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

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

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.

Let’s hear it for the new year! Despite its many trials and tribulations, 2021 forever changed our lives for the better. We settled into our new home, added a third pup (Clover the Labrador) to our dog family, and the most magical change of all—our daughter Grace arrived in September. Our hearts have expanded tenfold.

Four months after Grace’s arrival, I’m still soaking up maternity leave and sharing recipes that I photographed last summer over my growing belly. Grace will start eating solid foods in just a couple of short months, and I’ll get back into the kitchen with a renewed focus on weeknight dinner recipes. We could all use more of those, right?

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. It’s currently for sale in Target stores, too—a dream come true!

Cheers to a healthy and happy 2022. Thank you so much for being here.

Beets

Roasted Beet Salad with Goat Cheese & Pistachios

Gluten free and easily vegan

“This salad is delicious! Made it tonight and it was just as good as a beet salad that I would typically order at a local restaurant. Will definitely make it again!” – Heather

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

December has arrived, and our minimal holiday decorations are half up. The rest are spilling into the living room, but with a newborn at home, there’s no telling when I’ll put the ornaments on the tree. It’ll be a wonder if I manage to keep the tree watered through Christmas. Such is life lately.

Our baby girl is growing so big. Grace weighed a mere six pounds at birth, and she’s more than doubled in size since then. All the clichés are true and I want to freeze time. Can you tell I’m crying?

Some good news about Cookie! It’s been one year since her lymphoma diagnosis and she has defied the odds. We removed her problematic lymph node, she’s off chemo and seems stable. She’s been experiencing some nausea lately, though. We think it’s due to a benign growth, so we’re trying to treat that this month. It’s difficult to make health decisions for a little being who can’t tell me what she wants. I’m doing my best to keep her comfortable and happy. She’s still smiling, so I feel that we’re making the right calls.

Below, you’ll find a collection of healthy seasonal recipes to carry us through December. If you’re shopping for gifts in the twenty dollar range, I hear that my cookbook makes a great one. Stay well, eat well, and happy holidays!

Apples

Simple Gluten-Free Apple Crisp

Gluten free and easily vegan (see recipe notes)

“Amazing recipe (as always!!). I followed exactly, including the 2 tbsp of water and 2 whisky (Canada) as per recommendations. I used Courtland apples and also added the Greek yogurt to the topping which I have never done in a crumble and it was amazing. Honestly best crumble hands down (GF or otherwise!)” – Giselle

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We’re barreling straight toward the holiday season, can you believe it? Below, you’ll find plenty of seasonal recipes that will sustain you between yesterday’s Halloween candy and your Thanksgiving feast.

With a newborn at home, I think we’ll keep our holiday festivities small, but I’m looking forward to them more than ever. Baby Grace is snoozing on my chest now—she still insists on being held, and I’m happy to oblige.

As such, I may not publish all of the recipes I intended to this year. I promise that I’ll get them to you as soon as I find the time! I hope you find some new-to-you favorites in this post. Stay warm, well and cozy out there.

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.

Pardon the delay—this monthly post is arriving late because I had a baby! To our surprise, Grace arrived ten days earlier than expected. The past month has been the sweetest and sleepiest of my life, and those ten days feel like bonus days in a lifetime with our girl. Here she is:

Grace is snoozing next to me now as we enjoy the fall breeze through our open window. This is our first fall in our new neighborhood and I love pushing the stroller under the changing trees. After a stressful summer (a stressful nine months, really), we’re ready for this new season.

Fall is for warm apple crisp, hearty chili, my favorite pumpkin bread, and red wine—finally!—by the fire. You’ll find a bunch of seasonal recipes to enjoy below.

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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