Summertime Fruit Salad Recipe

Take advantage of ripe summer fruit to make this simple summertime fruit salad! Peaches, strawberries, blueberries, and balsamic vinegar make a killer fruit salad. cookieandkate.com

I have a couple of confessions for you today. They’re not very juicy, so don’t get excited. Here’s one: I’m lousy at eating fruit. For someone who shares (and consumes) a lot of healthy recipes, I rarely get my four servings per day. Although, I was just reminded that an apple counts for two servings and a few large strawberries count as one serving. Maybe all those enormous green smoothie recipes have skewed my perception of what is “enough” fruit.

peaches, strawberries and blueberries

I usually get my sweet fix from a little dark chocolate, and apples seem to make me hungry later. As someone who wants to feel well and age gracefully, however, it’s time to up my fruit game. Vitamins and antioxidants are key.

Secondly, I realized last week that I rarely get in a good cardio workout. I don’t even remember the last time my heart was pumping fast and I was panting for air. I used to get plenty of exercise by riding my bike all over Norman, Oklahoma. It’s nice and flat there. Then I moved to Kansas City, which is full of big hills, skinny lanes and distracted drivers. I go to plenty of yoga classes, mind you, but I think I’ll give spin class a try. It’s been nice knowing ya.

There you have it! My two unsolicited health resolutions. What’s an area that you could improve? If you, like me, could benefit from more fruit in your life, start adding some fruit to your breakfast, and give this fruit salad a shot. I couldn’t stop going back for more. It features ripe summer peaches, strawberries, blueberries and basil, combined with a dash of maple syrup, and some lemon juice and balsamic vinegar for contrast. This dish is a thousand times tastier than any fruit salad I encountered as a kid, and it’s exploding with those aforementioned vitamins and antioxidants. Boom!

  • Print

    Author: Cookie and Kate

    Recipe type: Side dish

    Prep time:

    Total time:

    Serves: 6 servings

    Ingredients

    Instructions

    Notes

    Make it vegan: Be sure to use maple syrup, not honey.
    Why buy organic? Strawberries are the worst offenders on the dirty dozen list this year, so please buy organic strawberries if possible. Peaches and blueberries tend to be treated with fertilizers and pesticides as well, so organic is best for those, too.

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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

  • Raspberry Blueberry Oatmeal Cake Recipe

    Raspberry Blueberry Oatmeal Cake - this healthy cake features fresh summer berries and whole grain oat flour - you could almost eat this for breakfast! ~ http://jeanetteshealthyliving.com

    This Raspberry Blueberry Oatmeal Cake features fresh summer berries and whole grain oat flour – you could almost eat this for breakfast!

    Raspberry Blueberry Oatmeal Cake - this healthy cake features fresh summer berries and whole grain oat flour - you could almost eat this for breakfast! ~ http://jeanetteshealthyliving.com

    This post is sponsored by Peapod

    I love summer fruit, especially raspberries and blueberries. I used to sneak raspberries from my neighbor’s garden as a kid, and I remember picking blueberries on a family summer vacation in Maine.

    Recently, I createdthis Summer Berry Cake for Peapod featuring fresh raspberries and blueberries in season. This cake is based on afavorite recipe from one of my best friends. It’s a healthier version made with oat flour and coconut oil.

    The berries sink into the cake as they bake. I used two 8? cast iron skillets to bake the cake. Seasoned cast iron skillets are naturally non-stick, and so pretty to serve in.

    I served this Raspberry Blueberry Oatmeal Cake with dairy-free coconut milkice cream for my husband because he’s dairy-free.

    You couldalmost serve this for breakfast since it’s made with whole grain oats and fruit.

    The morning I made this Raspberry Blueberry Oatmeal Cake, my husband was actually having a business meeting at our home, so his colleagues were more than happy to sample and devour this cake. It received rave reviews :).

