Vegetarian Mediterranean Recipes - 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

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.

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

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

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

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

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

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Crispy Roasted Chickpeas

Kathryne Taylor — Thu, 11 Apr 2024 21:25:58 +0000

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

How to Make Perfectly Crispy Roasted Chickpeas

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.

Pat the chickpeas as dry as possible before baking. Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.
Do not add oil or salt yet! Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).
Roast until the chickpeas are crisp and golden in spots, shaking the pan after every 10-minute interval.
Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes. I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.
Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings. Enjoy.

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

While the chickpea flavor shines best in its basic form, you might have fun adding spices. Here are a few options that I enjoyed:

For Indian-inspired flavor, try 1/4 teaspoon curry powder
For Mexican-inspired flavor, add 1/4 teaspoon chili powder plus an optional pinch of cayenne pepper for extra heat
For autumnal flavor, add up to 1/2 teaspoon pumpkin spice blend

Roasted Chickpea Serving Suggestions

Try these roasted chickpeas as an unexpected topping to bulk up familiar salads, like Homemade Caesar Salad, Tabbouleh or Fattoush Salad with Mint Dressing.

Crisp roasted chickpeas offer an interesting contrast over creamy hummus, as you see here. They’re a fun way to dress up store-bought hummus or try them atop my Green Goddess Hummus for an extra-special snack.

Try making a wrap with my Green Goddess Tahini Dip, fresh greens and pickled onions.

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

Crispy Roasted Chickpeas

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 cup
Diet: Vegan

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

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 tablespoon olive oil
⅛ teaspoon fine salt
Optional seasonings (see note)

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off.
Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total.
Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way.
Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

Notes

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that.

Optional seasonings: Try stirring in ¼ teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or ½ teaspoon pumpkin spice blend.

Nutrition

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Baked Goat Cheese

Kathryne Taylor — Thu, 04 Apr 2024 19:18:39 +0000

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

How to Make Baked Goat Cheese

You’ll find the full recipe below. Here’s a brief preview with additional notes:

1) Blend until whipped

In a food processor, combine goat cheese, a lesser amount of cream cheese, honey, garlic, and basic seasonings—salt, pepper and optional red pepper flakes.

The goat cheese and cream cheese will blend just fine even if they’re coming straight from the refrigerator, but the blending process is smoother and quieter if those ingredients have come to room temperature beforehand. This dip is made predominantly with goat cheese (10 ounces), but a small amount of cream cheese (2 ounces) yields a significantly more luscious and creamy dip.

2) Transfer to a baking dish

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. We used a small cast iron skillet for these photos, which was barely large enough. Pyrex or stoneware baking dishes also work well.

3) Drizzle and bake

Before baking, drizzle the dip all over with a little more honey. Bake on the upper rack for 13 to 15 minutes until the top is lightly golden.

4) Drizzle and serve

Give the hot dip at least five minutes to cool before serving. Drizzle it once again with honey, and serve as desired.

Baked Goat Cheese Serving Suggestions

This baked goat cheese recipe is an easy, impromptu appetizer. It’s the perfect recipe to make when friends are on their way and your refrigerator is low on fresh produce. It’s also a great starter for almost any special dinner, from traditional to Mediterranean feasts.

Serve your goat cheese with a vehicle for dipping. Try toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers or carrots cut on the diagonal.

For a full appetizer spread, serve with fresh berries, crudités like carrot or cucumber, olives or tapenade, or nuts. You could serve this dip with a fresh salad for contrasting textures—try my Easy Tomato Salad or Roasted & Raw Carrot Salad with Avocado.

More Creamy Dips to Enjoy

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

Baked Goat Cheese

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

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

This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.

Ingredients

10 ounces goat cheese
2 ounces cream cheese
1 tablespoon honey, plus 2 teaspoons more for drizzling, divided
1 small-to-medium garlic clove, cut into several pieces
¼ teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon red pepper flakes, to taste (optional)
For serving: Crusty sourdough or crostini or toasted pita wedges, berries, olives or tapenade, etc.

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.
In a food processor, combine the goat cheese, cream cheese, 1 tablespoon of the honey, garlic, salt, pepper, and red pepper flakes (if using).
Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth out. If in doubt, process a little longer.
Taste, and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).
Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, with some texture remaining on top. Drizzle it with 1 teaspoon of additional honey.
Bake the dip on the upper rack for 13 to 15 minutes until the top is lightly golden in places, and bubbling and puffed around the edges. Drizzle it with another teaspoon or so of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments.

