October is here, hooray! The cooler weather is most welcome. I’m looking forward to a cozy fall and the holidays, but I might love these glorious sunny days in between seasons the most. As the weather cools down, let’s mark the time with warm apple crisp, hearty chili, and wholesome pumpkin bread. You’ll find more seasonal recipes to enjoy below, and I have a full line-up of new recipes coming your way this fall.

October will be a big month for the blog. I’m finally ready to launch a redesigned website with great new features to help you find exactly what you want to cook. This redesign has been in the works for over three years (!), and I’m so excited to share it with you. Keep an eye out!

Apples

Healthy Apple Muffins

Easily gluten free and easily vegan (see notes)

“Made them this morning with one Granny Smith and one Macintosh. Your recipe is fantastic! The rose so well, made a beautiful crust and were nice and tender inside. Taste was great!” – Pierre

More apple recipes »

Beets

Colorful Beet Salad with Carrot, Quinoa & Spinach

Gluten free and vegan

“This could be THE best salad I have ever made. I have a vegan friend who I am always trying to find interesting recipes for and she also loved it. I made it exactly as per your recipe apart from adding a mixture of toasted almond flakes and pumpkins seeds.” – Heather

More beet recipes »

Broccoli

Broccoli, Cheddar & Quinoa Gratin

Gluten free

“This was so good! I’ve been trying to find one dish recipes that can also feed baby and this was perfect! I was almost too lazy to make the breadcrumbs but I’m so glad I did because it was simple and and so worth it! I also used a bit of cauliflower because I had it and it was good in there too. I think I’m going to make this again and bring it to Easter! It’s a perfect healthier version of a classic!” – Stephanie

More broccoli recipes »

Cabbage

Hot Pink Coconut Slaw

Gluten free and vegan

“This was delicious! We devoured it all. Our 3-year-old even said “Num, num!” and she is not usually a huge cabbage fan.” – Amanda

More cabbage recipes »

Carrots

Creamy Thai Carrot Sweet Potato Soup

Gluten free and vegan

“Today was our first cool day for the season. When I stepped outside for my morning walk I knew I would be making this soup for dinner. It was so good. Thanks so much for choosing to share this tasty recipe. I can’t wait to get Angela’s new cookbook.” – Cathy

More carrot recipes »

Cauliflower

Mediterranean Cauliflower Rice

Gluten free and vegan

“I’ve never had cauliflower rice before, but a Google search took me to this recipe, which I made tonight. It was absolutely delicious and I have enough leftovers to use as a side dish tomorrow night I highly recommend it!” – Deirdre

More cauliflower recipes »

Corn

Fresh Black Bean Salad

Gluten free and vegan

“I made this when we were on vacation this summer, and we had it with tostadas as chips to scoop it up. My ten-year-old son said “best dinner ever!” It was scrumptious. I’ve made it a couple times now, and I love having it on hand in the fridge for snacks or easy meals. Yum! Delish and very fresh testing!” – E

More corn recipes »

Cucumber

Fattoush Salad with Mint Dressing

Easily vegan

“This is SO delicious I absolutely love how all the flavors work together & that mint dressing is incredibly yummy! Thanks Kate & Cookie!” – Colleen

More cucumber recipes »

Eggplant

The Best Ratatouille

Gluten free and vegan (just depends on your accompaniments)

“I was totally blown away by this Ratatouille recipe…so simple with so much flavor! I picked this particular recipe because I have a basil plant that went into overload so I have an abundance of basil and wanted to use it up before the season runs out on us. I totally underestimated the power of “roasting”! Thank you so much!!” – Dessa

More eggplant recipes »

Fennel

Spring Carrot, Radish and Quinoa Salad with Herbed Avocado

Gluten free and easily vegan

“I LOVED this salad! Made it twice in one week. I skipped the honey in the dressing and used pumpkin seeds in stead. Great combination of favors and textures. This salad made me a follower of your recipes!” – Lisa

More fennel recipes »

Grapes

Roasted Grape Crostini with Brie and Fresh Thyme

Just vegetarian

I need you to try these crostini and let me know how you like them!

That’s my only recipe with grapes so far. More to come.

Hardy greens (arugula,
chard, collard greens & spinach)

Mexican Green Salad with Jalapeño-Cilantro Dressing

Gluten free and easily vegan

“This Mexican salad is absolutely delicious! The dressing is to die for. Even my 26 year old son who is not a big salad eater really enjoyed it and even took some home with him. He especially liked the dressing. I added two cups of cooked quinoa to make it a little more filling as well as some fresh corn I needed to use up. I have been eating it all week for lunch and it is just perfect. I used a rather large jalapeno but removed the seeds etc and the dressing is not too spicy but has a little kick to it.” – Annika

More salad recipes »

Kale

Mediterranean Roasted Sweet Potato & Farro Salad

Easily vegan

“I made this for supper tonight, and I love it! There might not be leftovers for tomorrow’s lunch. My grocery store didn’t have sumac, but I’ll have to get some for next time, because I’m definitely making it again!” – Emilie

More kale recipes »

Melons

Watermelon Salad with Herbed Yogurt Sauce

Gluten free and easily vegan

“Wonderful refreshing summer lunch. I used an English cucumber. I was surprised how much I liked the pickled shallots. I’ll make again as long as watermelon is in season.” – Allison

More watermelon recipes » (also cantaloupe and these honeydew margaritas)

Mushrooms

Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust

Gluten free

“You just won my meat-eating friends over with this quiche! They’re going to be running over to C+K now for recipes! Thanks again for another hit! It’s so easy to be a “chef” with these fail proof recipes!” – Deepthi