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    Raspberry Blueberry Oatmeal Cake

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    Enjoy the summer bounty of fresh berries in this simple but delicious cake

    Author: Jeanette

    Serves: 8

    Ingredients

    • 1¾ cups gluten-free rolled or quick cooking oats (or substitute 1½ cups gluten-free baking flour)
    • 1 cup plus 2 tablespoons organic sugar, divided
    • ½ cup organic extra virgin coconut oil
    • 1½ teaspoons baking powder
    • ? teaspoon sea salt
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1 cup fresh blueberries
    • 1 cup raspberries
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest

    For Serving

    • vanilla ice cream or fresh whipped cream, optional

    Directions

    1. Place oats in food processor and process until finely ground. Measure out 1½ cups and set aside.
    2. Place sugar and coconut oil in a mixing bowl and beat until well combined. Add 1½ cups ground oats, baking powder, salt and eggs. Mix well. Spread batter in two 8″ cast iron skillets.
    3. Sprinkle blueberries and raspberries on top.
    4. Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.
    5. Bake 30-35 minutes. Serve warm with vanilla ice cream or fresh whipped cream, if desired

    Notes

    You can use a single well-oiled 10″ springform pan or large cast iron skillet instead of two 8″ cast iron skillets.

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    For more summer recipes featuring berries, check out these recipes on FromThePod .

    Strawberry Caprese Salad
    Mango Raspberry Ice Pops
    Mixed Berry Cobbler
    Grilled Chicken with Mango-Strawberry Relish

    Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

    5

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    Prep time

    Cook time

    Total time

    Author: Jeanette

    Serves: 8

    Ingredients

    For Serving

    Directions

    Notes

    You can use a single well-oiled 10″ springform pan or large cast iron skillet instead of two 8″ cast iron skillets.

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    For more summer recipes featuring berries, check out these recipes on FromThePod .

    Strawberry Caprese Salad
    Mango Raspberry Ice Pops
    Mixed Berry Cobbler
    Grilled Chicken with Mango-Strawberry Relish

    Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

    Source: Jeanette’s Healthy Living

    Almond Coconut Granola Bars

    Healthy homemade almond coconut granola bars that taste amazing! cookieandkate.com

    You guys. I didn’t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead. I also brought these granola bars with me, tucked into my bag next to my neglected laptop, and I’m so glad I did.

    granola bar ingredients

    No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars. They kept my blood sugar levels stable, and kept me from turning into a cranky, hypoglycemic mess.

    I can attest that these no-bake bars, which are made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are some effective, energy-rich treats. I’m never traveling without them again. They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They’re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Granola bars are the answer!

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    Author: Cookie and Kate

    Recipe type: Snack

    Prep time:

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    Serves: 16 bars

    Ingredients

    Instructions

    Notes

    Recipe adapted from my almond chocolate chip granola bars .
    Make it vegan: Use maple syrup instead of honey.
    Make it gluten free: Use certified gluten-free oats.
    Make it nut free: I think you could use sunbutter instead of almond butter, and replace the almonds with pepitas. The end result will taste different, of course, but I think it will still be delicious.
    Change it up: Virtually any combination of chopped nuts, seeds, coconut and/or dried fruit (chopped if larger than a raisin) would work in this recipe. You’ll just need about 2 cups total, to replace the 1 cup almonds and 1 cup coconut used here.
    If you love this recipe: Check out more granola recipes here !

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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

  • Heirloom Tomato Salad with Basilmint Vinaigrette {pure Delicious

    Heirloom Tomato Salad with Basil Mint Vinaigrette - this fresh tomato salad features beautiful heirloom tomatoes at their peak ripeness and a vibrant fresh basil mint dressing http://jeanetteshealthyliving.com

    This Heirloom Tomato Salad with Basil-Mint Vinaigrette features beautiful heirloom tomatoes at their peak ripeness and a vibrant fresh basil-mint dressing.

    Pure Delicious by Heather Cristo - more than 150 allergen-free recipes without gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar

    This summer, I had the chance to read through Heather Cristo ‘s new cookbook, Pure Delicious . Pure Delicious containsmore than 150 allergen-free recipes without gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar. However, this is more than just a collection of allergen-free recipes. Heather shares her family’s personal journey oflearning to live a healthy life with numerous food allergies.

