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:

• Baked Goat Cheese
• Caponata
• Green Goddess Tahini Dip
• Spicy Red Pepper & Feta Dip
• The Best Hummus

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.

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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

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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

1. Combine all of the ingredients in a food processor. Blend until smooth. 
2. 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. 
3. 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

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: Food processor
• Cuisine: Mediterranean

The post Kalamata White Bean Dip appeared first on Cookie and Kate.

Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

• Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
• Add a dab to quick breads, like banana bread or muffins.
• Try cashew butter on pancakes. Possibly better than maple syrup.
• For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
• For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

• How to Make Almond Butter
• Pecan Butter
• Pistachio Butter
• Toasted Coconut Butter

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

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Cashew Butter

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (including 10 minute cooling time)
• Yield: 1 3/4 cups
• Diet: Vegetarian

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

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Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

• 16 ounces (just over 3 cups) unroasted shelled cashews
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
2. Let the cashews cool until they’re just warm (not hot), about 10 minutes.
3. Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
4. Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

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: Spread
• Method: Food processor
• Cuisine: N/A

The post Cashew Butter appeared first on Cookie and Kate.

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

• Cherry Pecan Muesli
• Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
• Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

• Blender Oatmeal Pancakes
• Blueberry Baked Oatmeal
• How to Make the Best Oatmeal
• Overnight Oats
• The Very Best Granola

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Muesli

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cups
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

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This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

• 4 cups old-fashioned rolled oats 
• 1 cup slivered almonds
• 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
• ½ cup pepitas (green pumpkin seeds)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• Optional: Up to 2 tablespoons maple syrup
• 1 tablespoon pure vanilla extract
• ½ cup chopped dried cranberries or cherries
• 1 cup hemp hearts

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
4. Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

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: Breakfast
• Method: Baked
• Cuisine: Swiss

The post Muesli appeared first on Cookie and Kate.

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

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

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

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

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

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

How to Make Lemony Kale Salad

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

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

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

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

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

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

• Baked Ziti with Roasted Vegetables
• Best Vegetable Lasagna
• Butternut Squash Mac and Cheese
• Creamy Roasted Cauliflower Soup
• Pasta alla Norma
• Roasted Butternut Squash Soup
• Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

More Kale Salads to Enjoy

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

• Anything-Goes Kale Salad with Green Tahini Dressing
• Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
• Balsamic Butternut, Kale and Cranberry Panzanella
• Deb’s Kale Salad with Apple, Cranberries and Pecans
• Farro and Kale Salad with Goat Cheese

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

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Lemony Kale Salad

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

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

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

Ingredients

Lemon dressing

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

Kale salad

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

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Instructions

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

Notes

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

Nutrition

The 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: American

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

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

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

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

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

A Few Recipe Tips and Notes

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

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

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

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

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

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

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

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

More Fresh Green Pasta Dishes

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

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

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

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Pasta with Peas and Pesto

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

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

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

Ingredients

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

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Instructions

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

Notes

Recipe lightly adapted from Take It Easy by Gaby Dalkin.  

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

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

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

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

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

Nutrition

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

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

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

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

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

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

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

Pesto Pasta Salad Tips

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

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

Watch How to Make Pesto Pasta Salad

More Fresh Pasta Dishes

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

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

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

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Pesto Pasta Salad

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

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

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

Ingredients

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

Pesto

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

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Instructions

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

Notes

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

Nutrition

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

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

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

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

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

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

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

How This Recipe Developed

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

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

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

Watch How to Make Mediterranean Bean Salad

More Mediterranean-Style Salads to Make

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

• Cucumber Tomato Salad with Greek Dressing
• Favorite Chickpea Salad
• Fattoush Salad with Mint Dressing
• Mediterranean Tomato & Feta Dip
• Tabbouleh

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

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Mediterranean Bean Salad

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

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

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

Ingredients

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

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Instructions

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

Notes

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

Nutrition

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 Mediterranean Bean Salad appeared first on Cookie and Kate.

This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

Crêpe Ingredients

These classic crepes are made with just five basic ingredients, not counting salt and optional vanilla extract. Here’s what you’ll need:

1) Flour (3 options)

This crepe recipe works equally well with any of these flours, or any combination of them.

