What To Cook This June

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

We’re getting a jump start on June recipes today! After weeks of gray, cloudy days, I’m looking forward to a very green and sunny June. Blueberries, cherries and strawberries are finally coming back in season, so I’ll be celebrating with some sweet treats next month.

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

Don’t forget to post photos on Instagram when you make a recipe shown here. Tag your photo #cookieandkate so we can all see! I’m loving all of your delicious snaps from last weekend. If you’re eager for even more cooking inspiration, check out my full June seasonal post here .

Gluten free and vegan

“I am obsessed with avocados and this recipe you made is awesome. My husband and I had it last night. Great Idea !!!!” – Amanda

More avocado recipes »

Gluten free and vegan

“This could be THE best salad I have ever made. I have a vegan friend who I am always trying to find interesting recipes for and she also loved it. I made it exactly as per your recipe apart from adding a mixture of toasted almond flakes and pumpkins seeds.” – Heather

More beet recipes »

Gluten free and easily vegan (see recipe notes)

“This was delicious, served with vanilla ice cream and topped leftovers with some plain yogurt. Such a simple dessert!” – Lindsay

More blueberry recipes »

Easily gluten free and easily vegan (see recipe notes)

“Just had this for dinner and it was just as amazing as it looked!” – Kate

More cherry recipes »

Easily gluten free (see recipe notes)

“Made this to bring for lunch today…such an awesome salad! I wasn’t sure what I’d think of the mint in the dressing but I love it! :)” – Taylor

More cucumber recipes »

Gluten free and easily vegan (skip the feta)

“This might actually be my favourite grain salad ever. The combination of textures is phenomenal– definitely don’t skip the toasted almonds! It’s a little bit involved but if you multitask it comes together fairly quickly. I’ve made it several times now and will definitely continue to do so as long as I can get fresh sweet corn!” – Elinor

That’s my only green bean recipe! Here are some great green bean recipes at Love and Lemons »

Gluten free and vegan

“Another awesome recipe! I made this the other day and loved it. The next had some left overs so had a avocado I needed to eat so I cut it up and threw it on top and wow! This is going to be on my favorite list for sure.” – Christine

More spinach recipes » (also arugula )

Easily vegan and easily gluten free

“Thanks for this recipe – I live in Mexico and its always nice to find one with ingredients that are easily available here. I used only cilantro and served with queso fresco and cold avo on top, yum!” – Nyima

More cilantro recipes » (also basil and dill )

Gluten free and vegan

“I made your “Everything goes Kale Salad with Green Tahini Dressing” last night for my daughter’s 25th birthday. I have never toasted pepitas before – and my daughters loved them! Both my daughters asked for your recipe -The salad looked beautiful and tasted delicious…” – Peg

More kale recipes »

Gluten free and vegan

“I made these Spring rolls this weekend and they we fabulous. We don’t like too spicy so i left out the jalapenos and I substituted the Arugula with Baby Spinach. This was my first time using rice paper and it was so easy and I will definitely make again.” – Monika

More mango recipes »

Gluten free and easily vegan

“I just made these the other day and they are SO delicious! Exactly the flavor I was looking for and didn’t even know it. One bag of Trader Joe’s radishes works perfectly. Great on chicken salad, Caesar salad, or by themselves.
Thanks!” – Leah

More radish recipes »

Gluten free

“I have made this cake 3 times now. Once with apple, raspberry and rhubarb. Twice with strawberrys and rhubarb. It’s so simple. I have all the ingredients in my cupboard and it whips up in minutes so I can throw it together between preparing the main meal and surprise everyone. A great insight Kate to do the fruit separate. It means I can keep it for a few days and just top it as I like. The flavour is delicate and lovely. I have shared with many of my friends.” – Molly

More rhubarb recipes »

Gluten free and easily vegan

“Kate, thanks for this recipe! A friend made it last night for a dinner party and I couldn’t get enough of it! I had her send me the link and I plan to buy the ingredients this weekend. I definitely need to keep some of the granola on hand for salads — I too am not a huge fan of croutons, they just don’t get me excited — but having the nutty crunch in this salad was exceptional!” – Beth

More strawberry recipes »

Don’t forget to tag your recipe photos #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!

