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Vegetarian Recipes

Some News! & What to Cook This August

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

August is here. Last month, I promised to let you know about some behind-the-scenes news. Now seems like the time to do it, because I can hardly write about food with so much going on. Food and life are inseparable, you know? Here we go:

1) We are having a baby!

Next month, in fact. We are having a girl and couldn’t be more delighted to meet her soon. She has a name, she just kicked to say hello, and we saw that she is growing hair on her little head during our last ultrasound.

I could write twenty pages about our experience so far, but in short, it has been difficult. We ran into some health complications, we continue to see specialists, and they continue to assure us that the most likely outcome is a healthy baby. We feel incredibly fortunate and hopeful, and send our love to everyone who’s experienced heartache, fear and uncertainty along the journey to parenthood. We know them well.

2) We got a puppy.

That’s right, my husband talked me into getting a puppy while I’m pregnant. Would I recommend it? Well, that really depends on your situation. Clover is a perfectly rambunctious yellow lab. She’s in her awkward adolescent phase right now and learning better manners every day. She tries my patience now, but she will be a great family dog.

I don’t know how we got another food-obsessed pup, but Clover steals kale out of the garden bed and sticks her head into the dishwasher to see what she can scrounge up. Anyone have any tips on how to keep her out of the dishwasher?

3) My brother was in a serious accident.

On the Fourth of July, he was wakeboarding with family and just barely missed his landing. Every critical component within his knee shattered in that moment. Within days, it became clear that his leg from the knee down could not be saved. He spent nearly the entire month in the hospital and is finally home as of last weekend. I drove down to visit him as often as I could.

I shared a bit about this on Instagram and want to thank you deeply for your well wishes. He still has a long recovery ahead, but he is strong and resilient and has the most wonderful wife by his side. If all goes well, he’ll be walking around on a brand new leg by Thanksgiving.

4) Cookie is doing well.

Since her lymphoma diagnosis last fall, she continues to receive chemotherapy every three weeks because she has one stubborn lymph node that won’t go away. The good news is that the chemo works well and doesn’t seem to bother her (it’s much easier on dogs than humans). She’s still her bouncy self and pretends to hate chasing around her new little sister, who has already surpassed her in size.

5) We are redesigning the website.

(And our house, but that’s another story.) Before the baby arrives, I’m determined to get the site in tip-top shape for another decade of fresh recipes! The new website should launch later this month. It’s an improvement upon the current site, not a total departure.

Among other features, you’ll be able to filter recipes more easily so you can find exactly what you want. The home page will share the newest recipes as well as favorites from the archives. I hope you love it!

That’s all for now.

It’s a lot, I know. Despite the silence on the blog last month, I have been developing and photographing recipes for you. I have a delicious stockpile to last us through the end of the year—I’ve never been so far ahead! Now it’s just a race to get them ready to launch before I take off for maternity leave. I want to be fully present with our daughter during her first few months, so I will just have to accept what I can and cannot get done. I feel much better now that you know what’s going on and what to expect.

This month, farmers’ markets are exploding with goodness. 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 (I just did!). You’ll find plenty of seasonal meals below.

Avocado

peach salad recipe with greens

Erin’s Peach & Avocado Green Salad

Gluten free

“I made this salad exactly as written last night and it was good I dreamed about it! We are suffering a severe heat wave in the PNW right now so eating many of your salads! Thanks for sharing.” – Debbie

More avocado recipes »

Continue to the recipe…

The post Some News! & What to Cook This August appeared first on Cookie and Kate.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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