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Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.

Thumb_11549_Kale Soup

Thumb_11549_Kale Soup

I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed. Read more about this recipe at VeganYumYum.

Thumb_15051_Rosemary Honey Lemonade

Thumb_15051_Rosemary Honey Lemonade

The addition of rosemary makes classic lemonade a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda. 

Thumb_15080_French Fries

Thumb_15080_French Fries

Frying stuff is such a pain, but every once in a while, if you’re willing to sacrifice an entire bottle of oil in one go, it’s deliciously rewarding to make homemade fries. Read more about this recipe at VeganYumYum. 

Thumb_17616_Tomato-Rice Soup

Thumb_17616_Tomato-Rice Soup

This simple soup is a perfect first course before Bollito Misto, or with just a grilled cheese sandwich. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_9099_English Vegetable Soup

Thumb_9099_English Vegetable Soup

This classic vegetable soup can be made in any season and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. Use fresh green beans when avalable, or frozen if not. 

Thumb_7504_White Bean Soup

Thumb_7504_White Bean Soup

This is a Southwesternish take on an easy white bean soup. Cumin adds a homey, smoky flavor and yogurt adds creaminess and tartness. Bean soups are popular all over the world. You could exchange the herbs and spices and take it just about any direction you want.