• All-purpose flour yields the most “standard” crepe. These crepes are tender and custard-like—you can taste the egg in the absence of a flavorful flour.
• Whole wheat flour is unconventional but I love the lightly nutty flavor. To me, these crepes taste a little more interesting, and they are slightly more nutritious. Note that whole wheat flour should never taste bitter. If it smells off or tastes bitter, your flour is old and should be replaced.
• Buckwheat crepes are often called Breton gallettes in France, due to their popularity in the Brittany region. Buckwheat flour offers robust, nutty flavor that traditionally favors savory fillings. I personally love buckwheat crepes for both savory and sweet crepes, and request buckwheat crepes whenever possible. As a bonus, crepes made with 100 percent buckwheat flour are gluten free.

2) A tiny bit of sugar

A small amount of sugar offers a faint sweetness, but more importantly, it helps prevent the crepes from burning against the skillet. For savory crepes (or versatile crepes that can go sweet or savory depending on the toppings), start with the lower amount offered in the recipe. If you’d prefer your crepes to be on the sweeter side, use the full amount. Either way, it’s not much sugar.

3) Milk of choice

This recipe will work well with any variety of milk. I tested these crepes with whole milk and cashew milk, and both variations turned out beautifully.

4) Eggs

Eggs provide the characteristic custard flavor that you’ll find in classic crepes. They also help bind the ingredients together, especially in regard to the buckwheat crepes.

5) Butter

Melted butter offers some fat that helps the crepes stay nice and tender. We’ll use a little more to grease the pan between each crepe.

Watch How to Make Crepes

Crêpe Tips

You’ll find my simple recipe below. Here are a few tips before you get started:

Use a blender, if you have one.

The blender is ideal because it introduces tiny bubbles into the batter, and the bubbles make crepes more fun to eat in my professional opinion. For buckwheat crepes, using a blender or food processor will really help distribute the flour more evenly through the batter.

Use a stainless steel skillet or non-stick skillet.

The trick to making beautiful crepes in a stainless steel skillet is to let the skillet get nice and warm before you get started. Non-stick skillets also work well. The electric crepe makers used in France have cast iron tops, but cast iron skillets are very heavy, so they’re difficult to lift and swirl with one hand.

Lightly butter the skillet between each crepe.

Without enough butter, your crepes won’t develop any bubbles. Too much butter, and the crepe won’t gain traction. You are using too much butter if the crepe slides all around the pan.

Constantly monitor your temperature.

When you get into a rhythm of making the crepes, you’ll begin to notice when the pan is getting too hot or cold. I always start at about medium heat and continuously tweak the temperature as I go (usually lower). You want the temperature warm enough that the crepes turn lightly golden in spots and produce bubbles as they cook.

How do you know if your pan is the right temperature? The crepe should begin to cook as it hits the pan. Your pan is too hot if you can’t give it a proper swirl before the crepe solidifies (runners shooting off the side of your crepes is a sign that the pan is too hot). If the butter is sizzling and smoking upon impact, your pan is definitely too hot and you need to give it a rest.

Crêpe Topping Suggestions

Sweet toppings

Sweet crepes are typically enjoyed during breakfast or as dessert. They’re also a fun afternoon treat.

• Butter or honey butter
• Fruit: Sliced apple, pears, peaches, strawberries and other berries, bananas
• Chocolate: Finely grated or melted chocolate sauce
• Coconut (shredded) or coconut butter
• Jam, preserves, applesauce or compote
• Honey, maple syrup or powdered sugar
• Lemon curd or a squeeze of lemon juice
• Nuts, including sliced almonds or chopped toasted walnuts or pecans
• Nut butters, like peanut or almond butter
• Nutella (hazelnut chocolate spread)
• Whipped cream, Greek yogurt or custard

Savory toppings

Savory crepes are typically served for breakfast or lunch. For savory crepes, you might prefer to top the crepes while they are still in the warm pan. This gives cheese time to melt. Simply start to top the crepe as it turns more matte than shiny (skip the flipping step). Slide the completed crepe onto a plate, then roll or fold it into quarters.

