Cookie and Kate

Whole Foods and Vegetarian Recipe Blog

Our cookbook, Love Real Food, is here! Get your copy ↣Love Real Food

What to Cook This March

86 Comments

Learn what's in season this March

I’m so glad we made it to March. It feels like full-blown spring outside already and I am loving it. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. New recipes will be slow around here, but I have tons of fun spring recipes in the archives and you’ll see more featured below.

This is the space where I share links from time to time, and I’m super excited to share that one of my closest friends (you’ve seen her in the pages of my cookbook) wrote a wonderful children’s book! And my mom is organizing a free virtual summit for parents, with leading parenting experts speaking on mindfulness and more.

Have a great day, and happy cooking.

Asparagus

Simple, vegetarian Thai green curry recipe featuring asparagus, carrots and spinach! cookieandkate.com

Thai Green Curry with Spring Vegetables

Easily gluten free and vegan

“I made this for dinner tonight and it was the best green curry I have ever had, better than our favorite restaurant where we get it. So thankful I found this recipe so I can make it at home. Thanks so much for sharing, it was absolutely delicious!!!” – Ashley

More asparagus recipes »
Show me the fruit and vegetables »

Easy Blue Cheese Dip

17 Comments

easy blue cheese dip

This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s just too much.

In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.

how to make blue cheese dip

In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.

Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!

Continue to the recipe »

Buffalo Cauliflower

94 Comments

buffalo cauliflower recipe

This buffalo cauliflower recipe has been a long time coming. I’m glad to get it to you just before the big game! This recipe is a vegetarian spin on buffalo wings, featuring caramelized roasted cauliflower with an irresistibly spicy coating. It’s the perfect watch party appetizer.

Restaurant-style buffalo cauliflower is typically deep fried (and delicious), but I wanted to make homemade buffalo cauliflower in the oven. I tried it every which way to get here, and many renditions were simply not good. The cauliflower was either soggy, too saucy, too salty, or otherwise not quite right.

I gave up on the idea last year after I landed on buffalo Brussels sprouts instead.

buffalo cauliflower ingredients

Here’s what I ran into along the way. Many homemade buffalo cauliflower recipes feature cauliflower tossed in a flour and water mixture before baking, with the promise that it produces a deep fried effect. It would be cool if that worked, but it doesn’t. Simply roasting the cauliflower on its own doesn’t yield crispy-enough results, and tossing the cauliflower in sauce after baking negates all crispness anyway.

I finally picked up a new tip from a loosely-written Bon Appetit recipe—cornstarch. Cornstarch helps make my baked sweet potato fries extra crispy, and it does the same for this cauliflower, offering a crispy outside to a high-moisture vegetable without frying. That means that this recipe is gluten free as well. Hooray!

It’s way too easy to eat this buffalo cauliflower straight off the sheet pan before it makes it to the serving platter. You have been warned.

Continue to the recipe »

What to Cook This February

82 Comments

Learn what's in season this month at cookieandkate.com!

Where did January go? We’re well over here. We got caught in a time warp known as the four-month sleep regression, but we’ve made it to the other side.

Baby Grace is a marvel and my greatest delight. She’s smiling and babbling next to me while I type. I’m contemplating childcare, how much and when to start, or could I just learn to put her down while she naps? I have more recipes for you, I swear, and more percolating in my mind that I want to test properly.

Target store

Here’s a January highlight—we made a rare excursion to the nearest Target store so I could see my cookbook for sale! I bought a copy and brought it back to the car to show Grace. We read lots of books these days, but I hadn’t thought to show her mine. She’ll appreciate it someday, I hope.

When my agent and I were looking for a publisher for my cookbook, they all told us that vegetarian books have “limited potential.” You have proven them wrong! It’s such a thrill to see my book at Target and even more so to know that you are putting it to good use in your kitchen.

Thank you so much, and happy cooking. Here are more seasonal recipes to enjoy this month!

Broccoli

single serving of healthy broccoli salad recipe

Favorite Broccoli Salad

Gluten-free option and vegan option

“Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tomorrow!” – Rachel

More broccoli recipes »

Show me more recipes »

What to Cook This January

87 Comments

What to cook this January

Let’s hear it for the new year! Despite its many trials and tribulations, 2021 forever changed our lives for the better. We settled into our new home, added a third pup (Clover the Labrador) to our dog family, and the most magical change of all—our daughter Grace arrived in September. Our hearts have expanded tenfold.

Four months after Grace’s arrival, I’m still soaking up maternity leave and sharing recipes that I photographed last summer over my growing belly. Grace will start eating solid foods in just a couple of short months, and I’ll get back into the kitchen with a renewed focus on weeknight dinner recipes. We could all use more of those, right?

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. It’s currently for sale in Target stores, too—a dream come true!

Cheers to a healthy and happy 2022. Thank you so much for being here.

Beets

roasted beet arugula salad recipe

Roasted Beet Salad with Goat Cheese & Pistachios

Gluten free and easily vegan

“This salad is delicious! Made it tonight and it was just as good as a beet salad that I would typically order at a local restaurant. Will definitely make it again!” – Heather

More beet recipes »

Show me more fruit and vegetables »

Christmas Enchiladas

63 Comments

Enchiladas Christmas recipe

These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

Christmas enchiladas ingredients

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Watch How to Make Christmas Enchiladas

Continue to the recipe »

Spring Recipes

My dog, Cookie

About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe

Cookie and Kate receives commissions on purchases made through our links to retailers. Affiliate details »

© Cookie and Kate 2010 - 2022. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.

Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy