Pesto Havarti Macaroni

This creamy havarti macaroni recipe uses under 10 ingredients, so it's super easy to make. I add dollops of pesto and peas to brighten it up.

As I was planning what to post this fall, I realized that I’d never shared an easy stovetop macaroni recipe. Growing up, my sister and I devoured mac and cheese out of the box, and these days, I still enjoy good homemade macaroni on occasion. It was high time I shared a recipe here. Luckily for me, the Two Peas & Their Pod Cookbook just came out. I’ve been friends with Maria of Two Peas and Their Pod for years so I couldn’t be more excited for her book to arrive! It’s full of nourishing, easy-to-make recipes that are all family-friendly, plus…

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Roasted Vegetable Pasta

This roasted vegetable pasta is flexible, so use whatever veggies you have on hand! Garnished with fresh herbs, it's simple and delicious.

This roasted vegetable pasta dish makes me happy to cook! As the vegetables roast, they fill the kitchen with sweet, earthy, and savory aromas. When they’re golden brown and caramelized, I pull them out of the oven and toss them with a zingy dressing, warm pasta, fresh herbs, and cheese. I don’t use any measuring spoons (and you won’t have to either). Instead, I taste and adjust to find a perfect balance of late summer flavors. Hint: You’ll know it’s right when you can’t resist taking another bite. 🙂 This roasted vegetable pasta takes about 30 minutes to make, and…

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Cherry Tomato Couscous Salad

This Israeli couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch!

summer / salads

Whenever I’m styling (and eating) something as herb-heavy as this Israeli couscous salad, I start to wonder if a year-round indoor herb garden is possible. I love having a ton of fresh herbs right outside my door, and I’m really going to miss them when they’re gone. They’re so delicious in summer recipes like this couscous salad, and they’re oh so PRETTY. I often get asked about my food photography/styling tips and my best tip is always: Whatever dish you have, smother it in herbs! Aside from lots of fresh thyme and basil, this couscous salad recipe is all about…

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Vegan Pasta Salad

This vegan pasta salad recipe is perfect for picnics! A creamy, no-mayo tahini dressing coats curly noodles, summer veggies, and briny artichokes.

summer / side dishes

This vegan pasta salad is basically a big bowl of sunshine! It’s full of colorful produce, like cherry tomatoes, yellow squash, and green beans, and artichokes and olives add delicious briny flavor. To tie it all together, I make a tangy, creamy tahini dressing. Because this dressing is totally mayo-free, it travels extremely well. As a result, this vegan pasta salad is a perfect dish to bring to a cookout or picnic. It’s so fresh, vibrant, and fun that I’m planning to make it all summer long. Once you try it, you will be, too! Vegan Pasta Salad Recipe Ingredients…

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Orecchiette Pasta with Broccoli

This vibrant orecchiette pasta uses 10 ingredients and takes 30 minutes to make. Pesto & a dash of white wine make it a delicious weeknight go-to.

pasta / vegetarian

Welcome to Day 4 of my meal plan week, where we’re making orecchiette pasta! In case you haven’t been following, here are Day 1, Day 2, and Day 3. This week, I’m posting easy real-life meals where each one leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope it helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List, which is a handy tool to help you…

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Creamy Vegan Pasta Bake with Brussels Sprouts

The secret to this vegan pasta bake is a velvety, savory almond-miso sauce that creates a creamy coating for the veggies and pasta.

vegan / dinner

Happy first week of spring! With summer on the horizon, at least in my still-Austin-based mindset, I really want to be making lighter and brighter food. But then I’m reminded that it still snowed here last week. Sooooo… a creamy pasta bake it is! This veggie-ful dish is hearty yet cheese-less – it won’t weigh you down, but it will fill you up! Instead of a bunch of cheese and cream, I used my secret creamy blender sauce: almonds, Almond Breeze almondmilk, white miso paste, garlic, lemon juice for tang, and a bit of Dijon mustard for the depth you…

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Easy Pesto Pasta

Learn how to make pesto pasta with this quick & easy recipe! With bright, bold flavor, it's one of our favorite weeknight dinners.

vegetarian / dinner

The first snow came early in Chicago this year. It was barely November and we were driving to an appointment. It was snowing, and then all of a sudden it went from “really charming” to “wow it’s really coming down!” We sat in the cold car way too long, wearing way too-light coats, staring at brake lights and a grey sky. I thought – really – what have we done?? I write a blog about vegetables, I’m shooting a book that’s due before May (when the spring farmers markets open) and we’ve moved so far from the sun! We got…

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Sweet Potato Lasagna

This sweet potato lasagna recipe is my favorite kind of comfort food. Filled with herbs, cheese, and marinara sauce, it's super cozy, but healthy, too.

dinner / gluten free / winter

I’m so excited about this sweet potato lasagna recipe because it combines two of my favorite foods: sweet potatoes and lasagna! Instead of regular lasagna noodles, I use paper-thin sheets of sweet potato. I’m always a fan of finding inventive veggie substitutes for pasta and rice, but this sweet potato lasagna is what veggie dreams are made of. The tender sheets of sweet potato combine with a creamy filling, cozy herbs, and marinara sauce to create a comforting dish that just so happens to be good for you! I made my sweet potato noodles with the KitchenAid® Artisan® Stand Mixer Vegetable…

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Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

vegetarian / pasta / fall

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home. Mushroom Pasta Recipe Ingredients This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get…

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Creamy Vegan Pasta

This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast.

dinner / vegan

This creamy vegan pasta is my favorite recipe to make when I’m craving comfort food but don’t have hours to spend in the kitchen. From start to finish, it takes just over 20 minutes to make, so it’s the perfect weeknight meal. All you need to do is boil the pasta, blend up the sauce, sauté onion and broccoli, and toss it all together. Then, you can sit down to devour warm bowls of noodles and veggies coated with this super creamy vegan pasta sauce. While this sauce looks like a rich cream or cheese sauce, it’s actually a tangy,…

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Zucchini Lasagna

This zucchini lasagna recipe is packed with vegetables! I blend zucchini into the creamy filling and layer zucchini planks into the lasagna itself.

dinner / vegan-option / gluten free

I shared this zucchini lasagna recipe in my first cookbook, but I loved it so much that I had to share it here too! If you’re looking for a fresher spin on the classic comfort food, you have to try this recipe. My Favorite Zucchini Lasagna Recipe This zucchini lasagna is a low-carb, gluten-free, extra-veggie twist on traditional lasagna. It’s totally vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here. Instead, this lasagna is seriously packed with zucchini. I use it in two ways in this recipe: First off, thin zucchini slices replace half of…

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Hello, we're Jeanine and Jack.