Pin It Facebook Google+ Twitter Email

Source: Cookie and Kate

Ham Mashed Potato Breakfast Cups Recipe

Ham Mashed Potato Breakfast Cups - these are a great way to use up leftover mashed potatoes - serve for breakfast or brunch

These Ham Mashed Potato Breakfast Cups are perfect for breakfast or brunch.

Ham Mashed Potato Breakfast Cups - these are a great way to use up leftover mashed potatoes - serve for breakfast or brunch

The twins are home from college so I’ve been trying to get more creative with breakfast – that’s how these Ham Mashed Potato Breakfast Cups came to be. This is a great way to use up leftover mashed potatoes. I lined the muffin tins with ham and scooped a mixture of leftover mashed potatoes and scallions into each muffin tin.

Then I sprinkled some shredded cheddar cheese on top.

Bake these little gems for 15-18 minutes until hot and the cheese is melted.

I served these to my boys with fried eggs.

You can also serve them with a fried egg on top.

I made these Ham Mashed Potato Breakfast Cups for our monthly Progressive Eats event.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes made in a muffin tin ranging from individual desserts to savory entrees and/or appetizers. Our event is hosted by Liz Berg who blogs at That Skinny Chick Can Bake. With built in portion control, these recipes are perfect, lighter-fare for your summer dining. You’ll certainly find a delicious recipe to add to your repertoire!

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.

Print

Serves: 6

Ingredients

Directions

3.4.3177

Source: Jeanette’s Healthy Living

Kung Pao Chicken with Peanuts Recipe #circlesforlove {giveaway}

Kung Pao Chicken with Peanuts - I've been making this for 20 years and it's still my husband's favorite dish!

This Kung Pao Chicken with Peanuts is one of my husband’s favorite dishes.

Kung Pao Chicken with Peanuts - I've been making this for 30 years and it's still my husband's favorite dish!

This post is sponsored by Circulon®

I’ve been married for twenty eight and a half yearsto my college sweetheart and we are committed to beinglifelong partners.What’s the trick, you might ask? There’s not one easy answer, but I believe there are many factors that have helped us stay committed to each other all these years – common values (family and faith), love and respect for each other, our dreams ofthe life we want to build together, having fun together, and being able toput the other person first.

Last week, I went to a bridal shower for a friend’s daughter. It’s an exciting milestone and celebrationfor this young couple as they start a new life together, in a new home,furnishing it with new essentials. One of the most important essentials in a new kitchenis cookware that will provide a lifetime of performance and last throughout a marriage.

Today, I’m featuring my recipe for Kung Pao Chicken with Peanuts, which I made using Circulon® Symmetry Chocolate cookware. This is adish I’ve made for my husband more times than I can count over the past 35 years since we first met,and I truly believe it is one of the main reasons my husband married me. There’s definitely some truth to the saying that “the way to a man’s heart is through his stomach.”

Traditional Chinese stir-fry cooking uses a lot of oil, but with Circulon Symmetry Chocolate cookware’s non-stick surface, I was able to use just a few teaspoons of oil.

Circulon Symmetry Chocolate cookwareis made with heavy-duty hard-anodized construction, which is twice as hard as stainless steel, andfeatures aunique circle surface, combined with premium metal-utensil safe non-stick on the interior and exterior for superior performance that lasts, and a product that is quick and easy to clean. In addition, this cookwareis oven safe to 400°F, induction suitable, and dishwasher safe, making it convenientand versatile for practically any dish you make.

Circulon Symmetry Chocolate cookware is also backed by a Healthy Hassle Free Guarantee, which promises free replacement if you’re not satisfied with the performance of their nonstick system.You can register for Circulon Symmetry Chocolate cookware at Macy’s , Kohl’s and Target.

