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 since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

How to Make Vegetable Enchiladas

This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.

You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).

Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.

Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).

This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).

Watch How to Make Vegetarian Enchiladas

How to Freeze These Enchiladas

You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.

Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.

Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.

To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!

Serving Suggestions

These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.

Here are some side dishes that would be lovely with these enchiladas:

• Esquites (Mexican Street Corn Salad)
• Fresh Herbed Avocado Salad
• Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
• Simple Healthy Slaw

More Veggie-Packed Main Dishes

Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:

• Black Bean Sweet Potato Enchiladas
• Epic Vegetarian Tacos
• Fajita Veggie & Halloumi Bowls
• Roasted Veggie Enchilada Casserole
• Vegetarian Stuffed Peppers
• Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food

Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.

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Veggie Black Bean Enchiladas

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 651 reviews

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Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

• 2 cups homemade enchilada sauce
• 2 tablespoons olive oil
• 1 cup chopped red onion (about 1 small red onion)
• 1 red bell pepper, chopped
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
• 1 cup shredded Monterey Jack cheese, divided
• ½ teaspoon fine salt, to taste
• Freshly ground black pepper, to taste
• 8 whole wheat tortillas (about 8 inches in diameter)
• Handful of chopped cilantro, for garnishing

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Instructions

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
8. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Entree
• Method: Baked
• Cuisine: Mexican

The post Veggie Black Bean Enchiladas appeared first on Cookie and Kate.

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 in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

How to Make Fajita Veggie and Halloumi Bowls

This recipe requires several components, all simple to make. It’s an orchestrated dinner with time in between to work on the next component, and it’s 100 percent worth the effort. You’ll find the full recipe below, but here’s how it comes together.

1. Preheat the oven and bring a large pot of water to boil over high heat for the rice.
2. Slice the peppers and onion into strips, keeping the chunks of onion intact as best you can. Drizzle them with with olive oil and sprinkle with spices, then bake them on the middle rack for 15 minutes.
3. Once the pot of water is boiling, pour in the rice. Let it boil for 30 minutes. Then, drain the rice and return it to the pot, covered, to steam while we prepare the rest. (This method yields perfectly cooked brown rice, every time).
4. Meanwhile, on another baking sheet, drizzle the halloumi with olive oil and sprinkle it with optional chipotle powder (for smoky flavor and some heat).
5. Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. When you do that, place the pan of halloumi on the top rack.
6. After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle for even cooking. Continue baking the cheese and peppers until they’re golden on the edges, about 5 more minutes.
7. While the peppers are hot out of the oven, drizzle lime juice on top. To finish the rice, fluff it with a fork, then stir in chopped cilantro, lime juice, and salt. Gently stir in the black beans.
8. Assemble the bowls and enjoy.

Watch How to Make These Veggie Bowls

Serving Suggestions

This recipe is a well-balanced meal on its own. Depending on your preferred composition, you might end up with some extra beans and rice leftover like I did. The leftovers are great with crispy fried eggs, hot sauce and avocado.

For an appetizer, try tortilla chips with this Creamy Avocado Dip or my quick red salsa (or this chipotle salsa variation for smoky flavor).

For cocktails, you can’t go wrong with my favorite margaritas. Or if you love mezcal, try the Fresh Mezcalitas. For bubbly refreshment, make Ranch Waters or Classic Mojitos.

If you’d like to serve this dish with a green salad, try my Mexican Green Salad with Jalapeño-Cilantro Dressing, or make a simplified version of it.

More Recipes to Enjoy

If you love this recipe, I highly recommend these Mexican-inspired meals as well:

• Epic Vegetarian Tacos
• Fresh Black Bean Burrito Bowl
• Halloumi Tacos with Pineapple Salsa & Aji Verde
• Vegetarian Stuffed Peppers

Please let me know how your bowls turn out in the comments! I love hearing from you.

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Fajita Veggie and Halloumi Bowls

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 bowls
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews

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These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and rice. This recipe is an amazing vegetarian dinner! Recipe yields 4 hearty bowls or 6 medium bowls.

