Cookie and Kate

Favorite Breakfast Tacos

July 23, 2019 20 Comments

These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.

My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.

These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that?

Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.

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Cheater’s Aioli

July 18, 2019 53 Comments

My husband I don’t argue about much, but we do argue about aioli. Yep, aioli. We argue about the degree to which it is similar or different from mayonnaise. I say that aioli is practically sisters with mayonnaise, while he claims that the two condiments might as well be second cousins.

This typically takes place over wine and French fries in our favorite restaurants. We ask our server, “What is aioli?” Somehow his or her answer is always a point for both of us. I know, it’s silly.

If you ask me, aioli is quite similar to mayonnaise. They’re both made of raw eggs emulsified with oil (mayonnaise is made with neutral oil, while aioli is made with olive oil) and a little bit of acid (mayonnaise uses vinegar, while aioli uses lemon juice). Sometimes the French add a little bit of mustard.

Aioli also contains garlic, which we agree must be included. The word aïoli literally means oil and garlic (ail is garlic in French). The most original form of aioli, which I’m hoping to taste in Provence this summer, is made only with garlic and olive oil emulsified in a mortar and pestle.

Anyway, the point of all of this is that there are many opinions about aioli. I’m surely going to upset someone with this quick and dirty version of aioli that tastes just like your favorite restaurant’s. Want to learn how it’s done?

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Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce

July 16, 2019 102 Comments

Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner.

These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.

These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible.

You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.

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Fresh Bellini Cocktail

July 12, 2019 8 Comments

Cheers! It’s peach season, which means it’s also bellini season. Bellinis are sparkling Italian cocktails made with two simple ingredients: Prosecco and peach purée. They’re fizzy and refreshing, with more body than your average cocktail.

Bellinis are easy to make, and perfect when you’re hosting brunch or soaking up a lazy summer weekend. They’re a fun alternative to a mimosa, and feel a little more fancy. Maybe because they’re Italian.

Too often, bellinis are made with overly sweet peach nectar or peach liqueur. My bellinis are made with real peach purée, which doesn’t need any added sugar to taste like a treat.

You can make bellinis with defrosted frozen peaches, too. You’ll find instructions for each option below. Are you ready to make bellinis this weekend?

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Best Tabbouleh

July 9, 2019 57 Comments

Finally! I’ve figured out how to make the best tabbouleh. It’s just as good, if not better than, my favorite local Middle Eastern restaurant’s. If you try it, I think you’ll agree.

Tabbouleh (also spelled tabouli) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.

You’ll often find tabbouleh as a side dish on Mediterranean menus. It’s right at home with hummus, baba ganoush, falafel, feta, olives… all of my favorite things.

I’ve attempted tabbouleh at home over the years, and I’m so pleased to share what I’ve learned with you today. Ready to make some great tabbouleh?

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Mediterranean Couscous Salad with Raw Squash and Feta

July 3, 2019 85 Comments

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta. I came up with this recipe six years ago for Free People’s blog, and it’s become one of my mom’s go-to potluck dishes. So, I thought I’d update it to meet my 2019 standards.

This salad is just the kind of meal I’m craving during this hot summer weather, and it would be perfect for your Fourth of July parties. If you’re looking for more Independence Day recipes, I’ve got you covered. I’ve listed a few of my other favorite salads below, too!

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Cookie and Kate

Favorite Breakfast Tacos

Cheater’s Aioli

Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce

Fresh Bellini Cocktail

Best Tabbouleh

Mediterranean Couscous Salad with Raw Squash and Feta

Summer Recipes

Fresh Bellini Cocktail

Best Tabbouleh

Mediterranean Couscous Salad with Raw Squash and Feta

How to Make Tzatziki

Cilantro Lime Brown Rice

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Summer Recipes

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