Our cookbook of the week is Love and Lemons Every Day by Chicago-based author Jeanine Donofrio. To try a recipe from the book, check out: Sesame-ginger avocado fennel salad, vegetarian portobello reuben sandwiches and vegan date brownies.
In her second cookbook, Love and Lemons Every Day , Jeanine Donofrio does just that. Vegetables are unmistakably the stars of recipes that are both inventive and weeknight-appropriate. From cauliflower steaks with lemon salsa verde to breaded and baked artichoke tacos, and portobello Reuben sandwiches, vegetables are recognizable rather than obscured.
“I really like to make foods not using fake meat but … using the vegetables themselves,” says Donofrio, adding that the issue is no longer trying to convince people to eat more vegetables but finding exciting ways to prepare them. “In the past it was, ‘Why would you eat a veggie burger unless you were vegetarian?’ and now I make veggie burgers for my family and they’re like, ‘Oh great, it’s veggie burger night.’ It’s not a sacrifice; it’s just something else to eat.
Another priority was highlighting uses for the scraps many people habitually throw away, such as beet green gremolata, carrot top tzatziki, broccoli stalk “rice” and radish-green goddess sauce. “Everybody wants to save money and have less waste,” says Donofrio. “Chefs are doing that a lot but I don’t really see in everyday books, so that was something that was important to me.”
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