    As a mom who has a son who had numerous food allergies and food sensitivities five years ago, I know what Heather has gone through and how difficult it can be helping a child feel “normal” when they have so many food allergies or sensitivities. Heather walks you through an 8-week food elimination diet, which is essential to healing the gut. I actually put my son on an elimination diet for almost 6 months because I was so afraid he’d have a reaction.

    This Heirloom Tomato Salad is one of the many beautiful, healthy, allergen-free recipes in Pure Delicious. One of the things you learn quickly when your child has food allergies is that you have to know every single ingredient that goes into a dish. There is no room for packaged, processed foods.

    Heather’s book includes a chapter “A Kitchen That Supports You” which contains ingredients that are all allergen-free. As I discovered when my son had all sorts of food allergies, there are suitable substitutes for almost everything your child wants to eat. Pure Delicious also has a chapter on “Eating Out” which can be one of the most difficult things to get used to when dealing with food allergies. I used to bring my own allergy-friendly rolls and bread to restaurants so my son wouldn’t feel left out when the bread basket arrived at the table.

    The chapter in Pure Delicious that really struck a chord with me was Baked Goods, especially these three recipes:allergen-free Pizza Crust, hamburger bun, and flatbread. That’s becauseI found bread the most challenging food to make allergen-free for my son’s sandwiches, or when he craved pizza. When we traveled, I would tote a few allergen-free hamburger bun in my purse so my son could have a hamburger at the airport if he was hungry.

    Kids just want to feel “normal” and eat like their friends. With Heather’s recipes, there’s no deprivation. Every recipe is made with whole ingredients that are healthy and happen to be allergen-free.

    5

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    Heirloom Tomato Salad with Basil Mint Vinaigrette

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    Serve this fresh tomato salad at room temperature for best flavor.

    Author: Jeanette

    Serves: 6

    Ingredients

    • 4 large heirloom tomatoes, assorted colors if possible
    • sea salt

    Basil Mint Vinaigrette

    • 2 garlic cloves
    • 1 cup lightly packed fresh basil leaves
    • ¼ cup lightly packed fresh mint leaves
    • ¼ cup extra virgin

      olilve
      oil
    • ¼ cup red wine vinegar
    • sea salt

    Directions

    1. Cut tomatoes into ½” slices. Sprinkle lightly with sea salt.

    Basil Mint Vinaigrette

    1. Place garlic, basil, mint, olive oil and vinegar in food processor and process until almost smooth. Season to taste with salt.
    2. Drizzle vinaigrette over tomatoes and garnish with extra basil and mint leaves.

    Notes

    Adapted from Pure Delicious by Heather Christo

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    If you like this recipe, you might like these recipes featuring summer tomatoes:

    Summer Tomato Salad with Sherry Vinegar and Shallots

    Fresh Pasta Primavera with fresh Tomatoes Basil and Garlic

    Slow Roasted Summer Tomatoes

    Gluten-Free Tomato Pie

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    Prep time

    Total time

    Author: Jeanette

    Serves: 6

    Ingredients

    Basil Mint Vinaigrette

    Directions

    Basil Mint Vinaigrette

    Notes

    Adapted from Pure Delicious by Heather Christo

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    If you like this recipe, you might like these recipes featuring summer tomatoes:

    Summer Tomato Salad with Sherry Vinegar and Shallots

    Fresh Pasta Primavera with fresh Tomatoes Basil and Garlic

    Slow Roasted Summer Tomatoes

    Gluten-Free Tomato Pie

    Source: Jeanette’s Healthy Living

    Vegan Spaghetti Alla Puttanesca

    Super simple vegan spaghetti alla puttanesca, a perfect meal for busy weeknight dinners - cookieandkate.com

    Man alive. I just had a really nice chat with some of my favorite bloggers, and my head is spinning. Facebook fans, Instagram, Snapchat, engagement metrics, cookbooks, employees, video. I can’t do it all. Can we just hang out here, on this website I’ve built for you all? Can we just sip some wine and make a couple dinners together each week, and correspond about them in the comments? That sounds marvelous.

    spaghetti alla puttanesca ingredients

    Now seems like a good time to check in with you. I’ve been trying to keep my head above water with the cookbook and blog combined, but soon, I will be back to blogging full-time. I can’t wait!