Ingredients

Bell peppers and onion

• 3 bell peppers (red, orange or yellow)
• 1 medium red onion
• 2 tablespoons olive oil 
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 2 tablespoons lime juice

Halloumi

• ½ pound or more* halloumi cheese 
• ½ tablespoon olive oil
• ¼ teaspoon chipotle powder or smoked paprika (optional, for heat)

Rice, beans, and toppings

• 1 cup long-grain brown rice or brown basmati rice, rinsed well
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• ½ teaspoon fine salt
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• Topping suggestions: Fresh cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, sour cream

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper. Bring a large pot of water to boil over high heat for the rice. 
2. Slice the peppers and onion into ½-inch wide long strips, keeping the chunks of onion intact as best you can. 
3. Place the peppers and onion on one prepared baking sheet. Drizzle them with the olive oil, chili powder, cumin, garlic powder, salt and pepper (save the lime juice for later). Toss until all of the ingredients are lightly coated, then arrange them in an even layer across the pan. Rearrange any single onion pieces from the outer edges to the interior of the pan, as they tend to burn otherwise. Bake the peppers and onions on the middle rack for 15 minutes. 
4. Once the pot of water is boiling, pour in the rice. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat. 
5. Meanwhile, lightly pat the halloumi dry. Slice the halloumi lengthwise into pieces ¼ to ½ inch thick, then cut or tear the slabs into small, bite-sized pieces about 1-inch long. On the remaining baking sheet, drizzle the halloumi with ½ tablespoon olive oil and sprinkle all over with the optional chipotle powder. Toss until lightly coated, and arrange them in an even layer. 
6. Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. Again move any single onion pieces to the middle, then return the baking sheet to the oven. When you do that, place the pan of halloumi on the top rack.
7. After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle. Return it to the oven for up to 5 more minutes, keeping a close eye on it as the cheese tends to brown quickly toward the end. Continue baking the pepper mixture until the peppers and onions are tender and deeply caramelized. They are typically done around the time that the halloumi is finished. 
8. While the peppers are hot out of the oven, drizzle the lime juice on top and stir to combine. Season to taste with additional salt and pepper.
9. To finish the rice, fluff it with a fork, then stir in the cilantro, lime juice, and salt. Add the black beans and gently stir to combine. Cover until you’re ready to serve.
10. To assemble, divide the rice between four bowls, followed by the pepper mixture and cheese. Finish with any desired toppings, and enjoy warm. Leftovers keep well in the refrigerator, covered, for up to 4 days.

Notes

*Halloumi quantity: The halloumi I buy is typically sold in sealed packages that are roughly ½ pound in weight. If possible, find one that’s on the upper end closer to 0.6 pounds (10-ish ounces) so you have plenty of cheese.

Make it dairy free/vegan: You could omit the halloumi and double the beans for more protein. Or, while it’s definitely not the same thing, you would likely enjoy my baked tofu in place of the halloumi. Add chipotle powder or smoked paprika (see recipe for quantities) for some spice. For a different dairy-free option, replace the cheese with crispy fried eggs.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Dinner
• Method: Roasted and cooked
• Cuisine: Mexican

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

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 recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.

This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!

Spinach Artichoke Lasagna Notes & Tips

You’ll find the full recipe below. Here are a few tips and options to be aware of before you get started.

• This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.
• I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
• If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.
• You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.
• If you don’t love artichokes or can’t find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.
• The recipe below makes heavy use of a food processor, but if you don’t have one, you can use a blender.
• If you don’t have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

While this lasagna already offers a serving of hearty greens, I always love a salad with lasagna. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette. For an American Italian restaurant-style dinner, make my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional option.

Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or perhaps your best bet is this stovetop recipe for Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).

If you’re not in the mood for green beans, try Perfect Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Perfect Roasted Asparagus when asparagus is in season (springtime).

For date night at home, you could end the meal with a special dessert. I love Betty’s Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it’s best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!

More Hearty Italian Recipes to Try

Here’s a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.

• Baked Ziti with Roasted Vegetables
• Best Vegetable Lasagna
• Lentil Baked Ziti
• Spinach Stuffed Shells
• Italian Eggplant Parmesan

Please let me know how your lasagna turns out in the comments! I love hearing from you.

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Spinach Artichoke Lasagna

• Author: Cookie and Kate
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 8 to 12 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 216 reviews

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This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 to 9 servings.

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

• 1 can (28 ounces) diced tomatoes
• ¼ cup roughly chopped fresh basil
• 2 tablespoons olive oil
• 2 garlic cloves, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes

Spinach artichoke mixture

• 2 cups (16 ounces) low fat cottage cheese
• 2 tablespoons olive oil
• 1 cup chopped red onion (about 1 smallish red onion)
• ¼ teaspoon salt
• 4 cloves garlic, pressed or minced
• 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
• 12 ounces baby spinach, preferably organic
• Freshly ground black pepper, to taste

Remaining lasagna ingredients

• 9 no-boil lasagna noodles
• 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
• Garnish: sprinkling of additional chopped fresh basil

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Instructions

1. Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
2. Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
3. Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
5. Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
6. Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
7. Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
8. Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

Notes

Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.