And now for our giveaway!

This Giveaway includes a Circulon “Starter Pack” with a$150 Retail Value.

a Rafflecopter giveaway

Print

Serves: 2-3

Ingredients

Stir Fry

Directions

3.4.3177

Source: Jeanette's Healthy Living

Roasted Breakfast Potatoes

Amazing crispy roasted breakfast potatoes (also called home fries!) - cookieandkate.com

Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don’t think there is.

how to make breakfast potatoes

I’ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They’re that good.

Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber ( source ). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.

I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs . Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!

  • Print

    Author: Cookie and Kate

    Recipe type: Breakfast

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Instructions

    Notes

    To double this recipe: Before preheating the oven, arrange oven racks in the middle and upper third positions. Prepare the vegetables on two large, rimmed baking sheets. Bake as described, swapping their positions on the oven racks once or twice. They might need a little longer in the oven than the single batch.

    3.3.3077

    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!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • Extra Clumpy Granola Recipe

    Clumpy granola with stewed rhubarb recipe, the perfect spring breakfast! cookieandkate.com

    Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.

    chickpea flour does it all by lindsey s. love

    Today, I’m sharing a recipe from a cookbook I’ve been meaning to tell you about for a while. Lindsey of Dolly and Oatmeal wrote and photographed a beautiful book called Chickpea Flour Does It All .

    I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.

    Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob’s Red Mill sells it as garbanzo bean flour).

    I hope I’m not sharing this rhubarb recipe too late for you to find it. Lindsey’s preparation is super simple and it’s perfect with yogurt and this granola. That said, you could also just throw in some fresh fruit or compote.

    The granola is truly the most clumpy granola I’ve ever made, thanks to the addition of flour to help it bind. You really have to break it up, or you’ll end up with clumps as big as your hand! Lindsey’s recipe called for brown rice puffs, and I haven’t been able to find those anywhere, so I just added more oats to make up for them.

    Then, the mixture was too dry, so I upped the amount of the liquid ingredients to match my go-to granola recipe , and it turned out mega clumpy, with an irresistible, sweet and wholesome crunch. You can see the texture best in the photo below, which I snapped after I quit tinkering.

  • Print

    5.0

    Author: Cookie and Kate

    Recipe type: Breakfast

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Granola

    Stewed rhubarb

    2 cups yogurt of choice, either plain, vanilla or coconut flavored

    Instructions

    Notes

    Recipe adapted from Chickpea Flour Does It All: Glluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
    Make it gluten free: Use certified gluten-free oats and gluten-free flour (chickpea, oat, all-purpose GF, etc.).
    Make it vegan: Choose a dairy-free yogurt (Lindsey recommended coconut yogurt) or eat the granola without yogurt.
    Make it nut free: Replace the almonds with additional pepitas and/or sunflower seeds.
    Change it up: Feel free to change up the nuts and seeds to use your favorites; just chop any larger nuts first. You could also use honey instead of maple syrup. You can serve the granola however you’d like, of course. It would also be great with fresh fruit or fruit compote instead of stewed rhubarb.

    3.3.3077

    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!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • Anythinggoes Kale Salad with Green Tahini Dressing

    Here's how to throw together a wholesome meal-in-a-bowl salad (the trick is the dressing!) - cookieandkate.com

    Now that the cookbook insanity has calmed down, I’m trying to get back to better habits. Taste testing all day can be tiresome, and the regular breakfast/lunch/dinner routine flies out the window pretty fast.

    tahini kale salad ingredients

    I know, you think it sounds so great, until your belly is full and you’re staring down yet another muffin. That’s usually when I go on a tirade about the subjectivity of flavor and want to sit on the beach with some multiplication flash cards. At least you always get the right answer with math.

    I’ve resolved to get more sleep and eat a big green salad every day, and I’ve been keeping my salad resolution as long as the supplies are ready. Pre-washed greens and homemade salad dressing are the two key ingredients. Leftover cooked grains are great to have on hand, too. They add bulk and sticking power.

