Cookie and Kate

17 Easy & Healthy Side Dishes

June 17, 2018 12 Comments

Barbecue season is upon us and it’s blazing hot outside, so I’ve rounded up a selection of my favorite simple side dish recipes. The best part? You won’t need to turn on the oven for a single one. Hooray!

You’ll find fun, crisp, cooling side dishes below. All of the recipes are vegetarian (many are vegan and/or gluten free as well), so they’re particularly potluck-friendly. Regardless of your own dietary preferences, these recipes will balance out heavier fare and freshen up your plate.

1) Sun-Dried Tomato, Spinach and Quinoa Salad

Gluten free and vegan

“This is a great recipe! I’ve made it twice for two different groups, and everyone likes it. It’s easy, and alternative ingredients can be used, so there can be variety each time it’s made.” – Karen

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Simple Breakfast Quesadillas

June 13, 2018 29 Comments

How about breakfast for dinner tonight? I’m so excited to share these simple breakfast quesadillas with you, finally! They’re way more fresh than standard diner fare, but just as satisfying.

These breakfast quesadillas are stuffed with fluffy scrambled eggs, melt-in-your-mouth pinto beans, fresh herbs and gooey cheddar cheese, all of which contrasts so nicely with the crisp, golden exterior. These delicious high-protein quesadillas come together in about 25 minutes.

As much as I love the flavor combination shown here, I should mention that this recipe is quite flexible. If you’re in a big hurry, you can skip the herbs. If you’re looking for a lighter meal, I think you could get by without the cheese. Want to switch cuisines? I like the idea of mozzarella, basil and marinara instead of salsa.

If you’re sticking with the flavors shown here, don’t forget to serve these quesadillas with salsa (here’s my all-time favorite salsa). Homemade guacamole wouldn’t be a bad idea, either. (Is guac ever a bad idea? Trick question.)

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French Carrot Salad

June 11, 2018 50 Comments

I never knew I’d be so excited about a raw carrot salad. Then again, I’m not sure I’ve ever had French carrot salad before! Have you? Apparently French salads are ubiquitous in France and we’ve been missing out.

I’m generally a fan of big, bold flavor, but French carrot salad is a delicate balance of sweet raw carrot, tangy lemon juice, olive oil, Dijon mustard and herbs. This carrot salad is a lesson in restraint and tastes more complex than it is.

I discovered this carrot salad at French Market in Kansas City. The girls behind the counter always have French accents, so you know the place is legit.

They offer a variety of pre-made salads and sandwiches, and I couldn’t resist the glowing orange carrot salad. Their version includes chickpeas, which offer some protein and bulk.

I was really surprised by how much I loved that fresh, crisp-tender, sweet-and-savory carrot salad, so here we are. French carrot salad is a lovely side dish to offer at picnics, in packed lunches, with sandwiches, and so on.

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Best Tahini Sauce

June 6, 2018 44 Comments

I see you looking skeptical over there. Can tahini sauce really be “the best”? Isn’t it all the same? Au contraire, my friend! This tahini sauce is the best I have ever encountered.

This tahini sauce is rich, creamy, perfectly smooth, nutty and tangy. Its subtle garlic flavor enhances the toasted sesame flavor, rather than overwhelms or detracts.

This tahini sauce adds irresistible creaminess and tang to anything it touches, whether that be fresh or roasted vegetables, salad, falafel or pita bread.

When I set out to make tahini sauce, I read everything I could about the subject, like I do. Chef Michael Solomonov gave me some clues, via Serious Eats. (I don’t know the guy, but his techniques also guided my hummus recipe, which has been a smashing success.)

Are you ready to over-analyze tahini sauce with me? Hope so.

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Crispy Homemade Falafel

June 4, 2018 287 Comments

Any falafel fans in the house? I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.

Here are a few reasons why I love this recipe:

These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.
They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!
Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.
These falafels are gluten free and vegan, so they’re a great party appetizer.
These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.
On that note, this recipe is easily doubled! See recipe notes.

Are you convinced yet? Let’s make some falafel!

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Ultra Crispy Baked Potato Wedges

June 2, 2018 78 Comments

Yessss. Let’s make homemade crispy potato wedges. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.

These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.

Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.

Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

In fact, with this method, the outsides almost seem to have a double layer of crispness. It’s magical. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. (I’ve tried.) We owe a thank you to the geniuses at America’s Test Kitchen for this little trick.

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