Love And Lemons Every Day: More Than 100 Bright, Plant-forward Recipes For Every Meal by Jeanine DonofrioLove And Lemons Every Day: More Than 100 Bright, Plant-forward Recipes For Every Meal by Jeanine Donofrio

Love And Lemons Every Day: More Than 100 Bright, Plant-forward Recipes For Every Meal

byJeanine Donofrio

Hardcover | April 2, 2019

Pricing and Purchase Info

$31.15 online 
$35.00 list price save 11%
Earn 156 plum® points

Prices and offers may vary in store

Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

The second cookbook from the award-winning blogger behind Love and Lemons--devoted to easy, seasonal, vegetarian recipes that make inspired everyday cooking attainable.

Jeanine Donofrio, founder of the wildly popular Love and Lemons food blog, has redefined fresh vegetarian cooking with her inventive recipes using seasonal ingredients. Now in her second cookbook, Jeanine presents simple techniques for cooking bright, beautiful food every day. With more than 100 recipes for breakfasts, lunches, and easy suppers, as well as quick flavor charts for salad dressings and other staples, this cookbook proves that getting in your kitchen every day can be rejuvenating. Recipes like Crispy Butternut Squash Burrito Bowls, Spicy Tomato Watermelon Salad, and Blueberry Fennel Focaccia showcase Jeanine's philosophy that simple combinations are the key to flavorful, exceptional meals.

Complete with the exquisite design and photography Love and Lemons has become known for, this cookbook will both excite your senses and give you the practical tools you need to cook every day with confidence.
JEANINE DONOFRIO is the voice of Love and Lemons--the blog and inspiration behind her first cookbook, The Love and Lemons Cookbook. She creates the recipes her husband, Jack Mathews, helps taste-test; and together they photograph in their Chicago kitchen. Jeanine's goal is to inspire her readers to get creative with vegetables, whether...
Loading
Title:Love And Lemons Every Day: More Than 100 Bright, Plant-forward Recipes For Every MealFormat:HardcoverProduct dimensions:320 pages, 10.26 × 8.28 × 1.23 inShipping dimensions:10.26 × 8.28 × 1.23 inPublished:April 2, 2019Publisher:Penguin CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0735234477

ISBN - 13:9780735234475

Look for similar items by category:

Reviews

Rated 5 out of 5 by from even better than the first I love the 'love & lemons' cookbook and have a number of the recipes in my usual rotation so I was excited to pick up this new one. The first book is great because the recipes are simple and use ingredients that I will usually already have around the house. To me this book is a bit more exciting in terms of the recipes but they are just as delicious, i've already made the carrot gyoza dumplings multiple times and they've been a hit for everyone I've made them for!
Date published: 2019-06-06

