Cookbook Review: The Love and Lemons

Fast Review: Turn your farmer’s market haul into delicious meals! This produce-driven book is just bursting with inspiration and fresh flavors.

Jeanine Donofrio is the mind behind the food blog, loveandlemons.com, and author of this cookbook. The blog was named Saveur’s Best Cooking Blog in 2014 and mentioned in a multitude of publications. The blog’s success led to this book, hailed by Bon Appétit as “One of the loveliest cookbooks we’ve ever seen.” Are you salivating yet?

Who’s Kitchen Would You Find It In: Veggie-philes, creative cooks looking for new spins on vegetables, blog fans

Nuts and Bolts:

The journey through vegetables begins with an introduction. Why Love and Lemons? Here Jeanine explains the origins of the blog, her Italian heritage, and the trips that strengthen and fortify their deep love of food. Their mantra from this trip forward became “Simple food, mixed with love for your ingredients.” What about the name though? Snag your copy to read the cute explanation.

The subtitle to this book is: An apple-to-zucchini celebration of impromptu cooking. That’s exactly how the book is set up. An easy to follow classic organized by vegetable. Jeanine starts off with six handy pointers on how she approaches impromptu cooking: one, start with the vegetables (farmer’s market finds, CSA drop offs); two, choose a meal format (tortillas on hand? Taco night!); three, supporting ingredients (what’s in your pantry?); four, sauce it up (as easy as a drizzle of olive oil and twist of lemon); five, spice, girl (kick up flavors in your food); and six, pay it forward (help your future self by seeing how leftovers can go into your next meal). Readers are provided a list of ideas for when you have too many vegetables (pasta, tacos, salad, soup, eggs) and pantry staples to make your impromptu cooking dreams possible.

The are twenty-six chapters to inspire you. The book starts with Apples and moves through Zucchini (Brussels Sprouts, Eggplant, Peppers, Stone Fruit) making their appearances along the way. It’s hard not to invision that perfect summer peach and how you can turn it into Farm Stand Peach Pizzas (p. 239) or adding Shredded Brussels Sprout and Cranberry Salad to your Thanksgiving menu. Towards the end of the book you get recipe riffs on pesto, hummus, guacamole, salsa and smoothies to help move you on from the ease of store bought and into the adventurous world of “create your own.”

The sturdy book is beautifully photographed and thoughtfully laid out. There are lots of tips throughout that are interesting and helpful. What are you waiting for? Pick your copy up at Relish Decor today and get inspired to whip up some deliciously beautiful veggie-centric meals.

What to Make:

For Breakfast: Raspberry-Lemon Dutch Baby (p. 48), Breakfast Tostadas(p. 66)

For Dinner: Lasagna with Zucchini Ricotta (p. 266), Butternut Squash Red Curry (p. 256)

For Appetizers: Nachos (p. 218), Apple Brie and Thyme Crostini (p. 2)