Make it gluten free: Substitute gluten-free no-bake lasagna noodles, such as Jovial brand.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Main
• Method: Baked
• Cuisine: Italian

The post Spinach Artichoke Lasagna appeared first on Cookie and Kate.

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 favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

How to Make This Power Salad

You’ll find the full recipe below, but here’s a brief rundown with notes and video.

1. Cook the quinoa. The recipe uses my foolproof method of cooking quinoa, which will differ from the instructions on your bag. You can make the quinoa a day in advance, if you’d like.
2. Cook the sweet potatoes in a skillet. I love roasted sweet potatoes, but these sweet potatoes are cut quite small, so the skillet method is ideal. We’ll add a little bit of water, cover and let them steam until tender, then uncover and cook them until they’re caramelized on the edges.
3. Massage and dress the kale. Massaging the kale (literally just scrunching it in your hands until it’s darker and softer) removes all the poky edges and improves the flavor. Then we’ll whisk together a simple olive oil and lime dressing, and toss to coat.
4. Make the avocado sauce. Combine the ingredients in a food processor and blend. Add more lime juice, if you’d like. The sauce should be nicely tart, but not overwhelmingly so.
5. Toast the pepitas in a skillet. Freshly-toasted pepitas taste amazing and are totally worth the extra few minutes. Keep an eye on the skillet, as it’s easy to turn on the heat and forget until they’re too toasty.
6. Assemble! Divide the components between bowls as shown, and enjoy.

Watch How to Make Southwestern Kale Power Salad

More Sweet Potato and Kale Recipes

• Coconut Curried Kale and Sweet Potato
• Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
• Spicy Sweet Potato and Green Rice Burrito Bowls
• Sweet Potato & Black Bean Tacos with Avocado Pepita Dip
• Sweet Potato, Kale and Chickpea Soup

Please let me know how this recipe turns out in the comments! I love hearing from you.

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Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

• Author: Cookie and Kate
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 minutes
• Yield: 4 large salads
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews

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Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. If your lime are particularly big, scale back. This gluten-free, vegetarian (easily vegan) salad packs well for lunch, too! Recipe yields 4 generous salads or 6 medium.

Ingredients

Quinoa and kale

• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon fine salt

Sweet potatoes

• 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon fine salt

Avocado sauce

• 2 ripe avocados, sliced into long strips
• ¼ cup lime juice (about 2 limes)
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• ½ teaspoon ground coriander, optional
• ¼ teaspoon fine salt, to taste

Everything else

• 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• ⅓ cup crumbled feta
• ¼ cup pepitas (green pumpkin seeds)

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Instructions

1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
2. To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is easily pierced through with a fork, about 7 to 10 minutes.
3. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
4. To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
5. To make the avocado sauce: Combine the ingredients as listed in a food processor or blender. Blend well, add more lime juice if desired, and season with salt, to taste.
6. To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
7. Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Notes

Make it dairy free/vegan: Omit the feta.

Storage suggestions: This salad keeps well, covered and refrigerated, for a few days. To keep the avocado sauce fresh, store it separately in a small bowl, with plastic wrap pressed against the top surface to prevent oxidation.

Change it up: Butternut squash or carrots would be good substitutions for the sweet potatoes.

Edits January 11, 2024: Adjusted avocado sauce by omitting 2 tablespoons olive oil (unnecessary), decreasing the salt for the sweet potatoes from 1 ½ teaspoons to ½ teaspoon, and specifying the amounts of lime juice and salt.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad
• Method: Varies
• Cuisine: Mexican

The post Southwestern Kale Power Salad appeared first on Cookie and Kate.

Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.

Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It’s also a well-balanced weeknight or special occasion dinner.

If this recipe looks familiar, it’s because it’s one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I’m sharing it again with updated photos and a video so you can watch how it all comes together.

Crème Fraîche Notes

Crème fraîche is basically a French version of sour cream. It’s a thick, cultured cream that offers lovely, rich flavor and a light tang.

You can use crème fraîche in recipes that call for sour cream or heavy cream, whether savory or sweet. It’s a great addition to soups because, unlike sour cream, it won’t curdle at high temperatures.

Crème fraîche is available at well-stocked grocery stores near the cheese. Vermont Creamery is the most common brand available. If you can’t find it, try my tahini option in the recipe notes, or you could likely substitute labneh, sour cream or even Greek yogurt.