More mushroom recipes »

Pears

Pear, Raspberry and Goat Cheese Crostini

Just vegetarian

“This morning I was frantically running around the kitchen in desperate search for a healthy lunch to pack. So you saved me! It took me 4 minutes to prep all of this and take it to-go. Now I’m sitting quietly at my desk waiting for lunch time. Is it here yet?” – Sylvia

More pear recipes »

Peppers

Thai Red Curry with Vegetables

Gluten free and vegan

“The best curry ever!
Fabulous and so quick and easy to make.” – Gillian

More bell pepper recipes » (also jalapeños)

Pumpkin

Creamy Pumpkin Marinara

Easily gluten free and easily vegan

“I made this last night and it was quick, easy, and delicious! My children (7 & 10) loved it and they can be a tough crowd to please :-)” – Stefanie

More pumpkin recipes »

Potatoes

Roasted Breakfast Potatoes

Gluten-free and vegan

Please roast up these potatoes and comment on the post to let me know how they turn out!

More potato recipes »

Radishes

Mega Crunchy Romaine Salad with Quinoa

Gluten free and vegan

“Eating this salad right now and I am blown away! So crunchy and the dressing is awesome! Perfect for today’s summer weather.

Thanks for all your awesome recipes!! :)” – Frances

More radish recipes »

Squash (summer & winter varieties)

Hearty Roasted Butternut Squash & Apple Salad

Easily gluten free and vegan

“Made this salad last night and it was a huge hit with the crowd! Substituted quinoa for wheat berries because that’s what I had at the time. The best part is eating leftovers for lunch today! Whenever I need some ideas for dinner I check out your recipes and I have loved all of them. Thanks for sharing!” – Gillian

More butternut squash recipes » (also delicata squash, acorn squash, yellow squash and zucchini)

Sweet Potatoes

Spicy Sweet Potato and Green Rice Burrito Bowls

Gluten free and vegan

“Loved this! Perfect supper with wind chills below zero. I’ll be making that rice again and again. Can’t wait to taste it tomorrow, I think it will taste even better. Thanks for this great recipe.” – Kathleen

More sweet potato recipes »

More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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

Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.

Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.

Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.

How to Make 7-Layer Dip

Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!

1) Refried beans

Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.

2) Guacamole

We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.

3) Sour cream

To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.

4) Salsa

Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.

5) Cheddar cheese

Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.

6) Pickled jalapeños or black olives

I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary.  If you’re sensitive to spice, choose black olives for a similar briny flavor.

7) Green onions & cilantro

Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.

Watch How to Make 7-Layer Dip

Serving Suggestions

Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.

Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:

• Epic Vegetarian Tacos
• Mexican(ish) Kale & Quinoa Salad
• Tortilla Soup
• Vegetarian Stuffed Peppers

For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!

More Delicious Dips to Make

Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!

• The Best Queso
• Chipotle Salsa
• Classic Pico de Gallo
• Chunky Avocado Salsa
• Cowboy Caviar

Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.

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7-Layer Dip

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 12 servings
• Diet: Vegetarian

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

Print Save

Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).

Ingredients

• 1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
• 1 ¼ cups mild red salsa, divided
• 1 teaspoon ground cumin
• 2 medium ripe avocados
• 2 tablespoons lime juice (from about 1 lime)
• 1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
• Fine salt, to taste
• 1 cup sour cream
• 6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
• ⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
• ⅓ cup thinly sliced green onions (about 2 to 3)
• ⅓ cup fresh cilantro leaves
• Tortilla chips, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish. 
2. In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
3. In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans. 
4. Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture. 
5. Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro.  Serve with tortilla chips.

Notes

*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.

Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar 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: Dip
• Method: By hand
• Cuisine: Tex-Mex

The post 7-Layer Dip appeared first on Cookie and Kate.

I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.

To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.

These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.

These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.

How to Make the Best Pickled Jalapeños

This recipe required a research deep dive on jalapeño spice levels and five attempts to get just right. These pickled jalapeños, like my famous dill pickles, are refrigerator pickles. They benefit from room temperature—not hot—brine and a rest in the refrigerator. Thanks to the cool temperature, they better retain their crisp texture, vibrant green color, and fresh flavor. 

Like my other pickle recipes, the brine is made from equal parts vinegar and water. It always tastes just right—bold and puckery but not overwhelmingly pungent. I love the refrigerator pickling method because it spares my kitchen from the stink of hot vinegar!

I wanted to make pickled jalapeños that were spicy but not overwhelmingly so, like store-bought pickled jalapeños. Most other homemade pickled jalapeño pepper recipes, including my original recipe for pickled peppers, call for sweetener to tame the heat.

Store-bought jalapeño pickles are typically unsweetened, however, and I thought surely I could find a way to avoid it. You’ll find all my heat-taming tricks in the section below, and the recipe at the bottom of the post.

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

The ideal jalapeños offer plenty of bold pepper flavor without being so hot that you cry actual tears. Choosing peppers that meet this criteria is not an exact science, but I’ve found some guidelines that will help steer you toward the right peppers for this recipe.

Choose larger jalapenos.

Capsaicin is the compound in chili peppers that yields their signature burning sensation. Capsaicin is the most concentrated in the seeds and membranes of the peppers. Larger peppers have relatively more flesh, so they’re a better bet.

Choose smooth, shiny green jalapenos.

