped ricotta, he can’t get enough. They’re quickly becoming one of my go-to appetizers for summer entertaining because they feel elevated, but they’re so easy to make. Citrus- and herb-marinated olives sit on a bed of creamy whipped ricot...

This antipasto salad recipe is exactly what I crave on a hot summer day. Filled with a delicious mix of greens, cheeses, and tangy, briny marinated veggies, it’s refreshing, flavorful, and oh-so simple to toss together. You don’t have to do any actual cooking here. Just whisk up the zesty homemade dressing, rinse off some chickpeas, and do a little chopping. This vibrant ant...

Meet my go-to red wine vinaigrette recipe! Made with basic ingredients like olive oil, red wine vinegar, Dijon mustard, and honey, this 5-minute salad dressing has a delicious balanced flavor. It’s tangy, savory, and a tiny bit sweet—so much better than any bottled dressing you can get at the store. I’ve been slowly perfecting this red wine vinaigrette recipe over the l...