Watch How to Make Roasted Carrots with Farro, Chickpeas & Herbed Creme Fraiche

Serving Suggestions

This is a well-rounded main dish, checking off the boxes for vegetables, whole grains, and plant-based protein. If you’re looking for a side dish, add a fresh green salad, like my Favorite Green Salad with Apples, Cranberries and Pepitas or Seasonal Spinach Salad with apple or pear.

Meal prep tip: Farro freezes well for later. You could easily double the amount of farro to save extra for later. Simply add enough water to cover the farro by several inches, and reserve half of the cooked farro for later. Let the extra farro cool to room temperature, then transfer it to a freezer bag before freezing. It’s easy to tear off a portion later and microwave to defrost. I like to add warm farro to my salads, or use it as a base for an improvised bowl.

On a carrot kick?

Don’t miss these carrot recipes on Cookie and Kate:

• Perfect Roasted Carrots
• Creamy Roasted Carrot Soup
• French Carrot Salad
• Roasted & Raw Carrot Salad with Avocado
• Chickpea Salad with Carrots and Dill

Please let me know how your recipe turns out in the comments! I love hearing from you.

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Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 to 8 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews

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This roasted carrot recipe looks gourmet, but it’s surprisingly easy to make! It would be a lovely dish on your holiday table or a great weeknight dinner on its own. Recipe yields 4 main dish servings to 8 side servings, depending on portions.

Ingredients

Farro and chickpeas

• 1 cup dried farro, rinsed
• 1 teaspoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, pressed or minced
• ½ teaspoon salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Roasted carrots

• 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon ground cumin
• Salt and pepper

Spiced pepitas

• 3 tablespoons pepitas (green pumpkin seeds)
• ½ teaspoon extra virgin olive oil
• Pinch of cumin
• Pinch of chili powder
• Pinch of salt

Herbed crème fraîche

• ⅓ cup crème fraîche
• 1 tablespoon chopped fresh parsley
• 2 teaspoons water
• Salt and pepper, to taste

Garnish

• 1 more tablespoon chopped fresh parsley

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Instructions

1. To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
2. To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
3. To toast the pepitas: In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
4. To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
5. To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).

Notes

Make it gluten free: Substitute brown rice and/or wild rice for the farro, adjusting the cooking method/time accordingly.

Make it dairy free/vegan: Lemony tahini sauce with parsley is great here, too. Mix together ⅓ cup tahini, 2 tablespoons chopped parsley and 2 tablespoons lemon juice, then thin it out with 3 to 4 tablespoons water. Season to taste with salt, pepper and additional lemon juice.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Entree
• Method: Various
• Cuisine: N/A

The post Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche appeared first on Cookie and Kate.

This creamy pumpkin mac and cheese recipe comes together in one pot. It’s really quite easy to make. You don’t even drain the pasta cooking water.

Thanks to the pumpkin, this dish is extra creamy, golden and flavorful. Naturally, it’s lighter than your typical homemade mac and cheese. On cool fall evenings, this mac and cheese will warm you up without putting you to sleep.

This easy autumnal pasta recipe will delight the whole family. Leftovers reheat well for the next few days, and even freeze well enough for our toddler’s future meals.

This recipe is a derivative of my Butternut Squash Mac and Cheese recipe, which has been a big hit. While that recipe relies on roasted butternut squash for depth of flavor, this recipe calls for canned pumpkin purée.

To make up for the roasted flavor, this recipe benefits from deeply toasting spices in butter—pumpkin spice blend, garlic powder and onion powder. Then, we cook a can of pumpkin purée in the flavored butter for a minute before adding pasta and water. Later on, we’ll stir in some cream cheese, sharp cheddar cheese and Parmesan. The end result is magical.

Pumpkin Mac and Cheese Ingredients

You’ll find the full recipe below. Here’s what you should know about the key ingredients before you head to the store.

Canned Pumpkin Puree

This recipe conveniently uses up one entire can of pumpkin purée. Be sure to buy plain pumpkin purée, not pumpkin pie filling, which contains sugar and spices.

Not all canned pumpkin purée is created equal. I’ve enjoyed this recipe with Whole Foods 365 brand, and Libby’s is reliably good as well.

Short-Cut Pasta

You have quite a few options here. For best results, choose a noodle that cooks in about 8 minutes or less, according to the package directions. We used casarecce for these photos, or you could use macaroni noodles for a more traditional mac and cheese look. Other options include cavatelli, fusilli, pipe rigate, etc. To make this recipe gluten free, we successfully used Jovial brand’s brown rice-based fusilli.