    Today, I thought I’d share my favorite combination, for those who are in a salad rut. It starts with a base of massaged kale and warmed, leftover cooked grains (I’m partial to long-grain brown rice and farro, but quinoa is great, too), and random veggies from the vegetable drawer.

    The kicker is a super flavorful lime, jalapeño and cilantro dressing, which is creamy, thanks to some tangy tahini. This salad would keep great until lunchtime, if you’re packing your lunch, and it’s also easy to throw together at home. Hooray for salads!

  • Print

    Author: Cookie and Kate

    Recipe type: Salad

    Prep time:

    Total time:

    Serves: 1 salad

    Ingredients

    Per salad

    Green tahini dressing (yields about ¾ cup, so you’ll have plenty for future salads)

    Instructions

    Notes

    Make 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.

    3.3.3077

    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!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • Millet Veggie Breakfast Tacos Two Ways {giveaway}

    Breakfast Millet Tacos Two Ways - these tacos are vegan, and can be enjoyed for breakfast, lunch or dinner. From Amie Valpone's new cookbook.

    These Millet Veggie Breakfast Tacos can be enjoyed for lunch or dinner too.

    Eating Clean by Amie Valpone

    Today, I’m sharing a recipe for Breakfast Millet Tacos from a new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body ,by Amie Valpone.

    I met Amie Valpone twoyears ago on a flight to Florida and I have to tell you that you’d never know the extent of Amie’shealth journey from looking at her. She is healthy, full of energy and has an amazing upbeat attitude. I still remember sharing a ride with Amieto the hotel, but first stopping at Whole Foods to pick up a bunch of groceries because sheprepares all her food even when traveling.

    Although I knew Amie had health issues, I didn’t appreciate the full extent of her health journeyuntil I read her book,Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. In her book, Amie shares her journey to health after suffering a decade of chronic illness.This gal had been sick most of her life until she decided to take charge and clean up her life – not just food, but everything that she cameinto contact with, including personal care products, household cleaners, and home/office environmental toxins.

    Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Bodyis a great resource for people suffering from inflammation and chronic illness, and are looking to heal themselves by cleaning up their diet and environment. Amie’s spunky voicecomes through in this book as she cheers you on through the detox plan, and encouragesyou to clean out your personal care and household products.

    I wish I had known this information when my youngest son suffered from severe stomach pains and bloating five years ago . I did eventually put my son on an elimination diet as Amie describes in her book, reintroducing foods one by one, and his gut did healcompletely. However, one of the biggest struggles I remember was trying to figure out how to cook for my son. Imagine going cold turkey and having to cook without any of the common food allergens all of a sudden- no gluten, dairy, eggs, soy, etc. It was really hard. Amie’s 200+ recipes make this so much easier.

    Here are few highlights from Amie’s book:

    I’m giving away acopy of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body this week, so be sure to enter.

    a Rafflecopter giveaway

    And now, check out this vegetarian/vegan recipe for Millet Breakfast Tacos fromEating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. Amie provides two fillings – choose your favorite or why not make both! This recipe can be enjoyed for breakfast, lunch or dinner.

    Print

    Serves: 4

    Ingredients

    Flavor Options

    BUTTERNUT SQUASH AND SWISS CHARD

    PORTOBELLO MUSHROOM AND RED PEPPER

    Directions

    BUTTERNUT SQUASH AND SWISS CHARD

    PORTOBELLO MUSHROOM AND RED PEPPER

    Notes

    Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt.

    3.4.3177

    Heather Christo, Sunrise Nori Wraps with Spicy TahiniDrizzle

    Cookin’ Canuck, Golden Red & Orange Bell Pepper Soup

    Half Baked Harvest, Chia Pudding with Grain Free Granola

    Inspiralized, Spiralized Yellow Squash with Basil and Mint

    Note: Photos in this post used with permission

    Source: Jeanette’s Healthy Living

    Healthy Raspberry Muffins Recipe

    Healthy raspberry muffins recipe (so fluffy and delicious!) - cookieandkate.com

    This post is brought to you by Cascadian Farm.

    muffin ingredients

    Last weekend, I drove home to Oklahoma for my baby brother’s college graduation. I remember when he was tiny, and I was terrified of dropping him. Now he’s all grown up, and a few inches taller than I am.