Nutrition

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Green Goddess Tahini Dip

Kathryne Taylor — Thu, 18 Jan 2024 20:24:50 +0000

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

How to Make Green Goddess Tahini

You’ll find the full recipe below, but here’s how it works and why. You’ll want to fill a bowl with ice and water while you wait on step one.

Soak freshly minced garlic and lemon juice for 10 minutes. This step infuses the lemon juice with fresh garlicky flavor, and it’s worth the wait. Otherwise, we’d blend garlic directly into the sauce, but I find that the garlic continues to become more intense as time goes on and eventually tastes harsh. Always use fresh garlic, not pre-minced garlic from a jar.
Strain the garlic out of the lemon juice. This is easy to do with a flexible spatula and a fine sieve.
Combine the ingredients in the bowl of a food processor. Add the infused lemon juice, tahini, herbs, salt and a little pinch of cumin. For these photos, we used 1/2 cup parsley, 1/4 cup cilantro and 1/4 cup basil for our fresh herbs.
Blend until the mixture is a smooth green and the herbs have broken into tiny flecks.
Add ice-cold water, two tablespoons at a time, while running the food processor. You’ll notice that at first the sauce thickens, but then loosens into a beautifully creamy sauce. Cold water is key when making anything with tahini; it helps yield a pale white (vs. yellow), extra creamy sauce.

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

This recipe can serve as a dip or sauce. Offer it as a creamy vegan appetizer, like you would hummus. In fact, it would be a great addition to a full spread with Mediterranean dips like hummus, baba ganoush, and feta dip.

Spread it onto a fresh sandwich or wrap, like this Green Goddess Hummus Sandwich. Or use it to bring together a healthy bowl with veggies, beans and whole grains, like this Farmers’ Market Bowl with Green Goddess Sauce.

Here’s a short list of components that go well with green goddess tahini:

Chickpeas
Crackers, crostini, pita wedges or pita chips
Falafel
Greens, like arugula or spring greens
Raw vegetables: Broccoli, carrots, cauliflower, celery, cherry tomatoes, cucumber, fennel, etc.
Roasted vegetables: Roasted asparagus, beets, broccoli, Brussels sprouts, carrots, cabbage, cauliflower, Delicata squash, green beans or these Colorful Roasted Vegetables
Whole grains, like farro, quinoa or wild rice

More Fresh Dips & Sauces

These herbed dips will brighten any meal! I have many more dips, dressing and sauce recipes here.

Please let me know how your recipe turns out in the comments! I love hearing from you, and I’m eager to hear how you serve this dip.

Green Goddess Tahini Dip

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 cup
Diet: Vegan

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

Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.

Ingredients

4 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
½ cup tahini
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, basil, dill and/or mint
Optional: Up to 2 tablespoons fresh tarragon leaves
½ teaspoon fine salt
Pinch of ground cumin
5 to 6 tablespoons ice-cold water

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Instructions

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour the mixture through a fine-mesh sieve into the bowl of a food processor. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, herbs, salt and cumin to the food processor. Blend until the herbs are tiny green flecks, scraping down the sides and bottom of the food processor as necessary.
While running the food processor, drizzle in water 2 tablespoons at a time, scraping down the sides and bottom of the food processor as necessary. After about 5 to 6 tablespoons, you should have a lovely, creamy green sauce. It will thicken further as it cools.
If desired, thin with additional water for a more drizzly sauce, at which point, you may want to adjust as necessary. (If you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.) Your tahini sauce is ready to serve! Leftovers will keep well in the refrigerator, covered, for up to 1 week. The tahini may thicken with time; whisk in additional cold water to thin as necessary.

Notes

Recipe adapted from my Best Tahini Sauce and Easy Green Goddess Salad Dressing.

Serving suggestions: Serve with raw or roasted vegetables, like carrots, bell peppers, celery, cucumber, broccoli or tomato. Try it with toasted pita wedges, pita chips, whole grain crackers, or crostini. These are only a few uses, go wild with it!

Nutrition

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Pomegranate Salsa

Kathryne Taylor — Tue, 19 Dec 2023 20:31:44 +0000

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

How to Make Pomegranate Salsa

Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).

In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.

Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.

To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).

How to Serve Pomegranate Salsa

Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.

Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas Enchiladas, Tortilla Soup, Vegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.

You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.

For cocktails, try a Ranch Water, Skinny Margarita or Fresh Mezcalita.

More Pomegranate Recipes to Enjoy

Here are just a few more of my favorite pomegranate recipes.

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

Pomegranate Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.

