What To Cook This March

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

For once, I am early. I thought we might as well get a jump start on March (Happy Leap Day!). Spring is near Kansas City, that’s for sure. I’m thrilled for warmer weather, but the spring forecast for clouds and spring showers doesn’t bode well for cookbook photography. I’m chasing light through my house while the sun’s still out and praying for more sunshine. Please send your extra sun rays my way!

Eat seasonally with this guide to March fruits and vegetables. Find recipes and preparation tips at cookieandkate.com

March brings fresh greens, peas and asparagus to the markets. You’ll find my March recipe picks below. We ended up with a strong taco theme, which I love. Don’t forget to post photos on Instagram when you make a recipe shown here—tag your photo #ckmarch and #cookieandkate so we can all share the experience!

If you’re looking for more March cooking inspiration, check out my full March seasonal post , which features even more recipes.

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 »

Easily gluten free and vegan

“Made these along with your Roasted Cauliflower and Lentil Tacos. We kinda mixed and matched all the toppings. It was all amazing. This will be our new family favorite. Taco night will never be the same:)
Thanks for the wonderful recipes.” – Debbie

More avocado recipes »

Gluten free and easily vegan

“I opted to use feta, not olives and this salad turned out DELICIOUS! I brought it to a potluck and it was well-received, I’ll definitely make it again.” – Anna

More broccoli recipes »

Easily gluten free and easily vegan

“This was really delicious! Even my daughter loved it and she never loves my forays into vegan cooking! I will definitely make this again.” – Tali

More Brussels sprout recipes »

Gluten free and vegan

“Super easy to make and delicious, to boot! I forgot to pick up carrots so mine was cabbage only. Didn’t matter, my taste buds were beyond pleased.” – Sondra

More cabbage recipes »

Easily gluten free, vegan option

“Wow. My husband doesn’t think its a meal unless there is 90% meat on his plate. He was very skeptical while I was making these, but really turned around after tasting them. They were delicious! He said he didn’t even miss the meat. Trying to be healthy in 2016! Thanks for the help with an awesome recipe!” – Sherry

More cauliflower recipes »

Gluten free

“Just made these–delicious!! I topped with a few crumbled walnuts and chia seeds. Next time I want to try them with greek yogurt :)” – Emily

More orange recipes » (also grapefruit , lemon , lime and clementines )

Easily vegan

More arugula recipes » (also spinach )

Easily gluten free and easily vegan

“I love this recipe and have made it multiple times. I serve it with a side of spanish rice and some vegetarian refried beans. I have made this for guests and everyone has been very impressed :)” – Chase

More mushroom recipes »

Easily gluten free (use GF pasta)

“I’m always looking for recipes that include a lot of veggies so this was perfect for me. It was my first time cooking with asparagus, fresh parsley, and scallions (I confused shallots with scallions. They’re both onion-like so I was close!). My favorite thing about this recipe was the flavoring that the lemon juice added and my last favorite was the big bite of parsley that I took! Thanks a lot!” – Loni

More pea recipes »

Gluten free and easily vegan

“I just had this salad today and loved it! I’m so happy I made 2 servings so I can enjoy it again tomorrow. Thanks for sharing this recipe, Kate! Looking forward to trying some of your other recipes in the near future.” – Jen

More radish recipes »

Gluten free and vegan

“Loved this! Perfect supper with wind chills below zero. I’ll be making that rice again and again. Can’t wait to taste it tomorrow, I think it will taste even better. Thanks for this great recipe.” – Kathleen

More sweet potato recipes »

Don’t forget to tag your recipe photos #ckmarch and #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my new ingredient index for relevant recipes.

More resources you might appreciate: 13 make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You can shop my essential kitchen equipment here . Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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Source: Cookie and Kate

Sun Dried Tomato Hummus Recipe {the Daniel Plan Recipe}

Sun Dried Tomato Hummus with Crudite Platter - this delicious sun dried tomato hummus compliments this rainbow of vegetables perfectly

This Sun Dried Tomato Hummus is the perfect accompaniment for your crudite platter at your next party.

