Fresh-Squeezed Lemonade

A summertime classic that's the perfect blend of sweet and tangy

My favorite part of our apartment is our private back patio, and specifically, our lemon tree. As an avid cook and someone who actually enjoys going grocery shopping, it’s even more exciting to actually grow and harvest my own produce. The problem is that sometimes we have more lemons than I know what to do with and if I neglect picking our ripe lemons they will eventually shrivel, rot, and attract hungry insects (ew). Last weekend I spent a good hour pruning our tree, picking all the lemons, and juicing them into mass quantities of lemonade. There’s nothing more refreshing than a cool glass of the stuff, and spiking it with some vodka has become an easy and delicious cocktail favorite. When life gives you lemons, you really should make lemonade.

More Lemon Recipes:
- Fava Bean, Meyer Lemon, & Parmesan Farro
- Lemon Yogurt Cake
- Lemon Chicken & Spinach Orzo Soup

Fresh-Squeezed Lemonade:*

• Bring 3/4 c. sugar and 3 c. water to a simmer and stir until sugar dissolves. Let cool.
• Meanwhile, juice enough lemons to equal 4 c. of lemon juice.**
• Stir together the lemon juice and simple syrup and test for balance.
• Let lemonade cool in the fridge, then pour into glasses and serve.

Serves ten or more people

*This recipe can easily be halved.

**I juiced about 10-12 lemons.

Baked Eggs with Chanterelles & Cream

There's nothing better than a long weekend to relax and recharge. My husband and I stayed home on Monday and used it as an extra day to laze about and catch up on things after I was away on business last week. I made these baked eggs that are super simple but feel a little indulgent from the chanterelles and cream. The eggs are essentially a blank canvas, so really any type of mushroom or vegetable would work here. It's a great way to use up leftovers in your pantry or to treat yourself to a small amount of something fancy, like I did with these special chanterelles from the farmers market. Make sure to serve with some nice toast and enjoy.


Related Recipes:
- Shakshuka
- Baked Eggs with Beet Greens and Spiced Butter
- Roasted Chili and Cheese Egg Bake

Baked Eggs with Chanterelle Mushrooms and Cream:

• Thickly slice 1 c. of chanterelle mushrooms and place in a hot pan with 1 tbsp. butter.
• Cook for 3-4 minutes, or until starting to caramelize, then transfer to a plate and let cool slightly. Season with salt and pepper.
• Add the mushrooms to a small baking dish* and crack 4 eggs on top, nestling between the mushrooms in an even layer.
• Drizzle 2-3 tbsp. of heavy cream on top, then sprinkle with a handful of grated Parmesan cheese and salt and pepper.
• Bake eggs in a 400F oven for 7-9 minutes, or until whites are set and yolks are still slightly runny.
• Drizzle eggs with truffle oil** and serve with bread.

Serves two

*You can also divide mushrooms into 4 small ramekins and crack one egg in each.

**Optional, but delicious!

Herb Roasted Turkey Breasts with Pan Gravy

I was in Chicago last week for a work conference and wanted to make something before I left that my husband could eat for leftovers while I was away. Thanksgiving yields the ultimate leftover situation, but since I wasn't about to roast a whole turkey before a week of hectic travel, I went with just as delicious but much more manageable roasted turkey breasts. Bone-in, skin-on turkey gets rubbed with a flavorful herb-garlic butter and then cooked in the oven until juicy and golden. The drippings get made into a super simple pan gravy that will have you begging for mashed potatoes. Leftovers make the perfect turkey sandwiches and will last for days in the fridge.


Herb Roasted Turkey Breasts with Pan Gravy:

• Combine 1/2 stick room temperature butter with 1 tbsp. minced rosemary, the zest of 1/2 lemon, and 3 cloves of minced garlic.
• Pat 2 bone-in skin-on turkey breasts* dry with paper towels, then rub the butter all over the meat, making sure to loosen the skin and smear some butter between the skin and meat. Season generously with salt and pepper.
• Place the turkey breasts, skin-side up, in a rack over a large roasting pan and add 1/2" of low-sodium chicken stock in the bottom of the pan.
• Roast the turkey in a 400F oven for 60-75 minutes, or until the turkey registers 165F in the thickest part of the breast.
• Transfer turkey to a platter, cover with foil, and let rest for 10 minutes.
• Meanwhile, place the roasting pan on the stove over medium heat.
• You should have around 2 tbsp. of turkey drippings and fat, but if you have more pour off all but 2 tbsp. and if you have less, add enough butter to equal 2 tbsp.
• Whisk in 2 tbsp. flour until a smooth paste forms, then whisk in 1 c. chicken stock and reduce until the gravy is thickened. Add more stock if it's too thick.
• Pour in a splash of cream, then strain the gravy through a fine mesh sieve. Season with salt and pepper as needed.
• To serve, slice the turkey and serve with gravy alongside.

Serves six-eight

*I could only fine split breasts and the two combined weighed 3 1/2 lbs.