Vegetarian Side Dish Recipes - Cookie and Kate

Seaweed Salad

Kathryne Taylor — Thu, 15 Aug 2024 18:57:43 +0000

This seaweed salad is colorful, delicious, and boldly flavored with sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun twist on the concept. Many prepared seaweed salads are colored with food dyes, but this one obtains its lively color from veggies.

If you’re relatively new to seaweed, like I am, this salad offers a great introduction. It calls for arame, which has a more mild and sweet flavor compared to other seaweed varieties. The crisp textures of cabbage and bell pepper, combined with soy sauce and ginger, contrast beautifully with the seaweed.

This salad is the perfect way to incorporate nutritious seaweed into your diet. Seaweed’s nutritional benefits vary depending on the specific variety, but they are often a good source of fiber, iodine, potassium and magnesium, among others. I try to consume a wide variety of whole foods, so seaweed is a welcome addition.

Seaweed Salad Ingredients

Arame

Arame seaweed, or sea vegetable, is a brown algae. It grows off the shores of the Ise-Shima National Park in Japan, and has been part of Japenese cuisine for centuries. I ordered EDEN brand arame online through Amazon, which seems to be sold out at the moment. Look for it in well-stocked grocery stores or Asian supermarkets.

Cabbage

Crisp strands of cabbage offer lots of colorful texture. I used green and purple varieties to make this recipe as bright as possible for photos, but either option will work well at home.

Bell Pepper

Sweet bell pepper is the perfect addition to this seaweed salad. Choose red, orange or yellow for this salad.

Cilantro and Green Onion

These herbs offer more fresh flavor. If you don’t like cilantro, you can skip it.

Avocado

Creamy avocado is the perfect counterpoint to the crisp textures. Wait to add avocado until you’re ready to serve each bowl.

Sesame Dressing

This homemade sesame dressing brings it all together! It’s made with tamari (soy sauce), toasted sesame oil, and fresh lime juice.

How to Make Seaweed Salad

Seaweed salad is surprisingly easy to make, and you’ll find the full recipe below. Arame requires a 5-to-10-minute soak in cool water. During that time, you can whisk together the dressing and chop the vegetables.

Drain the arame, then squeeze out any excess water. Return it to the bowl, add the prepared vegetables, pour in the full batch of dressing, and stir it all together. How’s that for easy?

Reserve the avocado until just before serving since it browns over time. The recipe keeps well in the refrigerator for up to four days.

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

This seaweed salad is a fun and nutritious side salad. Serve it with Japanese cuisine and beyond at any time of year.

You can turn this salad into a complete meal by topping it with Crispy Baked Tofu or prepared fish or shrimp, perhaps on a bed of brown rice. You could even skip the sesame dressing and serve it in place of the kale in my Build-Your-Own Buddha Bowls.

Here are a few more complementary serving options:

Leftover cabbage?

This recipe calls for 1 1/2 cups of cabbage, less than one full head. Leftover cabbage will keep well in the refrigerator, wrapped, for up to one week.

Here are a few ways to use the remaining cabbage:

Please let me know how your recipe turns out in the comments! I love hearing from you and hope you enjoy this salad.

Seaweed Salad

Author: Cookie and Kate
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

This seaweed salad recipe is colorful, delicious and boldly flavored with sesame dressing. The arame needs to soak for 5 to 10 minutes before using, so you can prepare the vegetables and dressing during that time. Recipe yields 4 servings (1 ½ cups per serving for 6 cups total).

Ingredients

1 ounce arame sea vegetables (about 1 ½ cups dried)
1 ½ cups thinly sliced purple or green cabbage, roughly chopped into pieces no longer than 3 inches
1 red or orange bell pepper, chopped
½ cup thinly sliced green onion, sliced on the diagonal
¼ cup finely chopped cilantro
1 batch Sesame Dressing
1 ripe avocado, diced

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Instructions

Rinse the arame well in a fine sieve, then place it in a generously sized bowl. Fill the bowl with cool water and let it soak for 5 to 10 minutes, until nicely pliable. Drain the arame in the sieve, and gently squeeze out any excess water. Transfer the arame back to your empty bowl, which we will use as a mixing bowl.
Add the cabbage, bell pepper, green onion and cilantro. Whisk the dressing once more, and pour it all over the salad. Gently toss until the salad is evenly coated in the dressing.
When it’s time to serve, divide the seaweed into bowls and top with diced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).