Sun Dried Tomato Hummus with Crudite Platter - this delicious sun dried tomato hummus compliments this rainbow of vegetables perfectly

Last Wednesday, we kicked off the first in a six week series on The Daniel Plan, a healthy lifestyle plan based on the book, The Daniel Plan, by Rick Warren. We have over 50 women of faith signed up,from all different churches, which is so awesome!

Our first session was on Faith, the foundation of The Daniel Plan, for we cannot use will power alone to get us healthy, we need God’s power to help us. Our homework for this week is to figure out which of the five essentials each of us want to focus on over the next 6 weeks ~ Faith, Food, Fitness, Focus or Friends. We are also setting S.M.A.R.T. goals (Specific, Measurable, Attainable, Relevant, and Time Based). I am going to be focusing on Fitness with a goal of exercising five times a week, for at least 30 minutes.

I know that might not sound like a lot to some people, but I’ve had a hard time sticking to any fitness routine the last several months. I get bored easily and end up making excuses why I can’t work out. The Daniel Plan encourages people to find an activity that they enjoy, because if you don’t like it, you’ll quit. That is so true for me. I love walking outside when the weather is nice, but not in the thick of winter. So, I’ll be looking at new, different ways to exercise and mixing things up to make it fun. Instead of looking at exercising as “working out,” I’m going to try to look at it from a different perspective – that getting my body fit and healthy is important because it’s the body God created and I need to take the best care of it so I can do God’s work to the best of my ability.

I made some healthy snacks for our first meeting, including this beautiful crudite platter with Sun Dried Tomato Hummus

Do you see the special Romanesco Cauliflower I used?

I also used these beautiful radishes that my friend gave me. One of them is watermelon radish and the other is purple daikon radish.

This is the gorgeousFruit Platter with Cara Cara Oranges and Blood Oranges,

and an assortment of Fruit and Herb Roasted Almonds I made for the night.

ThisZucchini NoodleSalad with Sunflower Butter Dressing was the special dish of the night (recipe to come).

The Sun Dried Tomato Hummus was a hit – it’s a beautiful color and complimented the stunning crudite platter perfectly. I love how naturally vibrant the vegetables are. I used the lemon hummus recipe from The Barefoot Contessa Cookbook as a base and added sun dried tomatoes and parsley to make this pretty hummus. There is no added oil, other than the natural oil in tahini.

Print

Ingredients

Directions

Notes

Adapted from The Barefoot Contessa Cookbook

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Source: Jeanette’s Healthy Living

Sweet Potato & Black Bean Quesadillas

Amazing sweet potato black bean quesadillas with creamy avocado salsa verde (perfect for busy weeknights!) - cookieandkate.com

I really love this job of mine, but if I had to pick a few things I don’t love about it, washing the dishes and photographing quesadillas would be pretty high on the list. Honestly, you should see my first attempt at photographing these triangular nuggets. The sweet potato noodles inside didn’t help, and the photos were not cute. Not cute at all.

spiralized sweet potatoes

So, I owe props to my friend Ali of Inspiralized , who always manages to make veggie noodles so enticing. She has a blog full of recipes, a best-selling cookbook and her own proprietary contraption that turns vegetables into noodle shapes (the Inspiralizer ). She’s basically taking over the world, one veggie noodle at a time, and I’m really proud of her. Veggie power!

Last week, she invited a few bloggers (myself included) to Chicago to eat lunch at Houlihan’s, which is running a special “Inspiralized” menu through June. Ali provided direction and helped develop the menu , and I was so impressed by Houlihan’s execution. Did you know that they make everything from scratch?

Plates of creative veggie noodle dishes kept showing up, and I found myself wondering why on earth I haven’t published more veggie noodle recipes. They’re really fun, and I’ll give two thumbs’ up to anything that entices people to eat more veggies.

These quesadillas were roughly inspired by the sweet potato and corn Mexicali flatbread we sampled last week, which they so nicely made without bacon for me. They’re stuffed full of spicy sweet potatoes, which were easier to prepare and cook in noodle form—no chopping required, plus black beans and just enough cheddar cheese to hold them all together. The avocado salsa verde really takes them over the top.

If you’ve enjoyed my Southwestern kale salad or sweet potato burrito bowls , I have no doubt you’ll love these quesadillas.

Given that Ali’s book is still on Amazon’s top 100 list (one year later!), I’m guessing that more than a few of you are familiar with veggie noodles and might have your own spiralizer already. If you don’t, no worries, I included directions for how to cook little sweet potato cubes in the recipe below. If you want one of your own, the Inspiralizer is now available on Inspiralized.com , Amazon and Williams-Sonoma .

  • Print

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Mexican

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Avocado Salsa Verde

    Quesadillas

    Instructions

    Notes

    Make it gluten free: Use gluten-free 8″ quesadillas.
    Make it dairy free/vegan: I haven’t tried this, but I think you could substitute refried black beans for the whole black beans, and they might/should hold the quesadillas together.
    Storage suggestions: Store leftover avocado salsa verde in the fridge with plastic wrap pressed against the top surface to prevent oxidation. Leftover quesadillas will keep well, refrigerated, for a few days—just reheat in the microwave or, better yet, the oven before serving.

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    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!

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    Source: Cookie and Kate

  • Steamed Kale and Poached Egg with Sriracha Sauce Recipe {daniel

    Steamed Kale with Poached Egg and Sriracha Sauce - this simple breakfast is healthy, low carb, gluten free, dairy free and vegetarian. This can be enjoyed as part of the Daniel Plan meal plan.

    This Steamed Kale and Poached Egg with Sriracha Saucemakes a healthy and nutritious breakfast. It’s naturally dairy-free, gluten-free, low-carb and vegetarian.

    1 Corinthians 6:19-20

    This week,I’m facilitating the first ofa 6 weekseries on healthy livingfor our church , based on The Daniel Plan by Pastor Rick Warren. It’s a healthy lifestyle plan based on five essentials~ Faith, Food, Fitness, Focus and Friends. Although I read the book last year, I never followed through, largely because I had no one to do the plan with. I was missing the Friends element, which is the “secret sauce” to The Daniel Plan.

    So, this year, I took the bold step of suggesting that we start a seriesthrough ourchurch for women in our community who are interested in pursuinga healthier lifestyle, using The Daniel Plan, a faithbased plan, as a guide. We have over 40 women signed up already, and I can’t wait to start this journey with these ladies.

    What appeals to me most about The Daniel Plan is the faith element. It’s based on the factthat God created us, so our bodies are not our own – they are on loan from God.

    When we borrow something from someone, we take great care not to lose it or break it; yet, when it’s our own things, sometimes we don’t take as good care of them as we should. I’ve found this to be true for my body over the years. I take great pains to make sure my family is in good health, but I often overlook my own self-care. Sound familiar?

    Another reason the faith component of The Daniel Plan appeals to me is that it focuses on us getting into the best health possible so that we can do the good works that God intended us to do while we are here on earth. We’re not just here for the ride. There’s a bigger purpose to why we’re here. While each of us has our own life journey, we have been givenunique gifts and talents, to be used to glorify God and to serve others.

    I love this verse because it reminds me that I’m not here just to dilly dally my time away. I have a purpose and there is an urgency to the work I have to do while I’m alive.

    Recently, I watchedNew Year,featuring PastorLouie Giglio, at our women’s ministry’s Movie Night.I was remindedthatwe have a role to play in God’s amazing purpose for our lives, and that God is right next to us in everything we do, whether it’s doing the laundry,or running a company. So,I sure want todo my very best in everything I do.

    Having this fresh perspective has given me a new purpose for living, and an impetus for taking risks, and not just sitting back and watching life pass by. It’s given me an urgency to each day, not to waste my time, but to use it wisely. And, it’s given me the best reason to take care of my body – not for myself, but for God, so that I can realize my calling and serve others using the gifts that God has given me.

    I’m looking forward to our weeklymeetings over the next 6 weeks as we support each other and build new friendships,walking throughThe Daniel Plan. I am hopeful each of us will grow in ourfaith, and learn how to take care of ourbodies (fitness, food), and our minds (focus), and deepen relationships with old and new friends.

    I came up with thisbreakfast recipe for Steamed Kale and Poached Egg with Sriracha Sauce as I was preparing for our first session.

    Print

    Serves: 1

    Ingredients

    Directions

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    Two Egg Omelet with Leftover Roasted Vegetables (low-carb vegetables such as cauliflower, kale, red bell peppers)

    Slow Roasted Salmon with Asian Napa Slaw

    Salmon drizzled with gluten-free soy sauce and sesame oil, and roasted at 250 degrees for 15 minutes

    Napa cabbage, oranges, carrots, scallions and pistachios tossed with gluten-free soy sauce, sesame oil, and a little honey

    White Beans with Steamed Kale

    Cook white beans with carrots, celery, onion and vegetable broth. Serve with steamed kale on top.

    Source: Jeanette’s Healthy Living

    Sous Vide Chinese Drunken Wine Chicken Recipe {#progressiveeats}

    Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

    Sous Vide Chicken Drunken Wine Chicken is a modern interpretation of an authentic traditional Chinese chicken dish.

    Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

    I’ve been using sous vide to cook chicken over the past year and I love how moist and juicy the chicken comes out. There’s no chance of ending up with dry chicken when you use sous vide as a cooking technique unless you set the temperature too high.

    There are different temperatures and cooking times suggested for cooking chicken by a number of sources, including SeriousEats.com, The Modernist Cuisine cookbook, and ChefSteps.com. You really need to try cooking chicken at different temperatures to decide for yourself which one you prefer.

    I like my chicken tender and juicy (like poached or steamed chicken), not well done and stringy (like an overcooked roasted chicken). If you’ve ever had Chinese White Cut Chicken (poached chicken), you will understand the texture I try to achieve when making sous vide chicken.

    I’ve tried cooking boneless chicken breast at 58 degrees celsius and it’s a little too pink for me, but at 61 degrees celsius, it’s perfect for my taste.

    I have to say that I was sorely disappointed when I cooked my first batch of boneless chicken thighs for this recipe at 75 degrees celsius for an hour and a half based on ChefSteps’ Sous Vide cooking guide. According to The Modernist Cuisine, I should have cooked dark meat at 64 degrees for an hour and a half.

    Once you find the right temperature that suits your taste, I highly recommend writing it down and putting a big asterisk next to it for future reference. I’ve forgotten to do that a number of times, so that is why I am officially posting it here on my blog.

    Now, onto the Chinese Drunken Wine Chicken recipe. The traditional method of making this dish is to poach a whole chicken in water, scallion, and ginger, then chop it up and let it marinade in a solution of the poached chicken broth, rice wine and salt.

    Since I used sous vide to cook the chicken, I used boneless chicken, salted each piece lightly, and laid slices of ginger, onion and scallions on top before vacuum sealing it. Once the chicken was cooked, I simply cut it up and let it marinate in the rice wine/chicken broth mixture.

    Sous Vide Chinese Rice Wine Drunken Chicken would make a nice appetizer for a Chinese meal, or can be served as a main course.

    Welcome to

    , our virtual version of a Progressive Dinner Party.

    This month’s theme is

    and is hosted by

    ,

    who blogs at

    Stetted

    . For our Boozy Cooking dinner, we all

    created recipes using beer, wine, or spirits.

    If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

    We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at

    Creative Culinary

    or

    contact Barb

    for more information.

    Please be sure to see what everyone made for today’s event:

    Print

    Serves: 8 as an appetizer; 4 as a meal

    Ingredients

    Garnish

    Directions

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    How to Make the Perfect Sous Vide Poached Egg

    Brined Sous Vide Turkey Breast with Sage Spice Rub

    Source: Jeanette’s Healthy Living

    Clementine French 75

    Sunny clementine French 75 cocktails - cookieandkate.com

    Hello, dear ones. Have I told you lately how much I appreciate you? I hope your weekends were better than mine. Either way, here’s a cheerful little number that is perfectly suited for brunch, happy hour or a nightcap. Think of these French 75s as extra boozy, extra bright mimosas.

    clementine juice and gin

    Instead of a traditional French 75 with lemon juice, I thought it would be fun to use clementines, which are in season now. I learned that clementines are really easy to juice with a handheld lemon juicer. You’ll need a few clementines per drink, so if you’re trying to polish off one of those big bags of them, these cocktails (or this smoothie ) will do the trick!