Tip: “Short-cut” pasta refers to compact noodle shapes, as opposed to long strands like spaghetti or fettuccine.

Cream Cheese

We’ll stir cream cheese directly into the pot. The cream cheese makes this pasta ultra creamy, lightly tangy, and luxurious. You’ll use half of a standard block of cream cheese for this recipe. Spread the extra on tomorrow morning’s toast!

Cheddar Cheese and Parmesan

Use a high quality, sharp cheddar cheese so you can really taste the cheddar in the end result. Parmesan cheese further amps up the flavor. Dust your individual servings with a little more Parmesan, if you’d like.

Tip: Grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in powder that can cause the cheese to clump when it melts (plus it’s more expensive, per ounce).

Butter and Spices

You’ll also need butter, pumpkin spice blend, garlic and onion powder, water and salt. Pumpkin spice blend is absolutely key in this recipe because pumpkin alone doesn’t offer much flavor.

Tip: See the note below the recipe to make your own pumpkin spice blend from ground cinnamon, ginger, nutmeg and clove or allspice. You can make exactly as much as you need for this recipe by following the note, or follow my pumpkin spice blend recipe to make extra spice blend for your pumpkin bread and pumpkin muffins.

Watch How to Make Pumpkin Mac and Cheese

Serving Suggestions

Serve a green salad on the side. Try my Super Simple Arugula Salad, Favorite Green Salad with Apples, Cranberries and Pepitas, or any improvised salad with a classic vinaigrette.

This recipe yields a lot of pasta (eight servings). It reheats well for packed lunches and leftover dinners. I’ve even frozen the leftovers in this large silicone ice cube tray—once reheated in the microwave, the texture isn’t quite the same, but it’s still nice enough for our toddler to enjoy.

Love this pumpkin mac and cheese?

Here are more savory squash recipes to try. For pumpkin treats, check out my pumpkin recipe roundup.

• Butternut Squash Mac and Cheese
• Creamy Pumpkin Marinara
• Creamy Roasted Pumpkin Soup
• Perfect Roasted Pumpkin Seeds
• Roasted Butternut Squash Risotto

Please let me know how your pumpkin mac and cheese turns out in the comments! I love hearing from you.

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Pumpkin Mac and Cheese

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews

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Creamy pumpkin mac and cheese will warm you up on cool fall evenings. This easy autumnal pasta recipe comes together in one pot and tastes incredible. Recipe yields 8 servings (quite a lot!) and leftovers are great.

Ingredients

• 2 tablespoons unsalted butter
• 1 ½ teaspoons pumpkin spice blend*
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
• 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli) 
• 5 cups water
• 1 teaspoon fine salt, to taste
• 4 ounces cream cheese, cubed 
• 8 ounces shredded sharp cheddar cheese
• ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice, garlic and onion powders and cook for 2 to 4 minutes, stirring often, until the butter is very fragrant and you see many little brown flecks in the pan. Stir in the pumpkin and let it cook for a minute, while stirring.
2. Pour in the pasta, water and salt. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
3. Cook, stirring often (more often as the time goes on), until the timer goes off. Turn down the heat as necessary to avoid scorching but maintain a steady simmer. When the time goes off, do not drain the water. Stir in the cream cheese. Continue simmering until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. 
4. Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
5. Season with salt, to taste (I usually add ¼ teaspoon or more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days (or freezes relatively well for up to 3 months).

Notes

Recipe adapted from my Butternut Squash Mac and Cheese.

*Pumpkin spice amounts: To make just enough pumpkin spice for this recipe, use ¾  teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a little pinch of allspice or cloves.

Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Pasta
• Method: Stovetop
• Cuisine: American

The post Pumpkin Mac and Cheese appeared first on Cookie and Kate.

Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have found this recipe in Gaby Dalkin’s latest book, Take It Easy. She sent me the book when it came out last fall and this recipe has saved us from ordering take-out several nights since then.

This pasta with peas and pesto comes together in under 30 minutes with basic ingredients and minimal fuss. It’s designed for frozen peas and it’s great with store-bought pesto. I can make this recipe with a toddler running around the kitchen, which really says something, if you know what I mean. Grace enjoyed the leftovers for lunch today.

I love how this recipe comes together with just one pot and one bowl. To make it, you’ll bring a large pot of salted water to boil for the noodles. In the meantime, you can quickly defrost frozen peas in a colander by running cool water over them in the sink.

