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.

Spring is here! It switched on like a light bulb about a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks around the neighborhood.

Today, I wanted to share a shockingly green pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t blame you if you find the color off-putting, but I promise it’s so tasty!

The cool thing about this dish is that we use the same pot of water to cook the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour another glass of wine until you’re sitting down to eat.

Once it all comes together, this dish almost tastes like deconstructed ravioli. It’s bright green and punctuated with tender peas and creamy ricotta. Make some for dinner tonight?

Kale Pasta Recipe Notes

I found the base for this recipe in Six Seasons: A New Way with Vegetables by Chef Joshua McFadden, with Martha Holmberg. It’s one of my very favorite cookbooks, and I reach for it all the time. I’m slowly working my way through Joshua’s vegetable techniques (for example, he suggests grilling vegetables without oil—let’s try it and report back).

It’s difficult to capture the true vibrance and silkiness of this fresh sauce in photos. Mine don’t do it justice. I actually skipped over this recipe in the book, but then I saw it again in The New York Times. The technique reminded me somewhat of these spinach-stuffed shells, so I was intrigued. Both recipes briefly cook greens in boiling water before transforming them into something more enticing.

Joshua’s recipe calls for a full pound of kale, and the stems are discarded along the way. My broccoli cheese soup makes use of the broccoli stems, so I thought it might be fun to try including the kale stems. It worked! I just sliced the stems into 1/4-inch pieces and simmered them in a sieve for a few minutes before adding the kale to cook underneath.

The stems account for almost 40 percent of the kale’s weight, so by using them, I was able to make the sauce with half as much kale. You’ll just need one big bundle of it for this recipe.

I added lemon—the more, the better. Lemon juice and zest really liven up the sauce. I also added peas, for some nice texture and even more green goodness. The peas might as well be frozen, unless you come across super fresh peas and make this pasta promptly.

Lastly, I added dollops of ricotta to the finished dish. I’ve knocked ricotta many times before (most ricotta is bland, even my homemade attempt). I recently discovered Organic Valley’s ricotta, however. It’s impressively flavorful and creamy, and I like it. A lot.

Change It Up

This pasta is versatile! Make it as is, or try any of the following adjustments.

• Add a fried egg for additional protein
• Garnish with fresh leafy herbs—dill, parsley and chives are all nice
• Substitute another hardy green for the kale—I’ve read that arugula, chard and collard greens work

You can also easily make this dish dairy free, vegan and/or gluten free. See the recipe notes for details.

Suggested Equipment

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you). 

This recipe is easy to make if you have these basic kitchen tools on the ready. Here’s what you’ll need to make it:

• You’ll need a large Dutch oven or stock pot. I used my 5.5-quart Le Creuset for this recipe. I wouldn’t recommend using anything smaller than five quarts.
• You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
• You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
• For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.

Craving more comforting pasta dishes? Check these out:

• Baked Ziti with Roasted Vegetables
• The Best Stuffed Shells
• Classic Minestrone Soup or Pasta e Fagioli (Italian Pasta and Beans)
• Hearty Spaghetti with Lentils & Marinara Sauce
• Vegetable Lasagna

Here are a few of my favorite sides for pasta dishes: 

• Italian Chopped Salad (or a simplified version of it)
• Parmesan Roasted Broccoli with Balsamic Drizzle
• Quick Collard Greens
• Roasted veggies: Asparagus, Broccoli, Brussels Sprouts or Cauliflower

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Lemony Green Pasta with Peas & Ricotta

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 81 reviews

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This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.