In other words, avoid peppers with white stripes, which could indicate that the pepper is older and encountered more environmental stressors that potentially increased its spice level. Peppers with reddish spots are wild cards—they were on the vine long enough that they are becoming mild in the red spots but may still be spicy elsewhere.

How to Mellow the Spice Level

Even when you choose your peppers carefully, they may taste hotter than you want your pickled jalapeños to be. The pickling process helps a bit and distributes the spice more evenly amongst the peppers that share a jar, but we can do even better.

Remove the seeds and membranes.

To maintain the signature pepper ring shape found in store-bought pickled jalapeños, use a grapefruit spoon or other small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper. Then, slice your peppers into thin rounds. 

Soak the sliced jalapenos in cool water for 30 minutes.

This is optional, but I generally find it necessary. Sample a few tiny bites of your peppers first. If they’re much too spicy, soak the sliced jalapenos in a bowl filled with cool water. Soaking removes a bit of the pepper flavor but significantly reduces the heat level, so it’s worth it if it makes your jalapeños more palatable. In my tests, soaking was more effective than rinsing the peppers under running water and maintained more of their flavor.

How to Serve Pickled Jalapeños

Pickled jalapeños offer a welcome punch of spicy pepper flavor to many meals. You can roughly chop them before serving to distribute the spice more evenly.

Try them on Mexican and Tex-Mex dishes like tacos, burritos, black bean bowls and fajita veggie bowls. Enjoy pickled jalapeños on egg-based dishes like Fresh Huevos Rancheros or any combination of scrambled or fried eggs and tortilla chips.

Sprinkle pickled jalapeños over pizzas, like this Barbecue Pineapple, Jalapeño and Feta Pizza or improvised tortilla pizzas.

Use these fresh pickled peppers in any salad recipe that calls for fresh jalapeños, like my Garden-Fresh Corn Salad. They would add a briny punch to my favorite guacamole.

More Homemade Jalapeño Condiments

• Baked Jalapeño Poppers
• Fresh Jalapeño Relish
• Jalapeño-Cilantro Dressing
• Shatta (Middle Eastern Hot Sauce)
• Zhoug (Spicy Cilantro Sauce)

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

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Pickled Jalapeños

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Total Time: 15 minutes (plus 4 hour chill time)
• Yield: 1 pint
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Print Save

Learn how to make the best pickled jalapeños with this recipe! Enjoy pickled jalapeños that are fresh, crisp and spicy—but not too spicy. Recipe yields about 1 pint.

Ingredients

• 8 ounces fresh jalapeños (about 5 large or 1 ¾ cup sliced—choose larger jalapeños for less spicy pickles)
• ½ cup distilled white vinegar
• ½ cup water
• 1 clove garlic, peeled and smashed (optional)
• ½ teaspoon fine salt

Cook Mode Prevent your screen from going dark

Instructions

1. First, prepare your peppers: You may want to wear gloves to protect your fingers from feeling burned. Slice off the stem ends of each jalapeño. For less spicy pickles, use a grapefruit spoon or small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper, then discard those pieces. Slice the jalapeños into thin rounds with a mandoline or chef’s knife. 
2. To test the spice level of your jalapeños, sample tiny bites from several peppers. If they’re much too spicy, place the sliced jalapenos into a bowl and fill it with cool water. Let the jalapenos soak for 30 minutes, then drain them well. (You could even sample again at this point and soak for another 30 minutes if they’re still terribly spicy.)
3. Pour the vinegar, water, garlic (if using), and salt into a medium-sized glass jar. Stir to combine. Add the jalapenos to the jar, securely fasten the lid, and give the jar a gentle shake. It may seem like you don’t have enough liquid, but the jalapenos sink over time. 
4. Refrigerate for at least 4 hours for fully pickled peppers. If you think of it during that time, give the peppers another gentle shimmy to help distribute them into the liquid. Pickled jalapeños will keep for up to 1 month in the refrigerator. 

Notes

Quicker pickles: Warm the vinegar, water and salt in a small saucepan until it comes to a simmer. Pour it over the peppers, tuck in the smashed garlic (if using), and let the mixture come to room temperature, about 30 minutes. At that point, the peppers should taste pretty well pickled. Refrigerate for later.

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: Condiment
• Method: Refrigerator
• Cuisine: Mexican

The post Pickled Jalapeños appeared first on Cookie and Kate.

September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one. I propose that we make good use of all the tomatoes, corn and peaches while we still can.

Labor Day weekend is upon us, and it seems impossible that we’re celebrating our daughter’s third birthday soon! For more Labor Day recipes, check this roundup. You’ll find lots more seasonal recipes below.

Apples

Crispy Apple & Kohlrabi Salad

Gluten free and easily vegan

“I made this salad last night ahead of time, and added the toasted seeds and cheese (gruyere) at serving time. It’s so delicious! I also traded the tarragon for mint. I will use this recipe whenever I get kohlrabi in my CSA box. Thanks!” – Erin

More apple recipes »

Berries! Blackberries, Blueberries, Raspberries & Strawberries

Summertime Fruit Salad

Gluten free and easily vegan

“This fruit salad is amazing! Definitely the highlight of my brunch, loved by all. Used basil, not mint. Spectacular flavors!” – Liz

More blueberry recipes » (also blackberries, raspberries and strawberries)

Broccoli

Spinach Pasta with Roasted Broccoli & Bell Pepper

Easily gluten free and easily vegan

“I made this last night. Followed the instructions precisely. Divine. I think it’s worth taking the time to roast the veggies. It’s going in my “make again…and again” file.” – Laureen