The peas taste so fresh and nice because they are not cooked. Gaby simply instructs us to whisk together a sauce of olive oil, lemon, garlic and Pecorino Romano cheese. Then we mash up about half of the peas into the sauce, leaving the rest whole. Add the warm pasta to temper the garlic, stir in some pesto, and your dinner is almost ready to go. Thank you for this one, Gaby!

A Few Recipe Tips and Notes

You’ll find the full recipe below and it’s gloriously simple. Here are a few tips that might come in helpful:

Many pasta shapes will work. Ideally, choose a shorter pasta noodle with little nooks and crannies that can catch the peas. Options include reginetti or mafaldine (shown), fusilli, farfalle or papillon, shells, trumpets, or orecchiette. Whole wheat noodles and sturdy gluten-free noodles work well in this recipe. I used whole grain reginetti by Sfoglini, which I purchase at Whole Foods.

This recipe is designed for frozen peas. Once defrosted, they are already tender and mash easily. Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes. Gaby’s original recipe specified two cups of frozen peas (one 10-ounce bag), but if you love to maximize your vegetable intake like I do, you can use up to three cups (one 16-ounce bag).

Store-bought pesto is fine, or make your own pesto if you have the time. You’ll need up to 1/2 cup for this recipe. I like the Artisola organic refrigerated brand.

This recipe yields a lot (six generous servings). Bring the extra to your friends or cut the recipe in half, if desired. It keeps well in the refrigerator for up to 4 days.

To make this dish more substantial, add a few dollops of ricotta to individual serving bowls or top them with fried eggs. You’ll find salad and side dish suggestions below.

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

• Colorful Roasted Vegetables: Roast these vibrant vegetables while you cook your pasta. The more veggies, the better!
• Easy Tomato Salad: This tomato salad is simple to prepare and will liven up your plate of green pasta.
• Italian Dressing or Classic Vinaigrette: Improvise a green salad with either of these oil-based dressings.
• Super Simple Arugula Salad: Or make my go-to arugula salad, which is truly so simple that it’s ready in under two minutes.

More Fresh Green Pasta Dishes

If you love this simple pasta dish, try one of these next:

• Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
• Green Goddess Tortellini Salad
• Lemony Green Pasta with Peas and Ricotta
• Pesto Pasta Salad
• Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

Please let me know how your recipe turns out in the comments! I love hearing from you.

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Pasta with Peas and Pesto

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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This easy pasta recipe features peas and pesto. It’s made with basic ingredients (frozen peas and store-bought pesto) and tastes fantastic! Keep this recipe in your back pocket for busy weeknights. Recipes serves 6.

Ingredients

• 4 cloves garlic, pressed or finely chopped
• ⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
• ⅓ cup extra-virgin olive oil
• 2 lemons, 1 juiced and 1 thinly sliced into rounds
• ¼ teaspoon red pepper flakes, optional
• Salt and pepper, to taste
• 10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
• 16 ounces short-cut pasta**
• ⅓ cup to ½ cup pesto, homemade or jarred
• Fresh basil leaves, for garnish

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Instructions

1. In a medium bowl, whisk together the garlic, cheese, oil, lemon juice, red pepper flakes (if using), a couple pinches of salt, and plenty of black pepper. 
2. Add the thawed peas and stir to combine. Taste and adjust the salt and pepper as needed. Use the back of a fork to roughly mash just half of the peas, and leave the other half whole. 
3. Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Taste, and add more salt and pepper if necessary. 
4. Top with the basil, lemon slices, and a light grating of cheese before serving.

Notes

Recipe lightly adapted from Take It Easy by Gaby Dalkin.  

*How to thaw frozen peas: Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes. 

**Pasta suggestions: Ideally, choose a shorter pasta noodle that has little nooks and crannies that can catch the peas. Options include reginetti (shown), mafaldine, fusilli, farfalle or papillon, shells, trumpets, or orecchiette.

Change it up: Dollops of ricotta cheese are a nice addition. This recipe is easily halved.

Make it gluten free: Substitute your favorite sturdy gluten-free noodle.

Make it vegan: Substitute vegan pesto (or make your own with this recipe but omit the cheese), omit the cheese and top with a generous sprinkle of my Vegan Parmesan Cheese.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Pasta
• Method: Cooked
• Cuisine: Italian

The post Gaby’s Pasta with Peas and Pesto appeared first on Cookie and Kate.