Ingredients

• Fine sea salt
• 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
• ¼ cup extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• Zest and juice from 1 medium lemon, preferably organic
• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• ½ pound (8 ounces) rigatoni or pappardelle or pasta of choice
• 2 cups (8 ounces) fresh or frozen peas
• ¾ cup (2 ounces) coarsely grated Parmesan cheese
• ½ cup or more ricotta cheese, for garnish

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Instructions

1. Bring a large pot (5-quart capacity or greater) of heavily salted water to boil. Meanwhile, prepare your kale by slicing or stripping the leaves from the stems (save them). Discard the rough bottom of the stems, then slice the stems into pieces about ¼-inch wide. Place the stem pieces in a fine-mesh sieve.
2. When the water is boiling, place the sieve in the water, resting the lip against the top of the pot. Cook the stems for 3 minutes, then remove the sieve and add all of the kale leaves to the pot. Put the sieve back in the water on top of the leaves and cook for 5 minutes (do not drain the water).
3. Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is soften and turning lightly golden, about 5 minutes. Remove the skillet from the heat and pour the contents into a stand blender.
4. Add the cooked kale stems to the blender when the time’s up. Use tongs to transfer the kale leaves over to the blender (you actually want to bring some of the water with them). Add most of the zest from the lemon, and 1 tablespoon of the juice. Add ¼ teaspoon salt, the red pepper flakes (if using), plus about 10 twists of freshly ground black pepper.
5. Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired. We want it to taste lemony! Set aside.
6. Add the pasta to the boiling water and cook until al dente according to the package directions, stirring often. Place the peas in the sieve and cook them in the water until they’re warmed throughout, about 1 to 2 minutes if fresh, or 2 to 3 minutes if frozen. Set the peas aside.
7. Before draining the pasta, scoop out about ½ cup of the pasta cooking water with a heat-safe measuring cup. Drain the pasta, then return it to the pot. Pour in the green sauce, about ¾ of the Parmesan and the peas, and add a small splash of the reserved cooking water (not the end of the world if you forgot it). Stir gently until the pasta is well coated and bright green, adding another splash or two of pasta water to loosen the sauce and make it almost creamy.
8. Divide into bowls immediately. Top each with a sprinkle of the remaining Parmesan, a few dollops of ricotta, and a sprinkle of lemon zest and red pepper flakes (both optional). Finish the bowls with a light drizzle of olive oil. Enjoy! Leftovers will keep for up to 2 days in the refrigerator, covered (technically, they’ll last up to 4, but the flavor degrades as time goes on).

Notes

Recipe adapted from Six Seasons by Joshua McFadden with Marcia Holmberg.

*Greens options: I’ve read that you can substitute chard, collard greens, spinach or arugula for the kale. If using spinach or arugula, no need to separate the stems from the leaves—just cook them for 5 minutes like you would the kale leaves. You could also use frozen kale or spinach (8 ounces)—place it in your sieve and run cool water over it until it’s thawed, then rest the sieve in the pasta cooking water until the greens are warmed all the way through.

Change it up: You might enjoy topping your finished pasta with a fried egg, and/or some tender fresh herbs, such as dill, chives or parsley.

Make it dairy free/vegan: Substitute vegan sour cream for the ricotta, and vegan Parmesan for the regular variety (it’s quite salty so just use it as a garnish for the finished dishes).

Make it gluten free: Substitute a sturdy gluten-free pasta, such as a corn and quinoa variety.

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: Stovetop
• Cuisine: Italian

The post Lemony Green Pasta with Peas & Ricotta appeared first on Cookie and Kate.

These stuffed shells are cheesy, saucy, and stuffed with the most delicious ricotta and spinach filling. I’m in love, and I think you will be, too. Speaking of love, they’re so pretty that you could serve these shells for a romantic Valentine’s dinner at home.

A few more reasons to love this recipe:

• It yields a lot of shells, so it’s perfect for serving a crowd.
• Leftovers are great for lunch, or you can freeze them for later.
• This recipe is relatively easy to make, with minimal chopping.

This stuffed shells recipe features simple and classic Italian ingredients. You’ll need jumbo shells, marinara sauce, ricotta cheese, mozzarella, a little Parmesan, garlic and seasonings.

To make this cheesy dish more redeeming, I added an entire pound of fresh greens! You can use fresh or frozen spinach or kale. The greens yield a gorgeous, vibrant green filling with a lovely, mild flavor. These stuffed shells are honestly the best I’ve ever had, by a long shot. Keep reading for some fun variations and tips.

