In 2007, Chef Alan Jackson opened what is now L.A.’s favorite modern cafeteria–Lemonade, serving up healthy comfort food Southern California-style. This popular eatery has 10 locations and is still growing. Like me, if you didn’t live in Southern California, you were missing out…until now. Chef Jackson and coauthor JoAnn Cianciulli have come out with The Lemonade Cookbook (hardcover, St. Martin’s Press), filled with 120 unique, easy-to-make, tasty recipes and lots of great full-color photos of many of these dishes.
I received a review copy from the publisher, plus a copy to give away to one of you! See the end of this post for details on how to win this book! I’ll share a little more about it here, along with a recipe I made.
In The Lemonade Cookbook, there are recipes for salads, veggie sides, unique sandwiches, soups and stews, and desserts. Some of the recipes include:
- Fingerling Potatoes with Dill and Lemon-Saffron Vinaigrette
- Heirloom Tomato, Crushed Basil, Fleur de Sel Salad
- Greek-Marinated Chicken with Tzatsiki
- Buttermilk-Baked Chicken
- Citrus-Poached Salmon with Mustard Sauce
- BBQ Brisket
- Turkey with Dried Cranberry and Sage Gravy
- Caesar Club (with Turkey, Ham, and Tomato)
- Egg Salad Sandwich with Bacon and Heirloom Tomato
- Creamed Cauliflower Soup
- Mac ‘N Cheese
- Classic Chocolate Chip Cookies
- Lemon Drop Cupcakes
- Caramel-Butterscotch Pudding
So you see, there’s quite a variety of recipes to try! And there’s even a chapter of recipes featuring their popular lemonade concoctions including Peach Ginger, Pear Basil, Cantaloupe Sage, and Blueberry Mint!
I decided to make one of the veggie salads, Edamame Snap Pea Salad with Sesame Vinaigrette, which was wonderful! I don’t know of many ways to serve edamame, but this is a great one! It’s easy to make and very healthy! It’s a slightly crunchy, tangy salad mix of edamame and sugar snap peas, and has a great Sesame Vinaigrette mixed in. If you aren’t familiar with edamame, it’s another word for green soybeans-it’s best to use non-GMO edamame. Here’s the recipe so you can try it out!
EDAMAME SNAP PEA SALAD WITH SESAME VINAIGRETTE from The Lemonade Cookbook
Makes 4 cups
This lean green edamame and snap pea dish adds just the right crunch, while sesame, shallot, and chive add another level of texture by coating the vegetables. The best part about this dish is it’s so simple to whip up.
- 1/2 pound sugar snap peas (2 cups), ends trimmed
- 2 cups shelled edamame (green soybeans), frozen, thawed, and cooked
- 1 large shallot, minced
- 1/4 cup chopped fresh chives
- 1/2 cup Sesame Vinaigrette (recipe follows)
- 1 Tablespoon black sesame seeds (I just used regular sesame seeds)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.
Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.
- 1/2 cup seasoned rice vinegar
- 2 Tablespoons sesame seeds, toasted
- 1 garlic clove, minced
- 1 Tablespoon Dijon mustard
- 1 Tablespoon soy sauce
- 1/4 cup canola oil
- 2 Tablespoons sesame oil
- 1/4 teaspoon freshly ground black pepper
In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.
Now for the Giveaway…if you’d like to enter to win a copy of The Lemonade Cookbook, leave a comment on this blog post between now and Saturday, November 23, at 11 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, November 24. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post–it would be great to hear what your favorite kind of side dish is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
This is a great book for anyone who loves trying unique recipes and using fresh, healthy ingredients! It would also make a wonderful gift!