This pesto pasta salad is destined for your next gathering. Or at least, that’s what I hope! This recipe is light and so fresh. It’s perfect for parties, picnics and weeknight dinners, from spring through fall. Leftovers keep well for lunch, too.

Pesto and pasta are the stars of this show, naturally. To make it a pasta salad, I added a pint of cherry tomatoes, a few handfuls of fresh arugula, and some cheese. I love salty feta in this recipe, though mozzarella and Parmesan are also great.

This pasta salad recipe includes homemade pesto made with a few little twists. Instead of pine nuts, I opted for more affordable pepitas (green pumpkin seeds). You can use pine nuts if you’d rather—or even walnuts or pecans.

I like to use half fresh basil and half fresh parsley, which tastes even more interesting and also cuts down on costs (buying lots of fresh basil can be expensive). You could certainly use all basil if you have an abundance growing in your garden. I also add some fresh lemon juice to brighten up the dish. Give it a try!

Pesto Pasta Salad Tips

The recipe below is simple and straightforward, but here are some notes before you get started.

1. Reserve some pasta cooking water. We’ll need up to 1/2 cup of the starchy pasta cooking water to help bring this sauce together. To help me remember, I always place a heat-proof glass liquid measuring cup in the sink next to the colander.
2. Rinse the pasta under cool water immediately after cooking. Rinsing the pasta reduces the amount of starch on the surface of the noodles, so they don’t clump together before you have a chance to toss them in pesto sauce.
3. To make this dish gluten free, simply substitute your favorite gluten-free noodles. A sturdy corn-and-quinoa blend usually works well in this type of dish.
4. To make it vegan, simply don’t add cheese. To make up for the substance and salty flavor that cheese provides, try adding olives and/or chickpeas to the dish.
5. Serve promptly. This pasta salad is best served within a few hours, but leftovers will keep relatively well in the refrigerator, covered, for up to four days. The only downside is that the arugula will wilt a bit with time.

Watch How to Make Pesto Pasta Salad

More Fresh Pasta Dishes

If you enjoy this pesto pasta salad, try these recipes next:

• Broccoli Pesto Pasta with Green Olives
• Caprese Pasta Salad
• Double Tomato Pesto Spaghetti with Zucchini Noodles
• Green Goddess Tortellini Salad
• Vegan Spaghetti alla Puttanesca

Please let me know how your recipe turns out in the comments! I love hearing from you.

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Pesto Pasta Salad

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 6 to 8 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 40 reviews

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This pesto pasta salad recipe is bursting with fresh flavor. It’s light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Ingredients

• 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
• 1 pint cherry tomatoes, halved or quartered
• 3 handfuls baby arugula or spinach
• Optional cheese: ½ cup or more crumbled feta cheese, little mozzarella balls or grated Parmesan
• Optional additions: ½ cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
• Freshly ground black pepper

Pesto

• ½ cup pepitas (hulled pumpkin seeds)*
• ½ cup packed fresh basil
• ½ cup packed fresh flat-leaf parsley or additional basil
• ¼ cup lemon juice (about 2 lemons)
• 1 clove garlic, roughly chopped
• ½ teaspoon fine salt
• ⅓ cup extra-virgin olive oil

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Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking together. Transfer the pasta to a large serving bowl.
2. Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 4 to 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
3. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
4. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (cheese, olives and/or chickpeas).
5. Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest. This recipe will keep well, covered and refrigerated, for up to 4 days.

Notes

Recipe adapted from Vegan Goodness by Jessica Prescott.
*Change it up: You can use pine nuts, walnuts or almonds in the pesto instead of pepitas (although the dish will no longer be nut-free, if that is relevant to you).
Make it gluten free: Use your favorite gluten-free pasta.
Make it dairy free/vegan: Just don’t add any cheese!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad
• Method: By hand
• Cuisine: Italian

The post Pesto Pasta Salad appeared first on Cookie and Kate.

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Tortellini Salad Vegetable Options

This tortellini salad is lovely with fresh spring and summer vegetables in any combination. The asterisks below denote vegetables that need to be briefly cooked (blanched) in the leftover pasta cooking water before using. The recipe includes instructions on how to blanch those veggies. You can use a combination of fresh and blanched vegetables if you’d like, such as fresh fennel and blanched asparagus.

