Love & Lemons Every Day Tote Bag Giveaway!

We're giving away 250 limited edition Love & Lemons tote bags - pre-order our new cookbook for the chance to get yours!

Hello, happy Saturday!

Our new cookbook, Love & Lemons Every Day, is coming out in just 3 weeks! To celebrate, we’re giving away 250 of these limited edition Love & Lemons Every Day tote bags. How cute are they??

But, first thing’s first – a peek of what’s in the book!

More than 100 all-new, vegetarian recipes.

Many of you have asked me if the recipes are all vegetarian. The answer is YES, they are, but they’ve all been tested on meat-eaters as well. My goal is to give you delicious vegetable-forward recipes that your whole family will love, no matter their dietary preferences. Most recipes are vegan or have a vegan option. Many of them are gluten-free, including some of my favorite baking recipes like Almond Flour Buckwheat Waffles, Flourless Chocolate Chip Cookies, Banana Bread Quinoa Breakfast Cookies, Apple Cinnamon Oat Muffins, and more.

Recipes you’ll only find in this book – not on the blog!

This is not a print compilation of recipes that are on the blog – they’re all new! I created them specifically for this book.

“Every day” recipes that are actually exciting.

We all know how to make green smoothies and avocado toast by now, so this book is filled with creative new recipes to expand your “every day” rotation. Recipes like Beet Muhammara Dip, Broccoli Rice Burritos, Zucchini Verde Vegan Enchiladas, Turmeric-Spiced Whole Roasted Cauliflower, and the best-ever Lemon Olive Oil Pistachio Cake are all part of my regular meal rotation now.

So. Many. Vegetables.

This book is packed to the brim with produce. Even though it’s organized by meal type instead of the “vegetables from A-Z” ordering of the first cookbook, I’m pretty sure that this book features even more vegetables than the first. Of course, there are recipes that use everyone’s favorite veggies, like sweet potatoes, cauliflower, and broccoli… but there are also recipes featuring a variety of less popular (but still accessible) produce like parsnips, tomatillos, collard greens, and rutabaga.

Recipes for every season and some for any season.

There are recipes to make right now while it’s cold (Cozy Mushroom White Bean Pot Pies, Sunshine Sweet Potato Curry), recipes that are ready for spring (Lemon Miso Spring Green Soup, Asparagus Snap Pea Pasta), and recipes that will have you (and me!) looking forward to your summer farmers market haul (the most amazing Heirloom Tomato Fattoush salad, Creamy Sweet Corn Pappardelle). And a few that can be made any time of the year, like the Peanut Butter Snickerdoodles that you will just want to make every day.

Cooking resources to have at your fingertips.

This book is already sitting on my countertop so that I can quickly look up ingredient variations for homemade vegetable stock, roasting times for any vegetable, recipes for quick salad dressings, water ratios for cooking grains and legumes, and more.