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I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.

Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet mayo-free. It’s also conveniently vegan, egg-free and gluten-free! Can I go ahead and call it the perfect potluck potato salad?

This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!

This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.

The post Herbed Potato Salad (no mayo!) appeared first on Cookie and Kate.

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Coconut lovers, this double-coconut banana muffin recipe is for you! I’m confident you’ll fall in love with the sweet, bright flavors and contrasting textures in these little treats.

These muffins taste familiar and comforting, given their fluffy, banana-infused insides. They’re also fun and tropical, thanks to the shredded coconut you’ll find on the inside and on the muffin tops. A little lemon zest brings all the flavors together.

Like my healthy banana muffins, these muffins are also made with whole wheat flour and naturally sweetened (this time, with honey).

These muffins are based on a different recipe, though, and yield smaller muffins that are perfect for satisfying your afternoon sweet tooth. You could also serve them for a grab-and-go breakfast this Memorial Day weekend.

The post Banana Coconut Muffins appeared first on Cookie and Kate.

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We’re going to Italy this summer, so I’m celebrating with this classic Aperol spritz recipe! Aperol spritzes are ultra refreshing, not-too-sweet bubbly cocktails.

A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunrise. I’ll gladly sip one on our front porch now, overlooking our overgrown front yard, and later, with a view of the Italian Riviera.

The Aperol spritz has been in the spotlight over the past week, since the New York Times boldly declared that “The Aperol Spritz Is Not a Good Drink.” Grub Street shot back that the “Entire Internet Agrees Aperol Spritz Is, in Fact, Good.”

I, for one, find the Aperol spritz to be entirely delightful. Both articles are written with the assumption that you have tried an Aperol spritz, but what if you haven’t? I vote that we all make some this weekend and decide for ourselves.

The post Classic Aperol Spritz appeared first on Cookie and Kate.

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Would you look at those crisp and golden potatoes? Tell me you don’t want to eat those puppies straight off the pan. Yeah, I know you do. I do, too.  These crispy smashed potatoes are best when they’re hot and fresh, so right off the pan is actually the best serving method.

Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. They go great with hearty salads, too, when salad-for-dinner feels too austere.

These smashed potatoes are a fun way to use up the bag of potatoes in your pantry. They’re gluten free and vegan, too, for all to enjoy.

Smashed potatoes aren’t the quickest potato option around (you’ll boil them until tender, then smash and bake), but they are not difficult to make. Will you try them this weekend?

The post Crispy Smashed Potatoes appeared first on Cookie and Kate.

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Mother’s Day snuck up on me this year! I’ve rounded up my favorite spring-y recipes for the last-minute people like me.

These fresh, vegetarian recipes are organized by category (savory and sweet brunch options, salads and sides, main dishes and desserts). I hope you have a wonderful weekend.

Brunch Recipes

Looking for a simple, foolproof brunch combo? Make a frittata and breakfast potatoes, and serve with mimosas.

Savory Sweet

The post 25 Fresh Mother’s Day Recipes appeared first on Cookie and Kate.

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Romesco sauce is an unforgettable sauce. It’s bold, zippy and full of roasted tomato and pepper flavor. You know how much I love sauces, and romesco is a great one.

Romesco originated in a city called Tarragona in Catalonia, the northeastern-most region of Spain that touches France. Tarragona is a port city, and the fishermen there made romesco sauce to liven up the day’s catches. I enjoy romesco sauce on roasted and grilled vegetables, and much more.

I know I said this already, but I love sauces. Sauces have the power to bring together basic staples, like leftover cooked rice and vegetables, and turn them into a meal you can get excited about.

I especially love sharing sauce recipes from around the globe. Sauces offer us insight into other cuisine’s key flavors, and make me want to travel to taste the originals. Sauces can transport you to another place, whether that’s another part of the world or tasting the next best thing in your own kitchen.

As you’ll read, I made a few substitutions to make this romesco sauce easy to make with basic American grocery store ingredients. I think you’ll love it.

The post Easy Romesco Sauce appeared first on Cookie and Kate.

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Oh boy. We’ve been working up to this recipe all week and I’m so excited to share these tacos with you today!

These vegetarian tacos feature fried halloumi cheese (more on that in a minute), fresh pineapple salsa and aji verde (Peruvian green hot sauce).

It’s a cultural mishmash of components, but the end result was meant to be. Maybe we can call them Mexican(ish).

These sweet-and-spicy tacos are giving my favorite vegetarian tacos a run for their money. Which is fine with me, because tacos can do no wrong.

I propose that you invite some friends over this weekend and make tacos! You can prepare the salsa and sauce before your guests arrive. Ready?

The post Halloumi Tacos with Pineapple Salsa & Aji Verde appeared first on Cookie and Kate.

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Looking for a fun, fresh party appetizer? This colorful pineapple salsa recipe will be a big hit. It’s a little sweet, a little spicy, and 100% delicious.

Perhaps pineapple salsa sounds crazy at first glance, but it’s not when you think about it. Tomatoes are technically fruit, too, and they’re also sweet in flavor. If you don’t believe me, I dare you to give this pineapple salsa a try!

I originally adapted this recipe from my mango salsa recipe, and shared it in my cookbook. In the book, I called this recipe “pineapple pico de gallo” because its texture is more similar to traditional pico de gallo.

Unlike my favorite red salsa, you’ll dice the ingredients instead of blitz them together in a food processor. In fact, the smaller you dice the ingredients, the better your salsa turns out.

I’ve been craving this pineapple salsa lately, so I thought I’d share it on the blog, too. Salsa for everyone!

The post Fresh Pineapple Salsa appeared first on Cookie and Kate.

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I’m downright giddy about warmer weather, how about you? Since it’s been a slow spring, seasonal produce might be a bit behind getting to the market. Nonetheless, I’ve picked out some of my favorite spring recipes and hope they inspire you to step into the kitchen.

Hope your May is off to a great start. I’ll be back soon with some new recipes that I’ve been dying to share with you! Here are some links that I’ve found useful/interesting/fun lately:

Ok, moving onto those seasonal recipes!

The post What to Cook This May appeared first on Cookie and Kate.

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Meet my new favorite hot sauce! Aji verde is a bold and bright Peruvian green sauce. It’s spicy and tangy, and packed with fresh flavor.

We’ve been dousing just about everything in aji verde since I found it—tacos, eggs, rice and beans, potatoes and more. A drizzle of aji verde makes the most basic of foods taste irresistible.

I discovered aji verde not at a Peruvian restaurant, but at the Avanti food hall in Denver a few weekends ago. Have you been to a modern-day food hall yet? I’m like a kid in a candy store, since I can taste so many concepts from so many restaurants.

Anyway, I walked up to The Rotary and ordered a couple of vegetable sides, plus all three of their sauces to sample. You know I can’t resist a good sauce.

We each took a bite of their grilled broccolini, which was doused in aji verde. Our eyes lit up and I vowed not to leave without the recipe. Today, I’m sharing the recipe with you!

The post Aji Verde (Spicy Peruvian Green Sauce) appeared first on Cookie and Kate.

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