Cookie and Kate - Whole Foods and Vegetarian Recipe Blog
Cookie and Kate blog is all about celebrating good food—real, sustainable food that delights the senses and nourishes the body. Cookie Kate is a food blog dedicated to bringing real, whole foods back to the table.
Exciting news! My cookbook, Love Real Food, is currently available at the lowest price I’ve ever seen. So, if you’ve been wanting a copy, or if you like to gift the book (I hear it makes lovely housewarming and birthday gifts!), now is the time. Buy here.
Ok, moving on! This super fresh corn salad recipe is bursting with fresh-from-the-garden goodness, including fresh herbs, cucumber, radishes, tomato and jalapeño. I tossed all of that in a simple vinaigrette, and creamy feta (or avocado, if you’d rather) balances out the acidity.
This salad would make a beautiful presentation at your summertime get-togethers, or on your dinner table. It goes well with grilled options and balances out heavier main dishes. I think it would look cute as an appetizer, served in small glasses or ramekins.
It’s been so hot in Kansas City lately that I’ve fully embraced raw summer produce. I’m a big fan of raw sweet corn, but you could grill your corn first if you’d like some smoky flavor. This corn salad recipe is delicious either way.
I declare this strawberry number the Official Salad of Summer 2018! It’s fully loaded with colorful strawberries, radishes, red onion, basil, jalapeño, toasty sunflower seeds, and fresh arugula.
Creamy goat cheese and a simple homemade balsamic vinaigrette round out the sweet-and-slightly-spicy flavor profile. It’s an unexpected combination of flavors, perhaps, but they’re truly irresistible together.
This is a hearty summertime garden salad that you can serve as a light dinner, or as a side salad for a crowd. I think it would go well with smoky flavors from your grill.
I should mention that this is a big salad. I could barely manage to toss it all together on my largest serving platter. You could divide all of the ingredients in half—or better yet, store leftover salad and dressing separately and enjoy leftovers for a few days.
It’s blazing hot outside. Let’s make some corn salsa and turn it into a meal! Like Chipotle’s corn salsa, this version with fresh sweet corn goes great in burritos (or burrito bowls), quesadillas, and tacos.
This refreshing corn salsa would also complement grilled mains, like my go-to veggie burgers (available in my cookbook). You could also pile this salsa onto greens to make it a salad for lunch.
My corn salsa is made primarily with fresh sweet corn, red onion, cilantro, jalapeño, and lime juice. I added a few basic pantry seasonings for intrigue and oomph—white wine vinegar, chili powder and ground cumin. You’re going to love it!
Forget everything you know about pickled relish! This jalapeño relish is fresh, spicy and bright. This relish is for more than sandwiches and hot dogs—think nachos, quesadillas, and tacos, too.
Jalapeño relish will liven up your Fourth of July leftovers, and it makes staples like scrambled eggs and beans and rice much more exciting. Basically, anywhere you would add pickled jalapeños, you can use this homemade relish instead.
If you’ve ever tried pickling your own jalapeños, you know that hot vinegar combined with spicy peppers makes you cough and fills the kitchen with the undesirable fragrance of vinegar.
So, this relish is the perfect homemade alternative to pickled jalapeños. This no-cook, hands-off version is irresistible, and keeps well in the refrigerator for a week or two. Are you as excited about this as I am?
Introducing the world’s most simple fruit salad recipe, with a tropical twist. It’s a refreshing salad starring ripe watermelon, pineapple and cantaloupe. (I know cantaloupe isn’t everyone’s favorite; feel free to substitute honeydew or your favorite tropical fruit.)
I encountered this fruit salad last December, when I kept my grandma Virginia company on her dream trip to Costa Rica. It was dreamy! Virginia is 86 years old and nothing slows her down. She flew over the jungle on zip lines with the zeal of Hermione Granger.
We found this fruit salad on an epic breakfast spread at Tabacon Thermal Resort. Fresh fruit is abundant in Costa Rica, but this fruit salad caught my attention because I loved how tiny they diced the fruit—even smaller than I managed for these photos.
It was refreshing, colorful, delightful and very simple. So simple, in fact, that I hesitated to make it an official recipe here. But hey, it’s summertime and summer produce hardly needs any help. This salad would be perfect for your Fourth of July festivities!
What are you craving for July? How do lots of salads sound? The recipes you’ll find below are perfect for your Fourth of July festivities and hot summer days.
When you make a recipe, please leave a comment to let me know how it turns out. Your comments keep me inspired, and your star ratings help other people find and trust the recipes. I love to hear from you!
Here’s what I’ve been into lately! The list contains affiliate links.
I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top.
I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats.
Greek yogurt rounds them out with a light sour cream-like tang. What more could you want in a muffin?!
I teamed up with Quaker to create this recipe. After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Would you look at that showstopper? I’ve been dreaming of this almond cake concept for months, and I’m sharing it just in time for your 4th of July festivities.
This gluten-free almond cake is lightly sweet, infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries.
The cake itself is tender and possesses an almost graham cracker-like flavor, thanks to the combination of almond meal and maple syrup.
This beauty would be a great treat to serve as dessert for any occasion (you can use any seasonal fresh fruit that you’d like). It’s also wholesome enough to pass for breakfast or a mid-afternoon snack.
It’s about time I shared my vegan sour cream on the blog. I developed this recipe for my cookbook as a dairy-free sour cream substitute. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese.
As a dairy eater myself, I was both surprised and pleased to find a non-dairy substitute that I enjoy so much. It’s creamy, rich, and tangy, just like regular sour cream.
In the book, I offered vegan and dairy-free options whenever possible, and this vegan sour cream came in quite useful. I used it to replace the dairy-rich layers in lasagna (page 163), and we mixed it into the enchilada filling for a creamy element (page 148).
It’s a great substitute for the goat cheese in the quinoa-stuffed sweet potatoes recipe (page 144), and it easily replaced the cheese in my beans and greens quesadillas (page 147). I love the regular and dairy-free versions of those recipes!
Craving fresh, easy dinnertime recipes this summer? Me, too. This Caprese pasta salad recipe is just the ticket! This recipe has been one of my favorites for the past five years, and I’m re-sharing it today in case you have missed it.
This pasta recipe really straddles the line between “pasta dish” and “pasta salad,” since it’s great whether you serve it warm or cold. It’s made simply with whole wheat pasta, lots of cherry tomatoes, mozzarella pearls, fresh basil and olive oil.
Briefly cooking the tomatoes on the stove makes their bright flavor sing. It also releases some juices that combine with the olive oil to turn into a light pasta sauce. Dinner is ready in twenty-five minutes.