More broccoli recipes »

Cabbage

Fresh Spring Rolls with Peanut Sauce

Easily gluten free and easily vegan

“SO GOOD! I made these tonight for dinner. Everyone (husband, 2 teenage girls and me!) loved them. It took a bit to assemble each one, but my youngest daughter made the peanut sauce while I assembled and it worked out.” – Michelle

More cabbage recipes »

Carrots

Healthy Carrot Muffins

Easily gluten free and easily vegan

“I made this recipe as directed and they came out incredibly delicious. I will definitely keep the recipe and add it to the repertoire! Thanks!” – Maryel

More carrot recipes »

Cauliflower

Roasted Cauliflower and Lentil Tacos with Chipotle Sauce

Gluten free and easily vegan

“These tacos are perfection. I made the recipe for the first time for a dinner party (taco bar, vegan option (using vegan mayo)) and it was a smashing success. It’s always risky to make a new recipe to feed guests, but the rave reviews were spot on. These are going into my weeknight rotation. Thank you!” – Rachel

More cauliflower recipes »

Corn

Garden-Fresh Corn Salad

Gluten free and easily vegan

“Oh my gosh I love this salad. I never review anything but it is just so good! The taste of summer in all of its raw herby goodness.” – Tess

More corn recipes »

Cucumber

Greek Wedge Salad

Gluten free and easily vegan

“I made this last night and it was SO good- loved the dressing especially. I skipped the shallot and marinating part because I was short on time and it was fine without. Used fresh tomatoes and cucumber from my deck pots. You give The Mixx a run for their money. Definitely will be making again :)” – Emily

More cucumber recipes »

Eggplant

Roasted Eggplant & Tomato Orzo Pasta

Easily gluten free and easily vegan

“I made the vegan version of this recipe the day you posted it. I didn’t have orzo so I used small penne. It was delicious! I will be roasting eggplant again! And the roasted tomatoes were also amazing–roasting enhances their flavor. The lemony dressing is very good and compliments all of the tastes in the dish. We were mmmm-ing and wow–ing as we ate. Thanks! I know I will make this again and again.” – Julie

More eggplant recipes »

Fennel

Autumn Kale Salad with Fennel and Honeycrisp

Gluten free

“Not sure why I waited so long to try this one – just exceptional. Made it for a supper club last night and it was such a hit. The fennel is such a perfect touch – cannot wait to use it more often. Luckily, I have enough ingredients to continue whipping this up throughout the week. Can kale salads please be your biggest chapter in the upcoming book? My absolute favourite!” – Emily

More fennel recipes »

Grapes

Roasted Grape Crostini with Brie and Fresh Thyme

Just vegetarian

I need you to try these crostini and let me know how you like them!

That’s my only recipe with grapes so far. More to come.

Green Beans

Blackened Green Bean and Quinoa Salad

Gluten free and easily vegan

“This might actually be my favourite grain salad ever. The combination of textures is phenomenal– definitely don’t skip the toasted almonds! It’s a little bit involved but if you multitask it comes together fairly quickly. I’ve made it several times now and will definitely continue to do so as long as I can get fresh sweet corn!” – Elinor

That’s my only green bean recipe! Here are some great green bean recipes at Love and Lemons »

Greens

Greek Lentil Salad

Gluten free and vegan

“I made the Lentil salad tonight for my husband and I and we both loved it. I used green lentils as the black weren’t available. The dressing was great – I would use that again in a variety of things. My kids sampled it too (ages 10 and 9) and declared they would bring it to school in their lunches. Overall a hit with my family.” – Lisa

More salad recipes »

Herbs

Watermelon Salad with Herbed Yogurt Sauce

Gluten free and easily vegan

This recipe is brand new. Please make it and report back!

More basil recipes » (also cilantro and dill)

Kale

Kale Pecan Pesto

Gluten free and easily vegan

“You’re probably tired of hearing this, but OMG, this recipe is sooo good. I’m not a fan of most pestos, but this is fresh, herby, and rich. I would eat this straight out of the food processor bowl even if I didn’t have a spoon! Thank you for yet another outstanding recipe.” – Patricia

More kale recipes »

Melons

Arugula & Watermelon Salad

Gluten free

“I added pine nuts and pickled onion…..yum yum. Didn’t need the dressing. Love your site as I’m trying to clean up my eating but love food so it has to taste great! Your recipes fit the bill!” – Karen

More watermelon recipes » (also cantaloupe and these honeydew margaritas)

Peaches

Simple Peach, Basil and Ricotta Flatbread

Vegetarian and delicious

“Kate, I love this recipe! It’s such a good, quick, summery dinner. I popped it in the oven after a late night at work last week (when I was starving!) and the timer went off just after I had changed into some comfy clothes.

