What to Cook This May


Whoops! This guide is coming to you late this month. Better late than never? I submitted my cookbook manuscript to my editor last Monday, and spent the next few days recovering (as in, sleeping a reasonable number of hours per night, getting some exercise, and enjoying dinner with a friend, even). Then came a busy weekend in Oklahoma with my family. I’m definitely not finished with the cookbook yet—tons of photos to edit, and presumably lots of work once my editor is done reviewing it—but I’m so pleased with it right now. I can’t wait for you all to see it next spring!

I’ve shared this on Facebook already, but here’s a fun recent interview, in which I talk about my background and how the blog came to be. Don’t forget to post photos on Instagram when you make a recipe shown here—tag your photo #cookieandkate so we can all see. If you’re eager for even more cooking inspiration, check out my full May seasonal post here.


“Made it tonight! Very successful. I flipped the asparagus after a couple of initial peals so I ended up in the middle rather than at the end with a thicker end slice. Also, next time I will cut the asparagus into bite sized bits.” – Steven

“I doubled this recipe to have my dinners of the week and I am IN LOVE! I would have never put this flavor profile together and it is so good. The rice was super creamy (never doing instant rice again). Thanks so much for a new recipe to keep in the rotation!” – Elaine O

“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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“Just made this and it’s delish!! I didn’t have pitas so I just cut up the avocado and ate it as a salad.” – Renee

“I tried this recipe out expecting it to be healthy but not super tasty. It was amazing! The almonds worked perfectly with the rice (I subbed basmati rice because I couldn’t find freekeh) and the cauliflower tasted delicious. The tahini sauce was sour in a good way, and went great with the rest of the meal. The recipe wasn’t too challenging and my (non-vegan) family enjoyed it. Will definitely be making this again!” – Izzy

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