How to Make the Best Stuffed Shells with Spinach & Ricotta

This recipe comes together easily, with minimal chopping. You’ll find the full recipe below, but here’s a rundown:

1. First, blanch the greens. This is really easy—just dump them in a big pot of salted water and cook until they’re wilted (about 30 seconds). Using tongs, transfer the greens to a large bowl of ice water. This step preserves their beautiful, bright green color. Once chilled, squeeze all the water out of the greens and set aside.
2. Cook the pasta shells in the same pot of water you used for the greens. The water will be a fun shade of greenish yellow, but the pasta will turn out perfectly. We’ll cook the shells until they’re almost al dente—in other words, we want them nicely pliable but not fully tender. They’ll finish cooking in the oven.
3. Then, whip up the filling in the food processor. Since we’re blending up the garlic and chives, we don’t need to bother chopping them finely by hand.
4. Stuff each shell with a generous spoonful of filling and place them in snug little rows across marinara-lined bakers.
5. Spoon marinara sauce over the shells. We don’t need them completely covered. Finish them off with the remaining mozzarella cheese.
6. Bake, and serve.

Watch How to Make Stuffed Shells

Stuffed Shells Tips

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Bust out your largest pot and baking dish for this recipe. Ideally, use a 5.5-quart or larger Dutch oven or stockpot to boil the greens and pasta. Then, you’ll transfer all of the cooked greens to a very large bowl of ice water. Finally, you’ll need an extra-large baker (even larger than 9 by 13 inches) or a combination of two bakers like you’ll see below (say, 9 by 13 and 8 by 8).

The filling comes together nicely in a food processor. If you don’t have a food processor, no problem. Chop up the ingredients (chop the chives and garlic finely, and the cooked greens into very small pieces) and stir the ingredients together by hand.

To save time, use store-bought marinara sauce. My favorites are Rao’s (it comes pretty close to my homemade marinara) or Newman’s Own organic. I try to avoid marinaras with added sugar, since it’s unnecessary. Or, make my homemade marinara sauce the night before (be sure to double the recipe to have enough).

Save time (and money) by using frozen greens. Frozen greens are less expensive and work perfectly well for this recipe. Just defrost them in a colander under running water, squeeze out excess water, and it’s good to go.

These shells make great leftovers! Store them in the refrigerator for up to 4 days, or in the freezer for several months.

Stuffed Shell Recipe Variations

I’m completely smitten with this recipe as written below. Here are some fun ways to change it up:

• For lighter, less cheesy shells, use half as much mozzarella or omit it completely.
• For standard cheesy shells (no greens), double the ricotta, finely chop the chives, press or mince the garlic, and stir the mixture together by hand.
• For veggie shells, replace the greens with about 2 cups cooked or roasted vegetables.
• For dairy-free or vegan shells, use my vegan sour cream in place of the ricotta, and sprinkle some vegan Parmesan on top. Find more details in the recipe notes.

Craving more saucy Italian meals?

Here are a few of my favorites:

• Best Vegetable Lasagna or Vegan Lasagna
• Baked Ziti with Roasted Vegetables or Lentil Baked Ziti
• Roasted Ratatouille
• Italian Eggplant Parmesan
• Spaghetti Squash “Pizza” Bowls

I’d serve this recipe or any of the above with my Italian Chopped Salad—even a simplified version would be perfect.

Please let me know how your shells turn out in the comments. I love hearing from you and hope this recipe is a big hit.

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Best Stuffed Shells

• Author: Cookie and Kate
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 121 reviews

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This stuffed shells recipe features cheesy, saucy shells stuffed with a delicious spinach and ricotta filling. Make these stuffed shells for dinner tonight! Recipe yields about 28 shells, about 8 servings.

