Looking for something yum?

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

April 23, 2020

Chicken with Artichokes

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February 24, 2020

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

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March 15, 2018

Chimmischug Pesto + How Dips & Salads Can Your Change Pesach Forever!

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March 31, 2017

Fire Roasted Eggplant

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September 15, 2016

Pumpkin Pie Babka with Lotus Spread Crumbs

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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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@PEASLOVENCARROTS INSTAGRAM

LEMON SPICED ROAST CHICKEN.
It’s really just an ALL PURPOSE CHICKEN. meaning it’s basically universal. No polarizing ingredients, no out of the ordinary pantry items... just good, crowd pleasing, easy to prep roasted chicken. Only better bc the fresh tomato in their tales thin from expected to beyond delicious!
keep this recipe in your back pocket bc it’s just one of those good ones!
#recipe

8 pieces chicken (bottoms, tops, whatever you like OR 1 whole chicken)
1 large yellow onion, sliced into rings
1 large sweet potato, cut into 1/2 inch cubes
3 soft medium tomatoes, halved
1&1/2 tsp kosher salt (divided)
1 tsp coarse black pepper divided
1 lemon, washed and halved
1&1/2 tsp paprika
1 tsp granulated garlic
1/2 tsp mustard powder
1 tbsp olive oil
Preheat oven to 350°f (180°c) and grease a baking dish. Add onions, sweet pots + tomatoes. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over veggies. Place chicken right on top. Squeeze juice of lemon all over the chicken then throw the juiced lemon halves into the dish. Season the chicken from high you with the rest of the spices. Drizzle olive oil over the top. Cover with foil and bake for 1-1&1/2 hours. Remove from oven, uncover and squish tomatoes with a spoon to release juices. Use a spoon to baste chicken. To return to oven for another 5-7 min uncovered. Repeat the basting and roast for 5 minutes another 2-3 times. Remove from oven and baste one last time. Serve hot over rice, couscous or with some good crusty bread and #enjoy!
#chicken #dinner #easyrecipes #summerrecipes #cleaneating #eatclean #cleaneats #healthyeating #chickendinner #feedfeed #food52 #todayfood #bareaders #bravotopchef #netflixfood #imsomartha #roastchicken
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NOMI’S LENTIL SALAD
love everything about this + the fact that it gets better as it sits!!! Make it today and have some in your fridge all week for easy lunches, sides + snacks!
Thanks @nomiknowshealth for the #recipe!

1&1/2 c black lentils
1&1/2 c green lentils
1 large sweet potato, peeled, cut into 1/4 inch cubes
1 heaping cut cilantro leaves
1/2 c fresh lime juice
2 soft tomatoes (or 10-12 cherry tomatoes, quartered)
1/2-1 tsp cumin (depending on your taste!)
3 radishes, thinly sliced
Olive oil, kosher salt, coarse black pepper(a few times, will list amounts in instructions)
Preheat oven to 400°f. Rinse and drain each of the lentils. In two seperate pots (because they cook at different rates) add to each one: 1 tsp olive oil, 1/2 tsp salt + 1/4 tsp pepper. Add lentils. Stir to coat and cook for two minutes. Add 4 cups water to each pot and bring to a boil. Once boiling reduce heat to low and simmer until lentils are cooked through but not mushy. The green lentils will be about 15 min + black lentils will take double the time. While the lentils are cooking place sweet potato on a parchment lined backing sheet. Add 2 tsp olive oil, 1/2 tsp salt + 1/4 tsp pepper. Place in the oven to roast for about 33 min. Remove and set aside. Drain lentils. Immediately add lime juice, 3 tbsp olive oil and squeeze the tomatoes to release their juices (or add your cherry tomatoes), the sweet potato, cumin, and only around 1/4 of the cilantro. Mix Once lentils cool down add the remaining cilantro and radishes! Taste and adjust salt to your liking! Serve warm, cold, that day, the next day or eat straight out of the fridge!
Bonus: like @itsalearninglife so nicely suggested, top with feta cheese!!! #lentil #vegan #cleaneats #eatclean #healthyeating #veganrecipes #lentils #lime #feedfeed #summerrecipes #food52 #todayfood #bareaders
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