Everyone: if you’re having a “sweets” craving, trying drizzling a little honey over the entire assembled dish. NOM.” – Jennifer

More peach recipes »

Pears

Pear, Raspberry and Goat Cheese Crostini

Just vegetarian

“This morning I was frantically running around the kitchen in desperate search for a healthy lunch to pack. So you saved me! It took me 4 minutes to prep all of this and take it to-go. Now I’m sitting quietly at my desk waiting for lunch time. Is it here yet?” – Sylvia

More pear recipes »

Peppers

Vegetable Paella

Gluten free and vegan

“Wow – This dish is amazing! The smoky rice and colorful veggies make this recipe pop both in flavor and aesthetically. My first time making Paella and it came together easily. I was even successful with the socarrat. Thanks for another delicious recipe :-)” – Dani

More bell pepper recipes » (also jalapeños)

Plums

Plum Crisp

Gluten-free and easily vegan (see notes)

“I made this as a dessert for a ladies group dinner and everyone LOVED it! Thank you.” – Daniela

More plum recipes »

Pumpkin

Healthy Pumpkin Muffins

Easily gluten free and easily vegan

“I just made these and I can’t believe how amazing they turned out! Until now most of my healthy baking attemps were more or less a failure.. These little guys however are super fluffy, not too sweet and the warming spices are just right for rainy days. Thank you, I love it!
I’m excited to try out your zucchini bread which is gonna ne next :)” – Janina

More pumpkin recipes »

Potatoes

Crispy Smashed Potatoes

Gluten-free and vegan

“I made these exactly by the recipe and they turned out great. I used a heavy bottomed glass to smash them and it was easy. I sprinkled with fresh rosemary and thyme and they were mmm.” – Becky

More potato recipes »

Radishes

Fresh Herbed Avocado Salad

Gluten free and vegan

“I made this tonight and it was so delicious! The flavors were just the right mix. Definitely adding it as a regular dish I make. Thank you!” – Nicole

More radish recipes »

Summer Squash

Best Vegetable Lasagna

Easily gluten free and easily vegan (see notes)

“Hi Kate, Thank you for all your wonderful recipes. This is one of my favorites, and make it probably way too often, not that anyone complains. I always used Ricotta until this recipe and really like the cottage cheese instead. Healthier and it really does add flavor. This is my go to site whenever I need a recipe” – Jennifer

More zucchini recipes » (also yellow squash)

Tomatoes

Heirloom Caprese Salad

Gluten free

“I made this delicious and beautiful salad. I usually make little towers with the tomatoes, cheese and basil but this was so much better and the flavors married better. Using the heirloom tomatoes was a wonderful new element and added more flavor and of course the presentation was almost too pretty to eat! Thank for a new twist on an old favorite.” – Gayle

More tomato recipes »

Don’t forget to tag your Instagram recipe photos #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my ingredient index for relevant recipes.

More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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

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:

• Blistered Shishito Peppers
• Colorful Veggie Lettuce Wraps
• Fresh Spring Rolls with Peanut Sauce
• Veggie Sushi Bowls

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: 

• Extra Vegetable Fried Rice
• Easy Black Bean Tacos or Epic Vegetarian Tacos
• Perfect Roasted Cabbage
• Simple Healthy Slaw

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

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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

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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

1. 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. 
2. 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. 
3. 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.

• Category: Salad
• Method: By hand
• Cuisine: Japanese-inspired

The post Seaweed Salad appeared first on Cookie and Kate.

This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice,  Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

• Avocado
• Bell pepper
• Broccoli, raw or roasted
• Cabbage
• Carrots
• Cherry tomatoes
• Cilantro
• Cucumber
• Edamame (shelled)
• Green beans
• Green onion
• Leafy greens, including Bibb, romaine and spring greens
• Seaweed
• Snap peas or snow peas
• Thai basil

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

• Carrot Ginger Dressing
• Cilantro Lime Dressing
• Classic Vinaigrette (Plus 3 Essential Variations)
• Lemon Vinaigrette

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

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Sesame Dressing

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1/2 cup
• Diet: Vegan

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

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This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.

Ingredients

• 1 tablespoon sesame seeds (optional, for texture and flavor)
• ¼ cup toasted sesame oil
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons lime juice 
• 2 to 3 teaspoons finely grated fresh ginger
• 1 clove garlic, pressed or minced
• ½ teaspoon Dijon mustard
• Pinch of red pepper flakes (optional, for spice) 

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Instructions

1. If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat. 
2. In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. 
3. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
4. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

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 dressing
• Method: By hand
• Cuisine: East Asian-inspired

The post Sesame Dressing appeared first on Cookie and Kate.

This month, farmers’ markets are exploding with goodness. Fortunately, much of the produce growing now doesn’t need much cooking, if at all. I’m enjoying as many Caprese salads as I can right now—even better when they’re made with burrata.

We’ve been traveling quite a bit and I’m excited to share more summer recipes with you soon. You’ll find an abundance of fresh seasonal recipes below.

Avocado

Erin’s Peach & Avocado Green Salad

Gluten free

“I made this salad exactly as written last night and it was good I dreamed about it! We are suffering a severe heat wave in the PNW right now so eating many of your salads! Thanks for sharing.” – Debbie

More avocado recipes »

Berries! Blackberries, Blueberries, Raspberries & Strawberries

Mixed Berry Crisp (Gluten Free)

Gluten free and easily vegan

“I made this berry crisp today with blueberries and strawberries and it was so yummy!! It was a big hit and at your insistence we had it with vanilla ice cream!! Everything I’ve made from your recipes has been awesome thanks” – Nicole

More blueberry recipes » (also blackberries, raspberries and strawberries)

Carrots

Mega Crunchy Romaine Salad with Quinoa

Gluten free and vegan

“I love this salad! Made it just like the recipe and it turned out great. I even reserved half of the recipe and dressing(separately) for lunches, and it lasted well in the fridge. Thanks for another delicious salad recipe! I feel like this is going to be another go-to :)” – Stacy

More carrot recipes »

Cherries

Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

See notes for gluten free and vegan suggestions

“Oh how I love how you help me use my produce! I would like to praise the celery in this one–perfect addition of crunch and that “green” flavor. Everything else in it was great, too, but celery so rarely gets praised so I want to give it a shout out.” – Anne