Ingredients

• 1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
• 1 tablespoon extra virgin olive oil
• 12 ounces jumbo shells
• 4 cloves garlic, peeled and cut into several segments 
• 15 ounces (or 1 pound) ricotta cheese or cottage cheese
• 8 ounces (2 cups) grated part-skim mozzarella, divided
• ½ cup (2 ounces) grated Parmesan, plus extra for garnish 
• ¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces 
• Freshly ground pepper, to taste
• ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
• ¾ teaspoon fine sea salt, to taste
• 1 large egg, lightly beaten with a fork
• 3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s)
• Fresh basil for garnish, optional

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Instructions

1. Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching. 
2. If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
3. Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
4. Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
5. Add the ricotta and process until well blended. Add half of the mozzarella, reserving the rest for topping. Add all of the Parmesan and chives, about 10 twists of black pepper, the red pepper flakes and salt. Blend well. Taste, and add additional salt, pepper or red pepper flakes if desired. Finally, add the egg and process until blended. Set aside.
6. If you have an extra-large baking dish (larger than 9×13 inches), spread 1 cup of the marinara sauce across the bottom. Otherwise, divide 1 cup marinara between a large (9×13 inches) and medium-sized baker (say, an 8-inch square). You might need to add another splash of sauce to evenly coat the bottom of the pans.
7. Stuff each intact shell with a heaping spoonful (about 1 ½ to 2 tablespoons) of the green mixture. Place each stuffed shell in the baker in rows. (You might have a few leftover or broken shells; save them for another use.) Spoon the remaining marinara sauce over the tops of the shells. Top the shells with the remaining mozzarella.
8. Cover the baker(s) tightly with foil and bake on the middle rack for 30 minutes. Then, remove the foil and place the bakers on the upper rack. Bake for 5 to 10 more minutes, until the mozzarella is fully melted and turning just slightly golden (you can bake longer for a more golden effect, but the greens will become less vibrant).
9. Garnish the shells with a light dusting of grated Parmesan and some small or torn fresh basil leaves. Leftover shells will keep well in the refrigerator for up to 4 days, or freeze them for several months.

Notes

Recipe adapted from two New York Times recipes: Stuffed Shells Filled With Spinach and Ricotta by Martha Rose Sherman and Stuffed Shells by Ali Slagle.

*Homemade marinara sauce note: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.

Prepare in advance: You can assemble the shells (through step 7) and store the baker in the refrigerator until ready to bake. While I haven’t tried freezing the shells, they seem like excellent candidates. Let the frozen shells defrost in the refrigerator before baking. Since they’re starting off cold, they might need a few more minutes in the oven.

Change it up: For less cheesy shells, use half as much mozzarella or omit it completely. For standard cheesy shells (no greens), double the ricotta, finely chop the chives, press or mince the garlic, and stir the mixture together by hand. You could also replace the greens with about 2 cups cooked or roasted vegetables.

Make it egg free: Simply omit the egg. The egg helps the cheese set, but I’ve heard from readers that it turns out well without it!

Make it dairy free/vegan: Double my vegan sour cream recipe, and leave it in the blender. Add the greens, garlic, chives, black pepper and red pepper flakes (hold off on the additional salt). Process until the mixture is pretty well blended, and add salt to taste. Skip the egg. Follow the sauce and baking instructions as written. If desired, garnish with a light sprinkle of vegan Parmesan.

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: Italian

The post Best Stuffed Shells appeared first on Cookie and Kate.

The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.

Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.

Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.

If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.

I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.

How to Make the Best Pasta e Fagioli

How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:

1. First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
2. Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
3. We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
4. I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
5. Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
6. The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.

Watch How to Make Pasta e Fagioli

Pasta e Ceci Variation

Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!

Craving more soups?

If you love this recipe, you’ll also enjoy:

• Classic Minestrone Soup
• The Best Lentil Soup
• Seriously Good Vegetable Soup
• Homemade Vegetarian Chili
• Quinoa Vegetable Soup with Kale

Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.

