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facebook twitter pinterest instagram home home recipes about us cookbook subscribe follow on instagram contact --> love and lemons healthy, seasonal, whole food recipes blog post navigation ← older posts sweet potato avocado tartare apr25 2017-04-25t08:41:28+00:00 jeanine donofrio appetizer / snack / vegan 16 i’m so behind with the trends. do you know that avocado toast has become avocado “toast” with quotation marks? people are using sweet potatoes as the “bread” and the first time i saw that oh-so-clickable headline i thought it was ridiculous. one morning though, desperate times called for desperate measures. i had no breakfast food – just a sweet potato, an avocado, and some almond butter. i don’t really ever skip breakfast, so i roasted sweet potato rounds and topped half with the almond butter and half with the avocado. jack walked in, i said “look, ‘toast’ ” (with air quotes) and he looked at my like i was crazy, but we both gobbled it up. this definitely was good, but still wasn’t toast. nonetheless, i got inspired to use sweet potatoes like this, so i used that little impromptu breakfast as my inspiration for this tartare on sweet potato not-toast. this recipe is more of an appetizer or a tasty light lunch. i mixed up the avocado with ingredients that would be in tuna tartare – sesame oil, a little dijon mustard and sesame seeds. there’s diced red onion for a little crunch and lemon juice to brighten it all up. i topped my sweet potato rounds with little pieces of watermelon radish but that step is completely optional, i just think it’s pretty and the crunch is nice. to the recipe…16 comments kentucky derby party recipes apr20 2017-04-20t10:16:45+00:00 jeanine donofrio spring / entertaining 19 as you know, the kentucky derby® is right around the corner (did you see last week’s sparkling mint juleps?). today i’m partnering with 14 hands wine to share some derby day party tips, recipes, and a few great wine pairings. it’s time break out your fancy hats, pour some wine and get started! first up are these colorful open-faced (crust off!) tea sandwiches. these are super easy to make if you make the spread ahead of time and assemble these just before your guests arrive. instead of a cream cheese spread i made an herbal creamy dill spread by blending sunflower seeds to create a creamy base. slather it on some sourdough sandwich bread and then top with rows of paper thin slices of cucumbers, radishes, and candy striped beets. use a sharp knife to cut the crusts off and you have the cutest little springtime snacks. (see the full recipe below in this post). this recipe pairs especially well with 14 hands sauvignon blanc – it’s citrus-y aromas and its crisp flavors of grapefruit and guava are a lovely compliment to these spring vegetable bites. sometimes i find sauvignon blanc to be a little too sharp, but i love this one because it’s light, mellow, and juicy. my husband jack has more southern roots than i do, so when i asked him what to put on my derby day menu he didn’t hesitate before blurting out “pimento cheese!” what can i say, the guy loves cheese. since we’re going for a lighter, brighter theme here, i made my version vegan and jack, my cheese lover, is obsessed. ok, that’s a lie – we’re both so obsessed that we sat down and ate it for dinner one night while i was testing it. like, that was the whole dinner – crackers and “cheese”. and wine. cashews give this spread a creamy base while jarred pimentos, dijon mustard, and lots of lemon give it a proper tang. it’s best with ritz-like crackers, but i also like to serve it with tons of chopped up veggies as well. this is another recipe you can make in advance, but just try not to eat it all before your guests show up. this recipe is also a wonderful pairing with the crisp flavor of the 14 hands sauvignon blanc. and now for dessert! to be honest, i don’t always love wine and chocolate as a pairing, but when we tasted 14 hands limited release kentucky derby red blend, the subtle hints of cocoa and caramel really stood out to me. that’s when i decided i needed to finish this menu with wine, chocolate, and pecans. in lieu of pecan pie, i made chocolate pecan truffles. the base of these truffles is made by blending pecan and dates before they get dipped in chocolate. the opulent red blend with aromas of blackberries and plums is a bold pairing with this sweet treat. just to recap, here are my top 5 tips to have a great kentucky derby viewing party: 1. make a fancy mint julep – check out the sparkling mint juleps i posted last week. 2. go for pretty vegetable-forward dishes – they’re perfect for a spring menu and work well with the juicy flesh flavors of the wine. plus, they’re so pretty and festive! 