More cherry recipes »

Corn

Fresh Corn Salsa

Gluten free and vegan

“Just happened to get 4 ears of corn and a couple of tomatoes in my CSA share, so I made this and some pico de gallo (also your recipe). Delicious! Plan on making this all through the summer.” – Jeanne

More corn recipes »

Cucumber

Greek Wedge Salad

Gluten free and easily vegan

“I made this last night and it was SO good- loved the dressing especially. I skipped the shallot and marinating part because I was short on time and it was fine without. Used fresh tomatoes and cucumber from my deck pots. You give The Mixx a run for their money. Definitely will be making again :)” – Emily

More cucumber recipes »

Eggplant

Mediterranean Quinoa Salad with Roasted Summer Vegetables

Gluten free and vegan

“Bright, summery and delicious! My husband ate so much of it that next time I might double the recipe. ;)” – Karen

More eggplant recipes »

Green Beans

Green Bean Salad with Toasted Almonds & Feta

Gluten free and easily vegan

“This was DELICIOUS! Making green beans this way forever, loved the tangy dressing.” – Nicky

More green bean recipes »

Greens

Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

Gluten free and easily vegan

“This was delish! I thought it wouldn’t be filling enough for a whole meal, but it was!” – Kathryn

More salad recipes »

Herbs

Creamy Cherry Tomato & Summer Squash Pasta

Vegetarian and tasty

“I’ve been cooking nothing but your recipes for the past few weeks and this one was one of my favorites so far (tied with pickled radishes and your potato salad). It was super tasty and so easy. Will definitely be making it a few more times this summer. Thank you!” – Kayla

More basil recipes » (also cilantro and dill)

Kale

Kale, Black Bean and Avocado Burrito Bowl

Gluten free and vegan

“I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. I made it Sunday and we had it Monday for dinner, and it is so, so good. My omnivore partner said he was “prepared to choke it down,” but he actually loved it, and raved about it all night. This was also my first foray into a raw kale dish (other than smoothies, of course), and I am officially hooked. Thank you so much for this absolutely glorious recipe!” – Julie

More kale recipes »

Mango

Thai Mango Salad with Peanut Dressing

Gluten free and vegan (see notes)

“Another great recipe! Just the right amount of sweet, heat, and crunch! We live in Cape Coral FL and have been looking for some new mango recipes. The trees are full of ripe mangoes now. Thanks for the recipe!” – Ann

More mango recipes »

Melons

Watermelon White Sangria

Gluten free and vegan

“This sangria is the best! I used John DeKuyper & Sons Fleur and it turned out wonderful. Will make this again for sure. Thanks so much for the receipe.” – Kathy

More watermelon recipes » (also cantaloupe and these honeydew margaritas)

Peaches

Fresh Bellinis

Gluten free and vegan

“Made these last night for my husband and I after the kids went to bed. My husband isn’t really a fan of sweet drinks, nor wine for that matter, but we both really enjoyed these. Real, whole peaches definitely make the difference between a light, fresh sweetness and that sickly sweet syrup in most standard cocktails.” – Eva

More peach recipes »

Peppers

Favorite Breakfast Tacos

Gluten free

“We just finished eating this as our dinner. It was yummy and I am saving it to make again. It was incredibly easy! My husband said it will make for a great breakfast. Thank you again for a great recipe!” – Erin

More bell pepper recipes » (also jalapeños)

Plums

Balsamic Stone Fruit Sundae

Gluten free and vegan if you use vegan ice cream

“I made this for a cooking class I taught and everyone loved it!! Hopefully you get some more readership, because I tell so many of my patients about your blog :)” – Tricia

More plum recipes »

Potatoes

Southwestern Corn Chowder

Gluten-free and easily vegan

“Delicious!! An easy 5/5. Family loved it!! I’m back again to make it a week later :) Last week I used Greek yogurt, and this week I’m going to try sour cream. Thanks!!” – Kelly

More potato recipes »

Radishes

Fattoush Salad with Mint Dressing

Easily vegan

“Absolutely delicious. Light, tasty and easy to make. Made it for 15 as part of a barbecue. Definitely making again. Everyone wanted the recipe. Thank you for sharing.” – Chrissie

More radish recipes »

Summer Squash

Double Tomato Pesto Spaghetti with Zucchini Noodles

Easily gluten free and easily vegan (see notes)

“Hi Kate, I’m cutting down on meat, cheese and pasta for health reasons and I’m so happy to have found your site! I had tons of cherry tomatoes from my garden so I just made a double batch of this pesto and it is incredibly delicious! I’ll use on zucchini noodles but am also thinking of putting it on some toasted italian bread for my husband. He’ll love it. Thank you! (ps – looking forward to your cookbook.)” – Alicia

More zucchini recipes » (also yellow squash)

Tomatoes

Simple Caprese Skewers with Balsamic Dipping Sauce

Gluten free

“I made these skewers last night for a dinner party and they were beautiful as well as tasty! They were a huge hit and I would definitely make them again!” – Jody

More tomato recipes »

Don’t forget to tag your recipe photos #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my ingredient index for relevant recipes.

More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing weekend afternoon sipper. The Americano is a unique spritz that strikes the elusive balance between bitter and sweet. This cold, bubbly drink is lovely on a hot day, yet the complex, warming flavors are equally welcome before Thanksgiving supper.