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Pasta e Fagioli (Italian Pasta and Beans)

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 389 reviews

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Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium-to-large yellow onion, finely chopped
• 2 carrots, scrubbed clean, finely chopped
• 2 ribs celery, finely chopped
• ¾ teaspoon fine sea salt, divided
• Freshly ground black pepper, to taste
• 4 cloves garlic, pressed or minced
• 1 can (15 ounces) crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
• 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
• ¼ cup finely chopped Italian parsley
• 1 tablespoon fresh lemon juice (about ½ medium lemon)
• Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

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Instructions

1. In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
3. Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
4. Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
5. Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
6. Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
7. Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Notes

Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).

*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.

Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.

Make it dairy free/vegan: Don’t add cheese. Simple as that.

If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.

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: Stew
• Method: Stovetop
• Cuisine: Italian

The post Pasta e Fagioli (Italian Pasta and Beans) appeared first on Cookie and Kate.

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.

Here’s what we ended up with:

• Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
• Roasted butternut squash
• Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
• Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice

I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

• Christmas-worthy, wildly colored main dish for vegetarians
• Healthy holiday side dish for all
• Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan

Before You Get Started

This dish is not quick or particularly easy. It requires a good amount of prep work and cook time. The components will take up space in the oven and on the stove. The holidays are a busy time, and I have some time-saving tips for you below.

This dish is, however, a gorgeous option that tastes wonderful. It will convince your friends that meatless mains can indeed be filling and delicious.

If you’ll be a guest at a holiday feast, this would be a beautiful option to bring with you in fully assembled form.

You can make this recipe a day in advance. Carefully cover it before refrigerating, and let it warm to room temperature before serving.

How to Save Time

If you’re looking for shortcuts, here are some options:

• Buy pre-cut butternut squash
• Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
• Skip the kale—it’s not integral to the recipe, but I think it’s nice
• Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time

You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.

Please let me know how this recipe turns out for you in the comments! I hope you love this one.

Looking for more holiday-worthy recipes? This roundup features main dishes and side dishes that would be worthy of any fall/winter feast. This roundup features wholesome sweets, snacks and appetizers.

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Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”

• Author: Cookie and Kate
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 to 12 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 50 reviews

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This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6  to 12 servings (a lot!). You can cut this recipe in half, if desired.

Ingredients

Wild Rice* and Toppings

• 2 cups wild rice, rinsed
• 4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
• ¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
• 4 ounces goat cheese (about ⅔ cup crumbled)
• Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
• ½ cup raw pepitas (green pumpkin seeds)
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon

Roasted Butternut Squash

• 1 small-to-medium (2 to 2 ½ pounds) butternut squash, cut into ¾-inch cubes
• 1 ½ tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt

Ginger Dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon grated fresh ginger
• ¾ teaspoon fine sea salt

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.
2. Cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue cooking, reducing heat as necessary to maintain a lively simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to the pot.
3. Meanwhile, roast the butternut: Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle with the salt. Toss until the cubes are lightly and evenly coated in oil. Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
4. While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.
5. To toast the pepitas, combine the pepitas, 1 teaspoon olive oil, ¼ teaspoon each salt and cinnamon in a small skillet. Stir to combine, and cook over medium heat until the pepitas are starting to turn golden on the edges and making little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and set aside.
6. When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture over a large serving platter (or use a large serving bowl, if need be).
7. Arrange the butternut squash over the wild rice mixture. Crumble the goat cheese on top with a fork. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Serve.
8. This salad is good warm or at room temperature. It will keep well in the refrigerator for up to 5 days. Gently reheat leftover servings in the microwave, if desired.

Notes

*Wild rice note: You’ll see a wild rice blend in my photos, but after further testing I recommend using regular wild rice instead. If you would like to go ahead and use wild rice blend anyway, cook it according to the package directions.

Make it quick: Instead of preparing the butternut squash and pomegranate yourself, buy pre-cut options instead. Use two 12-ounce bags of pre-sliced butternut and 1 cup pomegranate arils. Or, use dried cranberries instead of pomegranate. You can cook the wild rice more quickly if you have an Instant Pot (see below).

Instant Pot option: Add the wild rice and 2 ½ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Remove the pot from the heat, and stir in the ginger dressing, kale, and half of the green onion while the rice is still warm.

