Veggie Black Bean Enchiladas
Cookie and Kate
by Kate
2d ago
These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below. You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them. This enchilada recipe has become quite popular sinc ..read more
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What to Cook This March
Cookie and Kate
by Kate
2w ago
I’m so glad we made it to March. The days are growing longer already and I love how the spring sunshine illuminates our kitchen. The daffodils that we planted last fall are showing their green leaves already. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. I’m looking forward to cooking my favorite green curry soon, shown below. You’ll find more seasonal recipes in this post! Asparagus Thai Green Curry with Spring Vegetables Easily gluten free and vegan “I made this for dinner tonight and it was the best green curry I have ever had, be ..read more
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Fajita Veggie & Halloumi Bowls
Cookie and Kate
by Kate
2w ago
These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture. The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture. Halloumi cheese hails from Cyprus, an island country i ..read more
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Thumbprint Cookies
Cookie and Kate
by Kate
1M ago
These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because. This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don ..read more
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Spinach Artichoke Lasagna
Cookie and Kate
by Kate
1M ago
Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner. This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal. I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna rec ..read more
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What to Cook This February
Cookie and Kate
by Kate
1M ago
February is here! If you bookmarked any hearty soups and stews that you haven’t gotten to try yet, this is the month to make them. In just four weeks, March and glimmers of spring will greet us. Here are more seasonal recipes to enjoy this month with winter produce. More new recipes are coming soon! Broccoli Favorite Broccoli Salad Gluten-free option and vegan option “Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tomorrow!” – Rachel More broccoli recipes ..read more
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Cheesy Smashed Broccoli
Cookie and Kate
by Kate
1M ago
Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches. It’s slightly more involved, naturally, but it’s not too fussy. Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice really ramp up the flavor. The results are ..read more
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Green Goddess Tahini Dip
Cookie and Kate
by Kate
2M ago
Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack. Just a dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below. This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (I can’t seem to find the brand name). A couple of my frie ..read more
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French Blond Cocktail
Cookie and Kate
by Kate
2M ago
Have you ever heard of a French Blond cocktail? Me neither, until last week! I read that it’s Taylor Swift’s favorite cocktail after she recently requested it at a local Kansas City restaurant called Rye. Once I saw the ingredients—grapefruit, gin, Lillet and elderflower, I knew I had to try it. It’s fantastic. The cocktail is well-balanced, citrusy and floral, not too strong and not too sweet. I’m generally completely oblivious to both pop culture and football, to the point that when my husband came home from a charity event last year and told me he was on a team with Travis Kelce, I said ..read more
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Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
Cookie and Kate
by Kate
2M ago
This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure. I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort. This recipe has been a reader favori ..read more
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