• Author: Cookie and Kate


• Prep Time: 15 mins


• Total Time: 15 mins


• Yield: 1 salad


• Category: Salad

★★★★★
4.9 from 14reviews
This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary.
INGREDIENTSPer salad

• 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
• 1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
• 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
• 1 radish, thinly sliced and roughly chopped
• 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
• More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…

Green tahini dressing (yields about 3/4 cup, so you’ll have plenty for future salads)

• 1/3 cup olive oil
• 1/3 cup lime juice (about 3 to 4 medium limes)
• Handful of fresh cilantro
• 1 small jalapeño, seeds and membranes removed, roughly chopped
• 2 tablespoons tahini
• 1 1/2 teaspoons honey or maple syrup
• 1/2 teaspoon ground cumin
• 1 clove garlic, roughly chopped
• 1/4 teaspoon fine-grain sea salt, to taste
• Pinch of red pepper flakes, optional for extra heat

INSTRUCTIONS

1. To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
2. Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
3. To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
4. Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

NOTESMAKE IT GLUTEN FREE: Be sure to use a gluten-free option like rice or quinoa.
STORAGE SUGGESTIONS: This dressing keeps well, refrigerated, for about 1 week.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/anything-goes-kale-salad-with-green-tahini-dressing/

​

• Author: Cookie and Kate


• Prep Time: 10 mins


• Cook Time: 35 mins


• Total Time: 45 minutes


• Yield: 4 servings

★★★★★
5 from 3 reviews
Savory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I’d double it if you’re feeding 3 or more people, or want leftover oats for later.
INGREDIENTS

• 3 cups water
• 1 cup neutral-flavored milk of choice (like cow’s milk or plain, unsweetened almond milk) or an additional cup of water
• 1 tablespoon unsalted butter or olive oil
• 1 cup Bob’s Red Mill steel-cut oats (choose certified gluten-free oats if necessary)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Mix-in ideas: grated cheese or nutritional yeast, drizzle of additional olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spices
• Topping ideas: toasted chopped nuts or seeds, fried/poached/scrambled eggs and/or lightly dressed fresh greens

INSTRUCTIONS

1. In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.
3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
4. Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you’d like now.
5. Portion oatmeal into bowls and add any toppings you’d like. Let any extra oatmeal cool completely before covering and refrigerating.

NOTESRecipe adapted from my perfect steel-cut oats recipe. 
MAKE IT DAIRY FREE/VEGAN: Use olive oil instead of butter, non-dairy milk (or water) and don’t add cheese. Sun-dried tomatoes or sautéed mushrooms would add some umami, and nutritional yeast could add some cheesy flavor. Don’t add eggs if you’re vegan.
MAKE IT GLUTEN FREE: Use certified gluten-free steel cut oats (Bob’s Red Mill makes some) and make sure your toppings are gluten free (all of the ideas listed above are gluten free).
MAKE IT EGG/NUT/SOY FREE: Don’t add anything with eggs, nuts or soy. :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/savory-steel-cut-oatmeal-recipe/

​

Roasted Veggie Enchilada Casserole

• Author: Cookie and Kate


• Prep Time: 45 mins


• Cook Time: 60 mins


• Total Time: 1 hour 45 minutes


• Yield: 6 to 8 servings


• Category: Entree


• Cuisine: Mexican

★★★★★
4.9 from 69reviews
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.
INGREDIENTSRoasted veggies

• 1/2 medium head of cauliflower, cut into 1/2-inch chunks
• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1″ squares
• 1 medium yellow onion, sliced into wedges about 1/2″ wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt
• Freshly ground black pepper

Remaining ingredients

• 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas**, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
7. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
8. Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
9. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

NOTESRecipe adapted from Perry’s Plate.
*SALSA SUGGESTIONS: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentico” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note.
MAKE IT DAIRY FREE/VEGAN: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
**MAKE IT GLUTEN FREE: Be sure to use 100% corn/certified gluten-free tortillas.
SERVING SUGGESTIONS: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw.
STORAGE SUGGESTIONS: This casserole keeps well, covered in the refrigerator, for up to 4 days.
CHANGE IT UP: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.
IF YOU LOVE THIS RECIPE: You’ll also love my veggie black bean enchiladas, sweet potato and black bean tacos and spinach artichoke enchiladas. Browse all of my Mexican recipes here.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/vegetarian-enchilada-casserole-recipe/

​

• Author: Cookie and Kate


• Prep Time: 15 mins


• Cook Time: 10 mins


• Total Time: 25 minutes


• Yield: 2 to 4 servings


• Category: Entree


• Cuisine: Asian

★★★★★
4.7 from 50reviews
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes). Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 2 eggs, beaten with a dash of salt
• 1 1/2 cups chopped fresh pineapple
• 1 large red bell pepper, diced
• 3/4 cup chopped green onions (about 1/2 bunch)
• 2 cloves garlic, pressed or minced
• 1/2 cup chopped raw, unsalted cashews
• 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 to 2 teaspoons chili garlic sauce or sriracha
• 1 small lime, halved
• Salt, to taste
• Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
5. Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

NOTESRecipe adapted from my spicy kale and coconut stir fry.
*RICE NOTES: For 2 cups cooked rice, you’ll need to cook up about 2/3 cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
IF YOU LOVE THIS RECIPE: Be sure to check out my other Thai-inspired recipes here!
UPDATE 10/18/2016: I uploaded better photos of this recipe, so it might look a little different (and hopefully a lot more appealing). :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/


https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/