Cookie and Kate

12 Favorite Kale Salads (Plus, How to Make the Best Kale Salad!)

January 21, 2020 74 Comments

Why do I love kale salads? For starters, they’re a great pack-for-lunch option. Dressed kale salads keep well in the refrigerator for a couple of days, unlike most salads made with more delicate greens.

Secondly, kale salads are packed full of nutrients and fiber thanks to the kale and complementary produce. Did you know that just one cup of kale offers over two times the amount of Vitamin A you need in one day? It’s no wonder I feel like Wonder Woman after I eat a giant kale salad.

Last but not least, kale salads are perfect for when you’re in the mood for a big meal but don’t want to feel weighed down afterward. They’re especially great during and after the holidays—whether you’ve overindulged in cookies or need a hearty option to offer vegetarians.

There is a right and a wrong way to make kale salad. Kale salads should be dense and delicious, not bitter, poky or difficult to eat. I’m doing my part to spread the news by sharing my best kale salad tips below. You’ll also find twelve of my favorite kale salad recipes. Kale salads to the rescue!

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Perfect Lentils, Every Time

January 19, 2020 26 Comments

Lentils have a lot going for them. They’re inexpensive, environmentally friendly, highly nutritious, and come in a range of colors and textures. All that, and they can be truly delicious—if you know how to cook them properly.

Lentils are one of my favorite plant-based sources of protein, right up there with their legume cousins, black beans and chickpeas. The beauty of lentils is that they don’t take long to cook (around 20 minutes or so), whereas beans require a couple of hours on the stove. Since I’m generally in a hurry before dinner, their quick cook time is a big selling point.

If you’re trying to eat better after the holidays, just add more lentils. They’re great in salads, soups (this lentil soup is famous), side dishes, and even with pasta. Lentils continue to soak up nearby flavors as they rest, so they typically make great leftovers.

Since I have so many recipes with lentils on the blog, I wanted to share a primer on how to cook lentils. I’ve been tweaking my technique over the years, and I think you’ll appreciate this method. It yields perfectly cooked lentils, every time. Here we go!

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Roasted Cauliflower (Four Ways!)

January 14, 2020 98 Comments

Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.

Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.

You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.

As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.

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My Top 10 Tools for Healthy Cooking

January 12, 2020 31 Comments

These are the cooking tools that I can’t cook without. They are the tools that I miss when I cook in other kitchens, and the items that I reach for most often in my own kitchen. In fact, I pulled most of these tools straight out of my dishwasher for this photo shoot. That’s how often I use them!

I believe in buying quality kitchen tools that will last forever. The good news is that they don’t have to cost a fortune—most of the items on my list are in the ten to twenty dollar range. While a quality blender, food processor or chef’s knife will set you back more, they can truly be an investment in your time and health.

The right tools will make cooking quicker, easier, safer, and more fun. For your reference, I’ve compiled a list of my top 10 cooking tools. I hope you’ll find them so useful that you’ll wonder how you ever got by without them! You’ll also find care and safety tips sprinkled throughout.

I’ve also created a brand new “shop” page, where you can shop my full kitchen. If you ever find yourself wondering, “I wonder which food processor Kate recommends?” you’ll find the answer there! Plus, you’ll find my favorite non-toxic cleaning products, natural beauty products and more.

You can always find my shop at the top of cookieandkate.com—just click on the “shop” link. I hope it’s a great resource if you’re trying to cook more at home. It would also be a helpful starting point for anyone who’s building a kitchen from scratch—perfect for recent college grads, those building out their wedding registry, and so on.

The products below and on my shop page are “affiliate” links. That means that I’ll receive a small commission if you place an order through them (at no cost to you). Thank you for helping to support our efforts at Cookie and Kate!

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Pasta e Fagioli (Italian Pasta and Beans)

January 7, 2020 132 Comments

The Italians have graced us with countless delicious recipes. This is indisputable! 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.

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What to Cook This January

January 1, 2020 66 Comments

High fives all around! We have officially survived the holidays. If you’re looking for wholesome, satisfying, veggie-packed recipes, you’re in the right place. You’ll find a bunch of them in my guide to seasonal produce below. For in-depth resources and tips on how to eat real food, be sure to check out my cookbook, Love Real Food.

I’m working on some website improvements as we usher in the new decade—is there anything you’re eager to see here? Helpful features, specific recipes or resources? Please let me know in the comments.

Cheers to a healthy and happy 2020. Thank you so much for being here.

Beets

Simple Beet, Arugula and Feta Salad

Gluten free and easily vegan

“This is, quite literally, my new favorite salad! I have made it for several friends – who all have adored it – and have added it to my weekly food staples. I’ve never actually made it with pumpkin seed – I substitute pistachios instead, or omit the nuts altogether if I am not eating it right away, and the homemade balsamic is fantastic…YUMMMM!” – Franki

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12 Favorite Kale Salads (Plus, How to Make the Best Kale Salad!)

Perfect Lentils, Every Time

Roasted Cauliflower (Four Ways!)

My Top 10 Tools for Healthy Cooking

Pasta e Fagioli (Italian Pasta and Beans)

What to Cook This January

Beets

Simple Beet, Arugula and Feta Salad

Fresh Ginger Tea

Toasted Everything Bagel Seasoning

Ginger Salad Dressing

Peanut Butter Oat Cookies

Perfect Roasted Brussels Sprouts

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Beets

Winter Recipes

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