• Arugula or fresh herbs, including chives, parsley or basil
• Cheese: Gruyère, cheddar, Emmental, goat, Swiss
• Scrambled or fried eggs
• Pesto
• Ratatouille
• Vegetables: artichoke, roasted asparagus, sautéed mushrooms, fresh or roasted tomatoes

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

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Crêpes

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 crêpes
• Diet: Vegetarian

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

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Learn how to make crêpes at home with this foolproof crêpe recipe! Crêpes are easier to make than you might think. This versatile recipe works with several kinds of flour: all-purpose flour, whole wheat flour or buckwheat flour. Make them sweeter by using the full amount of sugar, or keep them more savory on the lower end. Recipe yields 8 crêpes.

Ingredients

• ¾ cup all-purpose, whole wheat or buckwheat flour 
• 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
• Optional: 1 teaspoon vanilla extract (for sweet crepes)
• ¼ teaspoon salt
• ¾ cup milk of choice
• 2 large eggs
• 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)

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Instructions

1. In a blender, food processor or big bowl, combine all of the ingredients. Blend, process or whisk by hand until the mixture is completely smooth, pausing to scrape down the sides at least once. Once you are certain that there are no big lumps of flour, set the bowl aside.
2. Heat a medium-sized skillet, either stainless steel or non-stick, over medium heat. Once the pan is hot, add a small pat of butter. Use a clean rag or paper towel to quickly spread the butter into an even, very light layer.
3. Use a ¼ cup measuring cup to ladle batter into the pan. Tilt the pan to about 45 degrees toward you as you pour in the batter, then immediately swirl the batter around in so it evenly covers the entire surface of the base. 
4. Cook the crepe until the top surface has turned from shiny to matte and the bottom is speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is lightly speckled on the other side, slide it onto a plate. 
5. Repeat until you have no more batter, adding a small pat of butter and wiping the skillet between each one. To serve, top one crepe at a time as desired, and either roll it up or fold it into quarters. Enjoy! Leftover crepes will keep well for up to 4 days in the refrigerator, stacked and covered (add toppings just before serving). Or freeze them for up to 3 months, with parchment paper layered between the crepes to prevent them from freezing together.

Notes

Recipe adapted from my Buckwheat and Spelt Crepes.

Make it gluten free: Use certified gluten-free buckwheat flour.

Make it dairy free: Use non-dairy milk and vegan butter or coconut oil instead of butter.

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: Breakfast
• Method: Stovetop
• Cuisine: French

The post Crêpes appeared first on Cookie and Kate.

Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.

You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.

I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.

You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.

How to Roast Vegetables

This vegetable mix works well because these veggies, prepared as directed, all cook at about the same rate. Here’s my general roasted vegetable method, which directly applies to this recipe:

1) Preheat the oven to 425 degrees Fahrenheit.

Four-hundred-twenty-five degrees is generally the perfect temperature for roasted vegetables. It’s hot enough to achieve those delicious golden edges, thanks to the Maillard reaction. It’s not so hot that the vegetables burn before they’re done. It’s just right.

2) Line a large, rimmed baking sheet with parchment paper.

Emphasis on large so you can bake a lot of vegetables on one sheet without crowding them, and rimmed so your vegetables don’t fall over the edge. Here are my go-to half-sheet pans (affiliate link)—they are the sheet pans that nearly every professional recipe developer uses!

The parchment paper prevents the vegetables from sticking to the pan, because we don’t want to lose any of those glorious golden edges. It also makes for easy clean-up, which is great because those big baking sheets are a pain to wash. Lastly, the paper also prevents the food from coming into contact with aluminum while baking, which is something that I personally avoid when possible. Here’s my favorite parchment paper.

3) Slice your vegetables evenly.

No need to obsess about this, but aim to cut your vegetables into even pieces so they roast at about the same rate. Vegetables are oddly shaped and I love how they vary in roasty-ness from one piece to another and from one edge of the pan to the other.

4) Roast the vegetables for long enough, stirring halfway.

