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Fava Bean Puree with Lemon and Garlic

Fava Bean Puree with Lemon and Garlic

Although fresh fava beans are generally considered a spring vegetable, they are available well into the summer months at farmers markets here in Michigan.  It’s true that they can be a bit tedious to shell and peel, but having kids around during the summer helps with that.  (Oh, you’ve got nothing to do?  No problem, I can fix that.  Here’s a big pile of favas to shell, if you’d please.)  In all seriousness though, I love when the kids join me in the kitchen.  It’s quality time spent together and my hope is that it will deepen their appreciation for our meals together.

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Meyer Lemon Graham Parfaits

Meyer Lemon Graham Parfaits | Gather & Dine

It’s often difficult to find Meyer lemons around here even during the right season, so I am always glad when I stumble upon them unexpectedly.   Meyer lemons are still tart, but are also sweeter than regular lemons and have a slight hint of orange.  Lemon desserts are always so bright and refreshing, but are also usually loaded with lots of sugar to balance the tartness.  Because Meyer lemons are naturally sweeter, I’ve found that it’s possible to use less added sweetener and the dessert will still be well-balanced and delicious.  Last year I made this Meyer Lemon Cream with Graham Crackers and Sea Salt from Bon Appetit and decided I wanted to  make a  healthier lightened up version this year.  I started by swapping out the sugar for honey and also decreased the amount of honey to achieve the right consistency in the lemon curd base.   This honey lemon curd is still very sweet and is wonderful on its own.   Lemon and honey must be one of the most marvelous combinations ever.

Meyer Lemon Graham Parfaits | Gather & Dine

Then I swapped out the heavy whipping cream for plain greek yogurt.  I used 1/2 cup of lemon curd for every 1 1/2 cups of yogurt, but increase the lemon curd if you’d like a stronger lemon flavor and a more decadent treat.  The parfaits are topped off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt.  Sweet enough for a dessert, but healthy enough for breakfast.

Meyer Lemon Graham Parfaits | Gather & Dine

Meyer Lemon Graham Parfaits | Gather & Dine

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Meyer Lemon Graham Parfaits
 
Ingredients
Lemon Curd
  • ¼ cup + 2 tablespoons meyer lemon juice, from about 3 lemons
  • ¼ cup + 2 tablespoons honey
  • 2 large eggs
  • 1 tablespoon unsalted butter
Assembly
  • 1½ cups whole milk or 2% greek yogurt
  • ½ cup crushed graham crackers
  • flaky sea salt
  • lemon rind from 1 Meyer lemon
Instructions
Lemon Curd
  1. In a small saucepan, whisk together the lemon juice, honey, and eggs over medium heat. Whisk continuously until mixture thickens, about 8 minutes. Turn off heat and add butter. Whisk until butter is melted and fully incorporated.
  2. Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.
Assembly
  1. In a small mixing bowl, whisk together 1½ cups greek yogurt with ½ cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
  2. Add a couple tablespoons of yogurt to 4 small glass jars. Sprinkle with crushed grahams. Layer remaining yogurt over the crushed grahams. Top off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. These are best served immediately as graham crackers will become soft after sitting in the yogurt.
Notes
adapted from Bon Appetit
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Honey Lemon Chia Seed Muffins

Lemon Chia Seed Mufffins

Today it was cloudy and rainy and the forecast for the entire week is…. cloudy and rainy.  So I made Honey Lemon Chia Seed Muffins!  Nothing like a little lemon to brighten up a cloudy day.  These whole grain muffins are made with spelt flour, sweetened with honey, and contain omega-3-rich chia seeds.  Spelt flour is officially part of the wheat family, but it has a higher protein content and is more easily digested than the more common wheat.  (Although it does contain gluten and is not gluten-free.)  These spelt muffins are tender and moist and best eaten warm out of the oven.

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Honey Lemon Chia Seed Muffins
 
Ingredients
  • 2 cups spelt flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup plain yogurt
  • ½ cup honey
  • 4 tablespoons butter, melted
  • 1 tablespoon grated lemon zest (from 2 large lemons)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 400. Grease or line 12 muffins cups.
  2. In a large bowl, whisk together the spelt flour, chia seeds, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly whisk together the eggs. Add the yogurt, honey, melted butter, lemon zest, lemon juice, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated, being careful not to overmix.
  5. Divide the batter among the prepared muffin cups. Bake at 400 for 18-20 minutes, until a toothpick comes out clean.
Notes
inspired by Lemon-Poppy Seed Muffins from Lorna Sass's Whole Grains Every Day, Every Way
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