    A couple of years ago, he developed an interest in videography out of nowhere. Now, he’s made a business of it. He’s going to come up to Kansas City soon and help me make some Cookie and Kate videos! We’re both stubborn perfectionists, and we’re both always right, so stay tuned for how that turns out.

    My mom asked me to bring home some muffins to help with breakfast. I was already planning to make these with some frozen berries that Cascadian Farm sent to me, so it was perfect timing. Usually, when I bake muffins for the blog, I just freeze them for later. Watching my family enjoy them was way more fun.

    These raspberry muffins are based on my carrot muffins and apple muffins . Like the others, they are marvelously fluffy and moist, but made with 100 percent whole grains, and naturally sweetened, too. I added some lemon zest, which infuses the muffins with light lemon flavor, in between bursts of jammy raspberries.

    Raspberries won’t be in season for a couple more months, and strawberries are just beginning to ripen up, so frozen berries were the perfect solution. Since raspberries (also blueberries and blackberries) are so small, you can fold them right into muffin batters without defrosting them first.

    Berries are are typically treated with pesticides on the field, so it’s best to buy organic when possible. In fact, strawberries are at the top of the Dirty Dozen list this year, so they are the most important fruit to buy organic.

    Frozen organic fruit is a great year-round option, and it’s less expensive than buying fresh organic fruit. I love to use frozen fruits in baked goods and desserts, and savor fresh, in-season fruit in its delicious raw state. You can enjoy these muffins any time you’re craving a sweet, fruity breakfast treat!

  • Print

    Author: Cookie and Kate

    Recipe type: Baked goods

    Prep time:

    Cook time:

    Total time:

    Serves: 12 muffins

    Ingredients

    Instructions

    Notes

    Recipe adapted from my carrot muffins .
    Make it vegan: You can replace the eggs with flax “eggs.” I think you could replace the yogurt with vegan buttermilk—try mixing 1 tablespoon vinegar with a scant 1 cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use a vegan yogurt.
    Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

    3.3.3077

    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 Cascadian Farm and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • What To Cook This May

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

    Whoops! This guide is coming to you late this month. Better late than never? I submitted my cookbook manuscript to my editor last Monday, and spent the next few days recovering (as in, sleeping a reasonable number of hours per night, getting some exercise, and enjoying dinner with a friend, even). Then came a busy weekend in Oklahoma with my family. I’m definitely not finished with the cookbook yet—tons of photos to edit, and presumably lots of work once my editor is done reviewing it—but I’m so pleased with it right now. I can’t wait for you all to see it next spring!

    leeks

    I’ve shared this on Facebook already, but here’s a fun recent interview , in which I talk about my background and how the blog came to be. Don’t forget to post photos on Instagram when you make a recipe shown here—tag your photo #cookieandkate so we can all see. If you’re eager for even more cooking inspiration, check out my full May seasonal post here .

    Gluten free and easily vegan (skip the cheese)

    “Made it tonight! Very successful. I flipped the asparagus after a couple of initial peals so I ended up in the middle rather than at the end with a thicker end slice. Also, next time I will cut the asparagus into bite sized bits.” – Steven

    More asparagus recipes »

    Gluten free and vegan

    “I doubled this recipe to have my dinners of the week and I am IN LOVE! I would have never put this flavor profile together and it is so good. The rice was super creamy (never doing instant rice again). Thanks so much for a new recipe to keep in the rotation!” – Elaine O

    More avocado recipes »

    Gluten free and easily vegan (skip the cheese)