Americano cocktails are made with Campari, sweet vermouth and club soda. If you love a Negroni, this drink is right up your alley. The Americano is served in a taller glass with club soda instead of gin, and the Negroni is actually a derivative of the Americano. Don’t write off this cocktail if you don’t like Negronis, though (I don’t!). It’s like a Negroni light, and you can adjust it to suit your preferences.

Americano cocktails have nothing in common with Americano coffee, except that they were both popularized by Americans visiting Italy. Apparently, the Americano is based on another drink, the Milano-Torino, which is made with just Campari and Vermouth di Torino. There are several origin stories, and I’m not sure which one is true. All I know is that this is a nice cocktail! I hope you enjoy it.

Americano Cocktail Ingredients

These cocktails require four basic ingredients plus ice. 

1) Campari

Campari is a vibrant red amaro. The brand describes the flavors as “Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.” Look for Campari near the liqueurs or other amaros at the liquor store.

2) Sweet vermouth, like Dolin

Sweet vermouth is dark red or brown, not clear. Dolin is my favorite brand for Americanos. It’s not as sweet as others like Carpano Antico.

Vermouth storage tip: Vermouth is wine, so it will go bad with time like all wines do (but will keep longer than a regular bottle, thanks to the brandy). Opened bottles of vermouth will keep well in the refrigerator for one to two months.

3) Club soda

Club soda provides some fizzy dilution. Any unflavored sparkling water will work, though I love Fever Tree or Topo Chico for their plentiful small bubbles.

4) Slice of fresh orange

A slice of orange offers a burst of fresh, familiar orange flavor and aroma. Don’t skip it. To maximize the orange flavor, you can gently run the peel of the orange around the edge of your glass before dropping it in.

How to Make an Americano Cocktail

Americanos are such an easy cocktail to make. You don’t need a cocktail shaker or any bartending experience.

To make one, fill a tall glass with ice. Pour in equal parts of Campari and sweet vermouth, then add a big splash of club soda. Gently stir with a spoon, then add a slice of orange. Enjoy.

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

The standard ratio is equal parts Campari and sweet vermouth. But who’s to say that you can’t tweak the recipe to your liking?

Make it less bitter

Campari’s bitter notes can take some getting used to. You can reduce the bitterness by using less Campari or balance it with extra sweet vermouth.

Make it less boozy

As written in the recipe below, the Americano cocktail is equally strong as a 1 1/2-ounce drink made with 80-proof liquor like vodka, gin, or tequila. To lower its alcohol content, use more club soda and less Campari and vermouth. Try just 1/2-ounce or 1-ounce each of the Campari and vermouth for a low-alcohol drink.

What to Serve with Your Americano

The Americano is commonly served as an aperitivo. Italian aperitivos are designed to stimulate the appetite before a meal. These cocktails are typically somewhat bitter, carbonated and more dry than sweet.

Serve your Americano cocktails with Italian or generally Mediterranean-flavored appetizers. Campari is bitter, and salty, sweet, creamy or fatty foods will take the edge off. You can’t go wrong with a cheese board.

Here are simple options that pair well:

• Olives, Easy Tapenade or Kalamata White Bean Dip
• Crusty bread Baked Goat Cheese or burrata (perhaps with olive oil or good jam)
• Caponata with Crostini
• Caprese Skewers or Mediterranean Tomato & Feta Dip
• Fresh fruit, such as grapes, oranges and strawberries

More Fizzy Cocktails to Enjoy

Love the Americano? Here are a few more cocktail recipes I think you’ll appreciate.

• Aperol Spritz
• Classic Mojito
• Moscow Mule
• Ranch Water Cocktail
• Tom Collins Cocktail

Please let me know how you like your Americano cocktail in the comments! I’m always eager for your feedback.

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Americano Cocktail

• Author: Cookie and Kate
• Prep Time: 3 minutes
• Total Time: 3 minutes
• Yield: 1 drink
• Diet: Gluten Free

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

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The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing sipper on a warm day. Recipe yields 1 drink.

Ingredients

• 1 ½ ounces Campari
• 1 ½ ounces sweet vermouth, like Dolin
• 2 ounces club soda*
• 1 slice of orange, for garnish

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Instructions

1. Fill a tall glass with ice. Pour in the Campari and sweet vermouth, then gently pour the club soda into the glass at a 45-degree angle to preserve the bubbles. 
2. Gently stir with a spoon, and garnish with a slice of orange. Serve at once.

Notes

Make it lighter: For a lower-alcohol drink with a lighter flavor, use 1 ounce or less each of the Campari and vermouth.

Club soda recommendations: James Bond insists on Perrier, but I prefer Fever Tree or Topo Chico for the plentiful bubbles.

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: Cocktail
• Method: Stirred
• Cuisine: Italian

The post Americano Cocktail appeared first on Cookie and Kate.

July is here! Let’s hear it for long summer days and warm summer evenings. I hope you have fun plans for Independence Day—it’s one of my favorite holidays. Please be safe out there.

If you love to fire up your grill during the summer, I wanted to let you know that one of my favorite recipe writers, Gaby Dalkin, has just released a dedicated grilling cookbook called What’s Gaby Cooking: Grilling All the Things. Great job as always, Gaby!

If you’re looking for Fourth of July recipes, here are some of my favorites. The more salads, the better. Browse with pictures here.

