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Jeanine Donofrio / Love&Lemons  Cooking, eating & traveling. Author of The Love & Lemons Cookbook & the veggie food blog Love & Lemons.

Broad beans by the glamp-fire 🔥💚🇯🇵😁

A year ago around this time, I was so sick that I could barely move without extreme pain through every bone. Last April, Jack turned 40 and I was beyond sad that I couldn’t throw him a big surprise party like I did for his 30th. So this year (2 weeks ago) I announced “we’re going to Japan!”... it’s his favorite place on earth and I’ve been stressed keeping the secret for months! No one knew except me and Steph from @iamafoodblog who helped me with some plans, including this Fuji leg of the trip. We lucked out with clear skies and breathtaking views of Fujisan. The surprise was epic and even though jack did all the rowing on this canoe ride, I’m so grateful inside and out :) 🙏🏻😊🇯🇵🚣‍♂️

Woke up on this side of heaven. Never leaving 🙌🏻 💕☀️🇯🇵 @hoshinoya.official #japan #mtfuji #loveandlemonstravels

I made these Strawberry Basil Shortcakes from @whatsgabycookin’s new cookbook and they are 👌🏻🍓❤️ Get the recipe in the blog today! (Link in profile)

Ramen with rainbow vegetables 🌈🍜😋😛🇯🇵 at @afuri_official in #tokyo #loveandlemonstravels #vegan

I always love seeing what you make! Lately, I’ve been tagged on so many photos of this springy lemony asparagus edamame salad that’s one of my favorites in the cookbook. Even if you don’t love asparagus, I think you’ll 💛 this one!

If there’s one dish that I make most often for family and friends for Sunday Supper, it’s roasted vegetable lasagna made with Bertolli® Organic Fire Roasted Garlic Marinara, yet I didn't have a go-to recipe on our site, until now! ❤️ We're obsessed with this version that's chock full of leeks, fennel, mushrooms, kale, (and more), plus lots of sauce-y goodness. (Recipe link in profile) #sponsored #Bertolli #TheTuscanWay#BertolliOrganic #SundaySupper

Heading to Tokyo (& Kyoto and Fuji) next week - if you have recos for where to eat, drink, shop, etc, can you let me know?? 🙏🏻🇯🇵🍣🍵 (P.S. I’m 99% sure I won’t find mango sushi there, but if you want a fun Friday sushi-at-home project get this recipe in my link in profile).

Meal number 5 of my 5-part meal planning series: Curried Cauliflower Soup - a recipe that came about by accident with what I happened to have left over at the end. The lesson: cooking with less = more. This recipe has so few ingredients but it is greater than the sum of its parts. (Recipe link in profile) #vegan & #glutenfree, but make it a full meal with toasty naan for dipping. 🍲 💛 😋

Meal plan day 4: Broccolini & Brussels Sprout Orecchiette. 🥦 Fancy enough for a weekend dinner, but quick enough in case you don't want to spend your whole Saturday cooking! Dollop with that creamy kale pepita pesto from earlier in the week. If you didn’t make it earlier in the week, what are you waiting for?! 💚☺️ (Recipe link in profile). Make this #vegan by skipping the bit of cheese on top. Make it gluten free by using GF pasta.

Took a break from our meal prep week to celebrate #CarbonaraDay with @BarillaUS, so I’m enjoying this Zucchini Linguine Carbonara for lunch - it’s SO delicious, omg(!). This is one for the rotation because it comes together in less time than it takes the pasta to boil :)
Zucchini Linguine Carbonara:
1 pound Barilla Linguine pasta
1 tablespoon extra virgin olive oil
2 zucchinis, sliced into long thin strips
5 egg yolks
1 cup grated pecorino cheese
½ cup unsweetened almond milk
1/4 cup fresh mint leaves
Sea salt and black pepper to taste
a pinch of red pepper flakes, optional
In a medium bowl, beat the eggs, and stir in the cheese and almond milk.
Prepare the pasta according to the package directions, then drain.
In a large skillet, heat the olive oil, add the zucchini strips and a pinch of salt. Sauté until softened, about 2 minutes. Turn off the heat, add the pasta and toss to combine. Let the pan cool slightly so that the heat doesn’t scramble the eggs. Add the egg mixture. Toss to coat. Season with salt, pepper, and red pepper flakes to taste. Garnish with mint. Serves 8.

Meal plan day 3: Quinoa & Kale Quesadillas 🌮 Basically, you take yesterday’s kale salad, cook it down in a skillet until the kale wilts a bit. Assemble with tomatillo salsa and cheese (or a slather of refried beans as the “glue” for a #vegan version). Dinner is done in about 10 minutes. Slather with mashed avocado and more tomatillo salsa if you love green salsa as much as I do. 💚🥑😜 (recipe link in profile)

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