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.

The post Seaweed Salad appeared first on Cookie and Kate.

Watermelon Salad with Feta and Mint

Kathryne Taylor — Thu, 27 Jun 2024 20:27:10 +0000

If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.

The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.

This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.

I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.

Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.

How to Choose Your Watermelon

To make the best watermelon salad, start with a great watermelon. It’s a bummer to slice into a watermelon and find pale, flavorless fruit. I’m partial to the Sugar Baby heirloom variety that you see in these photos. Sugar Babies are almost solid, dark green on the outside, often nearly seedless, with a wonderfully sweet flavor.

When you choose a watermelon, look for one that is:

Heavy for its size
Dull, not shiny
Evenly shaped
Darker green, with a yellow to orange “field spot” that indicates it sufficiently ripened on the vine (the stronger the yellow-orange color, the better)

Uses for Leftover Watermelon

For this recipe, you’ll need half a small watermelon (3 pounds, or about 4 cups cubed). Our toddler loves watermelon, so she takes care of the leftovers for us.

If you don’t have a watermelon-obsessed tot in your household, here are some more ways to enjoy watermelon:

Make watermelon juice, so easy!
Turn your watermelon juice into watermelon margaritas or watermelon mimosas
Try this Tropical Fruit Salad made with cantaloupe or honeydew, watermelon, pineapple and lime
Make another watermelon-focused salad, like this Arugula & Watermelon Salad with Kalamata olives, or my fancy restaurant-style Watermelon Salad with Herbed Yogurt Sauce

Watermelon Salad Serving Suggestions

This refreshing watermelon salad could inspire a full summertime spread. Try serving it with other warm-weather favorites that won’t heat up the house, like Caprese sandwiches or grilled options like pizza or veggie burgers. For complementary flavors, look for recipes using fresh mint, basil or pesto. Here are a few of my top recommendations:

Caprese Pasta Salad
Favorite Veggie Burgers
Green Goddess Tortellini Salad
Grilled Pizza—try Arugula-Almond Pesto Pizza on the grill!
Vegetarian BLT Sandwich

Watch How to Make Watermelon Salad

More Salads to Make This Summer

These refreshing salads make the best of summer produce like ripe berries, tomatoes and cucumber.

Easy Tomato Salad
Fattoush Salad with Mint Dressing
Layered Panzanella
Seasonal Spinach Salad with raspberries or strawberries
Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle

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

Watermelon Salad

Author: Cookie and Kate
Yield: 6 to 8 side servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

This classic watermelon salad recipe features crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios make it amazing! Recipe yields 6 to 8 side salads.

Ingredients

1 medium-to-large shallot or ½ small red onion, sliced very thinly (about ½ cup)
3 tablespoons sherry vinegar or red wine vinegar
¼ teaspoon fine salt
3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
½ cup crumbled feta (about 2 ounces)
⅓ cup roasted and salted pistachios, chopped
¼ cup extra-virgin olive oil
Small handful of fresh mint and/or basil leaves, torn if large, for garnish
Flaky salt or kosher salt, to taste

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Instructions

In a small bowl, combine the sliced shallot with the vinegar and fine salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the remaining ingredients (at least 10 minutes).
Spread the cubed watermelon over a large platter or shallow serving bowl. Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad. Sprinkle the feta and pistachios on top.
Drizzle the olive oil all over. Finish the salad with a sprinkle of fresh herbs and flaky salt. This salad is best enjoyed within an hour or two, but will keep in the refrigerator for up to 4 days.

Notes

Prepare in advance: Since watermelon starts releasing moisture once it comes into contact with salt, your best bet is to arrange the cubed watermelon across a platter and store everything separately until it’s close to serving time. Or, at minimum, wait to sprinkle flaky salt on top until it’s time to serve.

Make it dairy free/vegan: Omit the feta. You might like some roughly chopped, pitted Kalamatas in its place.