  • Print

    Author: Cookie and Kate

    Recipe type: Cocktail

    Prep time:

    Total time:

    Serves: 1 cocktail

    Ingredients

    *Honey simple syrup (yields enough for 4 drinks, scale as necessary)

    Per cocktail

    Instructions

    Notes

    Recipe adapted from my Earl Grey French 75 .
    *Make it vegan: Either use ¼ ounce agave nectar or substitute regular simple syrup for the honey simple syrup. You can just combine equal parts fine [vegan] sugar and water in a jar and shake it until the sugar disappears into the water.
    Make it gluten free: I found Hendrick’s on a list of gluten-free gins, but you might double-check to be sure.
    Change it up: Any fresh citrus juice will work here. If you’re using something really tart, like lemon or lime, scale back to ¾ ounce juice.

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    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!

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    Source: Cookie and Kate

  • Miso Soup with Tofu, Wakame Seaweed, Rice and Egg

    Miso Soup with Tofu, Wakame Seaweed, Rice and Egg - this is a Japanese inspired breakfast bowl that's healthy, hearty and comforting. It's packed with minerals, nutrients and protein. A great way to start the day off!

    This Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is a nutritious and comforting breakfast bowl, especially on a cold winter day.

    Miso Soup with Tofu, Wakame Seaweed, Rice and Egg - this is a Japanese inspired breakfast bowl that's healthy, hearty and comforting. It's packed with minerals, nutrients and protein. A great way to start the day off!

    I used to makeMiso Soup with Tofu, Wakame, Rice and Egg for my kids’ breakfast a long time ago, but haven’t made it in a while. It’s not your typical American breakfast, but it is hearty and a great way to start off the day on a cold winter morning. Complete with whole grain brown rice, leafy green vegetables, carrots, mineral rich seaweed, protein rich tofu andegg, and fermented miso,itmakes a nutritiousone bowl breakfast meal.

    I’m a huge fan of savory breakfasts, so this Japanese style Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is right up my alley.

    If you’ve never tried wakame seaweed, it’s worth seeking it out. Seaweed or sea vegetables are exceptionally high in iodine and other minerals. Like most seaweed, wakame comes dried and is sold in packets, so they need to be rehydrated for a few minutes before using them in this soup. Wakame increases in volume about 5x when rehydrated, so a little goes a long way.

    This month, the Recipe Redux challenge was called Break Out of Breakfast Boredom: “Cooks aren’t always pressed for time in the mornings – they just need new ideas. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!” This hearty soup for breakfast is healthy, filling and comforting, and is a great way to break out of breakfast boredom.

    Print

    Serves: 1

    Ingredients

    Directions

    Notes

    You can also use a poached egg, or quartered hard boiled egg instead of the beaten egg.

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    Source: Jeanette’s Healthy Living

    Citrus Olive Oil Cake

    Citrus olive oil cake to brighten up dreary winter days! cookieandkate.com

    Here’s the paradox of producing a healthy cookbook: the stress of it leads to cravings for all kinds of not-so-healthy things. Like, mac and cheese. Pizza, delivered. Spoonfuls of vanilla ice cream. Those chocolate coconut almonds from Trader Joe’s (have you tried them?!). I’m only human.

    blood orange sugar

    I’m in the thick of recipe writing now, and it’s tedious work. I think and re-think how to structure each recipe so it’s easy to understand. I wonder how much detail to include—will this tip help you along, or just complicate matters? Do you need to know the weight of apples used in a salad? Do I tell you how to toast the nuts in every recipe that calls for toasted nuts? (Leaning toward yes.) How do I best explain how to shape veggie burgers to someone who hasn’t made them before? So on and so forth.

    I’m so in love with the recipes, though. I have 100 sweet little recipe babies, and I’m struggling to keep them all to myself until next spring. They’re also keeping me from spending as much time here as I’d like. Please forgive me if I’m slow to answer your comments—they’re so important to me, and it’s killing me that I can’t get to each one.

    I decided to indulge my sugar craving with a citrusy winter cake. This olive oil cake has made a couple of appearances on the blog already ( orange poppy seed and lemon blueberry ), and it’s always tender, light and complex in flavor. This time, it’s a pretty pink blood orange cake with blood orange icing.

    The only problem is that blood oranges don’t have a ton of flavor compared to other citrus, so it’s not as intensely citrusy as the pink frosting would suggest. The lemon and regular orange versions definitely pack more of a punch, so I thought I would present this cake as a design-your-own olive oil cake with tips on how to change it up. You can use any crazy variety of winter citrus you can find!