Change it up: Substitute sweet potato for the butternut, or 1 to 2 cloves garlic for the ginger. Any whole grain will work in place of the wild rice—farro would be good, or maybe quinoa. If you don’t like goat cheese, try feta. Don’t love kale? Omit it altogether or substitute a few handfuls of arugula instead. Love kale? I think you could use the full bunch, no problem. Instead of pepitas, you could use pistachios or pecans (toasted then chopped).

Make it dairy free/vegan: Simply omit the goat cheese (or serve it on the side if accommodating guests with different dietary restrictions/preferences). You might like to serve individual servings with a dollop of vegan sour cream to make up for goat cheese’s creamy, tangy qualities.

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 dish or side
• Method: Various
• Cuisine: American

The post Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing” appeared first on Cookie and Kate.

You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.

I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.

I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.

Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?

Vegetable Options for Vegetable Soup

This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.

We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:

• Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
• Butternut squash, cut into 1/2-inch cubes
• Green beans, trimmed and cut into 1-inch long segments
• Bell pepper, chopped
• Cauliflower, cut into very small bite-sized pieces
• Zucchini or yellow squash, chopped
• Fresh greens: Kale, collard greens, chard, or spinach

How to Make the Best Vegetable Soup

We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:

1) Start with the veggies.

We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.

2) Add fresh minced garlic, curry powder, and dried thyme.

Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).

Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.

3) Add canned diced tomatoes with their juices.

We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.

4) Almost done—add some vegetable broth, water, and more flavorings.

Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.

5) Add chopped fresh greens and finally, some fresh lemon juice.

Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.

Watch How to Make Vegetable Soup

Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.

Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:

• Classic Minestrone Soup
• Best Lentil Soup
• Chickpea Noodle Soup
• Pasta e Fagioli (Italian Pasta and Beans Soup)
• Quinoa Vegetable Soup with Kale
• Sweet Potato, Kale and Chickpea Soup

Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!

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Seriously Good Vegetable Soup

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 615 reviews

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This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
• 1 teaspoon fine sea salt, divided, to taste
• 6 cloves garlic, pressed or minced
• ½ teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 2 bay leaves
• ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
• 1 tablespoon lemon juice

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Instructions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Notes

Recipe adapted from my quinoa vegetable soup and lentil soup.

Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

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: Soup
• Method: Stovetop
• Cuisine: Mediterranean

The post Seriously Good Vegetable Soup appeared first on Cookie and Kate.

Another kale salad? Yep. I can’t stop eating this one. It’s full of tender massaged kale, chewy cooked whole grains, tangy crumbled goat cheese, toasted almonds and dried cherries. The vinaigrette is intentionally zippy, and it brings it all together.

This salad is a dead ringer for one of my favorite Kansas City salads, the winter farro salad at French Market. It’s a cozy place with grab-and-go salads, amazing pastries and crêpes. The woman behind the counter typically has a lovely French accent. We often stop there on our way out of town for healthy road snacks.

I’ve become quite enamored with their farro salad. Since it’s labeled “winter,” I thought I’d better come up with a homemade version before it’s too late. Here it is!

This salad would be a wonderful hearty vegetarian option on your Easter table. It also packs great for work lunches and spring picnics. Beware, it’s hard to stop eating it once you start.

Watch How to Make Farro & Kale Salad with Goat Cheese

Salad Notes & Tips

• Farro cook times can vary, depending on whether you buy pearled, semi-pearled or whole farro. Sometimes it’s hard to know which one you have, so check the cook time on the label or just test the farro frequently for doneness after about 15 minutes has passed.
• While the farro cooks, you can work on the remaining components (whisk together the dressing, toast the almonds, chop the dried cherries, and massage the kale).
• Yes, I just said “massage the kale.” Sprinkling the chopped kale with a few dashes of salt and repeatedly scrunching it in your hands until darker greens helps do two things. One, it makes the kale taste less bitter and “raw.” Two, it makes the kale more soft and easier to eat, which makes a big difference!
• Keep a watchful eye on the almonds as they toast in the skillet, and stir often. They can go from golden brown to burnt quickly. Freshly toasted nuts add tons of savory flavor and extra-crisp texture—don’t skip this step!
• Once you’ve drained the cooked farro, stir the vinaigrette and dried cherries into the warm farro. The farro will absorb some of that delicious vinaigrette flavor, and the warmth will temper the garlic. The moisture and warmth will also help plump up the cherries a bit.
• Lastly, wait until the farro is almost completely cool to stir it into the kale and add goat cheese. Otherwise, the goat cheese will melt, and your salad won’t be quite as pretty. You can serve the salad immediately, or let it marinate in the fridge for a few hours.

