Cookie and Kate

How to Make Vinaigrette (Plus Variations!)

July 28, 2018 45 Comments

We’re going back to basics today with one of my most essential everyday recipes, vinaigrette! You know how much I love salads, and I’m surprised I didn’t think to share my basic vinaigrette recipe with you until now.

Homemade salad dressing tastes infinitely better than store-bought dressings. It’s fresh, bold and preservative-free, and you’ll only need a few ingredients to make it.

Vinegar and olive oil-based vinaigrette offers a light, zippy, heart-healthy salad dressing that’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. Vinaigrette is easy to adjust to taste, and I’ve included notes how to do so in the recipe.

Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs.

The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. Kale salads can tolerate more zingy dressings, while you’ll want to use less vinegar for mild greens like spring greens.

In addition to olive oil and vinegar, you’ll also need Dijon mustard for some flavor complexity and creaminess, maple syrup or honey for a little sweetness that balances the vinegar, garlic for oomph, and salt and pepper. Let’s get to it!

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Torn Olives with Almonds, Celery & Parmesan

July 26, 2018 32 Comments

I happened across the most gorgeous leafy celery at the farmers’ market a few weeks ago and decided it was time to share this recipe with you. I’ve made this appetizer several times since I found it in Deb’s new cookbook, Smitten Kitchen Everyday.

The recipe caught my eye last winter because I love raw celery in salads. Vegetable platters have just about ruined celery for Americans, but it’s a different story in salads and the like. Celery is crisp, refreshing, affordable (buy organic, and it’s still affordable!), and keeps well.

Deb continued to reel me in with the mention of “Parmesan rubble.” You just take a fork to some Parmesan and break it into little pieces. Why didn’t I think of that? I had to try it, I love it, and it sounds like something cute from the Flintstone’s.

I’m ignoring the elephant in this recipe, which is the olives. You’ll definitely need to enjoy or at least tolerate olives to get behind this recipe. No getting around that.

However, when you add Parm rubble, celery, chopped toasted almonds, fresh garlic, vinegar and olive oil, the recipe becomes a lot more than a bowl of olives. It’s irresistibly briny, crisp, crunchy and fresh. Your friends are going to ask for the recipe.

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The Creamiest Scrambled Eggs (with Goat Cheese)

July 23, 2018 28 Comments

How about eggs for dinner tonight? I’m in love with these creamy scrambled eggs. This is all-season comfort food right here, and an excellent recipe to keep on rotation for busy weeknights. These scrambled eggs will make a great impression at brunch, but they’re also simple enough to serve on a regular morning.

If you take nothing more away from this recipe, remember this: Goat cheese in scrambled eggs is a very good idea. It’s heavenly. Luxurious. Sophisticated. So easy and delicious, it feels like cheating.

The inspiration for these eggs came from the burst cherry tomato, basil and goat cheese scrambled egg toasts in my cookbook. It’s one of my favorite breakfast recipes in the book (ok, they’re all my favorite).

I wanted to change it up and use some ingredients that are more seasonless, like spinach and jarred sun-dried tomatoes. I used a generous amount of green onion, which is mild and offers just enough addictive allium heat without overwhelming more delicate flavors. It’s just delightful.

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23 Cooling Summertime Recipes (No Cooking Required!)

July 21, 2018 14 Comments

One-hundred degree heat makes me melt! This summer has been blazing hot here in Kansas City, and even worse back home in Oklahoma. I’ve been avoiding eye contact with my stove. Fortunately, summer produce is at its best and doesn’t need much preparation.

Today, I’m sharing 23 of my favorite summertime recipes, and none of them require the stove or oven. Hallelujah! The list includes breakfast, salads and light meals, no-bake desserts and some cooling drinks. (If you’re looking for refreshing cocktails to sip on your patio, here are all of my cocktails.)

Sometimes you just need a good sauce or dressing to turn summer vegetables into a proper meal—like basil pesto or tzatziki (herbed cucumber yogurt sauce). You can find many more in my new section for homemade condiments, dips and sauces.

If you, like me, are dreaming of cool fall weather and cozy fall clothes already, thought I’d share that the Nordstrom Anniversary Sale (affiliate link) has some great deals on Patagonia vests, jackets and sweaters for the whole family. And, my favorite style of high-waisted jeans are half off right now (made in the USA; mine still fit like new two years later).

What else are you craving this summer? I’d love to hear from you in the comments. Your comments really do keep me going, and it’s fun to re-read them as I find a comment to represent each recipe. Have a great weekend!

The Easiest Berry Chia Jam

“How could something so simple and easy be so good? I made this last night and I’ve been putting it on everything (I’ve even been sneaking spoonfuls plain, lol).” – Michelle

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Garden-Fresh Corn Salad

July 18, 2018 35 Comments

Exciting news! My cookbook, Love Real Food, is currently available at the lowest price I’ve ever seen. So, if you’ve been wanting a copy, or if you like to gift the book (I hear it makes lovely housewarming and birthday gifts!), now is the time. Buy here.

Ok, moving on! This super fresh corn salad recipe is bursting with fresh-from-the-garden goodness, including fresh herbs, cucumber, radishes, tomato and jalapeño. I tossed all of that in a simple vinaigrette, and creamy feta (or avocado, if you’d rather) balances out the acidity.

This salad would make a beautiful presentation at your summertime get-togethers, or on your dinner table. It goes well with grilled options and balances out heavier main dishes. I think it would look cute as an appetizer, served in small glasses or ramekins.

It’s been so hot in Kansas City lately that I’ve fully embraced raw summer produce. I’m a big fan of raw sweet corn, but you could grill your corn first if you’d like some smoky flavor. This corn salad recipe is delicious either way.

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Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

July 14, 2018 33 Comments

I declare this strawberry number the Official Salad of Summer 2018! It’s fully loaded with colorful strawberries, radishes, red onion, basil, jalapeño, toasty sunflower seeds, and fresh arugula.

Creamy goat cheese and a simple homemade balsamic vinaigrette round out the sweet-and-slightly-spicy flavor profile. It’s an unexpected combination of flavors, perhaps, but they’re truly irresistible together.

This is a hearty summertime garden salad that you can serve as a light dinner, or as a side salad for a crowd. I think it would go well with smoky flavors from your grill.

I should mention that this is a big salad. I could barely manage to toss it all together on my largest serving platter. You could divide all of the ingredients in half—or better yet, store leftover salad and dressing separately and enjoy leftovers for a few days.

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