Nutrition

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Cheesy Smashed Broccoli

Kathryne Taylor — Wed, 31 Jan 2024 16:54:39 +0000

Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches in the flavor and texture departments. Smashing the broccoli tenderizes it and provides a flatter surface for loading up with cheese. The method is slightly more involved, naturally, but it’s not too fussy.

Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice ramp up the flavor.

The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!

If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse family members, this recipe might win them over. Serve it with dinner tonight?

How to Make Smashed Broccoli

Most recipes suggest steaming the broccoli until tender, then smashing and roasting it. I found it works just as well to roast the broccoli until tender, then smash it directly on the pan. This streamlined method saves a pot!

You’ll find a short video and the full recipe below. Here’s a brief rundown with tips:

Line your large, rimmed baking sheet with parchment paper. You must use parchment paper for this recipe to prevent the cheesy bits from sticking to the pan.
Take care when cutting your florets. Ultimately, the florets should be about 2 to 3 inches wide and 1 inch thick or less.
Toss the broccoli with olive oil, salt, onion powder and garlic powder. These simple seasonings offer a ton of flavor.
Roast until the broccoli is easily pierced through by a fork, about 20 minutes. In the meantime, find a sturdy, heavy, flat-bottomed jar or glass to smash the broccoli with. I prefer to use a working jar for this purpose.
Smash each broccoli until the stems splay out, then slide the jar forward to release the broccoli. Distribute the cheese over each floret and sprinkle the pan with red pepper flakes (optional) and black pepper. Be sure to use hand-grated Parmesan to avoid any additives that could interfere with melting.
Bake until the cheese is nicely melted and turning golden around the edges. For a final blast of flavor, drizzle the broccoli with lemon juice. Serve while warm!

Watch How to Make Smashed Broccoli

More Irresistible Broccoli Recipes

Here are just a few of the top broccoli recipes on the blog.

Broccoli Cheese Soup
Favorite Broccoli Salad
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
Parmesan Roasted Broccoli with Balsamic Drizzle
Perfect Roasted Broccoli (check out the variations, too)

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

Cheesy Smashed Broccoli

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6
Diet: Gluten Free

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

This smashed broccoli recipe is an irresistible riff on regular roasted broccoli! It’s cheesy and tender, and makes a great snack or side dish. Recipe yields 4 to 6 side servings.

Ingredients

1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli florets
1 ½ tablespoons extra-virgin olive oil
Scant ½ teaspoon fine salt, more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 ounces (¾ cup) finely grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for a kick)
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice, to taste

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cheese from sticking (parchment paper is key for this recipe!).
To prepare the broccoli, cut the florets generously, using some stems to keep the little guys intact. First, trim the stalk, then find a natural separation, then cut and turn and find another natural separation, and ultimately the florets should be about 2 to 3 inches wide and 1 inch thick or less. You might need to halve the really big florets to make this work.
Place the broccoli florets on the prepared baking sheet. Drizzle the olive oil over the broccoli and sprinkle with the salt, garlic powder and onion powder. Toss until evenly coated (if you don’t have enough oil to lightly coat it all, add another small splash). Arrange the broccoli in an even layer across the baking sheet.
Roast the broccoli for 18 to 21 minutes, until the stems are easily pierced by a fork, then place it on a stable heat-safe surface. Use a sturdy, flat-bottomed jar or glass to smash each piece of broccoli, to the point that the stems splay out a bit. It works best to smash and then slide the jar forward to release the broccoli.
Once each floret has been smashed, arrange them evenly across the pan again. Distribute the cheese over the broccoli, trying to center the cheese on each smashed broccoli. Sprinkle with red pepper flakes, if using, and a few twists of freshly ground black pepper.
Bake until the cheese is melted and the cheese on the pan is turning golden, about 5 to 7 minutes. Drizzle the lemon juice all over the warm broccoli, and promptly serve while warm. Leftovers will lose their crispness over time but will keep in the refrigerator, covered, for up to 4 days.

Notes

Make it dairy free/vegan: Omit the Parmesan and finish the dish with a hearty sprinkle of Easy Vegan Parmesan Cheese.

Nutrition

The post Cheesy Smashed Broccoli appeared first on Cookie and Kate.

Lemony Kale Salad

Kathryne Taylor — Tue, 05 Dec 2023 19:37:04 +0000

Trust me, you need this lemony kale salad recipe. It might not look like much at first glance, but this hearty green salad is boldly flavored and just what you need to round out tonight’s dinner.

This simple kale salad features finely shredded Tuscan kale tossed in a bold, lemony dressing with freshly-grated pecorino romano or Parmesan cheese.

Tuscan kale goes by many names—you might know it as lacinato kale, dinosaur kale or cavolo nero (literally “black cabbage” in Italian). It’s less curly than standard kale, which makes it easier to stack, roll and thinly slice. Once prepared, this salad is almost slaw-like in texture. It’s really irresistible.

This food blog has no less than 22 kale salad recipes already, plus this kale salad roundup with tips. But the collection truly isn’t complete without this one, which draws heavy inspiration from the mother of all kale salads created by Joshua McFadden in 2007.

I always order a salad like this one when we eat at True Foods Kitchen. The main difference between this salad and the aforementioned kale salads is that this recipe omits the bread crumbs. I tried with and without, and the breadcrumbs didn’t do a whole lot in terms of flavor and don’t keep well on the salad for leftovers.

You’ll find the recipe and instructional video below. I’m also sharing my best tips that will help you create consistently flavored batches of salad, which is honestly tricky!

How to Make Lemony Kale Salad

Here’s the funny thing about kale—it’s sold in bunches that are not consistent by weight. Is this a kale-spiracy? Quite possibly. This recipe calls for specifically for one medium-to-large bunch of Tuscan kale, which is about eight ounces by weight. If your kale bunches are quite small, you might even need two of them.

The recipe offers a suggested range of lemon juice since kale bunches vary in size, and even a bit in flavor from one bunch to the next. We’ll start with one tablespoon, and you can add up to one more to taste at the end. You want the salad to taste a little puckery because the tartness of the lemon helps counter the bitterness of the kale.

You’ll need to finely shred and massage the kale for best results. This sounds fussy, but it’s not very difficult, I promise! Finely shredding the kale yields an awesome texture, which is improved further by massaging the kale. If you’ve ever struggled to eat a poky, large-leafed kale salad, this one is a totally different ballgame. You’ll find the full how-tos in the recipe below, and you can see these techniques in action in the video.

Pecorino romano vs. Parmesan: Pecorino is my top pick, but Parmesan will work if that’s what you have. They’re similar because they’re both aged hard cheeses, though pecorino is made from sheep’s milk and Parmesan is from cow’s milk. Pecorino has a sharper flavor and it’s more salty, so it really stands out more in this salad. The salty aspect is a plus because salt helps counter the bitterness of the kale (you can always add another pinch of salt, to taste, if needed).

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

This versatile kale salad will brighten any meal that’s on the heavier or more traditional side. It goes well with hearty Italian meals like Eggplant Parmesan, and creamy soups and pastas. Hear are just a few suggestions to make a full meal:

More Kale Salads to Enjoy

View all kale salads here. Below are a few select favorites (I love them all, though).

Please let me know how your kale salad turns out in the comments! I’d be delighted to hear from you.

Lemony Kale Salad

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews

Make this lemony kale salad! It’s a simple kale salad recipe featuring a bright lemon dressing and freshly-grated Pecorino Romano or Parmesan cheese. This boldly flavored kale salad is the perfect side salad to complement your meal. Recipe yields 4 to 6 side salads, and is easily doubled.

Ingredients

Lemon dressing

2 tablespoons extra-virgin olive oil
1 to 2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 medium clove garlic, pressed or minced
Several twists of freshly ground black pepper
Pinch of red pepper flakes (optional)

Kale salad

1 medium-to-large bunch of Tuscan kale (8 ounces)
⅛ teaspoon fine salt
½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese

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Instructions

In a small bowl, combine all of the dressing ingredients (use just 1 tablespoon lemon juice) and whisk to combine. Set aside.
To prepare the kale, fold the leaf so the larger rib side is out and pull the tough rib out from the kale to make each leaf into two separate halves. Stack a few leaves at a time and roll them up, from one short end to the other. Using a sharp chef’s knife, slice them as thinly as possible across the roll. Then use a chop or two to cut all of the rounds in half.
Transfer the chopped kale to a medium serving bowl and sprinkle it with the salt. Massage the leaves with your hands by lightly scrunching big handfuls at a time, over and over until the leaves are darker in color and fragrant.
Drizzle in all of the dressing, add all of the cheese and gently toss until thoroughly combined. Taste, and add more lemon juice if desired—it should taste pleasantly lemony and a little tart (the tartness helps cut the bitterness of the kale).
Ideally, let the salad rest for 10 minutes or more before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Notes

Make it dairy free/vegan: Substitute Easy Vegan Parmesan Cheese, to taste.

Nutrition

The post Lemony Kale Salad appeared first on Cookie and Kate.

Potatoes au Gratin (Gratin Dauphinois)

Kathryne Taylor — Thu, 16 Nov 2023 20:18:01 +0000

If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.

This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.

Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn’t want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just… magic.

If you would love a moment of happy silence at your bustling holiday meal, serve this recipe. I have literally watched people go quiet upon their first bite. That’s when I know a recipe is just right!

You can also can prepare this recipe in advance, which is a big plus for a full-course meal. This dish would be welcome at Thanksgiving, Christmas, Easter, or any special occasion in between.

Potatoes au Gratin Ingredients

This recipe uses a short list of ingredients and the flavor is truly amazing. You’ll find the full recipe at the bottom of the post, with a print-friendly option.

Russet potatoes

Starchy russet potatoes are ideal for potatoes au gratin. While I am generally a big fan of potato skins, you’ll need to peel the potato skins before slicing the potatoes for the ideal melt-in-your-mouth texture.

Heavy cream

Heavy cream is the way to go with this recipe. I’ve tried half and half and it works decently well, but clumps somewhat. Whole milk clumps and doesn’t yield a creamy gratin, so I strongly advise against it.

Fresh garlic

Fresh garlic, always! Two cloves subtly infuse this dish with irresistible aromatic flavor.

Black pepper, nutmeg & salt

Freshly ground black pepper and just a pinch of nutmeg are all you need here. Well, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is more expected in gratin dauphinois, but I like Emmental equally well. While Emmental is similar to Swiss cheese, Swiss cheese didn’t turn out well in our tests, as it hardened too much.

Fresh chives

Fresh chives are optional, but offer a lovely burst of fresh green color on top of this creamy, golden brown dish.

How to Make Potatoes au Gratin

This recipe is straightforward and you can watch it come together in the short video below. Here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as possibly, about 1/8-inch thick. This is tricky even with the sharpest of chef’s knives.

I’m always hesitant to recommend a mandoline slicer because they are dangerous, but the mandoline undeniably yields the thinnest and most uniform results. When using a mandoline, please stay focused on the task at hand, know where your fingers are at all times, and don’t be tempted to slice any closer to the end of the potato than you feel fully confident doing.

2) Whisk together the cream, minced garlic, salt, pepper and nutmeg.

Easy enough! The garlic and spices will settle, so you’ll need to whisk the mixture each time just before using.

3) Start layering the potatoes, then layer with cream and cheese.

Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. (This is my beloved 9-inch pan, if you’re in the market.) Whisk the cream mixture, pour in a portion of it, and sprinkle some cheese on top.

4) Repeat, repeat. Top with all remaining cheese.

Potatoes, whisked cream, and more cheese, in that order.

5) Bake, and cover it toward the end of baking.

After about 40 minutes in the oven, the top should be turning nicely golden. We’re going to cover it with parchment or foil to prevent the top from becoming too browned by the time the potatoes are cooked through. The potatoes are done once you can press a fork all the way through the center of the dish with ease (if in doubt, go a little longer).

6) Briefly cool, then serve.

This dish needs at least 20 minutes to cool before serving. Straight out of the oven, it is far too hot to serve, and the layers need a chance to cool somewhat in order to keep their shape. Sprinkle with chopped chives before serving, if desired.