• Dips: Cowboy Caviar (shown above), Mediterranean Tomato and Feta Dip, Pimento Cheese or Strawberry Salsa
• Salads: Favorite Quinoa Salad, Herbed Potato Salad, Layered Panzanella, Mediterranean Bean Salad or my new Watermelon Salad with Feta and Mint
• Main Dishes: Caprese Sandwiches, Favorite Veggie Burgers or Grilled Pizzas
• Desserts: Almond Cake with Berries on Top, Mixed Berry Crisp or Simple Blueberry Cake
• Extras: Aperol Spritz, Classic Mojitos, Easy Pineapple Mint Popsicles, Ranch Waters or Strawberry Smoothies

Avocado

Gaby’s Cucumber Salad

Gluten free and vegan

“Made this immediately last night and loved it – my daughter as well! Quick and easy for when you get home from work – served alongside pasta.” – Connie

More avocado recipes »

Berries! Blackberries, Blueberries, Raspberries & Strawberries

Gluten-Free Almond Cake with Berries on Top

Gluten free

“Sooooo good. I added a little powdered sugar to the Greek yogurt and this was delicious. Thanks for the easy summer showstopper!” – Carrie

More blueberry recipes » (also blackberries, raspberries and strawberries)

Cherries

Balsamic Stone Fruit Sundae

Gluten free and vegan if you use vegan ice cream

“I made this for a cooking class I taught and everyone loved it!! Hopefully you get some more readership, because I tell so many of my patients about your blog :)” – Tricia

More cherry recipes »

Corn

The Best Grilled Corn on the Cob

Gluten free and easily vegan

“Grilled farm fresh corn on the grill last night in Columbus, Ohio. Followed your instructions, and our corn looked exactly like yours! Plump kernels with a beautiful charred finish. Slathered in butter and salt! Perfect grilled corn! All of your recipes I’ve tried have been spot on! Thanks Cookie (and Kate, of course)! :)” – Pam

More corn recipes »

Cucumber

Tzatziki

Gluten free

“This is the best tzatziki recipe ever. I come back to it again and again. Everyone who tastes it wants the recipe! Thank you so much” – Terry

More cucumber recipes »

Green Beans

Best Ever Green Beans

Gluten free and easily vegan

“My husband’s comment was – these are the best green beans I’ve ever had! Wow, that made me happy. First time I’ve ever cooked a shallot, but sure enjoyed making the recipe. I know what you mean when you said you have to be careful not to eat the whole pan! Thanks for the great recipe.” – Faith

More green bean recipes »

Greens

Ashley’s Sun-Dried Tomato Caesar Salad

Vegetarian and delicious

“Tried this last night it was DELICIOUS and SO EASY! On my lunchtime favorite list. Thanks Kate!” – Carolyn

More salad recipes »

Herbs

Baked Feta Dip with Cherry Tomatoes

Gluten free (with gluten-free accompaniments)

“Phenomenal Appetizer that everyone loves!! I have served it four times over the past two months and it is a big hit. Very easy to make!!” – Nancy

More basil recipes » (also cilantro and dill)

Kale

Heirloom BLT Salad (with Coconut Bacon!)

Vegan

“Kate, this salad is so delicious. The DRESSING–I know everyone is going wild for your coconut bacon, which is wonderful and all, but the DRESSING! I love that it is oil-free so you can really load up on it. This salad is raising the bar for salads in my book. You’ve done it again, Cookie and Kate!” – Tory

More kale recipes »

Mango

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Easily gluten free and easily vegan

“I made these tonight and they are so delicious. A perfect summer meal. I also mustvsay that this is the first time myself and my boyfriend have actually enjoyed (even, loved) tofu! Yay for soggy free perfectly crisp tofu.” – Deana

More mango recipes »

Peaches

Creamy Peach & Honey Popsicles

Gluten free

“My husband and my favorite recipe! Are you able to substitute the peaches for other fruits? Was thinking strawberry or raspberry!” – Mallory (the answer is yes—check out my Roasted Berry and Honey Yogurt Popsicles!)

More peach recipes »

Peppers

Fresh Black Bean Salad

Gluten-free and vegan

“Hi Kate, I had forgotten how delicious this salad is! Served it with slow cooker mac & cheese for dinner last night. I really like that you mix the whole salad at one time, no separate dressing to prepare, and also that the dressing just “dresses” the ingredients and does not drown them!! Perfect summer meal – easy, make ahead, no use of the stove :) Thanks, again, for sharing!” – Kris

More bell pepper recipes »

Plums

Plum Crisp

Gluten-free and easily vegan (see notes)

“I made this as a dessert for a ladies group dinner and everyone LOVED it! Thank you.” – Daniela

More plum recipes »

Potatoes

Herbed Red Potato Salad (no mayo!)

Gluten-free and vegan

“Absolutely wonderful recipe- so fresh and light compared to traditional potato salad and was a hit during my father’s birthday! Liked it so much we’re making it again tonight!” – Tori

More potato recipes »

Radishes

Colorful Veggie Lettuce Wraps

Vegan

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Summer Squash

Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

Easily gluten free and easily vegan (see notes)

“Didn’t think twice about whipping this one up for tonight since all I had to buy were the zucchinis and tomatoes. I made it vegan with nutritional yeast and OH MY this is an amazing recipe. So simple! You are quickly becoming my favorite food blogger! Can’t wait to share this creation with my loves. Thanks” – Lauren

More zucchini recipes » (also yellow squash)

Tomatoes

Mediterranean Tomato & Feta Dip

Gluten free

“Made this tonight for a quick dinner. It was so delicious! I’ll be bringing this to all the parties/BBQs I go to this summer. I love your blog :)” – Jodi

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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.

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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

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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

1. 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).
2. 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. 
3. 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

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: Mediterranean

The post Watermelon Salad with Feta and Mint appeared first on Cookie and Kate.