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.
Hallelujah! We’re two days from the official first day of spring. I’m so happy for more sunshine and longer days. Winter makes me crave hearty, cheesy dinners, and I’ve had enough! Seriously, my pants are snug.
I’m transitioning to more light, fresh meals, and I bet you are looking forward to those, too. Somehow it has been ten months since my cookbook, Love Real Food, hit the shelves last May. So, I thought I’d highlight some of my favorite spring-y recipes from the book.
If you already own Love Real Food, I have loved reading your reviews and your kind notes about the book. I sincerely hope it’s become a go-to cookbook in your kitchen. You might see one of these recipes with fresh eyes now that the weather has changed, and I hope it inspires you to cook a new recipe.
If you don’t have the book yet, I’ll admit that I hope these recipes entice you to get a copy. I poured all of my energy into the recipe testing, writing and photography for this book for over a year, and I’m over the moon by the feedback. Over 400 five-star reviews on Amazon and counting!
I still absolutely love every single recipe in the book, and you can browse 10 recipes that are particularly spring-y below. Find more information about the book here (including a video trailer that shows the inside of the book).
Kale and Quinoa Salad with Crisp Celery, Plumped Cranberries, and Lemon Dressing
This kale salad is simple, redeeming, and delicious by design. It’s a great picnic salad, or more realistically, a great pack-for-work or dinner-after-indulgent-vacation salad. (Page 59)
Remember my new marinara sauce recipe from earlier this week? I just had to share one of my go-to quick meals to go with it. I’ve been keeping this easy combination all to myself for the past few years, and it’s about time we talk about it.
Here it is: marinara sauce and lentils. I know, it might sound weird at first. But let me tell you, marinara and lentils is a delicious combination. Perhaps you have already encountered it in my lentil baked ziti?
Marinara offers deep, umami-rich tomatoes in irresistible sauce form. Lentils offer earthy flavor and a hearty, Bolognese-like texture. I use French green or plain brown lentils, which retain their shape better than red or yellow lentils.
Just combine marinara and lentils with whole-grain pasta. Ta da! You’ve successfully lightened-up a traditionally carb-heavy pasta dish into a well-balanced, fiber-rich dinner.
Meet the marinara recipe of my dreams! I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara every which way. This version is my favorite, no contest.
This homemade marinara sauce offers rich and lively tomato flavor, and it could not be easier to make. You’ll need just five basic pantry ingredients: good canned tomatoes, onion, garlic, dried oregano and olive oil.
The best part? You don’t even have to chop the onion and garlic. Just crank open a can of tomatoes, halve an onion and peel some garlic. You’re ready to go!
This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.
Bottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.
I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.
These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.
Best of all, these waffles are gluten free, which means that I can share them with all of my friends! This gluten-free waffle recipe is so simple that I have it memorized.
It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.
I have never been so excited about roasted broccoli. This is a big statement, coming from such a broccoli fan!
This simple side dish recipe features tender broccoli florets, roasted until irresistibly caramelized and crackly on the edges, topped with golden, crispy Parmesan cheese. I finished it off with a drizzle of tangy balsamic vinegar and a sprinkle of lemon zest.
This roasted broccoli would pair beautifully with your favorite Italian or Mediterranean entrées. It would be lovely with eggs, too, for brunch or a simple breakfast-for-dinner situation. Make it on busy weeknights and special holidays; it will fit right in.
Please make this roasted broccoli recipe as soon as possible so we can gush about it together. It has definitely become a staple side dish in my home.
What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter.
Homemade almond butter ultra thick and creamy, and it tastes like warm, freshly roasted almonds. Now that I know the difference, I can’t go back to buying jars at the store.
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
Can you believe it? We made it to March. I’m planning picnics in the park and can’t wait to bust my favorite jackets out of the closet. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. Here’s a roundup of in-season recipes for your March.
Since it’s been ages since I shared links, here are some that have captured my interest lately.
Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad.
This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors, including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year.
Combined with crisp lettuce and a simple homemade Greek vinaigrette, you’ll have an irresistible salad. The only difference between this salad and the traditional Greek salads you receive at Mediterranean restaurants is that I chopped the ingredients small. This way, you get maximum fresh flavor in every bite.
I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large, sturdy 4.5-quart glass bowl.
These easy breakfast burritos are total lifesavers. You can make them for a nice weekend brunch, of course. Then you can freeze the extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!
I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.
Soggy hash browns have no business on my plate. Crispy or bust! I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burritos recipe on request of several readers, all of whom have suggested including potatoes.
Hash browns seemed like the easiest way to incorporate crispy potatoes. Hash browns are easy to make—basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.
I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I’ve used this trick with my roasted breakfast potatoes and mashed potatoes, too.
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.