Watch How to Make Potatoes au Gratin

More Potato Recipes to Make

If you love potatoes (and who doesn’t?), you cannot miss these potato recipes on Cookie and Kate:

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

Potatoes au Gratin (Gratin Dauphinois)

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 16 reviews

This potatoes au gratin recipe is rich, golden brown and utterly irresistible! Known as gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your holiday table! Recipe yields 12 side servings.

Ingredients

2 pounds russet potatoes
2 cups heavy cream
2 medium cloves garlic, pressed or minced
1 teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon ground nutmeg
2 cups (8 ounces) grated Gruyère cheese or Emmental
½ teaspoon finely chopped fresh chives, optional

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Instructions

Preheat the oven to 425 degrees Fahrenheit. Peel the potatoes and slice them as thinly as possible, ideally ⅛-inch thick.
In a liquid measuring cup, whisk together the cream, minced garlic, salt, pepper and nutmeg.
Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. Whisk the cream mixture again, then pour about one-third of the cream mixture over the potatoes. Sprinkle with ½ cup of the cheese.
Repeat this two more times, topping with all of the remaining cheese.
Bake for 40 minutes, then place a sheet of parchment paper or foil over the top to prevent it from turning too brown. Bake for 5 to 10 more minutes, checking every 5, until you can press a fork all the way through the potatoes with ease.
Let the dish cool for at least 20 minutes (it’s crazy hot). Garnish with the optional chives, if desired, and serve warm.

Notes

Prepare in advance: This dish can be assembled up to 24 hours in advance. Chill it in the refrigerator, covered. It will likely need more time in the oven since it’s starting off cold, and it’s difficult to offer exact timing in this scenario. Keep an eye on the dish starting at 40 minutes and cover it once it’s turning nicely golden on top.

Nutrition

The post Potatoes au Gratin (Gratin Dauphinois) appeared first on Cookie and Kate.

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Kathryne Taylor — Tue, 07 Nov 2023 20:00:09 +0000

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:

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

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

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

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

Chimichurri Chickpeas

Kathryne Taylor — Tue, 03 Oct 2023 19:08:41 +0000

These chimichurri chickpeas are bold, hearty and zippy. This simple dish features tender chickpeas, crumbled feta cheese, and homemade chimichurri sauce. It’s ready in about fifteen minutes.

Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.

While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.

You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.

We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.

While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.

How to Serve Chimichurri Chickpeas

These chimichurri chickpeas make a lovely light meal, side dish, and ready-to-go snack. When hunger strikes, I’m always so much better off when I have something tasty to grab from the fridge! This dish also packs well for lunches.

The recipe keeps well for up to five days in the refrigerator. With bean salads like this, I love to change up how I serve them as the days go on. Enjoy it on its own or as a side dish to a meal that could use more substance. Try it with a sandwich, like a grilled cheese, or a light soup, like this Roasted Red Pepper and Tomato Soup.

Watch How to Make Chimichurri Chickpeas

Uses for Leftover Chimichurri Sauce

This recipe will leave you with 1/2 cup leftover chimichurri sauce, which is great because chimichurri sauce can turn basic components into an exciting meal. Try it with eggs, roasted vegetables, and whole grains, like farro, brown rice and quinoa. You’ll find more uses here.

Or, if you’re serving a crowd, you can increase the other ingredients and use the full amount of chimichurri sauce. Simply add another can of drained chickpeas and use a heaping cup of crumbled feta.

More Fresh Chickpea Recipes

Here are just a few more chickpea recipes on Cookie and Kate:

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

Chimichurri Chickpeas

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews

This hearty chickpea salad recipe features the bold, fresh flavors of chimichurri sauce and crumbled feta cheese. Keep it in the fridge for healthy snacking, packed lunches, and ready-to-go side dishes. Recipe yields about 6 side servings.

Ingredients

2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas
1 cup homemade chimichurri sauce
¾ cup crumbled feta cheese

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Instructions

Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.
Place the drained chickpeas in a small serving bowl. Pour in 1 cup of the chimichurri sauce, and refrigerate the rest for another use. Add the feta cheese, reserving a small amount for garnish. Stir to combine.
Sprinkle the remaining feta cheese on top. Serve immediately, or cover and refrigerate for later. This chickpea salad keeps well in the refrigerator for up to 5 days.