    So, what would you like to see here? More recipes? If so, what kinds of recipes? Would you like cooking videos? My little brother could help me with those. Maybe some more non-food links that have inspired me lately? What would you like to see on Instagram stories (we’re cookieandkate)? Behind the scenes blogging/cookbook work, Cookie pics, me falling out of yoga poses, something else? I am all ears. Your support lets me do what I love for a living, so I always want to hear from you!

    Today, I’m sharing a recipe that I tweaked just a little from a new cookbook called Fresh Italian Cooking for the New Generation by Alexandra of Delish Knowledge . Alexandra is a registered dietitian of Italian descent who came up with over 100 healthier, vegetarian Italian recipes for the book (70 of the recipes are vegan/easily vegan). I dog-eared a lot of pages, many of which will be perfect for cooler weather.

    This spaghetti alla puttanesca recipe popped out to me because it’s a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? I hadn’t heard of pasta alla puttanesca before. Rumor has it, “ladies of the night” created this recipe as a quick meal to eat on busy nights, if you get my drift. Wikipedia has a few more naming theories.

    This dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you. I love Kalamata olives and have mixed feelings about capers, but loved them both in this recipe.

    I made just a few adjustments to Alexandra’s recipe—added a little olive oil and black pepper, used chunky tomato sauce instead of diced tomatoes (I like my pasta on the saucy side), and threw in some zucchini noodles to lighten it up. Ever since Ali sent me her Inspiralizer , I can’t resist adding zucchini noodles every time I make pasta. Cookie loves them, too.

  • Print

    Author: Cookie and Kate

    Recipe type: Pasta

    Cuisine: Italian

    Prep time:

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    Total time:

    Serves: 4 servings

    Ingredients

    Puttanesca sauce

    Everything else

    Instructions

    Notes

    Recipe adapted from Fresh Italian Cooking for the New Generation by Alexandra Caspero.
    Make it gluten free: Use all zucchini noodles, or substitute your favorite gluten-free pasta.

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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

  • Grilled Pineapple Split Sundae

    Grilled Pineapple Spllit Sundae - this tropical sundae features sweet grilled pineapple and a honey cinnamon nutmeg ice cream sauce ~ http://jeanetteshealthyliving.com

    This Grilled Pineapple Split Sundae has a tropical flare, featuring sweet grilled pineapple, coconut flakes and a honey cinnamon nutmeg ice cream sauce.

    Grilled Pineapple Spllit Sundae - this tropical sundae features sweet grilled pineapple and a honey cinnamon nutmeg ice cream sauce ~ http://jeanetteshealthyliving.com

    This post is sponsored by Peapod

    I love grilling in the summer. It’s fast and versatile because you can grill an entire meal with minimal cleanup.

    I’ve grilled watermelon and bananas beforebut never tried grilling pineapple until this summer. For a tropical flare, I decided to make a pineapple split ice cream sundae instead of a banana split. I created this Tropical Grilled Pineapple Ice Cream Sundae for Peapod , the online grocery deliverystore.

    Grilling pineapple is so easy. Simply brush pineapple spears (I bought a fresh cored whole pineapple and cut it into spears) with melted coconut oil and grill just until you get some grill marks on both sides. Grilling pineapple intensifies the sweetness and pineapple flavor. It’s a fun way to dress up desserts during the summertime.

    My husband is dairy-free so I was pleasantly surprised to see that Peapod sells dairy-free coconut milk ice cream. For a light version, you can also use frozen yogurt.

    What takes this sundae over the top is the spiced honey I came up with. It’s honey mixed with ground cinnamon and nutmeg. This intensely flavored honey compliments the grilled pineapple and coconut really nicely. Fresh cherries finish off this fresh twist on a banana split.

