Cozy Peach Kitchen - Cassidy Reeser, RDN

For the last day of peach week I want to highlight a few of the peach recipes that are already on my blog. I shared mostly savory recipes this week, so these are all sweet! To find the full recipes just go to my website or google cozy peach kitchen + recipe name.

1- Fresh Peach Crumb Bars
2- Peach Pancakes with Peach Maple Syrup (this recipe is also in my cookbook)
3- Peach Muffins
4- Peach Blueberry Puff Pastry Tarts
5- Peach Overnight Oats
6- Peach Strawberry Smoothie
7- Cozy Peach Cobbler

This was fun! Let me know if you liked this series, I can do more like it in the fall.

New! These Peanut Butter Cookies are soft & chewy and adapted from my friend Lynn's tried & true bakery recipe.

This is part of my new series "Lynn's Desserts" where I adapt the recipes from her baking business down to home baking sized versions, like a dozen cookies instead of 100. Because one stick of butter is just a little more manageable than 4 pounds :)

RECIPE: https://cozypeachkitchen.com/peanut-butter-cookies/

Herby tahini pasta, AKA one of my favorite quick meals that uses tahini, fresh herbs, lemon, garlic, and spaghetti (or whatever pasta you have on hand). Pair with chickpeas and some sautéed veggies for a well rounded meal.

Want the recipe? Comment “recipe please” and I’ll message it to you!

This vegan tomato chickpea curry is rich, comforting, and filled with flavor. It features a tomato-ginger-coconut milk base and pan-fried purple cabbage. This is one of my favorite ways to cook cabbage: sauté with salt until almost blackened then splash with rice vinegar.

This curry is certainly a fusion of different styles (it uses Thai red curry paste but it reminds me of butter chicken) but it came about because I had a bunch of ingredients to use up and I just loved the way they came together so much that I had to share it here.

RECIPE:
https://cozypeachkitchen.com/vegan-chickpea-curry/

Today is the day! My cookbook VEGETARIAN FOR DINNER is officially available to order. This cookbook features 60 comforting & nourishing meatless meals and many more recipes.

COOKBOOK: https://www.amazon.com/dp/B0CHL7DKZ6

It’s currently available to order on Amazon as a paperback or Kindle eBook. I plan to have it available at a few more places in the coming weeks.

Here’s what you’ll find inside:
-Full-page color photo for each recipe
-Recipe sections sorted by cook time
-Six categories: Bowls, Skillets & Bakes, Pasta, Sandwiches & -Handhelds, Soups & Salads, Breakfast (for dinner)
-Meals ranging from full-on Midwestern & Southern comfort food to lighter grain bowls, soups, and salads
-Recommendations for making recipes egg-free, dairy-free, or and/or gluten-free
-These are “dinner” recipes but they work well as leftovers, for lunch, and even for breakfast (because there’s a Breakfast for Dinner category)

Questions? Comment below, send me a DM, or send me an email. Comment “cookbook please” and I’ll send you a direct link to the order page. My profile also has a link to it, or you can just search directly on Amazon and I’ll pop up.

My go-to veggie-packed lentil salad is made with green lentils, a honey mustard vinaigrette, salty feta, and hazelnuts. It’s so good for lunch or as a side with dinner and it’s worth trying before cherry tomatoes are out of season!

Find the recipe on my blog at cozypeachkitchen.com just search “lentil salad”

Just stopping by to share several of my favorite July 4th/hot summer weekend recipes! These are recipes that I don’t share as often on here because they are video-less, but I think they still deserve some love. ☀️🌞🌻

To find the recipes just search their name at the link in my bio (cozypeachkitchen.com)

1- Watermelon Cucumber Salad with Honey Vinaigrette
2- Peach Crumb Bars
3- Chocolate Peanut Butter Pie
4- Fruit Salad with Coconut Dressing
5- BBQ Tofu Sandwiches
6- Strawberry Tequila Smash
7- Stuffed Zucchini Boats (with BBQ tempeh)
8- Grilled Portobello Burgers

These tofu spring roll-inspired bowls are a long time favorite! They’re like a deconstructed spring roll (or summer roll) featuring crunchy vegetables like cabbage and cucumbers, udon noodles, pan-fried tofu, and a delicious savory peanut sauce. These bowls are high protein and great for meal prep lunches!

Find the recipe at cozypeachkitchen.com just search “spring roll”

These pulled jackfruit sandwiches are a vegetarian classic! They are made with sweet brown sugar-based BBQ sauce, shredded jackfruit, and a simple vegan slaw. The best part is that you can use whatever BBQ sauce you prefer to make this recipe your own! But don’t forget to add pickles for a pop of acidity.

If you want extra protein (because jackfruit does not really have any), I recommend adding a can of white beans to the simmering jackfruit. This makes it and even more satisfying meal!

