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Check out our mouth watering recipes that will keep you coming back. We've got you covered for Shabbat, Chagim, and everything in between.

September 14, 2017

No-Fail Challah Recipe

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September 01, 2018

10 Chicken Marinades + How To Stock Your Freezer Like A Boss

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November 28, 2018

Ice Cream Dough – Doughnut Recipe (aka 2 Ingredient Doughnuts)

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September 06, 2018

Honey Spelt Challah For A Sweet New Year

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December 17, 2018


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January 10, 2017

So Simple Salad Dressing Recipes

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September 10, 2019


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September 11, 2016

Best Crab Cakes Ever Recipe + Video

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August 27, 2018

Meal-in-a-bowl Or Meaty Veg Barley Soup

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It's Here, and It's Amazing!

Peas, Love & Carrots Cookbook

Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table!
An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related!
With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion!
Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.

By Danielle Renov

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It. Is. Finally. Here.
I use this combo on literally any type of chicken. Grilled, roasted, bone in, bone out, white meat, dark meat. It’s just so good and really whoever said butter makes everything better obviously never had onion soup mix.
🎉Go onion soup mix.
k. You know how I feel.
I used Oshrat’s OSM blend bc it’s the one that got me hooked for life on it and I love it, but you can use any kind!
Hope you enjoy!
chicken. Any kind. This is enough for 18 very thin cutlets, or 1 medium sized whole chicken.
3-4 tbsp olive oil
2 cloves garlic, minced
1 tsp coarse black pepper
Zest + juice of 1 lemon
a heaping 1/3 c of onion soup mix
put everything in a bowl. Mix well to combine. (If marinating in advance DO NOT add the lemon until JUST before cooking!
Heat grill pan on high heat. Add chicken. Cook for 2 min on first side, 1 min on the second. Remove.
For bone-in chicken: preheat oven to 350° cook uncovered for 1 hour.
For dark meat pargiyot: heat grill pan on medium high heat. Add chicken. Cook for 4 min on the first side, flip and cook another 3 minutes.
Serve hot, cold, or room temp! It’s ALWAYS GOOD!
#chicken #recipes #chickenrecipes #easychickenrecipes #easyrecipes #chickendinner #easyrecipes

The dressing is AMAZING and should NOT BE LIMITED to only this salad. Make your own salad components or check the previous reel for a few of mine and mix and match with different greens, veg, proteins + add ins for tons of amazing salads!
1/2 c tahini paste
3 tbsp fresh lime juice (abt 2-3 limes)
2 tbsp white miso paste
1 tsp sesame oil
3 tbsp extra virgin olive oil
3 tbsp honey
5 tbsp cold water
1/4 tsp kosher salt
1 clove garlic, minced
1 inch piece ginger, minced
Add everything to a jar and mix to combine!
1/2 head White cabbage, cut into 1 inch square pieces
2 cukes, halved lengthwise, seeds removed, sliced
2 scallions, thinly sliced
1/2 c cilantro leaves
From the previous reel:
shredded chicken
roast sweet potatoes
toasted salted nuts
Place cabbage and cukes in a bowl. Add 4 tbsp dressing mix to coat. Add remaining ingredients, drizzle a few more sooons of drsssing, serve and enjoy!
*this salad will actually be totally fine the next day and if you keep the dressing in the side is the perfect salad to pack up for the day bc everything stays nice and crunchy!!
#salad #salads #tahini #lime #chickensalad #cabbage #saladrecipes #recipe #recipes #easyrecipes

a few of my fave…SALAD COMPONENTS
Roast chicken, roasted sweet potatoes, roasted zucchini, balsamic garlic confit, roasted nut mix!
20 min of active prep time will yield all five components to have on hand to add to any throw together salad or sandwich you like!
For the chicken:
4 bone in breast (I have mine cut in half + I remove skin. You can keep on if you like!)
3 tbsp olive oil
1 tbsp kosher salt
1 tsp coarse black pepper
3 tbsp dry white wine
preheat oven to 350°(180°c). Place chicken in greased baking dish. Drizzle oil, sprinkle s+ p, granulated onion + pour wine. Cover tightly. Bake for 1 hr until cooked. When cool enough to handle, pull chicken off bone into “shreds”. Add 1/4 c of the accumulated juices. Mix and store for salads!
1 sweet potato, peeled sliced into 1 inch thick rounds
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
Preheat oven to 400°f (200°c) Place everything a bowl. Mix. Place on parchment lined sheet pan in single layer. Bake for 45 min - 1 hr till crispy!
1 zucchini, sliced on a big angle to create 1 inch thick angled rounds
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1-2 cloves minced garlic
Preheat oven to 400°f (200°c) Place everything a bowl. Mix. Place on parchment lined sheet pan in single layer. Bake for 45 min - 1 hr till crispy!
10-12 pearl garlics (or 20-25 garlic cloves)
Wash in warm water. Remove outer skin layer. Place in baking dish that fits the cloves in a single layer + cover half way with olive oil. Add 1 tbsp kosher salt, 1 tsp pepper and 1/4 c balsamic vinegar. Cover tightly and place in baking tray (in case of spillage). Place in 350°f (180°c) for 45 min - 1 hr until tender + delish!
1/4c sunflower seeds
1/3 c slivered almonds
1/3 c sliced almonds
3 tbsp sesame seeds
place 1 sunflower seeds in a dry pan over medium heat. Add 1/4 tsp kosher salt. Cook, swirling and mixing constantly for 2 min until
Toasted and fragrant. Remove from pan. Repeat process with each type of nut/seed. Combine in a jar. Allow to cool. Then seal tightly and use as desired! #salad #salads #recipe #recipes

soup for summer??
YES PLEASE!!!!!!!!
With the air conditioning blasting I love a summertime soup. Something packed with veggies, with just the right amount of acidity to feel hearty but stay light and fresh. This was super easy to make and a HUGE hit in my house.
Like they ate it for lunch and THEN AGAIN for dinner!

2 c dried white beans, soaked over night in water
3 tbsp olive oil
1 large yellow onion, diced
2 carrots, peeled + diced
3 tsp kosher salt (divided)
1 tsp coarse black pepper
3-4 large cherry tomatoes, halved
2-3 sprigs thyme
1/3 c dry white wine
1 bay leaf
1/2 tsp crushed red pepper flakes
8 cups water or stock (I used half water, half stock)
2 c kale, stems removed
For serving:
lemon wedges, parmesan, olive oil, pepper, croutons…
Heat a large pot over medium high heat. Add onion, carrot, 2 tsp salt + pepper. Cook for 8 min, stirring often. Drain and rinse beans and add them to the pot with tomatoes thyme and wine. Stir. Allow wine to reduce down for 4 min. Add bay leaf, crushed pepper flakes, water and/or stock. Bring to a boil then reduce heat to low, cover pot and simmer for 2 hours. Add kale, stir and cook for 5 min until wilted. Serve hot and add a squeeze of lemon, some parm, pepper and a little drizzle of olive oil to round it out! Enjoy! #soup #vegan #summerrecipes #easyrecipes #souprecipes #soupseason #vegansoup #legumes #whitebeansoup #whitebeans #tuscanfood

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