    5

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    Grilled Pineapple Split Sundae

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    Author: Jeanette

    Serves: 4

    Ingredients

    • 1 fresh cored pineapple, cut lengthwise into 8 spears
    • 1 tablespoon coconut oil, melted

    • 1 pint
      organic vanilla dairy-free coconut milk frozen dessert or vanilla low-fat frozen yogurt
    • 24 cherries
    • finely shredded organic unsweetened coconut
    • 3 tablespoons honey
    • ¼ teaspoon cinnamon
    • ? teaspoon nutmeg

    Directions

    1. Brush pineapple pieces with melted coconut oil. Grill on all sides until you see grill marks. Remove and reserve.
    2. For each serving, place a few small scoops of frozen dessert or frozen yogurt in serving

      dish
      . Place two grilled pineapple spears around ice cream. Garnish with cherries. Sprinkle with coconut.
    3. Mix together honey, cinnamon and nutmeg. Drizzle on top of

      sundae
      .

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    * nutritional information assumes low-fat frozen vanilla yogurt

    For more summer recipes featuring fresh fruit, check out these recipes on FromThePod :
    Summer Berry Cake
    Grilled Peach and Cherry Tomato Quesadillas
    Summer Panzanella with Nectarines and Mozzarella
    Grilled Chicken Skewers with Watermelon Salsa and Feta

    Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

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    Prep time

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    Total time

    Author: Jeanette

    Serves: 4

    Ingredients

    Directions

    3.5.3208

    * nutritional information assumes low-fat frozen vanilla yogurt

    For more summer recipes featuring fresh fruit, check out these recipes on FromThePod :
    Summer Berry Cake
    Grilled Peach and Cherry Tomato Quesadillas
    Summer Panzanella with Nectarines and Mozzarella
    Grilled Chicken Skewers with Watermelon Salsa and Feta

    Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

    Source: Jeanette’s Healthy Living

    What To Cook This August

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

    Welcome to August! Summer is slipping by far too fast. Farmers’ markets are exploding with goodness this month, and fortunately, much of the produce growing now doesn’t need much cooking, if at all. Now’s the time to savor a ripe peach over the sink.

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

    To tell you the truth, I’ve been struggling to find motivation to get back into the kitchen after cooking up 100+ new recipes for the book. I have a list of summer recipes that I just have to figure out before summer ends, so don’t worry, I won’t leave you hanging. Please keep your comments and your Instagram photos (tagged #cookieandkate) coming! You guys keep me inspired.

    We mostly talk about food around here, but I thought I’d take this as an opportunity to share a few non-food links that have been on my mind lately. Let me know if you like them, and we can format it better as a regular feature (or not). I’m reading Grapes of Wrath (finally!), and I’m already worried about getting to the end because it is so, so good. I’ve been geeking out over these perception-shifting maps and amazing new immunotherapy treatment options for cancer. This podcast on closure and complicated grief changed my life and I really want you to listen to it, even though it’s heavy stuff. On a frivolous note, I splurged on this top (on sale at Nordstrom) for the cookbook photo shoots and it is so pretty. (Incidentally, it looks great tied at the waist over my all-time favorite jeans , which are half off right now.) Lastly, I’m so in love with the photos that Sarah Sweeney took of my friends and Cookie for the cookbook. They are essentially family portraits, and I want everyone—single or not—to get together with their friends and dogs, and take some great photos together. Now then, let’s get back to those vegetables.

    See notes for gluten free and vegan suggestions

    “I just had to come here to say that my husband LOVES this recipe. He begs for it every week and even told me he loves it just as much as pizza! haha 🙂 Of course I love it too – so easy and delicious!” – Erin

    More avocado recipes »

    Gluten free and easily vegan

    “made this back in August when blueberries were in season for a dessert party (there were 10 of us). served with vanilla ice cream. everyone loved it. they practically licked their plates clean!” – Vicki

    More blueberry recipes » (also blackberries , raspberries and strawberries )

    Gluten free and vegan

    “I love this salad! Made it just like the recipe and it turned out great. I even reserved half of the recipe and dressing(separately) for lunches, and it lasted well in the fridge. Thanks for another delicious salad recipe! I feel like this is going to be another go-to :)” – Stacy

    More carrot recipes »

    See notes for gluten free and vegan suggestions

    “Oh how I love how you help me use my produce! I would like to praise the celery in this one–perfect addition of crunch and that “green” flavor. Everything else in it was great, too, but celery so rarely gets praised so I want to give it a shout out.” – Anne