    “This is, quite literally, my new favorite salad! I have made it for several friends – who all have adored it – and have added it to my weekly food staples. I’ve never actually made it with pumpkin seed – I substitute pistachios instead, or omit the nuts altogether if I am not eating it right away, and the homemade balsamic is fantastic…YUMMMM!” – Franki

    More beet recipes »

    Easily gluten free and easily vegan (see notes)

    “Just made this and it’s delish!! I didn’t have pitas so I just cut up the avocado and ate it as a salad.” – Renee

    More broccoli recipes »

    Vegan option

    “I tried this recipe out expecting it to be healthy but not super tasty. It was amazing! The almonds worked perfectly with the rice (I subbed basmati rice because I couldn’t find freekeh) and the cauliflower tasted delicious. The tahini sauce was sour in a good way, and went great with the rest of the meal. The recipe wasn’t too challenging and my (non-vegan) family enjoyed it. Will definitely be making this again!” – Izzy

    More cauliflower recipes »

    Easily vegan

    I need you guys to make this salad and let me know how it turns out! I love it. 🙂

    More arugula recipes » (also spinach )

    Vegan

    “Not only was this delicious when I made it, the leftovers were just as good – a major plus for me because I always want to have good leftovers to bring to work for lunch. I added some roasted sweet potato to one of my portions of leftovers and the flavors worked well together. I know this has been up for awhile, but thanks for another great recipe Kate!” – Amanda

    More cilantro recipes » (also dill )

    Just vegetarian

    “I made this for dinner last night – it was SO delicious and my whole family loved it! It was my first time making a pizza myself, and was very easy. I can’t wait for lunch today to eat the leftovers :)” – Hallie

    More kale recipes »

    I still don’t have any leek recipes on the blog. To be remedied soon…

    Leek recipes on Love and Lemons »

    Easily gluten free and easily vegan

    “I made these tonight and they are so delicious. A perfect summer meal. I also mustvsay that this is the first time myself and my boyfriend have actually enjoyed (even, loved) tofu! Yay for soggy free perfectly crisp tofu.” – Deana

    More mango recipes »

    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 »

    Gluten free and easily vegan

    “This was a hit with the whole family including the non-veg husband and the growing, picky 13 year old boy. He came back for seconds and just asked me to add this to the rotation for next week. (He and I have also polished off 2 batches of your toasted muesli. haha!)

    You’ve fed me all week! 🙂 I love your recipes so much.” – Kerry

    More radish recipes »

    Gluten free and easily vegan

    “OMG I just finished making it and I can’t wait to try it, adding the chia seeds was genius .I will probably make some overnight oats with it, and as a topping to nice cream.Thanks for the awesome recipe!” – Suzanne

    More rhubarb recipes »

    Don’t forget to tag your recipe photos #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!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

    Thai Sweet Chili Sauce Recipe

    Thai Sweet Chili Sauce - this is a sweet and spicy condiment that goes well with grilled chicken

    This Thai Sweet Chili Sauce is sweet and spicy, and is a popular dipping sauce for Thai Barbecue Chicken .

    Thai Sweet Chili Sauce - this is a sweet and spicy condiment that goes well with grilled chicken

    This past weekend, three of my boys were home for the weekend to celebrate Mother’s Day. I always love having them home – I miss all the laughter and commotion in the house.

    We broke out the grill to make one of my favorite Thai grilled chicken recipes.

    This Thai Sweet Chili Sauce is the dipping sauce I made to serve with it – just six ingredients. I used homemade Thai chili garlic sauce , but you can substitute store bought.

    This Thai Sweet Chili Sauce issweet, tangy and spicy, and compliments the curry coconut flavors in the chicken nicely.

    Print

    Ingredients

    Directions

    Notes

    Adapted from Wei Chuan Thai Cooking Made Easy

    3.4.3177

    Fresh Thai Chili Garlic Sauce

    Three Thai Chili Dipping Sauces

    Szechwan Chili Oil

    Source: Jeanette’s Healthy Living