3. make food that you can prepare ahead of time and easily assemble before guests arrive. 4. be sure to have plenty of wine! 14 hands is the preferred wine of the derby, so taste and create your own wine pairings with the kentucky derby limited release red blend−perfect for any derby party, and the new rosé.  5. tune in to facebook live on thursday, april 27th at 2pm cst to watch me demo these recipes and set up a simple party table that you can recreate for your own derby gathering.  to the recipe…19 comments sweet potato noodles with garlic & kale apr17 2017-04-17t09:53:21+00:00 jeanine donofrio pasta / gluten free / vegan-option 21 have you tried sweet potato noodles? in the past, i’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). is that what we’re calling them? anyway, one night, with a hungry stomach and minimal ingredients on hand, i saw this gorgeous recipe for spaghetti aglio e olio, and i realized i could make something similar using sweet potatoes in place of the pasta. this recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. this recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes. p.s. i’m a big fan of the inspiralizer because unlike the other types that i’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating and you won’t have sweet potatoes all over your floor. because this is not actual pasta, more is more. the toppings are a really important component in this recipe to make the flavors and textures more exciting. add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto. you can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions. to the recipe…21 comments sparkling mint juleps apr14 2017-04-14t08:48:15+00:00 jeanine donofrio spring / cocktail 11 happy friday! hold on to your giant fancy hats – the kentucky derby® is coming up in a few weeks, so we’ve partnered with 14 hands wine (a.k.a. the preferred wine of the kentucky derby) to bring you a fresh spring cocktail. what is it? a twist on a traditional mint julep – it’s minty, it’s tangy, and it’s sparkly! the classic mint julep is made with mint, bourbon, simple syrup and crushed ice. instead of the simple syrup, i took the liberty of adding lime juice and sparkling wine instead. i think bubbles make everything better and 14 hands brut, with its apple and citrus flavors, is the perfect addition. i hope you give this one a try this weekend or while you’re enjoying the derby on saturday, may 6th! also – tune in to facebook live on april 27th at 2pm (central). i’ll be making derby drinks a (including a delicious and refreshing rosé cocktail that’s pictured above!), along with some pretty party bites. keep reading…11 comments healthy easter brunch recipes apr12 2017-04-12t09:49:15+00:00 jeanine donofrio spring / favorites 10 this blog is nothing if not seasonal, so let’s celebrate the holiday where rabbits lay the most delicious eggs – easter! in all seriousness, this holiday means two things to me – brunch with family & friends and the start of berry season (yay!). so i’ve picked out a few recipes you could serve at an easter brunch, and a few that are less easter-y and just scream spring me to me (i’m looking at you, sunshine chia bowls). you can click directly on the photos to go to each recipe: avocado almondaise tartines (pictured above) shakshuka with spinach and harissa tart cherry tabbouleh blueberry coconut baked oatmeal roasted artichoke avocado toast vegan raspberry coconut scones prettiest spring vegetable crudités carrot quinoa oatmeal breakfast cookies sunshine citrus chia bowls spinach & sun dried tomato frittatas romanesco chickpea salad share this:10 comments post navigation ← older posts hi, my name is jeanine - i love food that's fresh, bright and often finished with a squeeze of lemon. i cook and photograph food with my husband jack in sunny austin, tx. about us / contact us get our cookbook! amazon / barnes & noble books-a-million / google play ibooks / indiebound / kindle kobo / nook canada: amazon / indigo australia: booktopia (preorder) browse recipes: fall / winter / spring / summer vegan / gluten free breakfast / main dish / dessert browse all >> popular recipes: maple-balsamic roasted brussels sprouts fall / thanksgiving julia turshen’s afternoon lemon cake cookbooks / snack sweet potato collard green burritos vegetarian / gluten free older --> newer --> previous get the cookbook! { click } instagram pinterest twitter facebook home about us recipes contact press subscribe follow on instagram


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