    More cherry recipes »

    Gluten free and easily vegan

    “… I don’t have a grill (my complex won’t allow them-shame!) but I found that roasting the veggies in the oven worked just fine. I’m relieved to have more vegetarian options and appreciate your creativity in cooking as it mixes up our tiring menu!” – Jessica

    More corn recipes »

    Gluten free and easily vegan

    “I made this last night and it was SO good- loved the dressing especially. I skipped the shallot and marinating part because I was short on time and it was fine without. Used fresh tomatoes and cucumber from my deck pots. You give The Mixx a run for their money. Definitely will be making again :)” – Emily

    More cucumber recipes »

    Gluten free and vegan

    “Bright, summery and delicious! My husband ate so much of it that next time I might double the recipe. ;)” – Karen

    More eggplant recipes »

    Gluten free and easily vegan

    “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 (see notes)

    “Another great recipe! Just the right amount of sweet,heat,and crunch! We live in Cape Coral FL and have been looking for some new mango recipes. The trees are full of ripe mangoes now. Thanks for the recipe!” – Ann

    More salad recipes »

    Vegetarian and tasty

    “I’ve been cooking nothing but your recipes for the past few weeks and this one was one of my favorites so far (tied with pickled radishes and your potato salad). It was super tasty and so easy. Will definitely be making it a few more times this summer. Thank you!” – Kayla

    More basil recipes » (also cilantro and dill )

    Gluten free and vegan

    “I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. I made it Sunday and we had it Monday for dinner, and it is so, so good. My omnivore partner said he was “prepared to choke it down,” but he actually loved it, and raved about it all night. This was also my first foray into a raw kale dish (other than smoothies, of course), and I am officially hooked. Thank you so much for this absolutely glorious recipe!” – Julie

    More kale recipes »

    Gluten free

    “mmmmm mmmmm good!! so I made this awhile ago and just finished it as I sit on the couch binge watching Game of Thrones! I was sad to take that last bite and figured I should let you know ;)” – Autumn

    More mango recipes »

    Gluten free and vegan

    “This sangria is the best! I used John DeKuyper & Sons Fleur and it turned out wonderful. Will make this again for sure. Thanks so much for the receipe.” – Kathy

    More watermelon recipes » (also cantaloupe and these honeydew margaritas )

    Gluten free and easily vegan

    “The Gluten free peach crisp intrigued me, however all I had on hand was fresh Mangoes, so WOW–just as tasty! Thank you for the recipe.” – Dottie

    More peach recipes »

    Gluten free

    “We just finished eating this as our dinner. It was yummy and I am saving it to make again. It was incredibly easy! My husband said it will make for a great breakfast. Thank you again for a great recipe!” – Erin

    More bell pepper recipes » (also jalapeños )

    Gluten free and vegan if you use vegan ice cream

    “I made this for a cooking class I taught and everyone loved it!! Hopefully you get some more readership, because I tell so many of my patients about your blog :)” – Tricia

    More plum recipes »

    Gluten-free and vegan

    I need you to roast up some potatoes and let me know how this recipe turns out for you!

    More potato recipes »

    Gluten free and vegan

    “I always love your dishes! This is another dish I really love! My meat loving husband really liked these as well! He went back for seconds. No leftovers left! I will probably crave this dish! Thanks for sharing Kate!” – Steff

    More radish recipes »

    Easily gluten free and easily vegan (see notes)

    “Hi Kate, I’m cutting down on meat, cheese and pasta for health reasons and I’m so happy to have found your site! I had tons of cherry tomatoes from my garden so I just made a double batch of this pesto and it is incredibly delicious! I’ll use on zucchini noodles but am also thinking of putting it on some toasted italian bread for my husband. He’ll love it. Thank you! (ps – looking forward to your cookbook.)” – Alicia

    More zucchini recipes » (also yellow squash )

    Gluten free

    “I made these skewers last night for a dinner party and they were beautiful as well as tasty! They were a huge hit and I would definitely make them again!” – Jody

    More tomato 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 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