    Here we go:

  • Print

    Author: Cookie and Kate

    Recipe type: Dessert

    Prep time:

    Cook time:

    Total time:

    Serves: 1 cake

    Ingredients

    Cake

    Glaze (optional, see other ideas above recipe)

    Instructions

    Notes

    Recipe adapted from my Orange Poppy Seed Pound Cake and Blueberry Lemon Yogurt Cake .
    Why buy organic? When you’re zesting citrus, it’s best to use organic fruit, in case the fruit has been treated with pesticides, etc.
    Storage suggestions: This cake keeps well at room temperature for a couple of days, a few days longer in the refrigerator, or up to a few months in the freezer.

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    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!

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    Source: Cookie and Kate

  • Savory Steel Cut Oatmeal

    How to make savory steel cut oatmeal (a perfect way to use up leftover veggies on a busy weeknight!) cookieandkate.com

    This post is brought to you by Bob’s Red Mill.

    steel-cut oats

    Savory oats! Have you tried them? I’ll admit, I was a little nervous. I’m accustomed to oatmeal that tends toward the sweeter side. After publishing my “perfect” steel-cut oats recipe , a few of you recommended trying savory oats. Oats are whole grains, after all, so why wouldn’t they be good with savory toppings? Polenta and risotto are creamy like oats, and they’re great with savory toppings.

    I cooked some up and stirred in extra salt, lots of freshly ground black pepper and cheese (Parmesan). Then I topped one bowl with a fried egg and both with lightly dressed, lemony arugula. I was skeptical for the first few bites, but now I can vouch for the idea.

    I can’t claim that my choice of toppings was the be-all, end-all of savory oats, but I’m offering it as a starting off point. Think of savory oats as an alternative to a stir fry—they’re both cheap, veggie-packed, improvised dinners, perfect for busy weeknights. I keep my pantry stocked with Bob’s Red Mill’s steel cut oats, so savory oats are always an option.

    My next savory oats might feature sautéed mushrooms ( like this ) or sun-dried tomatoes for some extra-savory umami flavor. Sturdy greens (like kale or collards) sautéed with garlic sound epic. What sounds good to you?

  • Print

    Author: Cookie and Kate

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Instructions

    Notes

    Recipe 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. 🙂

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    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!

    This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate

  • Winter Kale Arugula Radicchio Orange Salad Recipe

    This Winter Kale Arugula Radicchio Orange Salad will brighten up your menu during the cold months of winter

    This Winter Kale Arugula Radicchio Orange Salad will brighten up your menu during the cold months of winter.

    This Winter Kale Arugula Radicchio Orange Salad will brighten up your menu during the cold months of winter

    Are you surviving the winter? I have to admit February is a brutal month for me. It’s in the thick of winter with single digit frigid temperatures, and no end seems to be in sight. So, this cheery Winter Kale Arugula Radicchio OrangeSalad is for all of you who feel the same way.

    Recently, I bought a copy of The Flavor Bible by Andrew Dornenburg and Karen A. Page, which makes combining flavors from different ingredients easy.

    For example, dates + oranges + pistachios make a great combination. It all makes sense, but having a guide to refer to is a huge time saver.

    In this winter salad, bitter flavors fromkale, arugula and radicchio are balanced by the sweetness of apples, oranges, grapes, dates and cranberries, as well as the Orange Honey Dressing. Contrasting textures also make a winning combination – crunchy green vegetables, apples, and pistachios; juicy oranges and grapes;chewy dates and cranberries; and creamy goat cheese.

    I made this salad with lentil soup for a few girlfriends recently andthey thoroughly enjoyed this nourishing meal.

    Print

    Serves: 6

    Ingredients

    Kale Arugula Radicchio Orange Salad

    Orange Honey Dressing

    Directions

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    Winter Tuna Nicoise Salad with Quinoa and Roasted Vegetables

    Lentil Salad with Kale, Whole Grains, Beets, Winter Squash Mushrooms and Pomegranate Seeds

    Quinoa Beet Kale Apple Walnut Goat Cheese Salad

    Source: Jeanette’s Healthy Living