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Lemon-Walnut Quinoa & Chickpea Salad

A zesty, nutty lemon-walnut dressing brightens this hearty vegetarian salad. Filled with herbs & veggies, this salad makes a healthy weeknight dinner.

My role this week while my dad is visiting = food machine. Which I don’t mind one bit… he’s been hard at work knocking tasks off our “house-to-do” list, and I’m more than happy to be doing the heavy cooking rather than the heavy lifting. I can’t get him to stop for lunch (unless you count the beer… liquid lunch) so for dinners, big bowls of substantial food are in order. I made this quinoa & chickpea salad the other night with some other stuff I happened to have, including beautiful radishes from my CSA box. And I always seem…

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Lemon & Chive Ricotta Bruschetta

Creamy, bright lemon & chive ricotta tops crisp toast to make a delightful summer appetizer. Tomato & basil add more flavor & nutrition to this quick snack.

Spring cleaning is happening today at my house, so I’m gonna keep this one short and get back to it. My dad is in town visiting, which I love because he’s the cheapest labor around. As long as I keep the fridge stocked with beer, he’s a happy guy. So I guess you could say this was a fancy beer snack we had yesterday evening. Not a pairing I would recommend, but my dad is not really the “pairing” kind. This ricotta mixture is light and mellow – it’s not a punch of garlic-herby flavor – it’s bright and slightly…

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Strawberry Basil French Toast

Delight guests at your spring or summer weekend brunch with this easy strawberry & basil topped French toast. Sweet, surprising, and dairy-free!

I realize the contradiction. Yesterday I was talking about not eating bread, and today I’m sharing french toast. That was just poor planning… Last week, after a chat with myself about basil and desserts, the idea for a strawberry maple basil-ey breakfast stuck in my head. I rarely make french toast these days. In a previous, less healthy life (college), I ate it just about every day. Sometimes for breakfast and for dinner. I don’t recommend that, but I do recommend a sweet indulgent morning every now and then… Here are some other sweet strawberry breakfast ideas that caught my…

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Veggie Sushi with Sunflower Miso Paste

Raw vegan sushi filled with crisp vegetables, creamy avocado, and a tangy, salty sunflower miso paste. A light gluten free meal for spring or summer.

We eat a lot of sushi… probably similar to the rate normal americans consume pizza. I don’t want to make this blog about weight loss, but sushi is my skinny secret. I don’t crave breads like I used to, I crave nori. Sushi at home might seem intimidating, but once you get the hang of it, it’s really not hard. I’m no Jiro or anything: it just takes a bit of a steady hand and some focus (which gets harder with the more sake you consume)… but honestly, if it comes out a little sloppy looking, it’ll still taste good. Don’t…

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Poblano “Crema” Enchiladas

Healthy, veggie-packed green enchiladas make a delicious spring or summer weekend dinner. Vegan & gluten-free with tomatillo sauce & poblano cashew crema.

Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink. We made this last night (hence the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto…

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Mango & Black Bean Quesadillas

Chard, mango, and jalapeño make sweet & spicy quesadillas for a fun and healthy spring or summer appetizer, lunch, or weeknight dinner. Vegan option.

I’ve been living in Austin for nine years now, and I find myself continually surprised and in awe of what grows here. Actually, let me start over…. For the first 5 years, all our food grew from restaurants. The next 3 years, it grew from Whole Foods. Now, (much) of our food grows from Rainlily Farm, Springdale Farm, Boggy Creek Farm, and most recently… wait for it… our front yard. In a million years, I never thought I’d get excited about gardening. And growing up where I did (a suburb of Chicago), I’m fascinated by the possibilities of what I can plant…

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Green Garbanzo & Leek Soup

Herbs & leeks make a bright, zippy chilled soup for hot summer days. This easy vegan soup is filled with protein from garbanzos and a lemon yogurt sauce.

We really should have called this site The Basil Blog. I just realized that the last 7 of 8 savory recipes I’ve posted all include basil. And even as I was reflecting on that, the most prominent thought that came to mind was wondering how delicious a basil brownie might be. (Strawberry basil sauce – yes?) So I make no apologies… it’s one of my favorite things, especially when my basil plant is flourishing like it is. This is my attempt at contributing to The Food Matters project today. It’s white bean and asparagus soup day. However, it’s been in…

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Crab Cakes with Avocado-Wasabi Sauce

Healthy baked crab cakes made with Asian flavors: lime, ginger, and coconut. This 30-minute meal is served with a creamy vegan wasabi sauce. Dairy free.

appetizers / entertaining

I don’t post about it a lot, but seafood is actually a staple part of our diet. The only reason I haven’t featured more of it is that I can’t cook a good-looking piece of fish to save my life. I can make it taste good, but I’ve either poked the holy heck out of it, or it comes off the pan broken… and I just can’t get seem to get a picturesque sear when it counts. But crabcakes covered in panko and baked (my preferred foolproof method so they won’t fall apart), I can do. Now, this flavor combo could…

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Mini Grilled Cheeses

Mini grilled cheese sandwiches make a fun snack or appetizer. Topped with sun-dried tomatoes, pesto, fresh mozzarella, and sautéed mushrooms. Vegetarian.

vegetarian / snacks / cheese

I finally caved… here’s my contribution for this silly thing called National Grilled Cheese month. Grilled cheese is probably Jack’s favorite food, so it was pretty mean of me to keep this “holiday” a secret until this close to the end. Now that I spilled the beans, it’s likely we might see a special contribution from him before the end of April. (although maybe don’t hold your breath for it). The ingredient list below seems really long, but it all comes together pretty quickly. Feel free to skip any of the components you don’t feel like making. And if you’re…

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Raspberry & Goat Cheese Brownies

Healthy brownies baked with a raspberry-cream cheese swirl. These oat flour based treats are naturally gluten- and refined-sugar free. Vegan option.

This might be somewhat of a surprising thing to see here, considering I’m not a fan of goat cheese. But Jack is (that’s an understatement)… and literally this is all of his favorite things packed into one decadent dessert. Months ago, I saw this recipe on The Kitchn, and I immediately knew I’d surprise him with it for his birthday. Of course I’m not going to sit by and watch him eat a pan of brownies all by himself. So I made two versions, a (non-dairy) cream cheese version for me, and this goat cheese version for him. (This was easy to…

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Cauliflower Crust Pizza, Part 2

Lighten up your pizza with this healthier version of pizza crust made with cauliflower, almond flour, and eggs. Top as desired! Gluten and dairy free.

This is part two of the cauliflower crust pizza post from the other day. I had wanted to try this again as a vegan version using flax in the crust instead of eggs (and figure out how to make it not fall apart). I haven’t gotten around to that yet (I’ll report back when I do), but this version is entirely dairy-free. I topped it with leftover kale pesto that I had stored away in my freezer along with some sautéed broccolini, roasted tomatoes, and pine nuts. I could have posted these two pizzas as “his and hers” versions. To Jack’s benefit,…

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Welcome to Love & Lemons!

I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer. I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.

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