Read from the Book

  LOVE & LEMONS The real love storyIn 2011, my husband, Jack, and I started a food blog. Back then, that was con­sidered an odd thing given that most people didn’t know what a blog was. Our friends wondered why we had camera equipment all over the kitchen, my family wondered why I had largely quit my day job to follow this crazy cooking pas­sion, and our dogs were thrilled that more food than ever before was falling on the floor. I think my dad summed up our new hobby best—“some people pray before they eat their dinner, you guys take pictures of it.” In our first cookbook, I told the story of “Why Love & Lemons,” which involved a long blissful walk in Capri and a dog passing us with a lemon in its mouth. It was about a moment in time, just after we had gotten engaged, when we were first inspired to cook with the freshest available locally grown produce. But as all good love stories go, there’s also the other side—the part where we were lost and sunburnt by the end of that idyllic Italian hike, where cooking in the kitchen is just plain messy, and when trying to take pictures of it all (with your spouse!) sometimes ends in a giant argument.   During the week we launched our blog, a tray full of naan almost burned our house down, our shiny new camera took a tumble, and food was wilting on the plate before we could manage to get the final shot. These days our process is a bit more stream­lined, and if we’ve learned anything from spending countless hours in the kitchen with each other, it’s how to actually work well together. I’ve stopped getting mad when Jack spills flour all over the floor because his homemade focaccia is so deli­cious, and Jack is happy to jump on my healthy cooking bandwagon because I regu­larly use the things he loves like mushrooms, mustard, and anything pickled. He also no longer complains about pitching in and cleaning up . . . especially when “cleaning up” means eating the poached eggs that still taste perfect but aren’t photo perfect.   LOVE & LEMONS EVERY DAY Jack and I love to walk through farmers markets. He loves to eat cheese samples from the local vendors, and I love to “plan” my meals by scoping out what gor­geous, unique vegetables are awaiting me that day. When we lived in Austin, we did this every weekend, year-round. Now that we’ve relocated to Chicago, our sunny Sunday market strolls are more seasonally limited. Our first cookbook was based on those market visits, which is why it’s orga­nized by vegetable from A to Z. It’s meant to inspire meal ideas depending on what seasonal vegetable you just brought home. That’s my favorite way to cook when the markets are overflowing. But when the ground is covered in three feet of snow, we still have to eat. And we still want to eat something delicious and nutritious. (Most likely the Cozy Vegan Mushroom & White Bean Pot Pie on page 141 or the Greek Yogurt Saag Paneer on page 185). This book is packed with a number of season-specific recipes for your farmers market finds as well as recipes using vegetables and fruits that you can find at pretty much any well-stocked regular grocery store. Of course, I encourage you to seek out local produce whenever possible and to always wait until summer to eat a peach—but know that each and every recipe here was made with things I found near my new home here in the Midwest.   EVERY DAY COOKING, A LITTLE BIT ELEVATED During a busy week, my daily meals start to look like this: a green smoothie for breakfast, avocado toast for lunch, and takeout pho for dinner. While that’s all well and good, I truly believe that variety is the spice of life and that it is possible to fall into too much of a routine (I’m looking at you, oatmeal that I ate every day during college and then not again until ten years later). It’s why you won’t find a recipe for avocado toast among these pages—I want to bring you new things that you may not have thought of. What you will find are 100+ all-new plant-forward recipes that we love eating in a healthy rotation. Recipes that I’ve served to eager-to-eat family and friends for years. Some are super quick and perfect for busy mornings and weeknights. Many are great for packing lunches to take to work. Others are meant for nights when you have time to enjoy a well-deserved glass of wine while making dinner. None of the recipes are complicated to make, and most recipes come with a helpful everyday tip, like how a particular recipe can be made quicker (frozen quinoa!), which recipes are especially great to freeze (most soups!), which sal­ads make great next-day desk lunches (the peach and pole bean salad, page 115, and soba salad, page 117, are two of my favorites!), or if the leftovers from one recipe can be reused for another.  

Editorial Reviews

"Love and Lemons Every Day is going to be a new staple on my bookshelf. First of all, the recipes are so good. They're vegetarian without sacrificing anything, and they're totally drool-worthy (Lasagna Soup--like, what!?) but don't require you to spend your whole night in the kitchen. Then, there are the add-ins sprinkled throughout the book like delectable little bonus morsels: how to use food scraps and freeze herbs, easy salad dressing formulas, and more. It's a book that will inspire people to get excited about healthy food, but more important, a book that will actually enable them to cook it in their daily lives." --Liz Moody, Food Director at mindbodygreen and author of Healthier Together"Being a California girl, Jeanine's approach to food speaks deep into my heart. Her new book is bright, fresh, and filled with everyday recipes that beautifully celebrate what is so special about cooking with what is in season." --Tiffani Thiessen, actress and author of Pull Up a Chair"For years, Love and Lemons has been my go-to guide for vegetable-packed inspiration in the kitchen. Love and Lemons Every Day, Jeanine's latest and most vibrant project yet, is the tangible incarnation of why her work is so popular and appealing. It's loaded with positive, practical, and passionate recipes that make cooking every day a true joy, as well as endless smart tips for healthier, happier eating!" -- Gail Simmons, food expert, TV host, and author of Bringing it Home