Ingredients

Salsa

2 cups pomegranate arils (about 2 pomegranate’s worth)
⅓ cup finely chopped red onion
¼ cup finely chopped cilantro
1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ teaspoon lime zest
2 tablespoons lime juice
⅛ teaspoon fine salt

Optional whipped goat cheese

4 to 5 ounces goat cheese
8 ounces cream cheese
1 tablespoon honey
1 small-to-medium garlic clove
⅛ teaspoon fine salt

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips

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Instructions

To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).

Notes

Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.

Nutrition

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Pistachio Butter

Kathryne Taylor — Thu, 07 Dec 2023 19:22:38 +0000

Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor.

I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest.

This pistachio butter tastes like an absolute treat even without any sweetener. It makes morning toast taste extra special. Imagine your next batch of pancakes with a drizzle of pistachio butter on top!

In fact, this pistachio butter is so special and unique that it’s a great homemade holiday gift for a host, teacher, or friend. Tie a pretty ribbon around a small jar to brighten its humble green appearance.

Below, you’ll find the recipe and an instructional video so you can watch how it comes together. I hope you’ll give pistachio butter a try!

Pistachio Butter Tips

Buy raw, unsalted, shelled pistachios.

Raw pistachios are simply superior to pre-toasted nuts in quality and flavor, and we will toast them ourselves to ease the blending process. Unsalted pistachios are key because nuts are often over-salted. Pre-shelled pistachios will save you tons of time! I can’t imagine cracking enough pistachios to make a whole batch of pistachio butter.

I used Aurora brand of pistachios from Whole Foods, and I thought the results were delicious and lovely. If you’d like to explore pistachio options, Love and Olive Oil has a thorough rundown on pistachios that yield the greenest pistachio butter with the smoothest texture. I’d say that if your raw pistachios taste nice, they will yield a great-tasting pistachio butter, so don’t stress over it.

Toast the nuts just before blending.

You’ll find instructions in the recipe. Freshly-toasted nuts taste incredible and lend more flavor to the end result. Perhaps more importantly, warm nuts blend more easily than cold nuts.

Use your food processor, not a blender.

I’m on team Food Processor for nut butters. Nut butters are so thick that blenders, even great ones like my Vitamix, require a lot of manual help to get going. It’s easier to throw the nuts in my food processor and let the processor work it out.

Know when to take a break.

Blending nut butter is hard work! If your food processor feels too warm or sounds like it’s struggling during the blending process, stop and let the machine cool down for five minutes or so before proceeding.

Change it up.

I think this pistachio butter is absolute perfection made with freshly-toasted pistachios and a pinch of salt. You can, however, add ground cinnamon and/or maple syrup at the end of blending, to taste.

For crunchy pistachio butter, reserve about 1/2 cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Watch How to Make Pistachio Butter

Pistachio Butter Serving Suggestions

Serve pistachio butter on toast or pancakes with fresh berries, chia seed jam, or thinly sliced apple or pear. This pistachio butter is so special that you can easily incorporate it into bite-sized appetizers, like crostini topped with pistachio butter and jam or small berries.

You could also take any green salad that contains pistachios to gourmet restaurant style by adding a swoosh of pistachio butter under the greens. Try it with my Roasted Beet Salad with Goat Cheese & Pistachios.

Since this pistachio butter has a nice toasted undertone, it could also go in a savory direction. Please get creative with it and let me know how you like it!

More Nut Butters to Make

You have to try my pecan butter—it’s especially wonderful around the holidays. You’ll also enjoy my toasted coconut butter with optional macadamia nuts, and of course, homemade almond butter.

Pistachio Butter

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus 10 minutes cooling time)
Yield: 9 to 16 ounces
Diet: Vegan

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

This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).

Ingredients

2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
Pinch or more of salt, to taste

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios across a rimmed baking sheet and toast them until nicely fragrant, about 7 to 9 minutes, stirring halfway.
Let the pistachios cool until they’re just warm (not hot), about 10 minutes.
Transfer the pistachios to a food processor. Add a pinch of salt.
Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. The pistachios will go from flour-like clumps, to a ball against the side of the food processor, and finally, the mixture will turn creamy and glossy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes before proceeding.
Taste, and blend in another pinch of salt if desired. Let the pistachio butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. This nut butter keeps well at room temperature for 1 week or store it in the refrigerator for up to 1 month.

Notes

Change it up: Add ground cinnamon (for spice) and/or maple syrup (for sweetness) at the end of blending, to taste.