For how long, exactly? In my recipes, you’ll always find a time range for when your vegetables are done cooking. Ovens vary, and vegetables vary in size and moisture content, from one head of broccoli to another. Approximately halfway through baking, remove the pan from the oven and stir the veggies around. Distribute them evenly across the pan once again, and put them back into the oven.

Pay the most attention to the visual cues provided in the recipe, like, “Until the edges are golden and the vegetables are easily pierced through by a fork.” Remove them too soon, and the flavors will never be as deep and complex as they could be. Roast for too long, and they’ll burn.

An important quantity/timing note: Every roasted vegetable recipe on this website offers a suggested quantity of vegetable to roast, which is designed to fit evenly across your large, rimmed baking sheet. If you’re baking a lesser amount than stated in the recipe, your vegetables are going to bake more quickly. For example, florets from one crown of broccoli will roast more quickly than the florets from a whole bundle of broccoli.

If you are baking more than suggested, don’t overcrowd your vegetables or they’ll essentially steam one another. Instead, go ahead and double the recipe and use two pans (see the section below for details).

5) Optional: Season hot vegetables with vinegar and butter.

This is one of my newest tricks. Holy cow, it’s such an easy way to liven up those roasted vegetables and make them taste extra special! While the vegetables are hot out of the oven, add one tablespoon butter to the pan (it’ll melt on contact) and drizzle one tablespoon of your vinegar of choice on top. Stir until the vegetables are evenly coated. The vinegar offers some irresistible, subtle acidity and flavor and the creamy butter helps balance the vinegar while making the vegetables glossy and extra delicious.

How to Make Extra Roasted Vegetables

If you’re serving a crowd, double the ingredients and split them between two sheet pans. Bake both on racks near the middle of the oven. After you stir the vegetables halfway through baking, rotate one pan to the other rack and vice versa for the remaining baking time.

Bake until the edges are turning nicely golden. There’s a chance that one or both pans might need a few more minutes in the oven, given the extra moisture content.

Watch How to Make Colorful Roasted Vegetables

Uses for Roasted Vegetables

This roasted vegetable recipe is the perfect side dish. Have extra? Want to change it up? Try roasted vegetables as a component in the following meals:

• Pasta, like this Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
• Quesadillas, burritos or served on nachos
• Salads, like this Roasted Beet Salad with Goat Cheese & Pistachios
• Sandwiches, like this Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
• Whole grain bowls, like this Farmers’ Market Bowl

More Roasted Vegetable Recipes to Try

Roasted vegetables are my favorite. Browse a few more options below, or find all roasted vegetable recipes here.

• Perfect Roasted Beets
• Perfect Roasted Brussels Sprouts
• Roasted Cauliflower (Four Ways!)
• Perfect Roasted Green Beans
• Perfect Roasted Potatoes

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

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Roasted Vegetables

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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

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Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners and it’s festive enough for holidays. Recipe yields 4 generous servings.

Ingredients

• 1 bell pepper (red, orange or yellow), cut into 1” squares
• 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
• 1 crown of broccoli, cut into bite-sized florets
• 1 small red onion, cut into ½”-wide wedges
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon fine salt
• Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
3. Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
4. Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.

Notes

Make it vegan/dairy free: Don’t add butter or substitute vegan butter.

Change it up: Try 8 ounces Brussels sprouts (about 2 generous handfuls—using both hands), halved, in place of the broccoli florets. You could probably substitute a couple handfuls of cherry tomatoes for any the options written. Other vinegar options include red wine vinegar, sherry vinegar, apple cider vinegar or balsamic vinegar. You could also try lemon or lime juice.

Nutrition

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

• Category: Side dish
• Method: Roasted
• Cuisine: None

The post Colorful Roasted Vegetables appeared first on Cookie and Kate.

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

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

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

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

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

Watch How to Make Veggie Sushi Bowls

More Fresh Bowls to Make

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

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

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

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Veggie Sushi Bowls

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

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

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

Ingredients

Rice and seasonings

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

Spicy mayo sauce

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

Everything else

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

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Instructions

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

Notes

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

Nutrition

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

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

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