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

Looking for more kale salads? You’ll find more kale salad recipes here.

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Farro and Kale Salad with Goat Cheese

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 large salads

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 125 reviews

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You’re going to love this delicious and nutritious kale and farro salad recipe! It’s full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.

Ingredients

Salad

• 1 cup uncooked farro, rinsed
• ¼ teaspoon fine sea salt
• 1 big bunch curly green kale, ribs removed and chopped into small, bite-sized pieces
• ½ cup raw sliced almonds
• ⅓ cup roughly chopped dried cherries or cranberries
• 4 ounces goat cheese, crumbled

Vinaigrette

• ⅓ cup extra-virgin olive oil
• 1 tablespoon + 1 teaspoon sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, pressed or minced
• ¼ teaspoon fine sea salt

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Instructions

1. To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
2. Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
3. To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
4. To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
5. Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
6. Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn’t taste amazing yet, stir in more vinegar by the teaspoon until it does.
7. Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.

Notes

Recipe inspired by the winter farro salad at French Market in Prairie Village, Kansas.

Make it gluten free: Substitute wild rice (cooked according to package directions) for the farro. Long-grain brown rice would be ok, too.

Make it dairy free/vegan: Omit the goat cheese. If you really want a creamy element, you could drizzle a little bit of my vegan sour cream over individual servings.

Make it nut free: Replace the almonds with pepitas (green pumpkin seeds) or sunflower seeds.

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: Stovetop
• Cuisine: Vegetarian

The post Farro and Kale Salad with Goat Cheese appeared first on Cookie and Kate.

If you’re like me, you might think of mashed potatoes as holiday-only food. And if you’re like me, you might often wish for more holidays that call for mashed potatoes.

Today, I’m happy to introduce you to one more excuse to eat mashed potatoes. Meet colcannon! Colcannon is Irish mashed potatoes with kale or cabbage.

So, in case you need more justification to pull out your potato masher—these mashed potatoes have greens in them.

Did you know that St. Patrick’s Day is coming right up? Let’s make some colcannon!

Colcannon Recipe Notes

I based this colcannon recipe on my great-grandmother’s old-school mashed potatoes. Her recipe calls for cream cheese and sour cream instead of milk (or cream) and lots of butter. I’m obsessed with its tangy flavor and creamy texture, and I don’t want mashed potatoes any other way.

I assumed these ingredients would produce an untraditional twist on colcannon, but maybe I was wrong. I just found an Irish song about colcannon on Wikipedia that mentions “pickled” cream. Apparently pickled cream is buttermilk, which is similarly tangy. Maybe cream cheese and sour cream aren’t such crazy substitutions after all.

The Colcannon Song

Here are the first few lines of the song “Colcannon”, also called “The Skillet Pot”:

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

Wondering specifically what to serve with colcannon? Unfortunately, I don’t have any Irish entrées, but this roasted carrot, chickpea and farro dish would pair well with it.

Looking for more St. Patrick’s Day recipes? You definitely don’t want to miss my Irish coffee recipe.

Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.

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Kale Colcannon

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 servings

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

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You’re going to love these Irish mashed potatoes with kale. This colcannon recipe is the perfect side dish for St. Patrick’s Day. So creamy and delicious! Recipe yields 8 modest side servings, or 6 medium.