• Asparagus* (cut into 2-inch segments; for thick spears, cut them in half or quarter first)
• Bell pepper (cut into short strips)
• Broccoli* (florets thinly sliced)
• Cherry tomatoes (halved)
• Cucumber (quartered lengthwise and thinly sliced)
• Fennel (thinly sliced)
• Green beans*
• Peas* (fresh or frozen)
• Sugar-snap peas (thinly sliced)
• Yellow squash (quartered lengthwise and thinly sliced)
• Zucchini (quartered lengthwise and thinly sliced)

Watch How to Make This Pasta

More Fresh Pastas to Try

Below are a few more pasta recipes featuring fresh spring produce, or browse all pasta recipes here.

• Broccoli Pesto Pasta with Green Olives
• Caprese Pasta Salad
• Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
• Lemony Green Pasta with Peas & Ricotta
• Pesto Pasta Salad

Please let me know how your tortellini salad turns out in the comments! I love hearing from you.

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Green Goddess Tortellini Salad

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews

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This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.

Ingredients

• 1 batch Green Goddess Dressing
• 2 packages (8 to 10 ounces each) spinach or cheese tortellini 
• 1 teaspoon salt, more to taste
• 3 cups tender vegetables*
• 2 handfuls of baby arugula
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• Lemon zest
• Flaky sea salt, to taste (optional)

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Instructions

1. Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)
2. Meanwhile, prepare the dressing, and set it aside. 
3. Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual. 
4. If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well. 
5. Rinse the warm tortellini well under cool running water and set them aside. 
6. In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.
7. In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated. 
8. To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about ¼th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.
9. Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.

Notes

Recipe inspired by Melissa Clark’s Green Goddess Pasta Salad.

*Vegetable options: Fresh vegetable options include thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and short strips of bell pepper. Vegetables that should be blanched include asparagus (cut into 2-inch segments; for thick spears, cut them in half or quarter first), peas (fresh or frozen), green beans, or broccoli (florets thinly sliced).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Side dish
• Method: Cooked
• Cuisine: Italian

The post Green Goddess Tortellini Salad appeared first on Cookie and Kate.

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.

Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.

These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I opted for brown rice rather than white, which offers more fiber and some lightly nutty flavor. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler.

The real kicker is the spicy mayo sauce drizzled on top, made simply with sriracha stirred into mayonnaise. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and I don’t see why not?” territory.

If you appreciate sushi at restaurants and would like to try a loose variation at home, give this one a a try. I love it and hope you do, too!

Watch How to Make Veggie Sushi Bowls

More Fresh Bowls to Make

If you enjoy these sushi bowls, try these recipes on Cookie and Kate:

• Build-Your-Own Buddha Bowl
• Farmers’ Market Bowl with Green Goddess Sauce
• Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
• Mediterranean Spaghetti Squash Bowls
• Spicy Sweet Potato and Green Rice Burrito Bowls

Please let me know how your sushi bowls turn out in the comments. I love hearing from you.

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Veggie Sushi Bowls

• Author: Cookie and Kate
• Prep Time: 25 mins
• Cook Time: 30 mins
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews

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This recipe tastes like vegetarian sushi rolls, but in simplified bowl form! The spicy mayo sauce really takes it to another level. Feel free to play with the toppings to make this bowl taste like your favorite roll. There are a few steps involved, but each one is super simple. Recipe yields 4 sushi bowls, which keep well for leftovers (for best results, slice the avocado just before serving).

Ingredients

Rice and seasonings

• 2 cups short-grain brown rice, rinsed well
• 1 sheet dried nori (about 8″ square)
• 3 tablespoons rice vinegar
• 1 ½ teaspoons reduced-sodium tamari or soy sauce
• 1 tablespoon sugar or agave nectar
• ½ teaspoon salt

Spicy mayo sauce

• ⅓ cup mayonnaise
• 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste

Everything else

• 2 cups frozen edamame
• 2 large carrots, sliced into ribbons with a vegetable peeler
• 1 avocado, sliced into long strips
• 1 small cucumber
• Recommended garnishes: sesame seeds (preferably black) and pickled ginger

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Instructions

1. To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
2. To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
3. To toast the nori: In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and tear it into quarters. Crumble each piece into very small pieces in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
4. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
5. To prepare the spicy mayo sauce, whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.
6. To prepare the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
7. Divide the rice between four bowls. Top with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on top, sprinkle with sesame seeds and serve with pickled ginger on the side.

Notes

Make it gluten free: Be sure to use gluten-free soy sauce (tamari is typically gluten free, but check the label to be sure).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Entree
• Method: Stovetop
• Cuisine: Japanese

The post Veggie Sushi Bowls appeared first on Cookie and Kate.