Category: monthly seasonal produce guides

Seems like this year is going by so quickly! I’m looking forward to our upcoming family vacation in Santa Fe, New Mexico (here’s my Santa Fe travel guide). We’ve enjoyed the nicest spring I can recall, and we’re spending lots of time on our new screened porch. It’s just lovely.

This month, seasonal produce options are expanding to include fresh fruit like blueberries and strawberries, rhubarb and cherries. I think I’ll make a crisp to celebrate—the only question is which kind (blueberry, mixed berry or strawberry rhubarb?). Asparagus and spring peas are on the decline, so get them while you can. Stay well!

Avocado

Creamy Avocado Dip

Gluten free and vegan

“Another dinner success! This was surprisingly tasty. I honestly passed this up thinking “eh” but then my friends had a fiesta dinner and I was dying for an excuse not to eat their steak or ground beef tacos so I made the refried beans for my tacos. Tonight I made the avocado sauce and pickled onions with it….YUM. And super easy!!” – Erin

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May is here! The trees are greener by the day and I’m thriving on the abundant sunshine. Cookie loves our evening walks.

In a couple of weeks, I’ll plant our pepper seedlings and mini watermelons in our new garden. Last year, I grew enough tomato plants from seed to share with friends and family, and this year, I managed to kill almost all of them. Lessons learned.

The farmers’ markets will become more colorful each week this month. Below, you’ll find some of my favorite spring recipes so we can make the most of our fresh produce. Stay well!

Asparagus

Perfect Roasted Asparagus

Gluten free and easily vegan (skip the cheese)

“This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the asparagus in my oven for 9 minutes. Thank you for the recipe!” – Anna

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Spring is here, the daffodils are up, I can’t stop sneezing, and I’m just thrilled about it all. Twenty-twenty-one is looking up, am I right? March was a bust for recipe development, but I have some really fun stuff photographed and ready to share with you.

April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the full list below! Stay well.

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Can you feel it? Spring is coming! We made it to March. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. I’m excited to grow even more tomatoes and veggies this year. Our new house came with several raised beds, so I’d better start planning.

I’m working on colorful spring recipes for you, and playing with some interesting new cooking techniques. We’ll see which ones are worth sharing! For now, you can browse in-season recipes below.

Asparagus

Thai Green Curry with Spring Vegetables

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

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The post What to Cook This March appeared first on Cookie and Kate.

I’m ready to fast-forward to warm spring days and picnics at the park. Who’s with me? This is the time of year when the winter blues get real and everything turns sideways.

This year seems especially dull, but the days are getting longer already. We have lots of bright seasonal recipes to carry us through winter. We’re going to make it.

The Super Bowl is next weekend (something to do!). I’ve tried to include some recipes below that are appropriate for the big game, and I’ll share a few more before the big day. Stay well.

Broccoli

Favorite Broccoli Salad

Gluten-free option and vegan option

“Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tomorrow!” – Rachel

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The post What to Cook This February appeared first on Cookie and Kate.

See ya, 2020! We made it. We moved to a new home just before Christmas and we’re almost done unpacking the boxes. I can’t wait to show you our new kitchen. It’s a dream.

If you’re looking for wholesome, satisfying, veggie-packed recipes, you’re in the right place. You’ll find a bunch of them in my guide to seasonal produce below. For in-depth resources and tips on how to eat real food, be sure to check out my cookbook, Love Real Food.

Cheers to a healthy and happy 2021. Thank you so much for being here.

Beets

Simple Beet, Arugula and Feta Salad

Gluten free and easily vegan

“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

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We made it to December, and life is looking up. Thank you so much for your support since sharing Cookie’s lymphoma diagnosis last month. You’ve shared webinars, supplements and nutrition resources, and the kindest of sentiments. You have carried us through a difficult time. Thank you.

I’m thrilled to share that Cookie’s oncologist declared full remission last week. Hallelujah! We will complete her chemo regimen and hope that her little body will stay in remission for a long, long time.

Commercial photographer Lauren Pusateri heard about Cookie’s diagnosis and invited us to her amazing Kansas City studio. I couldn’t pick just one photo to share, so here are several. Lauren, thank you so much. We had a blast and I will treasure these forever!

Below, you’ll find a collection of healthy seasonal recipes to carry us through December. If you’re shopping for gifts, don’t miss my 2020 holiday gift guide. Stay well, eat well!

Apples

Simple Gluten-Free Apple Crisp

Gluten free and easily vegan (see recipe notes)

“I’ve made this twice now with a mixture of apples from a co-Workers apple orchard. Super delicious! What made it most fun was my 3 year old grandson stealing apple slices from the cutting board as I sliced the apples can’t wait to try some of your other recipes! Thanks!” – Louise

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October was tough. My sweet pup, Cookie, was diagnosed with lymphoma. She’s on a chemotherapy regimen that seems to be working well with minimal side effects. She’s as bouncy as ever, thankfully. It’s hard to believe it’s true.

On the work front, I’m finalizing some holiday and everyday recipes that I’m eager to share with you. Below, you’ll find tons of in-season recipes to enjoy this month. Stay well!

Apples

Apple Steel-Cut Oatmeal

Gluten free and vegan (see notes)

“We made the apple oatmeal on this cool morning here in Kansas…and it was perfect. Topped it with some almond butter and a swirl of maple syrup. My 3 year old ate most of my portion along with his. So, kid friendly, as well! Another recipe well done!” – Jamie

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The post What to Cook This November appeared first on Cookie and Kate.

October! I’m looking forward to getting cozy in some cooler temps while eyeing winter with trepidation. This year has been hard on us. I hope you’re hanging in there.

Below are some links that have caught my attention lately and a collection of seasonal recipes to make this October. What are you craving this season? Please tell me in the comments! I want to know.

Links lately:

• Have you registered to vote? Voter registration dates by state with links to register or check your registration.
• Fall Foliage Prediction Map: The leaves are starting to get good.
• What America’s Shopping Malls Looked Like In 1989
• The Social Dilemma: Recommend this thought-provoking Netflix documentary anyone who spends time on social media.
• These organic cotton joggers are max comfy, and that’s all I want to be these days. Tempted to try the robe or romper. (affiliate links)
• These French pins from Target actually keep my hair up. Yay!

Apples

Healthy Apple Muffins

Easily gluten free and easily vegan (see notes)

“Made them this morning with one Granny Smith and one Macintosh. Your recipe is fantastic! The rose so well, made a beautiful crust and were nice and tender inside. Taste was great!” – Pierre

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The post What to Cook This October appeared first on Cookie and Kate.

September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one.

I propose that we make good use of all the tomatoes, corn and peaches while we still can. I have a few more warm weather recipes that I can’t wait to share with you!

Links lately:

• Loving Melissa Wood Health’s online workouts: Such good stress relief!
• Also good stress relief (ha): Straus Family Creamery’s mint chocolate chip ice cream is the best I’ve ever had.
• New additions to my kitchen that are proving worthwhile (affiliate links): This ingenious drying rack setup, plus this splatter guard, and these stackable glass storage containers for leftovers.
• Officially my favorite instant hand sanitizer: Dr. Bronner’s Organic Lavender Spray. It doesn’t stink—in fact, it smells really good. I found it at Whole Foods.

Apples

Crispy Apple & Kohlrabi Salad

Gluten free and easily vegan

“I made this salad last night ahead of time, and added the toasted seeds and cheese (gruyere) at serving time. It’s so delicious! I also traded the tarragon for mint. I will use this recipe whenever I get kohlrabi in my CSA box. Thanks!” – Erin

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