These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!

This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.

The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.

From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.

Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.

Watch How to Make Colorful Veggie Sesame Noodles

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As promised! This is the made-from-scratch version of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what we have on hand.

I loved it, and decided to come up with my own homemade teriyaki sauce to replace the jarred kind. This dish is inauthentic (maybe we can call it Asian fusion), but definitely delicious and healthier than take-out.

This stir-fry has a lot going for it. It’s simple to make, especially if your sauce is ready to go. It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch.

You can change up this recipe however you see fit. You could substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for extra protein. How about a stir-fry for dinner tonight?

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I’m re-introducing one of my all-time favorite recipes today! It’s a colorful slaw with tender soba noodles, tossed in sesame-ginger peanut sauce. Need I say more?

Ok, I’ll tell you more about it. It’s packed with nutritious vegetables, including carrots, cabbage and Brussels sprouts. This slaw is crunchy and satisfying, filling and full of flavor.

This recipe can satisfy your main-meal cravings (it packs great for lunch), or it can make a statement side dish. It’s easily made vegan and/or gluten free, making it an all-star potluck option.

This slaw is made with more vegetables than noodles, so it’s nice and light. I tend to get snacky when I’m feeling anxious or unsettled, so I’ve been taking a fork to this slaw in those moments. Chomp chomp chomp!

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Hallelujah for a new week! I’m sure it seemed quiet around here last week, but a lot was going on behind the scenes. This website is now operating like it’s 2017, thanks to a new server with better technology. I think it’s all running properly now, but please let me know if see anything strange—pages not loading properly, features not working, and so forth.

Acronyms and technical terms are still swimming around in my head, but I wasn’t totally out of touch last week. My friends Maria and Jessica launched their helpful new menu planning service, Sweet Peas Meals! Definitely check it out.

I was also working on the site in the early a.m. when Nordstrom’s big annual sale launched, so I snagged some practical items for my family’s upcoming trip to Glacier National Park—including this warm vest, more SmartWool socks (the best) and those leggings that everyone tells me are so great (those are affiliate links). I’ll report back on what proves worthy in my August roundup.

Am I the only one who awaits packages in the mail like Christmas morning? It never gets old. Anyway, I’ll quit chatting and tell you about these vegetable lettuce wraps that I promised you last week. It might be hard to tell from the photos, but you’re looking at a crisp butter lettuce leaf topped with edamame hummus, sesame-soy soba noodles, and quick-pickled veggies.

These lettuce wraps are easy to make, fun to look at, and even tastier than they look. They would make a perfect light summer meal or appetizer at your next party. If you plan on having leftovers, just store the individual components separately in the fridge and assemble before serving.

I had a hard time capturing all those vibrant colors in one photograph, so I hope these photos do them proper justice. Please share your results with me on Instagram with the hashtag #cookieandkate!

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I love this time of year! The days are long and filled with sunshine. After a rough winter, this month has been entirely rejuvenating. Today, I’m bringing you a refreshing dinner recipe from Phoebe Lapine’s new book, The Wellness Project. It’s an ideal option for warm summer evenings.

This dish starts with soba noodles, which are tossed with zucchini noodles (“zoodles,” if you will) and a delicious, savory almond butter sauce. I wouldn’t have thought to top this concoction with quick-pickled cucumber and radish, but they’re perfect—crisp, colorful and tart.

You may know Phoebe from her blog, Feed Me Phoebe. In her new book, she walks us through her year-long experiment to regain her health, from drinking more water and less alcohol, to gut health and physical therapy. Each chapter concludes with actionable tips based on her experiences.

Phoebe has Hashimoto’s, a thyroid disorder, but the book is entirely relatable to anyone who has struggled with chronic health issues or is craving a voice of reason in the wellness sphere. The book is an easy and informative read, and I love Phoebe’s frank, conversational writing style. She shares her encounters with crazy naturopaths and her switch to natural skincare products, but my favorite part was when she writes about the benefits of dog ownership.

Dogs are, no surprise, excellent “rewilding” agents. Meaning that all the dirt and “environmental detritus” they bring inside actually “increase the immunity of their families by maximizing their exposure to all matters of microbial diversity. In fact, children who grow up with furry friends have far fewer instances of allergies and asthma than their dog-less peers.” That, my friends, is reason no. 45 for why everyone needs a dog.

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Have you ever tried broccoli rabe? It’s new to me and took a little getting used to, but I have to say, I’ve become quite a fan. Contrary to what the name suggests, broccoli rabe (also called rapini) is not related to broccoli. It has some small, broccoli-like buds, but it’s actually more closely related to turnips.

Broccoli rabe is best cooked; even then, it is on the bitter side, but delightfully so. If you need it, an extra sprinkle of salt helps reduce the bitterness. The flavor reminds me a bit of kale, and I know there are a lot of kale lovers out there, so I hope you will give broccoli rabe a shot. It plays nicely with flavors that complement broccoli and kale, like garlic, lemon and red pepper flakes.

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This soba noodle dish might be just what you’re craving right now. It’s fresh, vibrant, and bursting with springtime produce, including carrots, sugar snap peas, and cilantro. Tender, nutty soba noodles complement the flavors in this unexpected pasta salad. Edamame offers plant-based protein, making this dish a hearty pack-for-lunch option.

Homemade ginger-sesame sauce brings this recipe together. I love combining veggie “noodles” with real noodles for a more balanced meal. This dish contains more veggies than noodles. It’s light and just right!

I’ve enjoyed this recipe since I originally shared it in 2014, and I’m hoping these new photos entice you to try it if you haven’t already.

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Busy busy busy busy bzzzzz. That’s how I’ve been feeling lately. Juggling work deadlines and freelance projects, yoga class and happy hour, dinners with friends and family. Feeling busy can be overwhelming at times, but I feel unusually energized by my full calendar. I’d guess that the spring in my step comes from connecting with a few more friends in this new city. It’s nice to feel more connected with the community at large.

This recipe exemplifies how I eat when I’m busy, or really, how I eat all the time. I’m generally only feeding myself, so it’s hard to justify pulling out all the stops for every meal. I like to keep a big bowl of leftovers in the fridge and find that I’m only motivated to cook again once I’ve emptied it. It begs mentioning that I’ve consumed almost every serving of every recipe on this blog. In other words, these are dishes that I’ve tasted for days in a row and believe are worthy of being cooked in your kitchen.

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I’m back! I felt like my brain was running at half speed while I had that head cold. My thoughts seem to be clearing as my symptoms have lifted, but now I’m presented with an overwhelming workload and would rather crawl back under the covers with Cookie. So it goes.

I’m taking a little break to share one of my new favorite, quick meals. It took two tries to get this one right, but my second attempt really hits the spot. Like my other soba noodle recipe, this one is packed with vegetables, which keeps the dish light, while buckwheat soba noodles contribute their whole grain goodness and peanut butter brings in some protein.

This Asian inspired, peanut butter flavored dish is a cinch to throw together. Just boil a pot of water, sauté some veggies, and whisk together some sauces from your pantry. Dinner is served!

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