Make it crunchy: Reserve about ½ cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Nutrition

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Lemon Vinaigrette

Kathryne Taylor — Wed, 22 Nov 2023 22:42:43 +0000

Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

How to Serve Lemon Vinaigrette

Lemon vinaigrette is one of my go-to dressings throughout the year. This dressing recipe relies entirely on lemon juice for its acidity. Technically, you could call it a citronette since it’s vinegar free, but this oil-based dressing is similar in flavor and mouthfeel to a classic vinaigrette.

Any green is fair game but I tend to use this dressing with more mild lettuces, including Bibb lettuce, spring greens and baby arugula. Lemon vinaigrette goes well with all fresh fruits, and any salad-friendly nut or cheese.

In summary, lemon vinaigrette is quite versatile. Here’s a short list of flavors that go particularly well with this dressing:

Apple
Broccoli
Carrot
Chickpeas
Citrus, including grapefruit and orange
Cucumber
Farro
Fennel
Feta and goat cheese
Lentils
Pear
Radish
Strawberries
Sunflower seeds
Wild rice

Watch How to Make Lemon Dressing

Salads Featuring Lemon Vinaigrette

The following salads on Cookie and Kate feature lemon vinaigrettes tailored to each recipe.

Please let me know how your lemon salad dressing turns out in the comments! I love hearing from you. If you find yourself on a homemade dressing kick, be sure to check out more salad dressings here.

Lemon Vinaigrette

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 3/4 cup
Diet: Vegetarian

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

Homemade lemon vinaigrette is far superior to store-bought salad dressings! Fresh lemon shines in this simple recipe using quality ingredients. Recipe yields ¾ cup.

Ingredients

⅓ cup extra-virgin olive oil
⅓ cup lemon juice (from about 2 lemons)
2 tablespoons Dijon mustard
1 to 2 tablespoons honey or maple syrup, to taste
3 cloves garlic, pressed or minced
¼ teaspoon fine salt
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for heat)

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Instructions

Combine all of the ingredients and whisk until blended.
Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.

Notes

Recipe adapted from the Liquid Gold salad dressing in my cookbook, Love Real Food.

Make it vegan: Use maple syrup, not honey.

Nutrition

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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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Tomato & Chickpea Pasta with Goat Cheese

Kathryne Taylor — Thu, 28 Sep 2023 19:02:48 +0000

This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy.

It’s bursting with Mediterranean flavors—roasted cherry tomatoes, hearty chickpeas, creamy goat cheese, pops of briny olives, and garlic. Each one benefits from the heat of the oven, and the end result is just fantastic.

I love how this recipe comes together and I think you will, too. Basically, we’ll cook the pasta on the stovetop and roast the remaining ingredients in one baking dish. Stir it all together, add fresh basil, and you’re ready to eat. You’ll have plenty of time in between steps to tidy the kitchen or chat.

This recipe is a variation on last summer’s Baked Feta Dip with Cherry Tomatoes, which was inspired by the viral TikTok roasted cherry tomato and feta pasta and Deb’s version of it.

It’s always fun to see how recipes morph over time, and this one is a real winner. Please give it a try and let me know what you think!

Tomato & Chickpea Pasta Tips

This recipe comes together beautifully! You’ll find the full recipe below, but here are a few tips before you get started.

Choose small cherry tomatoes at the store, if possible. Grape tomatoes will work if that’s what they have. Bigger cherry/grape tomatoes have tougher skin that can be distracting in the final dish.

Be sure to salt your pasta cooking water. The water should taste a little salty, but doesn’t need to taste “like the sea” (if you’re taking that phrase literally, you’d have to use an incredible amount of salt). Use at least 1 teaspoon of salt here, or more. In my experience, if pasta water is insufficiently salted, it’s impossible to get that flavor back by adding salt later. Most of it gets poured out, anyway.

Arrange the garlic cloves (peeled but left whole) in one corner of the dish. That way, they’re easy to find later. They develop irresistible caramelize flavor as they roast, and we’ll simply smash them against the side of the baking dish when we’re done.

Leftovers keep well for up to four days. That’s my standard time frame for all recipes of this nature. Leftovers make a great lunch, warmed in the microwave or even served cold like pasta salad.

Watch How to Make This Pasta

What to Serve with this Pasta

This pasta dish is rather hearty and doesn’t need complex accompaniments. The easiest option is my Super Simple Arugula Salad, which goes with just about anything. This Chopped Greek Salad or Vegetarian Italian Chopped Salad would complement these flavors, and you can simplify the additions if you’d like.

