Named a best spring cookbook by The New York Times, the Love & Lemons Every Day Cookbook is packed with over 300 pages of delicious, easy, healthy recipes that your family will love.
Our new cookbook – Love & Lemons Every Day – is out now! It’s a 300+ page must-have cookbook that’s stuffed to the brim with over 100 all-new recipes, resourceful vegetable cooking guides, and so much more!
Love & Lemons Every Day is the perfect cookbook for making any meal, from breakfast to dessert, where vegetables (and/or fruits) are the star. Butternut squash becomes the best queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling, and sweet potato blends into a smooth chocolate frosting. The book is organized by meal type, including Breakfast, Snacks & Starters, Salads, Soups, Side Dishes, Desserts, Drinks, and Homemade Extras, but the biggest chapter by far is Dinner!
Here’s what you’ll find in the cookbook!
- 300+ pages of veggie goodness!
- More than 100 vegetarian recipes with many many vegan and gluten-free options. If you’re not vegetarian, but you love fresh food, you’ll love it too!
- Gorgeous photography. There’s photo for each recipe, and many more for the charts and resource sections – over 300 photos total!
- All new recipes! This is not a compilation of recipes from the blog – these recipes were created specifically for this book.
- Recipes for your everyday rotation. I know you already know how to make green smoothies and avocado toast, so you’ll find exciting new recipes for dishes that you’ve never tried before.
- Tons and tons of helpful visual guides for plant-based staples (easy salad dressings, homemade vegetable broth, etc.), quick cooking inspiration, tips for utilizing vegetable scraps, and more!
Here’s where you can get the cookbook:
Here’s what else is in the cookbook:
Recipes you’ll only find in this cookbook – not on the blog!
This is not a print compilation of recipes that are on the blog – they’re all new! I created them specifically for this cookbook.
“Every day” recipes that are actually exciting.
The cookbook is filled with creative new recipes to expand your “every day” rotation. Recipes like Beet Muhammara Dip, Broccoli Rice Burritos, Zucchini Verde Vegan Enchiladas, Turmeric-Spiced Whole Roasted Cauliflower, and the best-everLemon Olive Oil Pistachio Cake are all part of my regular meal rotation now.
Handy Go-to Cooking guides
If you have our first cookbook, you’re probably familiar with the hummus, smoothie, and pesto charts that are at the back of the book. Everyone loved those (including me!), so I made more! Sprinkled throughout the book are visual charts and guides to show you how to make my favorite kitchen staples. Learn how to roast or grill any vegetable, how to make vegetable stock with whatever you have on hand, and more.
Inspiration to get creative in the kitchen!
Tired of your usual desk lunch? A giant grid of 5-ingredient salad dressings will have you devouring a new salad every day! All the dressings are wonderful to have on hand for throwing together quick meals. You’ll have a great time discovering other uses for them as well. Of course, the dressings are great to pep up your greens, but you’ll also love them on grain bowls or drizzled over roasted vegetables. As I created these dressings (and had a million dressings hanging around my fridge), I had tons of ideas of how to mix and match them to create new recipes. I hope these informative graphics spark that kind of kitchen joy for you too.
Sometimes you just need a quick, tasty combination of healthy ingredients. If you’ve been reading the blog for a while, you’re familiar with our Many Ways posts, such as Overnight Oats Many Ways and Stuffed Sweet Potatoes Many Ways. These ‘many-ways’ style concepts (new ones!) appear in the book, too! You’ll see 6 Ways to Scramble, 5 Easy Pasta Favorites, and Fruit Crumbles 4 Ways.
… and slow food
Sometimes you want to pour a glass of wine and spend quality time in the kitchen. This book features an array of more involved recipes for those days. Try the Cozy Vegan Mushroom White Bean Pot Pies, Zucchini Verde Vegan Enchiladas, or explore a collection of special occasion menus.
Clever ideas to use the whole vegetable
Not sure what to do with your beet greens and broccoli stalks? I’ve included a section filled with fun ways to use scrap vegetable parts in your everyday cooking – waste not, want not!
A recipe for “insert vegetable here”
Nearly every (easily accessible) vegetable under the sun is featured. Cauliflower and kale are here, but you’ll find tasty ideas for less popular veggies like parsnips, rutabagas, and collard greens, too! Some of my favorites include a hearty meatless rutabaga ragu and a collard green slaw that’s perfect to pack for lunch.
Recipes for every season and some for any season.
There are recipes to make right now while it’s cold (Cozy Mushroom White Bean Pot Pies, Sunshine Sweet Potato Curry), recipes that are ready for spring (Lemon Miso Spring Green Soup, Asparagus Snap Pea Pasta), and recipes that will have you (and me!) looking forward to your summer farmers market haul (the most amazing Heirloom Tomato Fattoush salad, Creamy Sweet Corn Pappardelle). And a few that can be made any time of the year, like the Peanut Butter Snickerdoodles that you will just want to make every day.
And some sweet treats
The day you get your book, I suggest that you make the Flourless Almond Chocolate Chip Cookies (we constantly have a stash in our freezer), my all-time favorite Lemon Olive Oil Pistachio Cake, or the Vegan Date Brownies.
I truly hope you love this cookbook as much as I loved making it for you!
Here’s where to get the cookbook:
Praise for Love & Lemons Every Day:
Jeanine Donofrio has been racking up Instagram followers with her sunny, kinda-vegan food and super-positive vibes. LOVE & LEMONS EVERY DAY is about, as she describes it, “everyday cooking, a little bit elevated.” She breezily strikes that tricky balance between sophisticated and widely accessible. She’ll have you eagerly grilling romaine wedges to toss in a vegan cashew Caesar dressing and simmering butternut squash and potatoes to blend — with more cashews — into a loaded queso. (Yes, you get to have tortilla chips.) Crisp-edged flatbreads made from chickpea flour are topped with an herby spinach-cilantro spread and spring vegetables. Sweet potatoes? They go into the frosting on a (whole wheat, vegan) chocolate cake. And if you’re new to transforming broccoli or cauliflower stems into “rice,” turning zucchini or radishes into noodles or putting those beet greens, carrot tops and cilantro stems somewhere other than in the garbage, this is your gateway to zero-waste cooking (i.e., the future). Good thing it’s delicious. When it comes to getting nonhipster Americans to turn toward plant-forward cooking, my money’s on Donofrio.
– The New York Times, Best 2019 Cookbooks
The book, Love & Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal, is pretty much my easy-breezy summertime cooking bible, packed with uncomplicated yet totally inspirational recipes based on in-season produce.”
This hefty cookbook packs a ton of plant-forward punch into its pages, with over 100 recipes designed to help make the vegetables the star-worthy center of any plate (everything is vegetarian and includes a vegan option). There are easy weeknight dinners, cocktails, breakfasts, desserts, and more. There are also Donofrio’s signature standout charts and tip pages, which feature instructions on everything from five easy pasta variations to a giant grid of salad dressings that you’ll turn to again and again.
-Mind Body Green, Best Spring Cookbooks
Food Expert, TV Host and Author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 tablespoons finely chopped chives
- ¹⁄8 teaspoon sea salt
- Kernels from 3 ears of corn
- 2 scallions, sliced
- ¼ cup pickled red onions
- 1 cup fresh blueberries
- 2 peaches, pitted and thinly sliced
- 2 cups arugula
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 cup microgreens (optional)
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, chives, and salt. Set aside.
- In a large bowl, combine the corn, scallions, pickled onions, blueberries, peaches, and arugula.
- Drizzle the dressing over the salad and toss. Season with the salt and a few grinds of black pepper. Taste and adjust the seasonings. Garnish with the microgreens, if using.