This recipe is on my blog at cozypeachkitchen.com just search “jackfruit sandwich”

It’s almost tomato season which means it’s almost the best time of year to make this cherry tomato pasta sauce! 🍅 The tomatoes are roasted with garlic until golden and bursting, then simmered with herbs for a simple but wonderfully delicious pasta sauce.

Here’s what you need:
-cherry or grape tomatoes
-garlic
-olive oil
-salt & pepper
-thyme, parsley, rosemary (dry)
-fresh basil
-pasta for serving (plus reserved pasta water)

Find the full recipe at cozypeachkitchen.com just search “pasta sauce”

This mushroom frittata is dappled with goat cheese and kale and it’s the perfect addition to Mother’s Day brunch or meal prep! It takes just a little over 30 minutes to prep and bake, and despite the simple ingredients it is super satisfying and flavorful.

What you need:
-baby bella mushrooms
-red bell pepper
-butter, salt, pepper
-garlic
-kale
-milk, eggs, goat cheese

The full recipe is at cozypeachkitchen.com just search “frittata”

This pearl couscous salad is packed with crisp, crunchy veggies and tossed in a simple balsamic vinaigrette. The addition of chickpeas and feta (and a big handful of pita chips!) make it lunch worthy, but it’s also a great side so serve with dinner.

Here’s what you need:
-pearl couscous
-vegetable broth
-chickpeas
-cucumbers, cherry tomatoes, red onion, red bell pepper
-Kalamata olives
-parsley
-feta
-balsamic vinegar, olive oil, lemon juice, honey, salt

Find the full recipe at cozypeachkitchen.com just search “couscous salad”

Panko-breaded tofu nuggets! One of the original blog recipes that still gets all of the love it deserves. Lightly marinated tofu is tossed in seasoned panko then baked or air-fryer until golden and crispy. This is great served with mac n cheese and greens, or just a good dipping sauce!

Here’s what you need:
-extra firm tofu
-vegetable broth
-soy sauce
-flour
-egg or flax egg
-panko bread crumbs
-paprika, garlic powder, onion powder, cayenne, salt, pepper

The recipe is at cozypeachkitchen.com just search “tofu nuggets”

It’s not summer yet, but it’s definitely not too soon for this sweet potato & black-eyed pea summer stew. Made with cubed sweet potato, smoked paprika, and black-eyed peas, this hearty and earthy stew is best served topped with pan-fried okra and a big wedge of bread.

Here’s what you need:
-sweet onion
-green bell pepper
-celery
-garlic & jalapeño
-sweet potato
-black-eyed peas
-can of diced tomatoes
-vegetable broth, smoked paprika, cayenne pepper, thyme, salt
-kale

Find the full recipe at cozypeachkitchen.com just search “sweet potato stew”

This bowl features miso-glazed baked sweet potato, roasted broccoli, farro, and a h**p heart-based sauce. It’s a simple meal but it’s so so delicious! I usually add chickpeas or baked tofu to round out the meal, but the h**p hearts add a bit of protein to the meal (in addition to blending into a zesty, creamy sauce).

Find the recipe at cozypeachkitchen.com just search “sweet potato grain bowls”

**phearts

Roasted sweet potatoes & plantains are seasoned with smoky spices and served with a zesty, crunchy radish-brussel slaw in these colorful spring tacos. Because I’ve spent the past year (probably longer) focusing on sharing video content over photos, there are a few video-less recipes that slipped through the cracks on the blog. This recipe is one of them, which is sad because they are SO good. Shout out to my partner who loves plantains more than me, and who inspired these creative tacos. These are seriously worth a try!

The full recipe is at cozypeachkitchen.com just search “plantains” or “sweet potato tacos”

This vegetarian pasta salad features a simple but zesty lemon vinaigrette and a bunch of fresh and crispy veggies. It’s great as a side or as a main, thanks to the addition of mozzarella pearls and chickpeas, and it takes just under 30 minutes to assemble.

Here’s what you need:
-rotini pasta
-lemon juice & zest
-olive oil
-fresh basil
-white wine vinegar
-shallots
-chickpeas
-cucumber, orange bell pepper, grape tomatoes
-salt, pepper, and agave syrup (or honey)

The full recipe is at cozypeachkitchen.com just search “pasta salad”

These fajita-inspired veggie bowls feature seasoned black beans, cilantro-lime rice, and golden pan-fried peppers & onions. Top it all off with a scoop of avocado cream for a balanced and flavorful meal that’s great for dinner or meal prep.

Find the recipe at cozypeachkitchen.com just search “burrito bowls” or “fajita veggies”

This baked tofu is served in a luxuriously creamy peanut sauce that is both rich, flavorful, and easy enough to make on busy days. If you love my chickpea peanut bowls, this is pretty much the exact same recipe but with tofu instead.

The full recipe is at cozypeachkitchen.com just search “peanut tofu”