Outside of salads, green beans are in season along with tomatoes. Try my Perfect Roasted Green Beans for a simple side that can roast in the oven with the tomato mixture, or my Green Beans Amandine for a special occasion.

More Tomato Pasta Recipes to Make

All of these fresh pasta recipes make use of ripe summer tomatoes. Make them while you still can!

As always, please let me know how the recipe turns out in the comments. I love hearing from you.

Tomato & Chickpea Pasta with Goat Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

This easy pasta recipe features cherry tomatoes, chickpeas, goat cheese, olives and basil! It’s bursting with fresh Mediterranean flavors. Recipe yields 6 medium servings.

Ingredients

8 ounces short-cut pasta noodles
One 4 to 5 ounce log of goat cheese
4 medium cloves garlic, peeled but left whole
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
2 pints (4 cups) cherry tomatoes – smaller tomatoes are better!
½ cup Kalamata olives, pitted and roughly chopped (optional)
⅓ cup extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for heat)
⅓ cup thinly sliced fresh basil

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven. Bring a large pot of salted water to boil and cook the pasta until tender according to package directions, then drain and rinse the noodles well with cool water.
Place the goat cheese in the center of a 9 by 13-inch baking dish. Arrange the garlic cloves in one corner so they’re easier to find later. Add the chickpeas, tomatoes, and optional olives around the goat cheese, in that order. Then drizzle the olive oil all over the mixture. Sprinkle with a pinch of salt, several twists of pepper, and the red pepper flakes, if using.
Bake for 20 minutes on the upper third rack, then place the dish on a heat-safe surface. Gently stir the goat cheese into the tomatoes and tuck the garlic cloves back down to the bottom of the dish.
Return the dish to the oven and bake for 12 to 15 more minutes, until the tomatoes are juicy and shriveling and the goat cheese is starting to turn golden on top.
Remove the dish from the oven. Carefully, using a fork, find each of the four garlic cloves and smash each one against the side of the pan. Gently swirl the cheese and tomatoes together.
Carefully transfer all of the tomato mixture to the pot of rinsed and drained pasta. Taste, and add a pinch or two of salt if desired (if you omitted the olives, you may want even more).
Sprinkle all over with fresh basil. Serve warm, or let the pasta cool to room temperature before refrigerating it for later. Leftovers keep well, covered and refrigerated, for up to 4 days.

Notes

Recipe adapted from my Baked Feta Dip with Cherry Tomatoes.

Make it gluten free: Substitute sturdy short-cut gluten-free pasta noodles.

Make it dairy free/vegan: Omit the goat cheese. Top the finished dip with a dollop of vegan sour cream, if you wish, and/or a heavy sprinkle of vegan Parmesan.

Nutrition

The post Tomato & Chickpea Pasta with Goat Cheese appeared first on Cookie and Kate.

Vegetarian Mediterranean Recipes - Cookie and Kate

Watermelon Salad with Feta and Mint

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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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Kalamata White Bean Dip

How to Serve Kalamata White Bean Dip

Watch How to Make White Bean Dip

Kalamata White Bean Dip

Ingredients

Instructions

Notes

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Crispy Roasted Chickpeas

How to Make Perfectly Crispy Roasted Chickpeas

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

Roasted Chickpea Serving Suggestions

Crispy Roasted Chickpeas

Ingredients

Instructions

Notes

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Baked Goat Cheese

How to Make Baked Goat Cheese

1) Blend until whipped

2) Transfer to a baking dish

3) Drizzle and bake

4) Drizzle and serve

Baked Goat Cheese Serving Suggestions

More Creamy Dips to Enjoy

Baked Goat Cheese

Ingredients

Instructions

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Green Goddess Tahini Dip

How to Make Green Goddess Tahini

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

More Fresh Dips & Sauces

Green Goddess Tahini Dip

Ingredients

Instructions

Notes

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Pomegranate Salsa

How to Make Pomegranate Salsa

How to Serve Pomegranate Salsa

More Pomegranate Recipes to Enjoy

Pomegranate Salsa

Ingredients

Salsa

Optional whipped goat cheese

Instructions

Notes

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Pistachio Butter

Pistachio Butter Tips

Buy raw, unsalted, shelled pistachios.

Toast the nuts just before blending.

Use your food processor, not a blender.

Know when to take a break.

Change it up.

Watch How to Make Pistachio Butter

Pistachio Butter Serving Suggestions

More Nut Butters to Make

Pistachio Butter

Ingredients

Instructions

Notes

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Lemon Vinaigrette

How to Serve Lemon Vinaigrette

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition