The instant New York Times bestsellerLove and Lemons is back with make-now and make-ahead
vegetarian recipes—including 100+ tested vegan options—for every kind of cook. What type of
cook are you? That is the question Jeanine Donofrio creator of the wildly successful blog Love
& Lemons and bestselling cookbooks by the same name asks her readers in her newest book Love
& Lemons: Simple Feel-Good Food. Jeanine is beloved for her bright and breezy cook-from-the-hip
style where trips to the farmers market lead to impromptu seasonal meals. But as life has
gotten busier (she's a mom now) meal plans and weekly prep have entered into the rotation
too. Over the last few years Jeanine has realized that getting fresh nourishing and
flavor-packed meals to the table daily is doable through different approaches. After engaging
with millions of her followers two cooking camps crystallized: those who love easy
at-the-ready dishes that can be made at the drop of a hat and those who like to plan in advance
(like Jeanine's mom who always has a whole lasagna in the freezer a trick Jeanine has since
adopted). Now for the first time she's put pen-to-paper serving up feel-good recipes for both
types of home cooks and those who toggle between just like herself. In Love & Lemons: Simple
Feel-Good Food each chapter—Breakfast Salads Soups Dinner and Dessert—is divided into two
parts: one for recipes made with minimal prep and ingredients (at the ready) and the second
for food prepared ahead of time (in advance) whether that be components or full dishes
destined for the freezer. Here morning meals can be met with quick-to-assemble Spiced Chickpea
Waffles or Skillet Granola while pre-made pancake dry mix ensures a fluffy stack is just
minutes away. Rainbow Blender Soups turn one base into four colorful bowls while Tortellini
Soup with Lemon Peel Broth offers an elegant no-waste trick. Quick meatless mains include
Spring Pea Fritters with Whipped Feta Chickpea Cacio e Pepe and a range of sheet pan dinners
such as Eggplant Sheet Pan Shawarma while two different homemade veggie burgers (White Bean
Swiss Chard and Sweet Potato Paneer) require some forethought but store brilliantly. Moreover
eight no-waste meal plans (what Jeanine calls 3-in-1 recipes -- three dinner dishes made with
one whole vegetable) further provide kitchen ease without sacrificing flair or freshness. And
as with her previous books scattered throughout are Jeanine's signature flow charts offering
visual guides to reusing mixing and matching ingredients to create fresh must-eat dishes for
grain bowls lasagnas tacos and more.