The instant New York Times bestseller
Love and Lemons is back with make-now and make-ahead vegetarian
recipes--including 100+ tested vegan options--for every kind of cook.
What type of cook are you? That is the question Jeanine Donofrio,
creator of the wildly successful blog Love & Lemons and bestselling
cookbooks by the same name, asks her readers in her newest book, Love &
Lemons: Simple Feel-Good Food. Jeanine is beloved for her bright and
breezy cook-from-the-hip style where trips to the farmers market lead to
impromptu, seasonal meals. But, as life has gotten busier (she's a mom
now), meal plans and weekly prep have entered into the rotation, too.
Over the last few years, Jeanine has realized that getting fresh,
nourishing, and flavor-packed meals to the table daily is doable through
different approaches. After engaging with millions of her followers, two
cooking camps crystallized: those who love easy, at-the-ready dishes
that can be made at the drop of a hat and those who like to plan in
advance (like Jeanine's mom who always has a whole lasagna in the
freezer, a trick Jeanine has since adopted). Now, for the first time,
she's put pen-to-paper serving up feel-good recipes for both types of
home cooks, and those who toggle between, just like herself.
In Love & Lemons: Simple Feel-Good Food, each chapter--Breakfast,
Salads, Soups, Dinner, and Dessert--is divided into two parts: one for
recipes made with minimal prep and ingredients ("at the ready"), and the
second for food prepared ahead of time ("in advance"), whether that be
components or full dishes destined for the freezer. Here, morning meals
can be met with quick-to-assemble Spiced Chickpea Waffles or Skillet
Granola while pre-made pancake dry mix ensures a fluffy stack is just
minutes away. Rainbow Blender Soups turn one base into four colorful
bowls while Tortellini Soup with Lemon Peel Broth offers an elegant,
no-waste trick. Quick, meatless mains include Spring Pea Fritters with
Whipped Feta, Chickpea Cacio e Pepe, and a range of sheet pan dinners
such as Eggplant Sheet Pan Shawarma, while two different homemade veggie
burgers (White Bean Swiss Chard and Sweet Potato Paneer) require some
forethought but store brilliantly. Moreover, eight no-waste meal plans
(what Jeanine calls 3-in-1 recipes -- three dinner dishes made with one
whole vegetable) further provide kitchen ease without sacrificing flair
or freshness. And, as with her previous books, scattered throughout are
Jeanine's signature flow charts, offering visual guides to reusing,
mixing, and matching ingredients to create fresh, must-eat dishes for
grain bowls, lasagnas, tacos, and more.
