Let me preface this post- I AM NOT VEGAN. Or vegetarian. Nope. Not even close. Mostly I chalk it all up to side dishes. Which is great, the whole half your plate thing is a mantra that runs strong in this house. But then a copy of Love & Lemons Cookbook, by Jeanine Donofrio arrived and I was quickly smitten. Jeanine and her hubby Jack Mathews run a tight ship on their food blog, a journey dedicated to eating mostly plant based in season goodies, simple, beautiful and easy to digest. While they’re not vegetarian either, their book is chock full of veggie based recipes, including a lovely visual spread dedicated to blender faves like smoothies and hummus- with a guide of images for easy add-ons.
A quick scan of the book showcases the adaptability of the recipes. Healthy eating never looked so good, with many of the recipes easy to whip up, even on a weeknight. I’ve been hankering to mess around with Millet since taking in dietitian Christy Brissette’s lunch and learn a few years ago and discovering it’s lovely texture and nutritional benefits.
I eat usually two eggs a day, so when I’m not plucking my own feathers, I’m looking for new ways to integrate eggs into all my meals. Poached eggs are simple, sophisticated and almost a condiment on there own, so one gander at the Millet Pilaf with Herbs & Grilled Asparagus and I was drooling.
Easy to assemble, with all the ingredients on hand (minus the millet) the recipe was nourishing and perfect for a meatless Monday or brunch alternative. Runny eggs clinch the dish, and while asparagus is running out of season now, I would imagine swapping with grilled leeks or even zucchini would make a lovely substitute.
Thanks Penguin Random House for flipping me a copy of this book!