Notes

Make it dairy free/vegan: Omit the feta. You might enjoy a dollop of vegan sour cream, or a few chopped Kalamata olives, or a sprinkle of vegan Parmesan on top.

Nutrition

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Roasted Red Pepper and Tomato Soup

Kathryne Taylor — Thu, 21 Sep 2023 19:00:49 +0000

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down, I implore you to make this soup with the last ripe bell peppers and tomatoes.

This lovely, light soup is slightly spicy. It tastes more strongly of roasted red peppers than tomatoes, and the light smokiness brings Spanish cuisine to mind. It’s vegan as written, though you certainly add cream for a creamier soup. Perhaps the best thing about this soup is that it freezes well for later.

I originally shared this recipe over ten years ago on a rainy day with my dog, Cookie, by my side. It’s still one of my favorites, and revisiting it brings those moments back to life. I really miss my pup.

We’re growing both peppers and tomatoes in our backyard garden this year, though not enough to make a proper batch of this soup. Grace’s favorite thing to do is, “Pick some ’matoes,” and she checks for more cherry tomatoes at least twice a day. She pops them straight into her mouth and can’t get enough.

Now that I’ve bottled up my favorite summer flavors, I’ll soon be ready for creamy fall bisques and hearty vegetarian chili. What are you making next?

How to Make Red Pepper and Tomato Soup

You’ll find the full recipe below. To summarize, you’ll first roast all of the produce on two baking sheets—tomatoes, bell peppers, onions, and garlic. Then, you’ll bring vegetable broth to a boil, add all of the roasted veggies, and simmer for about 10 minutes to meld the flavors. Lastly, blend the soup with an immersion blender or stand blender.

Recipe Variations

This red pepper and tomato soup is wonderfully flavorful and light as written. Here are a couple of variations that you might enjoy as well.

Make it creamy: For a more creamy texture and mellow flavor, blend some heavy cream or half and half into the soup (see the recipe notes for suggested amounts). Or, you can serve individual bowls with a drizzle of cream, or a dollop of sour cream or vegan sour cream.

Add fresh basil: For even more garden-fresh flavor, add anywhere between 5 to 15 fresh basil leaves to the blender at the end. Start with 5, blend, and add more if desired.

Watch How to Make Red Pepper & Tomato Soup

How to Freeze Soup for Later

This soup yields a large batch and freezes well. I recommend freezing soup in glass canning jars. Fill them no further than the freezer line (they need at least one inch of room at the top for expansion). Lightly screw the lids on, freeze fully, and then finish screwing the lids on (otherwise, pressure will build during the freezing process).

To defrost, transfer the jar to the refrigerator overnight. I love to use small, half-pint canning jars for freezing single servings of soup, which defrost more quickly than larger containers.

What to Serve with Roasted Red Pepper and Tomato Soup

I’ll vouch that this soup goes great with grilled cheese sandwiches and simple quesadillas. For a dairy-free option, try my hummus quesadillas. I also love it with avocado toast and basically any green salad.

More Warming Soups to Make

Here are just a few more of my favorite tomato-based soups and stews on Cookie and Kate. These are all designed for canned tomatoes rather than fresh.

View more soup and stew recipes here. As always, please let me know how your recipe turns out in the comments! I love hearing from you.

Roasted Red Pepper and Tomato Soup

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: About 12 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.

Ingredients

8 to 9 medium tomatoes (about 5 pounds), cored and quartered
3 red bell peppers (about 1 pound), seeded and quartered
2 small yellow onions, cut into wedges about ¾” wide on the outer edges
2 tablespoons extra virgin olive oil, divided
6 cloves garlic, unpeeled
4 cups (32 ounces) vegetable broth
¼ teaspoon smoked paprika
Pinch of cayenne pepper (omit if sensitive to spice)
Fine salt and freshly ground black pepper, to taste

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Instructions

Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. This soup keeps well, covered and refrigerated, for 4 days in the refrigerator, or in the freezer for up to 6 months.

Notes

Adapted from Heidi Swanson’s recipe for roasted tomato and red bell pepper soup in Super Natural Cooking and Sara of Sprouted Kitchen’s recipe for roasted tomato soup.

