Fresh fruits of cucumber, mango and watermelon are dressed with a zingy Asian dressing of soy sauce, rice wine vinegar and ginger, with a kick of spice from jalapeño.
Since 2011, we’ve been head over heels for the blog Love & Lemons. Run by Austin-based husband and wife duo Jeanine Donofrio and Jack Matthews, Love & Lemons is brimming with fresh, seasonal, healthy recipes, and bright, colorful photography.
Their little nook of the food blogosphere is one of our favorite spots to spend some time. It’s where we turn for inspiration when we’ve been in an unhealthy eating rut, or feel the need to meet our mostly vegetarian ways.
Jeanine and Jack just published their first cookbook, The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking, and it’s a new favorite addition to our kitchens.
The book features 100 vegetarian recipes (never before seen on the blog), including vegan and gluten-free options.
The cookbook is categorized by vegetable rather than the traditional appetizer, side dish or dessert categories and is reflective of Jeanine’s approach to cooking.
Her method? Finding “star” ingredients at the farmers market and using them with ingredients she already has on-hand.
“Since this is really the way I learned how to get inspired by cooking, I thought it would be helpful to write a book organized by vegetable rather than by meal type,” she explains. “I want to inspire people to check out their local farmers markets and not to be intimidated to cook with gorgeous fresh vegetables.”