Category: monthly seasonal produce guides

Why is this year is going by so quickly? Watching our baby grow bigger makes me acutely aware of the days going by, though the months are a blur since the nights are still so long.

I’m also watching my dog, Cookie, grow older. A few weeks ago, I realized that she can’t hear me any more. She’s not feeling well at the moment and I’m working with the vets to get her better. Cookie is approximately fourteen years old now, and we’re having more conversations about her quality of life. Watching her slow down makes my heart ache and I’m loving on her as much as possible. I know she has a lot of fans here, so I wanted to fill you in. Send her some love if you will?

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 soon—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. Baby Grace is happy, wiggly, and giggly. She’s an enthusiastic and adventurous little eater so far. Cookie is recovering well from a minor paw-under-stroller accident. Life is good.

After last year’s failed tomato seedlings, I’ve given up on growing our garden from seed. Grace and I picked out this year’s tomato, pepper and basil plants this week, with an emphasis on yellow tomatoes since we decided we like those best. She plucked a few basil leaves off the plant to munch on before I even knew what was happening!

We have a couple of holidays coming up. For Cinco de Mayo, browse Mexican recipes here (start with the guacamole and margaritas). For Mother’s Day, check out my spring brunch roundup.

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.

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

Spring is here, daffodils and all, and I’m just thrilled about it. It’s Grace’s first spring, which makes it feel extra special. So far this year has been a bust for professional productivity but it has been one of the most fulfilling personally. Can you imagine getting anything done when you’re surrounded by this level of cuteness on a daily basis?

Clover the Labrador turned one year old today. She’s wiggly and silly and definitely Grace’s favorite of our three dogs. I ran out of patience with Clover as a little puppy—Labs are adorable in calendars, sure, but I’ll never forget her little piranha teeth coming for me. She has learned the finer points of kitchen cleanup from Cookie and she’s finally calm enough to snuggle. We’re glad she’s here.

You’re here for recipes and I have many to share with you. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the full list below, and even more spring recipes here!

Asparagus

Spring Veggie Stir-Fry

Easily gluten free and vegan

“Love this stir-fry! I have made it several times now, all with different vegetables, and it has turned out great every time. So delicious and full of flavor. Thanks!” – Kiara

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

I’m so glad we made it to March. It feels like full-blown spring outside already and I am loving it. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. New recipes will be slow around here, but I have tons of fun spring recipes in the archives and you’ll see more featured below.

This is the space where I share links from time to time, and I’m super excited to share that one of my closest friends (you’ve seen her in the pages of my cookbook) wrote a wonderful children’s book! And my mom is organizing a free virtual summit for parents, with leading parenting experts speaking on mindfulness and more.

Have a great day, and happy cooking.

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.

February is here! If you bookmarked any hearty soups and stews that you haven’t gotten to try yet, this is the month to make them. In just four weeks, March and glimmers of spring will greet us. This butternut squash mac and cheese has been our go-to dinner lately, and I’m so delighted by your feedback on it!

It’s been terribly cold here in Kansas City. We’re planning a trip to Maui to warm up—any suggestions on where to eat or what to do with a toddler?

Here are more seasonal recipes to enjoy this month with winter produce. I have more recipes photographed and almost ready to share with you, so stay tuned.

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! Last year was a year of rest and recovery over here. It wasn’t the most productive, by a long shot, but that’s ok. I learned how to be present in the moment. I learned how to feed a baby, but definitely not how to convince one to sleep through the night. After quite a stressful pregnancy, holding my baby while she slept has been my therapy.

All that said, I’m excited to share some brand new recipes with you very soon! This year, I’m focusing on dinner recipes because wow, getting dinner onto the table can be hard. If you’re struggling, I’m right there with you and hope we can share strategies soon.

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 2023. 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 quicker than ever! I hope you had a lovely Thanksgiving. This year, I have much to be thankful for, including your patience as I ramp back up on recipe development. Each post is a full production starting with recipe brainstorming and research, grocery shopping, testing (lots of testing), photography, photo editing and finally, writing!

Did you know that some recipes are in the works for over a year, sometimes two? It’s true. I’m learning how to work through this process with an adorable and busy baby girl nearby. She’s really more of a toddler these days, which is hard to believe.

More recipes will be coming your way soon, including a few yet-to-be-seen recipes saved from maternity leave. I’ve also been working on some brand new recipes that my trusty assistant, Megan, is testing from home. I’m looking forward to sharing those with you in the New Year.

Below, you’ll find a collection of healthy recipes to carry us through December and the holiday season. Cooking with fresh, seasonal produce is generally more delicious and also more affordable. One last thing—if you’re shopping for a gift for a loved one or coworker or host, I hear that my cookbook makes a great one. It’s on sale for about $15 on Amazon right now. 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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The post What to Cook This December appeared first on Cookie and Kate.

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 the Halloween candy and your Thanksgiving feast. This collection highlights healthy everyday recipes. Check out my Thanksgiving roundup if you’re planning your holiday menus.

Stay tuned for new recipes coming your way shortly. I’m spooling back up again and trying to strike a sustainable balance between work and family life. Stay well and cozy out there, and I’ll be back soon!

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 is here already, somehow! We’ve been soaking up the crisp mornings and warm, sunny days. I’m definitely looking forward to a cozy fall and the holidays, but I might love these glorious days in between seasons the most.

As the weather cools down, let’s mark the time with warm apple crisp, hearty chili, and wholesome pumpkin bread. You’ll find more 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.

Speaking of tomatoes, our garden tomatoes are finally showing up. The Cherokee purples and Sungolds are glorious and the rest are just pitiful. I see Caprese salads and panzanella in our near future.

I’m hoping to share some new recipes with you soon. We’re looking for suitable childcare and then I’ll get back to business, slowly but surely. I still can’t believe that we just celebrated Grace’s first birthday. I made her a miniature layered blueberry cake with cream cheese frosting. My baby girl used to eat anything I put on her plate, but she is suddenly expressing some clear preferences. Maybe she’ll like tomatoes by the end of the season—I’m working on it!

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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