Just in time for farmers market season Jeanine Donofrio has launched the new cookbook The Love and Lemons Cookbook: an Apple to Zucchini Celebration of Impromptu Cooking, which includes beautiful photography by her husband Jack Mathews. Rather than being divided into category chapters, such as Appetizers, Salads, or Desserts, the book is arranged by fresh ingredients, such as Asparagus or Mushrooms, encouraging readers to use what they have in their fridge or pantry at the time. The recipes are all vegetarian, with many being vegan or gluten free. The pair hails from Austin, TX and it seems like many of the items have a southwest/Tex-Mex flavor. I’ve already tried the double chocolate zucchini muffins (really good) and the quinoa tacos. With the leftover quinoa I also tried a recipe from their blog for Carrot Quinoa Oatmeal Breakfast Cookies – breakfast and cookies – I like the sound of that! The one thing I wish the author would have included is the nutritional information for each recipe.
Their blog, also called Love and Lemons, was started in 2011 after the pair traveled to Italy and were inspired by the abundance of fresh food and ingredients available in the markets and restaurants. The blog has won awards from Saveur magazine for the Best Food Blog – Readers Favorite and the cookbook was recently listed on the Epicurious site of the 30 most exciting cookbooks of Spring 2016.