Cookie and Kate

What to Cook This May

May 1, 2019 47 Comments

I’m downright giddy about warmer weather, how about you? Since it’s been a slow spring, seasonal produce might be a bit behind getting to the market. Nonetheless, I’ve picked out some of my favorite spring recipes and hope they inspire you to step into the kitchen.

Hope your May is off to a great start. I’ll be back soon with some new recipes that I’ve been dying to share with you! Here are some links that I’ve found useful/interesting/fun lately:

What’s the Difference Between Ounces and Fluid Ounces?
How to Clear Your Mind
What Happened to Traditional Floral Bouquets?
Why Food Could Be the Best Medicine of All
How to Talk About Money
Product find: I’ve been loving this classic linen apron (available in more colors here and kid sizes here—so cute! These are affiliate links.)

Ok, moving onto those seasonal recipes!

Show me the fruit and vegetables »

Aji Verde (Spicy Peruvian Green Sauce)

April 30, 2019 36 Comments

Meet my new favorite hot sauce! Aji verde is a bold and bright Peruvian green sauce. It’s spicy and tangy, and packed with fresh flavor.

We’ve been dousing just about everything in aji verde since I found it—tacos, eggs, rice and beans, potatoes and more. A drizzle of aji verde makes the most basic of foods taste irresistible.

I discovered aji verde not at a Peruvian restaurant, but at the Avanti food hall in Denver a few weekends ago. Have you been to a modern-day food hall yet? I’m like a kid in a candy store, since I can taste so many concepts from so many restaurants.

I walked up to The Rotary and ordered a couple of vegetable sides, plus all three of their sauces to sample. You know I can’t resist a good sauce.

We each took a bite of their grilled broccolini, which was doused in aji verde. Our eyes lit up and I vowed not to leave without the recipe. Today, I’m sharing the recipe with you!

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Perfect Roasted Asparagus

April 25, 2019 72 Comments

It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it.

Roasted asparagus is the perfect springtime side dish, whether for brunch or dinner. As a bonus, it’s simple to throw together while your main dish cooks on the stove.

For these photos, I decked out my asparagus with lemon, mint, red pepper flakes and the lightest shaving of Parmesan.

You can keep your roasted asparagus as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!

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Mujaddara (Lentils and Rice with Caramelized Onions)

April 23, 2019 86 Comments

Are you familiar with mujadarra? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side.

Mujadarra is served across the Middle East in various forms and goes by differing names, depending on where you are. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.

If you’re not sold yet on mujadarra yet, let me tell you that it’s a seriously inexpensive vegetarian meal that would make a statement at your next get-together.

It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).

Lastly, mujadarra is fun to make! Want to learn how?

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50+ Spring Brunch Recipes

April 19, 2019 25 Comments

Kansas City is in full bloom and I feel like I’m living in an Easter basket. I spy shades of light purple, pink and yellow from my window. After the long winter, I’m thrilled to see signs of life outside again.

Since Easter is right around the corner, I’ve rounded up some fresh, vegetarian brunch options. You’ll find more recipes below than you could possibly need for one meal. They’re are all great candidates for weekend meals this spring, so you might want to bookmark this page.

Below, you’ll find some spring sweets, egg and main dishes, salads, sides, cocktails and drinks, and vegan options at the end. Gluten-free recipes are denoted (GF). Wishing you a happy and delicious weekend!

Show me more recipes »

Farro and Kale Salad with Goat Cheese

April 16, 2019 56 Comments

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 was 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.

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Cookie and Kate

What to Cook This May

Aji Verde (Spicy Peruvian Green Sauce)

Perfect Roasted Asparagus

Mujaddara (Lentils and Rice with Caramelized Onions)

50+ Spring Brunch Recipes

Farro and Kale Salad with Goat Cheese

Spring Recipes

Perfect Roasted Asparagus

Mujaddara (Lentils and Rice with Caramelized Onions)

Farro and Kale Salad with Goat Cheese

Favorite Grilled Cheese Sandwich

Classic Tomato Soup (Lightened Up!)

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Spring Recipes

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