Make it creamy option: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream.

Basil variation: Add anywhere between 5 to 15 fresh basil leaves to the blender (start with less, taste, and add more as desired).

Nutrition

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Pesto Pasta Salad

Kathryne Taylor — Wed, 12 Jul 2023 10:29:27 +0000

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.

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.
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.
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.
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.
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:

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

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

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

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.
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).
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.
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).
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

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Mediterranean Bean Salad

Kathryne Taylor — Fri, 30 Jun 2023 18:15:06 +0000

This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

How This Recipe Developed

Back in 2013, I found creative relief from a not-so-interesting office job in books like Ethnic Cuisine by Elisabeth Rozin. On the especially tough days, I treated myself to lunch at The Mediterranean Deli in Oklahoma City. It was my safe haven, a place where I could catch up with my favorite blogs while I waited for a delicious meal. I always walked out the door with a happy belly, feeling like everything was a little more right with the world.

I often miss their kidney bean salad, which was so much more exciting than it sounds. I found a recipe for a Lebanese bean salad in Ms. Rozin’s book that seemed similar. I tweaked it quite a bit, so I’m not confident that it qualifies as Lebanese. I omitted the tomatoes and added chickpeas, celery and garlic. It’s broadly Mediterranean in flavor profile.

If you’re looking for the lemon-parsley hummus that I originally shared with this recipe, here’s a PDF. Or, make my ultra-creamy hummus recipe and add up to 3/4 cup fresh flat-leaf parsley.

Watch How to Make Mediterranean Bean Salad

More Mediterranean-Style Salads to Make

Consider serving these salads with falafel, hummus or baba ganoush. Check out even more bean salads here.

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

Mediterranean Bean Salad

Author: Cookie and Kate
Prep Time: 20 mins
Total Time: 20 minutes
Yield: 6
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 92 reviews

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Ingredients

2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
1 small red onion, diced (about 1 cup)
2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup extra-virgin olive oil
¼ cup lemon juice (about 1 ½ lemons)
3 cloves garlic, pressed or minced
¾ teaspoon salt
Small pinch red pepper flakes

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Instructions

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Notes

Recipe adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.

Nutrition

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Vegetarian Side Dish Recipes - Cookie and Kate

Seaweed Salad

Seaweed Salad Ingredients

Arame

Cabbage

Bell Pepper

Cilantro and Green Onion

Avocado

Sesame Dressing

How to Make Seaweed Salad

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

Leftover cabbage?

Seaweed Salad

Ingredients

Instructions

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Watermelon Salad with Feta and Mint

How to Choose Your Watermelon

Uses for Leftover Watermelon

Watermelon Salad Serving Suggestions

Watch How to Make Watermelon Salad

More Salads to Make This Summer

Watermelon Salad

Ingredients

Instructions

Notes

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Cheesy Smashed Broccoli

How to Make Smashed Broccoli

Watch How to Make Smashed Broccoli

More Irresistible Broccoli Recipes

Cheesy Smashed Broccoli

Ingredients

Instructions

Notes

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Lemony Kale Salad

How to Make Lemony Kale Salad

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

More Kale Salads to Enjoy

Lemony Kale Salad

Ingredients

Lemon dressing

Kale salad

Instructions

Notes

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Potatoes au Gratin (Gratin Dauphinois)

Potatoes au Gratin Ingredients

Russet potatoes

Heavy cream

Fresh garlic

Black pepper, nutmeg & salt

Gruyère cheese or Emmental

Fresh chives

How to Make Potatoes au Gratin

1) Peel and slice the potatoes.

2) Whisk together the cream, minced garlic, salt, pepper and nutmeg.

3) Start layering the potatoes, then layer with cream and cheese.

4) Repeat, repeat. Top with all remaining cheese.

5) Bake, and cover it toward the end of baking.

6) Briefly cool, then serve.

Watch How to Make Potatoes au Gratin

More Potato Recipes to Make

Potatoes au Gratin (Gratin Dauphinois)

Ingredients

Instructions

Notes

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Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Crème Fraîche Notes

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

Serving Suggestions

On a carrot kick?

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Ingredients

Farro and chickpeas

Roasted carrots

Nutrition

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