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

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

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

Seaweed Salad Ingredients

Arame

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

Cabbage

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

Bell Pepper

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

Cilantro and Green Onion

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

Avocado

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

Sesame Dressing

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

How to Make Seaweed Salad

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

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

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

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

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

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

Here are a few more complementary serving options:

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

Leftover cabbage?

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

Here are a few ways to use the remaining cabbage: 

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

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

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Seaweed Salad

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

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

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

Ingredients

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

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Instructions

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

Nutrition

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

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

The post Seaweed Salad appeared first on Cookie and Kate.

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.

1. 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.
2. 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).
3. Roast until the chickpeas are crisp and golden in spots, shaking the pan after every 10-minute interval.
4. 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.
5. 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.

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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

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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

1. 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. 
2. 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. 
3. 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. 
4. 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

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: Snack
• Method: Baked
• Cuisine: Mediterranean

The post Crispy Roasted Chickpeas appeared first on Cookie and Kate.

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

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

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

How to Make Vegetable Enchiladas

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

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

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

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

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

Watch How to Make Vegetarian Enchiladas

How to Freeze These Enchiladas

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

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

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

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

Serving Suggestions

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

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

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

More Veggie-Packed Main Dishes

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

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

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

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Veggie Black Bean Enchiladas

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

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

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

Ingredients

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

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Instructions

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

Notes

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

Nutrition

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

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

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

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

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

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

How to Make Fajita Veggie and Halloumi Bowls

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

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

Watch How to Make These Veggie Bowls

Serving Suggestions

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

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

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

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

More Recipes to Enjoy

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

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

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

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Fajita Veggie and Halloumi Bowls

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

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

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

Ingredients

Bell peppers and onion

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

Halloumi

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

Rice, beans, and toppings

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

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Instructions

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

Notes

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

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

Nutrition

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

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

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

Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.

This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.

I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.

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

Spinach Artichoke Lasagna Notes & Tips

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

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

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

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

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

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

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

More Hearty Italian Recipes to Try

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

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

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

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Spinach Artichoke Lasagna

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

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

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

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

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

Spinach artichoke mixture

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

Remaining lasagna ingredients

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

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Instructions

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

Notes

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

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

Nutrition

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

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

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

This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.

I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.

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

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

How to Make This Power Salad

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

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

Watch How to Make Southwestern Kale Power Salad

More Sweet Potato and Kale Recipes

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

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

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

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

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

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

Ingredients

Quinoa and kale

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

Sweet potatoes

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

Avocado sauce

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

Everything else

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

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Instructions

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

Notes

Make it dairy free/vegan: Omit the feta.

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

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

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

Nutrition

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

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

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

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.

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

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

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

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

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

Pumpkin Mac and Cheese Ingredients

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

Canned Pumpkin Puree

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

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

Short-Cut Pasta

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

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

Cream Cheese

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

Cheddar Cheese and Parmesan

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

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

Butter and Spices

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

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

Watch How to Make Pumpkin Mac and Cheese

Serving Suggestions

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

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

Love this pumpkin mac and cheese?

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

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

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

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Pumpkin Mac and Cheese

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

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

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

Ingredients

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

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Instructions

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

Notes

Recipe adapted from my Butternut Squash Mac and Cheese.

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

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

Nutrition

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

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

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

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:

• The Best Hummus
• Chickpea Salad with Carrots and Dill
• Favorite Chickpea Salad
• Jessica’s Marinated Chickpeas
• Mediterranean Bean Salad
• Tomato & Chickpea Pasta with Goat Cheese

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

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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

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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

1. Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed. 
2. 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. 
3. 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

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 Chimichurri Chickpeas 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.