Lemon Blueberry Layer Cake with Lemon Buttercream {VIDEO}

Lemon Blueberry Layer Cake with Lemon Buttercream {VIDEO}

I made this beautiful cake for my mother-in-law's birthday celebration. Sadly, I was not able to enjoy a piece, but! Thankfully there is a but! The piece I carved out for these photos is sitting in my freezer, patiently waiting for my teeth to sink into its lemony flesh.

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Healthy Lemon Shrimp Pasta Skillet Recipe

Healthy Lemon Shrimp Pasta Skillet Recipe

There have been stretches of time during the past few years when I have been in a complete fog. Having a child with chronic sleep issues takes a toll on all of us at times. There was a period of time last summer when I could have walked right onto the set of Walking Dead and began gnawing on people's limbs.

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Green Salad with Lemon Vinaigrette Recipe

Green Salad with Lemon Vinaigrette Recipe

For the second time in the past six months, I am in Indiana. Prior to July, I had never been here in my life! We are staying in a rented house for a few days with my side of the family, celebrating Christmas. This morning we celebrated with a pancake breakfast and presents. This afternoon we slid around on the lake in our snow boots, built a teeny-tiny snowman and took naps.

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Lemon Waldorf Salad

Yes, it is November and I am still making salads. If you haven't learned by now, salads are timeless in my world. They are not just a summer-time food! So, in between my very fall-appropriate apple and baking recipes, I will share this salad with you. It is a savory waldorf salad with a bit of a lemony twist. I loved it. Of course I did!

Preheat your oven to 350 degrees F. Spread 1/2 cup walnut halves (2 ounces) in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool and break into pieces.

Meanwhile, in a large bowl, combine:

1 tablespoon minced shallot

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

Whisk in:

1/4 cup plus 2 tablespoons canola oil

2 tablespoons walnut oil

1/2 teaspoon ground cumin

Salt and pepper

Add to the bowl:

2 cups shredded romain lettuce

4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)

1 cup thinly sliced celery hearts plus 1/4 cup chopped celery leaves

1 small head of frisee, chopped

1/4 cup raisins

1 Fuji apple, peeled, quartered, cored and thinly sliced crosswise

Toss well and serve!