Quinoa Broccoli Slaw with Honey-Mustard Dressing

Quinoa Broccoli Slaw with Honey Mustard Dressing - cookieandkate.com

I’m seeing green! Green broccoli is only the beginning. I keep looking up for relief from this shockingly green salad only to be struck by shades of bright, fresh, springtime green outside my windows. The tall trees and new grass look positively electric under our overcast sky. Blink, blink, blink.

how to make broccoli slaw

Spring is undeniably here and, with it, comes potlucks and picnics. We celebrated Jordan’s birthday in the park on Sunday. Sarah brought an awesome mayo-free broccoli and potato salad, which vaguely inspired this broccoli slaw. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.

Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in your food processor (or you can skip a step and buy pre-shredded broccoli slaw). Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.

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What’s in Season? May Produce Guide

Learn what to do with May fruits and vegetables! Find recipes, preparation tips and more. cookieandkate.com

My May produce guide is finally here! Citrus is on its way out, as are cool-weather crops like cabbage and beets. Berries will start showing up in southern states soon. Growing seasons vary around the country so your best bet is to visit a farmers’ market and see what your local growers have to offer.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can download her free screensaver for May produce over here. For more seasonal inspiration, follow my boards on Pinterest!

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Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to create an unexpectedly delicious taco! - cookieandkate.com

Pop quiz! What is a “pulse,” in food terms? Pulses are the edible seeds of legumes, including lentils, chickpeas, dry peas and beans. I’ve been a big fan of pulses ever since I stopped eating meat. All of a sudden, I was craving them and cooking them all the time.

I shouldn’t have been surprised. Pulses are packed with protein, fiber and iron. Did you know that one half-cup serving of cooked lentils has twice as many antioxidants as blueberries and twice as much protein as quinoa? Plus, they’re inexpensive and an important drought-resistant crop to many people around the globe. They’re definitely a crave-worthy food, whether you’re a meat eater or not.

lentils and cauliflower

I’m writing about pulses today because each year, the United Nations picks a topic of global interest. They named 2016 to be International Year of Pulses because of their significant health, economic and environmental benefits. Gearing up for 2016, the UN asked each country to submit one pulse recipe to represent their country. The USA Dry Pea and Lentil Council reached out to me to develop a recipe to be in the running. How cool is that?!

They are running a Facebook competition to pick the winner. With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.! You can help me out by going to the USADPLC Facebook page, and voting for mine by Liking the photo. Please do! You’d make this food geek really happy.

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Toasted Muesli with Almonds, Coconut and Dark Chocolate

This healthy, hearty, homemade breakfast is so much better than store-bought cereal. Recipe by @cookieandkate, cookieandkate.com

Growing up, my mom wouldn’t allow any sugary cereal into the house except for the exceedingly rare box of Cinnamon Toast Crunch, which we ate right out of the box like candy. Because it is candy.

I was otherwise opposed to cereal. I never liked my mom’s choice of cereal—the healthy, fortified, fiber-rich stuff. On a more fundamental level, I couldn’t understand the appeal of cold milk and soggy stuff in a bowl. It’s like cold soup! Can anyone back me up on that?! Plus, I hated the sound of metal spoons scraping against bowls so early in the morning. I swore off the whole category and switched to toast with peanut butter.

muesli ingredients

I crinkled my nose at the cereal bar in the dorms and carried on in my toast-eating ways until junior year, when I moved to France for a semester abroad. There were no toasters in the dorms. Also no refrigerators or microwaves, just a stove. I stored my food in a cabinet in my little room and quickly learned how to get by.

At the French grocery stores, I found milk that didn’t require refrigeration until opening. I also discovered on my own that I could just not refrigerate the milk for a day or two after opening. (I’m fine, Mom!) Then my friend Mandy introduced me to the magic that is the French cereal aisle. The French know how to make some tasty, chocolatey cereal. After all my years of vocal cereal-hating, I survived on cereal in France.

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Brussels Sprouts Pizza with Balsamic Red Onions

Brussels sprouts pizza - cookieandkate.com

Today, we’re celebrating Erin with pizza! Yep, the same Erin from last Friday’s panzanella salad. Like I said, we’re pals. She’s having a baby boy soon! I found out last fall when our Napa visit last fall turned into a tour of San Francisco instead. Just wait until Erin and Mike take you to the San Francisco Ferry Building for the farmers’ market, little guy.

red onion and brussels sprouts

This pizza has been exasperating me for the past week. I knew I wanted to put Brussels sprouts on it, but what else? After several prototypes, including red onions on top, pesto on bottom and a failure of a creamy spinach sauce, it finally occurred to me to use balsamic, caramelized red onions as the base. That’s the ticket!

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Erin’s Spring Panzanella with Fresh Peas and Fennel

Healthy spring panzanella - cookieandkate.com

I’d almost forgotten how much I enjoy live music. Isn’t that terrible? I just don’t keep up with shows that come through town because I don’t have a default music buddy to go with me. Last night, Jordan texted me as I was photographing this salad with a super last-minute, free ticket to see Ok Go. Since I’m “the friend who’s up for anything!” I drove right there to meet them. And it was AWESOME.

Few sights fill me with more glee than watching others jam out in their own element, and Ok Go really jammed out. The visuals! The dancing! The brilliant, unique, goofy determination and talent behind it all! That’s self-actualization at its finest, not to mention most entertaining. I loved every minute of it.

spring panzanella ingredients

I experience the same tizzy awe every time I crack open a book created by a friend. The newest arrival is The Easy Vegetarian Kitchen by Erin Alderson of Naturally Ella. It’s a cookbook that offers fifty base recipes, each with four seasonal variations, for a total of two hundred. Erin is a recipe-creating machine and I love having a tangible copy of her hard work.

Erin asked me to help her test out the recipes for this book last year and this salad was one of them. Now that I can share it with the world, I just couldn’t resist. This spring panzanella features fresh greens, raw peas (which are really good!) and pea shoots (found at Trader Joe’s), thinly sliced fennel and freshly baked, whole grain croutons tossed in a lemony dressing. Her final recipe calls for minced garlic scapes, which are green onion-like shoots that grow out of garlic if you let them. I used pressed garlic instead. Congrats on a job well done, Erin!

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