Cabbage Steaks
Love and Lemons
by Jeanine Donofrio
19h ago
This cabbage steaks recipe will be a game changer for anyone who’s used to eating cabbage raw. Don’t get me wrong—I love raw cabbage’s refreshing crunch. But when you roast cabbage, it takes on a totally different texture and richer flavor. These cabbage steaks are meltingly tender in the middle, with a ruffly ring of crisp, browned leaves around the edges. A simple garlic oil infuses them with savory flavor, while the hot oven brings out their natural sweetness. These roasted cabbage steaks are an easy, healthy side dish (the oven takes care of most of the work!), but with the ..read more
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How to Cook Bulgur Wheat
Love and Lemons
by Jeanine Donofrio
3d ago
Chewy, nutty, and incredibly easy to cook, bulgur wheat is good for so much more than tabbouleh! This whole grain will always have a place in my pantry. In case you’re curious about adding it to yours, I’m sharing a full guide to bulgur below. Learn what it is, how to cook it, how to store it, and more! Bulgur vs. Cracked Wheat Bulgur is a type of cracked wheat…but not all cracked wheat is bulgur. The difference is that bulgur is par-boiled, or partially cooked, in the production process. As a result, it has a much shorter cooking time than ..read more
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Dumpling Soup
Love and Lemons
by Jeanine Donofrio
1w ago
This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway. And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger. It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better. This dumpling soup has been one ..read more
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Mushroom Pasta
Love and Lemons
by Jeanine Donofrio
1w ago
This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor. I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it! What You’ll Need for Mushroom Pasta The star ingredient in this mushroom pasta recipe is—of course—mushrooms ..read more
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Vegan Enchiladas
Love and Lemons
by Jeanine Donofrio
1w ago
These vegan enchiladas are seriously delicious. Whenever I make them, my husband Jack and I fight over the last one. For context, Jack might be the world’s biggest cheese lover. If he’s going after cheese-less enchiladas, you know they have to be good. The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top. This vegan enchiladas recipe is comforting, but also fresh. The rich enchil ..read more
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Love & Lemons Cooking Club – February!
Love and Lemons
by Phoebe Moore (L&L Recipe Developer)
2w ago
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our February challenge today with our banana bread recipe, and I hope you’ll join in the fun. Here’s how it works: The Prize: A $200 Whole ..read more
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Quesadilla Recipe
Love and Lemons
by Jeanine Donofrio
2w ago
Quesadillas! They’re delicious, satisfying, and—most importantly—EASY. They’re one of my favorite back-pocket meals, something I can whip up using basic ingredients when I need a simple dinner or work-from-home lunch. I’ve made a lot of them over the years, and I’ve learned some handy tips and tricks for making them along the way. I’m sharing them all in this quesadilla recipe! What is a quesadilla? A quesadilla is Mexican dish that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, and they were first made with corn tortillas and filled ..read more
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Sweet Potato Fries
Love and Lemons
by Jeanine Donofrio
1M ago
These sweet potato fries are about to become your new favorite snack. They’re easy to make in the oven. They’re PACKED with sweet and savory flavor. And they’re crispy too! Paired with a tasty dipping sauce, these baked sweet potato fries are impossible to resist. This sweet potato fries recipe is an updated version of a baked sweet potato fries recipe I shared several years ago. What’s changed? Well, if you’ve ever made sweet potato fries in the oven, you might know that it’s hard to get them crispy. I thought I’d tried every trick in the book—soaking them in cold ..read more
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Creamy Chipotle Sauce
Love and Lemons
by Jeanine Donofrio
1M ago
This chipotle sauce will punch up any meal! It’s smoky, creamy, tangy, and easy to make with simple ingredients. I started making the recipe to put on the cauliflower tacos in my first cookbook, and now I love it on everything from burrito bowls to breakfast tacos to hearty salads. If you try it, I think you’ll fall for it too! I say this all the time, but I truly believe that the key to a great veggie meal (or any meal, really) is a great sauce. This creamy chipotle sauce is one of the best—it adds SO much flavor ..read more
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Ribollita
Love and Lemons
by Jeanine Donofrio
1M ago
Ribollita, a classic Tuscan soup, is the definition of a delicious meal made with simple ingredients. We’re talking really simple—this flavorful Italian soup was originally a way to stretch leftovers. It was made by reheating bean and vegetable soup and adding day-old bread to thicken it. In fact, ribollita means “reboiled.” My ribollita recipe doesn’t start with leftovers. But in the Italian tradition, it does deliver rich flavor with basic ingredients. I begin by sautéing onion, carrot, and celery in a generous glug of olive oil. Then, I add garlic, fresh rosemary, and a splash of white win ..read more
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