Many-Veggie Roasted Vegetable Pasta

Make this flexible roasted vegetable pasta with whatever veggies you have on hand! I used zucchini, tomatoes, onions, carrots & plenty of herbs.

If you went to the farmers market last weekend and brought home some zucchini, pattypan squash, tomatoes, carrots, onions, and lots of herbs – this recipe is for you! If you didn’t bring home those exact vegetables, this recipe is still for you! It’s super flexible, and a way to use up pretty much any late summer vegetable that you might have on hand. Eggplant, corn, peppers, and/or broccoli would all work in here as well. I love making this one for two reasons: The most important reason is that once all the vegetables are roasting, the kitchen smells amazing……


Broccolini & Brussels Sprout Orecchiette

Make this vibrant, veggie-studded pasta as part of our 5-day meal plan or on its own. A dash of white wine makes it a delicious weeknight go-to.

Happy Saturday and welcome to Day 4 of my meal plan week! In case you haven’t been following, here are Day 1, Day 2, and Day 3. Once again, I’m trying something new this week where I’m posting easy real-life meals where one meal 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 this 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…


Crispy Butternut Squash & Poblano Tacos

Crispy baked butternut squash is the filling for these fall tacos. Top them with tangy, creamy, spicy poblano sauce! Vegan-optional.

Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pastas. But I’m saving comfort for another day because today is taco day! I’m so obsessed over these tacos with crispy baked butternut squash. This recipe starts with a pretty darn awesome sauce, if I do…


Zucchini Lasagna with Zucchini “Ricotta”

This gluten free vegetarian lasagna recipe uses zucchini, blended walnuts, tofu, lemon juice, and spices to create a thick (vegan) ricotta-like filling.

Well, hello September! How did that happen? It’s back to school season and even though no one in our family is going back to school (although how cute would doggie lunchboxes be!?), I still wanted to share an easy recipe that would be great for a busy weeknight. Everyone loves lasagna, so I put iton my “to make for September” list. My plan was to use the last-surviving summer vegetables, particularly zucchini since it’s still growing rampant. Instead of using regular ricotta as the filling, I would make a healthier non-dairy ricotta. Maybe I’d even blend a vegetable to make…


Mix & Match Veggie Quesadillas

We’ve been overloaded with decisions lately. “Where to live?” has been the question of the year, but I’m happy to say that we’re finally in the process of buying a new home (more on that later!). Now the decisions at hand are things like “which barstools match the new countertop? which sofas are free of VOC’s?” and “is a white sofa a really bad idea?” Suffice it to say, when I got around to this recipe, I couldn’t make up my mind on just one option so… Mix & Match quesadillas it is! A no-brainer. Hallelujah. Here’s how they go: First,…

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.