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Love and Lemons Simple Feel Good Food

125 Plant-Focused Meals to Enjoy Now or Make Ahead: A Cookbook

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Hardcover (Paper-over-Board, no jacket)
$35.00 US
8.3"W x 10.2"H x 1.12"D   | 37 oz | 12 per carton
On sale Apr 25, 2023 | 272 Pages | 978-0-593-41910-6
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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.
© Jack Mathews
Jeanine Donofrio is the creator of Love and Lemons, the blog and inspiration behind her first two cookbooks, Love and Lemons Every Day and The Love and Lemons Cookbook, which Bon Appétit hailed as "the most beautiful cookbook we've ever seen." Her passion is creating healthy, yet approachable, recipes that all types of eaters enjoy. The recipes celebrate how nourishing, fun, and delicious cooking with seasonal, plant-forward ingredients can be. Jeanine has been featured inThe New York Times, People, Oprah, among others, and has developed recipes for brands including Whole Foods, KitchenAid, and Le Creuset. She lives in Chicago with her husband, Jack, and their son, Oliver. View titles by Jeanine Donofrio
INTRODUCTION

My mom keeps a whole lasagna in her freezer at all times. My sister and brother- in- law plan and shop for their meals at the beginning of every week. I prefer to cook on the fly with what I bring home from the farmers market or with what I have on hand.

For a long time, I was convinced that my way was, of course, the best way. My cook- from- the hip approach was fun and freeing, after all! I even wrote a book (The Love & Lemons  Cookbook) about the impromptu meals that I made with my farmers market finds.

But over the last few years, I’ve finally realized that there isn’t one best way to get dinner on the table. For one, I have an overall busier life (we have a baby now!). I have to admit, my mom is right— sometimes, a frozen lasagna can be a lifesaver on a hectic weeknight.

I’ve also learned from you— the Love & Lemons readers. I’ve had countless conversations with you about your favorite recipes on loveandlemons.com, adapting recipes to make them work for you, and what you’d like to see more of. You’ve taught me that we all share a goal: to eat fresh, healthy, and delicious food. But, as with my family and me, we have different ways of getting there.

Some of you love easy meals that you can make right now. When I posted a tomato soup recipe that you could make with ingredients you had in your pantry right at that moment, you made it, right then.

Others of you like to plan ahead. When I shared a sweet potato grain bowl that you could prep in advance for lunch, you (and I!) enjoyed wholesome meals all week. When I wrote about how to put together one grocery list for three easy (but not identical) dinners, an overwhelming number of you said, “I’d love to see a book with this approach!”

So here we are. This book serves up feel- good recipes for these two types of cooks: 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. You might be one, the other, or a little bit of both. Whatever the case, I hope these recipes make your mealtimes simpler, fresher, and more delicious. Happy cooking!

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About

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.

Author

© Jack Mathews
Jeanine Donofrio is the creator of Love and Lemons, the blog and inspiration behind her first two cookbooks, Love and Lemons Every Day and The Love and Lemons Cookbook, which Bon Appétit hailed as "the most beautiful cookbook we've ever seen." Her passion is creating healthy, yet approachable, recipes that all types of eaters enjoy. The recipes celebrate how nourishing, fun, and delicious cooking with seasonal, plant-forward ingredients can be. Jeanine has been featured inThe New York Times, People, Oprah, among others, and has developed recipes for brands including Whole Foods, KitchenAid, and Le Creuset. She lives in Chicago with her husband, Jack, and their son, Oliver. View titles by Jeanine Donofrio

Excerpt

INTRODUCTION

My mom keeps a whole lasagna in her freezer at all times. My sister and brother- in- law plan and shop for their meals at the beginning of every week. I prefer to cook on the fly with what I bring home from the farmers market or with what I have on hand.

For a long time, I was convinced that my way was, of course, the best way. My cook- from- the hip approach was fun and freeing, after all! I even wrote a book (The Love & Lemons  Cookbook) about the impromptu meals that I made with my farmers market finds.

But over the last few years, I’ve finally realized that there isn’t one best way to get dinner on the table. For one, I have an overall busier life (we have a baby now!). I have to admit, my mom is right— sometimes, a frozen lasagna can be a lifesaver on a hectic weeknight.

I’ve also learned from you— the Love & Lemons readers. I’ve had countless conversations with you about your favorite recipes on loveandlemons.com, adapting recipes to make them work for you, and what you’d like to see more of. You’ve taught me that we all share a goal: to eat fresh, healthy, and delicious food. But, as with my family and me, we have different ways of getting there.

Some of you love easy meals that you can make right now. When I posted a tomato soup recipe that you could make with ingredients you had in your pantry right at that moment, you made it, right then.

Others of you like to plan ahead. When I shared a sweet potato grain bowl that you could prep in advance for lunch, you (and I!) enjoyed wholesome meals all week. When I wrote about how to put together one grocery list for three easy (but not identical) dinners, an overwhelming number of you said, “I’d love to see a book with this approach!”

So here we are. This book serves up feel- good recipes for these two types of cooks: 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. You might be one, the other, or a little bit of both. Whatever the case, I hope these recipes make your mealtimes simpler, fresher, and more delicious. Happy cooking!

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