Ingredients

• 3 pounds Russet potatoes, peeled
• 2 teaspoons fine sea salt*, divided
• 2 tablespoons unsalted butter, divided, plus more for garnish
• 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
• 1 medium clove garlic, pressed or minced
• 8 ounces cream cheese
• 4 ounces (½ cup) sour cream
• 3 tablespoons thinly sliced green onion, divided

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Instructions

1. To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).
2. Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
3. Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.
4. Carefully drain off all of the water and leave the potatoes in the colander for now.
5. Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
6. Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale until the potatoes reach your desired consistency (I like mine a little chunky, but you can mash them completely smooth if you prefer).
7. Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash it together until the mixture is mostly combined, then add 2 tablespoons of the green onions and stir until everything comes together.
8. Transfer the mashed potatoes to a serving bowl. Top with a couple pats of butter and the remaining tablespoon of green onions. Serve while warm.

Notes

*Salt note: If you’re using regular table salt instead of fine sea salt, scale back a bit. You can always add more salt, to taste, at the end.

Change it up: You can easily substitute chard, collard greens or cabbage for the kale.

Make it dairy free/vegan: I haven’t tried this, but I think these potatoes would be good if you cooked the kale in olive oil, and stirred in 1 to 1 ½ cups vegan sour cream in place of the cream cheese and sour cream combination. Skip the extra 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: Side dish
• Method: Stovetop
• Cuisine: Irish

The post Kale Colcannon appeared first on Cookie and Kate.

We’ve been living in a winter wonderland lately. We’ve gotten so much snow that my dog, Cookie, can barely keep her head above it when we go outside (she’s smaller than you think). I’m thankful to have electricity and gearing up for more winter weather this weekend.

This hearty soup is exactly what I need. It’s brimming with fresh veggies and warms me right up. Soup to the rescue!

This homemade vegetable soup with quinoa is light but filling and packs great for lunch. Like most soups, it tastes even better the next day. Bonus? It freezes well, too. I love keeping my freezer stocked with hearty soups and defrosting one whenever I need a quick but nutritious meal.

This soup is vegan unless you want to top it with Parmesan cheese, which isn’t a bad idea if you ask me. The ingredients list, while a little on the long side, includes mostly pantry items. Every single one of them is nutritious!

Quinoa Vegetable Soup Recipe Development

Confession: the idea for this soup recipe came from Trader Joe’s. (You know what they say about grocery shopping while hungry.) A few years ago, their “vegetable soup with quinoa and kale” caught my eye in the refrigerated section right as my stomach grumbled.

I was initially skeptical about quinoa in soup (will it get mushy? does the flavor play nicely with the other ingredients?), but now I’m only wondering what took me so long to try it.

Quinoa was meant for soup. It lends some extra protein and hearty texture. Unlike most other vegetable soups, which are too light to count as a full meal, this is a true meal-in-a-bowl if you eat enough of it.

I adapted this recipe from my lentil soup, which has gotten quite a few raving reviews. I hope you enjoy this one just as much.

Recipe Notes & Tips

I wrote the recipe so it’s easily adapted to seasons. Winter squash would be lovely in place of the zucchini that I used.

This soup straddles the line between soup and stew, but whatever you call it, it’s delicious.

If you want more of a soup, use 3/4 cup quinoa and 1 cup seasonal veggies. If you want more of a stew, use a full cup of quinoa, two cups of seasonal vegetables and throw in some extra greens.

Watch How to Make Quinoa Soup

Please let me know how you like this soup in the comments! I love hearing from you.

If you enjoy this soup, be sure to check out my minestrone, lentil soup, Megan’s quinoa stew, and the hearty soup recipes in my cookbook.

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Quinoa Vegetable Soup

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 to 6 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 423 reviews

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This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
• 6 garlic cloves, pressed or minced
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• 2 bay leaves
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
• 1 cup or more chopped fresh kale or collard greens, tough ribs removed
• 1 to 2 teaspoons lemon juice, to taste
• Optional garnish: freshly grated Parmesan cheese

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Instructions

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

Notes

Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

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: Soup
• Method: Stovetop
• Cuisine: American

The post Quinoa Vegetable Soup with Kale appeared first on Cookie and Kate.