Love & Lemons Cooking Club – September!

Join the Love & Lemons Cooking Club Challenge this month! It's easy to enter, and one lucky winner will receive a prize. Find all the details below.

Our monthly Cooking Club is a fun way to celebrate the Love & Lemons community of readers. It’s super simple – each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our September challenge today with my Vegan Mac and Cheese recipe, and I hope you’ll join in the fun! Here’s how it works: The Prize: A $200 Williams Sonoma…


BLT Pasta Salad

This BLT pasta salad recipe is a fun twist on the classic sandwich. Packed with fresh veggies and avocado, it's a flavorful side dish or light lunch.

BLT pasta salad! Ok, more like TAT pasta salad, but this recipe has some serious BLT flavors going on, so we’re sticking with that. As you might have guessed, there’s no actual bacon here, just my trusty tempeh bacon plus sun-dried tomatoes for an extra savory kick. This BLT pasta salad recipe would be a great dish to pass at a Labor Day gathering this weekend, but it’s also hearty enough to be a vegetarian main dish. Pack it up for a weekday lunch, or serve it for a light dinner. Whichever way you pick, I think you’re going to love…


Summer Fruit Tart

This no-bake fruit tart recipe is a delicious summer dessert! It's made with a creamy filling, fresh peaches and berries, and an easy graham cracker crust.

This fruit tart recipe could not be more delicious. Seriously! I’m in love with the creamy, tangy filling, the sweet and salty crust, and the jumble of fresh fruit on top. I tested it a number of times this summer to get the recipe just right, and each time, I looked forward to eating it. Its mix of juicy, creamy, crunchy, salty, tart, and sweet elements is just too good to beat. Another great thing about this fruit tart recipe is that it doesn’t require any baking. I love a good peach cobbler or peach crisp, but when it’s hot…


Summer Grain Salad

This easy grain salad recipe is the ideal make-ahead lunch! Loaded up with grilled corn, fresh herbs, and pickled onions, it's hearty, flavorful, and fresh.

This post is in partnership with Jewel-Osco®. Has anyone else been super busy lately? Between writing and recipe testing, working on projects around the house, and squeezing in fun summer activities, I feel like we’ve barely had a minute to rest, let alone do chores and errands like going to the grocery store. Don’t get me wrong – it’s a good problem to have. I love being busy with work and getting outside to enjoy the warm weather. But when something comes along that makes humdrum, everyday tasks a little more convenient, I’m pretty darn happy about it. Lately, the…


Air Fryer Eggplant

Coated in a panko and Parmesan crust, this air fryer eggplant is crispy on the outside, tender in the middle, and packed with rich, nutty flavor.

If you like eggplant Parmesan, then you’ll be crazy for this air fryer eggplant recipe! I coat eggplant slices in a mixture of panko bread crumbs, almond flour, and Parmesan cheese and then air fry them to golden brown perfection. The slices are crispy on the outside, silky smooth in the middle, and filled with rich, nutty flavor. I’m always a fan of eggplant recipes, but without a doubt, this air fryer eggplant is one of my new favorites. Air Fryer Eggplant Recipe Ingredients You only need a handful of ingredients to make this air fryer eggplant recipe: Eggplant, of…


Fresh Tomato Sauce

Learn how to make tomato sauce at home! Made with fresh tomatoes, this simple, flavorful recipe is perfect for serving on pasta, pizza, and more.

For me, making this homemade tomato sauce recipe is one of the highlights of late summer. Like bruschetta or a good Caprese salad, it’s something I only make at this time of year, when fresh tomatoes are sweet, juicy, and abundant. This tomato sauce has a slightly looser, chunkier texture than my traditional marinara sauce, and its flavor is sweeter and fresher. If you have a garden full of tomatoes, it’s a great way to use them up, but even if you don’t, I hope you’ll try it. You can toss it with pasta or zucchini noodles, spread it on…


Blistered Shishito Peppers

Looking for a fun summer appetizer or snack? Make these blistered shishito peppers! Tender, charred, and topped with sesame oil, they're always a hit.

I love the simplicity of this blistered shishito peppers recipe. It relies on just 3 main ingredients – shishito peppers, salt, and sesame oil – but it’s still flavorful, satisfying, and totally addictive. You might think you’re going to eat one pepper, maybe two, but before you know it, you’ll have devoured half the pan! Um…yes, I’m speaking from experience. If you’re not familiar with shishito peppers, they’re small, thin-walled peppers that are traditionally used in Japanese and Korean cooking. These days, you can often find them at farmers markets in the US and at major grocery stores like Whole Foods…


Zucchini Muffins

These healthy zucchini muffins are fluffy, moist, and warmly spiced with cinnamon. Easy and delicious, they're the perfect breakfast or snack!

I hope you’re still bringing home tons of zucchini from your garden, the farmers market, or the store, because these zucchini muffins are just too good to miss! They’re moist, puffy, and full of warm flavor from nutmeg and cinnamon. All that, and they’re good for you, too! I make these healthy zucchini muffins with whole wheat flour, olive oil instead of melted butter, and (of course) lots of zucchini. Serve one with a cup of coffee or tea, and you’ll have the perfect breakfast or snack. Zucchini Muffin Recipe Ingredients Here’s what you’ll need to make this zucchini muffin…


How to Boil Corn on the Cob

Learn how to boil corn on the cob! Sweet, juicy, and golden, it's the BEST summer side dish. Top it with butter, salt, and pepper, and dig in!

I think my love of seasonal cooking comes from all the corn on the cob I ate as a kid. In the summer, my mom served boiled corn on the cob with dinner almost every night. She’d pick it up from a farm stand nearby, so it was always super-sweet and fresh. I couldn’t get enough of it – the juicy, golden kernels coated in butter and sprinkled with salt. To this day, the thought of that summer sweet corn makes my mouth start watering. I’ve posted recipes for steamed corn on the cob and grilled corn on the cob…


Herb Compound Butter

These herb compound butter recipes will add bold flavor to the simplest dishes. They're delicious on corn on the cob, toast, potatoes, and more!

I have a new favorite cooking project: making compound butter! In the summer, I’m always hunting for different ways to use the herbs we grow on our back deck. When I’ve blended up a million batches of pesto and tossed together fifteen pasta salads, I start to wonder, “What next?” I thought to make these compound butter recipes when I was dreaming up ways to serve corn on the cob. I imagined slathering it with butter and sprinkling it with herbs, but then I thought, “Why not put the herbs in the butter?” First, I experimented with chives and dill. The…


Caprese Skewers

These Caprese skewers are such a fun summer appetizer! Topped with a tangy balsamic glaze, they're light, flavorful, and fresh.

Last week I shared this cherry tomato pasta recipe, and now I’m onto these Caprese skewers… If you couldn’t tell, I’m having a moment with cherry tomatoes. I love how many different varieties are available at this time of year – some are round and yellow, others are oblong and speckled with red. Still others are purple, orange, and green. When I see all these shapes and colors at the farmers market or grocery store, I can never resist bringing home some of each. They’re just so darn pretty (and delicious, too!). You can toss them into a salad, top…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.