Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio

  • Buckwheat (page 22)

    from Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal Love and Lemons Every Day by Jeanine Donofrio

    • Categories: How to...; Side dish; Main course; Vegan; Vegetarian
    • Ingredients: whole buckwheat
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Notes about Recipes in this book

  • Banana bread quinoa breakfast cookies

    • elianita on March 10, 2026

      These are fantastic! My kids love these!

  • Miso quinoa bowls with kale & eggs

    • shelbstirr on July 12, 2025

      Super good. I kinda can’t wait to eat it again. I added grilled chicken. Still good without the avocado. Try half as much water in the dressing next time. Also good served cold!

  • Almond flour buckwheat waffles

    • NicoleBrown on February 23, 2025

      These stuck to my waffle maker SO BAD. I had used my precious homemade almond milk to make them. thus I tried a lot to make this recipe work. Ultimately each time I was scraping waffle bits from my iron. The waffles were cooked! Just stuck. My husband and I enjoyed “waffle cereal” for breakfast to make the best of it. Almost irritatingly enough- the taste of the waffle (bits) themselves are DELICIOUS. I wish I could have gotten it to work well. Now please excuse me. I need to give my waffle maker a serious cleaning.

  • Carrot ginger gyoza dumplings

    • meginyeg on April 03, 2021

      These were hit and miss. I liked them but my partner didn't. Still pretty easy to make and a nice vegetarian alternative to pork dumplings.

  • Beet muhammara dip

    • meginyeg on July 06, 2023

      This was decent. Very easy and very pretty.

  • Everyday sesame brown rice crackers

    • christineakiyoshi on June 10, 2024

      Easy to make with items from the pantry. I would add more salt in the future. 4 stars

  • Vegan potato, leek & artichoke chowder

    • christineakiyoshi on December 28, 2020

      This is outstanding! I made it according to the recipe. Will definitely make this again. Hearty, full of dill flavor. Yum!

    • Ksmotherman on May 12, 2022

      If you're going to make this definitely use a high powered blender! Our blender is a bit meh, and left it a little grainy. Good flavo, though.

    • christineakiyoshi on October 29, 2024

      This is the absolute best potato leek soup!

    • lily_z5lwe7 on April 07, 2026

      Maybe heavy on the artichoke flavor, try half can?

  • Lasagna soup with vegan ricotta

    • christineakiyoshi on January 27, 2024

      Fantastic! I didn’t have fennel so crushed up a tablespoon of fennel seeds. Must make the vegan ricotta to serve with this!

  • Peach & pole bean salad with dill

    • shelbstirr on July 03, 2025

      I can’t wait to try this again with peak summer produce. Also brought to a bbq and people liked the combo of flavors. Next time I’d like to try it with just a mustard vinaigrette and no lemon.

  • Soba noodle picnic salad with tahini miso

    • rittingerv on July 26, 2023

      Surprisingly tasty and simple to prepare (especially using pre-shredded cabbage and carrots). Served as a side with Korean short ribs.

  • Chimichurri potato salad

    • Frogcake on June 21, 2019

      A great potato salad! We loved the fresh taste of chimi with potatoes. Used asparagus in place of green beans and red onion instead of scallions. Definitely a repeat. Served with grilled steaks.

    • bwhip on May 30, 2023

      Excellent salad. Boldly flavorful, with a lovely mix of ingredients. Different - in the best possible way.

  • Beet salad with pistachio beet green gremolata

    • aistern on June 17, 2024

      Made just the beet greens piston - very tasty over grilled veggies! Nice way to use up beet greens. Was pleasantly surprised how tender the greens were prepared this way

  • Gem salad with creamy dill dressing

    • Taylorlc on April 21, 2025

      This was good. Missing something and I don’t know what.

  • Lemon tahini dressing

    • Frogcake on May 26, 2019

      So delicious! I drizzled this on Sweet Potato Wedges with Farro. Some changes that I made: added one more tablespoon of water, which made it easier to drizzle; and I doubled the maple syrup to 1 tsp. It could be a fabulous condiment if left thicker. Will definitely repeat but I’m looking forward to trying other recipes on the salad dressing grid!

  • Spicy black bean & mango stuffed peppers

    • aistern on September 13, 2024

      We really enjoyed this! Even maya liked the filling, we just left out the jalapeño for hers

  • Creamy sweet corn pappardelle

    • NicoleBrown on August 09, 2024

      Pretty easy to throw together! Great use of corn from farmer’s market. Kids didn’t like it. Husband had seconds. There were no leftovers. I added a bit of Tajin to mine.

  • Rutabaga walnut ragu

    • eyeGillian on April 17, 2024

      Super delicious dish, wonderful rich flavours. The walnuts add a lovely crunch.

    • shelbstirr on August 19, 2025

      This is delicious! The sage gives it a sausage-y flavor and the sauce forms a gravy that coats the noodles. I added a pound of ground beef.

    • Jepetty on February 15, 2026

      Just really freaking good. Great flavor, great texture, truly did not know meatless ragu could be so good. Next time I might try putting veggies in a food processor to get them smaller, but overall just delicious

  • Quinoa, apple & sage stuffed acorn squash

    • NicoleBrown on September 24, 2024

      What a delicious fall meal! Filled my home with lovely smells, easy to throw together, and extremely tasty! I subbed hazelnuts for pecans, and kale for spinach based on what I had on hand. No pomegranate seeds because sadly they are super pricey at my grocery store right now. Would love to repeat again following the recipe to a T!

    • Jepetty on February 13, 2026

      Very fall forward, and delicious!

  • Kale & sweet potato lasagna roll-ups

    • meginyeg on November 10, 2021

      This was only ok. My partner liked it more than me. I liked the concept but likely won't make this version again.

  • Root vegetable tagine with lemon couscous

    • Jepetty on January 10, 2026

      This was bomb.com!! So yummy, had with some harissa

  • Charred cauliflower pitas with halloumi & harissa

    • Jane on January 07, 2020

      This was a quick dinner from ingredients I usually have in stock. Nothing exceptional but good weeknight recipe - caramelized cauliflower, salty & crispy halloumi, spicy harissa, and greens (I used escarole) inside pita bread.

  • Sweet potato wedges with farro & tahini

    • Frogcake on May 26, 2019

      I do love the taste of sweet potatoes and tahini together; then add the fresh herbs and this dish is heavenly! Served with grilled lamb steaks. So delicious and fresh tasting!

  • Vegan cauliflower gratin

    • christineakiyoshi on October 21, 2020

      This was very tasty! I would recommend using a head of cauliflower on the larger side.

    • lolako on February 22, 2024

      Cooked on Valentines day as a side dish for mushroom bourguignon. Everybody raved. Made the topping with pine nuts, panko, and vegan butter.

  • Blush lemon rosé cocktail

    • cora429 on January 03, 2021

      Much better with gin!

  • Tahini collard green slaw

    • sayeater on November 03, 2021

      Added a tablespoon of maple syrup to the dressing to help balance acidity and to mellow bitterness from greens/cabbage. The salad needs to sit while for flavors to infuse and develop. May have overshot veggie quantity so needed a bit more dressing than I made.

  • Fruit crumbles 4 ways: blueberry chia

    • mpo on May 14, 2023

      This is surprisingly very satisfying as a dessert but still nothing to feel guilty about, I had some blueberries to use, so I went with that filling but skipped the chia seeds. I can see eating this as breakfast too.

  • Vegan ricotta

  • Flourless almond chocolate chip cookies

    • NicoleBrown on August 11, 2024

      Everyone enjoyed these! My kids actually like the taste of almond flour bakes a lot. I did end up adding 1T of water to the mixture as mine was on the dry side. Also needed to add 5 more minutes of baking time - baked for 18 minutes total.

  • Peanut butter snickerdoodles

    • NicoleBrown on August 29, 2024

      A huge hit with everyone in the house. But really, what’s not to like? Recipe suggested 8-10 minutes of baking time. I needed 14 minutes. Might try upping my oven temp 5 degrees next bake.

  • Easy quinoa sage veggie balls

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Reviews about this book

  • ISBN 10 0735219842
  • ISBN 13 9780735219847
  • Linked ISBNs
  • Published Apr 02 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

The ultimate resource for cooking powerfully flavorful, simple, and fun plant-forward food at home, every day of the week, from the author of The Love & Lemons Cookbook.

Known for her insanely flavorful vegetable dishes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new recipes in Love & Lemons Every Day.

From quick weeknight dinners to bright weekend brunches, Jeanine presents imaginative meals for any and every day. With recipes like Cauliflower Steaks with Lemon Salsa Verde, Rutabaga Walnut Ragu, and Chocolate Cake with Sweet Potato Frosting, Love & Lemons Every Day is filled with innovative ideas for using common vegetable scraps, exciting ways to eat popular produce, and delicious dishes starring often-overlooked vegetables.

With flexible flavor charts like "6 Ways to Scramble" and a "Giant Grid of Salad Dressings" in each section of the book, Jeanine offers colorful visuals and a myriad of ingredient combinations that will inspire you to get creative in the kitchen. Packed with everyday cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.

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