Coconut Curry with Chicken & Corn

Serves 4-6

INGREDIENTS

For the Chicken & Chicken Stock:
1 whole (4-5 pound) organic chicken
1 yellow onion, trimmed, peeled and quartered
2 Tsp. whole black peppercorns
1 bay leaf

For the Coconut Curry:
1 Tbsp. coconut oil
½ red onion, sliced thinly
2 tsp. minced garlic
2 tsp. finely grated ginger
1 tsp. curry powder
½ tsp. fine sea salt
Fresh Ground pepper
2 tbsp. freshly squeezed lime juice
1 (14 oz) can unsweetened coconut milk
2 cups chicken stock
2 Tbsp. coconut palm sugar
1 (10 oz) bag frozen corn
3 cups (approximately) shredded chicken

 


DIRECTIONS

Cook the Chicken:

Rinse the chicken well and place in a large pot along with the onion, peppercorns and bay leaf. Cover with very cold water and bring to a boil over high heat. Skim off any foam that rises to the top. Turn the heat down to low and simmer for 2 hours, or until the chicken is cooked through and falling off the bone. Remove the chicken to a platter to cool. Strain the broth using a fine mesh sieve and reserve 2 cups. Store remaining stock in the fridge. Once the chicken is cool enough to handle, remove the meat from bones and shred.

Make the Curry:

In a deep skillet or pot, heat the coconut oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add in the garlic, ginger, and curry powder and cook until fragrant, 1 minute. Add in lime juice and scrape up any brown bits from bottom of the pan. Add coconut milk, chicken stock, Palm sugar, salt, and pepper and stir until incorporated. Add in the frozen corn and the shredded chicken and bring to a simmer and cook for 8-10 minutes until corn is tender and the sauce has thickened slightly.

Serve over rice and garnish with cilantro.

Cherry Donuts with Amaretto Cherry Glaze

Makes 1 ½ dozen

Concentrated maraschino cherry syrup boosted by a little amaretto in the glaze contributes to a nostalgic flavor and beautiful color in these easy-to-bake donuts. To create these warm, cake-like donuts, you just need a couple of donut pans, which trust us, you will use again and again and again. Not only are baked donuts easy to make, they are better dunkers and can endure rich, decadent glazes (yes, please!). If you ask us, it’s the glaze that makes the donut. These pinkalicious cherry donuts get double dipped in an amaretto cherry glaze and then topped with maraschinos.

INGREDIENTS

For the Donuts:
¼ cup unsalted butter, melted and cooled slightly
¼ cup melted coconut oil
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 ¼ cups whole milk, at room temperature
15-20 maraschino cherries, finely chopped
1 tsp. maraschino cherry syrup
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

For the Glaze:
2 cups confectioners’ sugar, sifted
2 Tbsp. maraschino cherry syrup
1 Tbsp. amaretto liqueur
1 Tbsp. heavy cream, plus more if needed
1/8 tsp. fine sea salt
10 maraschino cherries, finely chopped for garnish (optional)


DIRECTIONS

Preheat the oven to 350°F. Grease and flour two doughnut pans.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a separate bowl, whisk together the milk, cherries, cherry syrup and almond extract; set aside.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter, coconut oil and sugar together until smooth, about 2 minutes. Add in the eggs one at a time and beat until fully incorporated, 2 more minutes.

With the motor running on medium speed, add half of the flour mixture, then the milk mixture, and finally the remaining flour. Mix until just incorporated. Do not over mix. Transfer the batter to a large piping bag or Ziploc bag and cut a 1/2-inch opening from the tip. Pipe the batter into the donut pans about 3/4 of the way.

Bake until the donuts are golden and/or until a toothpick inserted in the center comes out clean, 10-12 minutes. Transfer the pans to a wire rack to cool for 5 minutes. Remove the donuts from the pan and allow to cool completely before glazing.

Make the glaze by whisking all ingredients together. If the glaze seems to thick, add a little more milk 1 teaspoon at a time. To glaze, simply hold the donut and dip one side into the glaze. Place glazed donut on a wire rack set over parchment paper (to catch glaze drippings). Once the glaze has hardened a bit, double dip all of the donuts! Sprinkle chopped maraschino cherries on top if using.

Pan Roasted Chicken & Mushrooms in Tarragon Coconut Cream Sauce

Serves Four

INGREDIENTS

2 pounds of chicken bone-in, skin-on chicken thighs (8 thighs)
½ tbsp. fine sea salt
Fresh ground pepper
2 tbsp. olive oil
1 pound sliced mushrooms
1 cup canned coconut cream, shaken
¼ cup chopped fresh tarragon
¼ cup apple juice
2 tbsp. sherry vinegar
1 ½ cups chicken broth
½ cup dry sherry or dry vermouth
2 tbsp. greek yogurt
¼ cup fresh chopped parsley leaves for garnish


DIRECTIONS

Pat chicken dry and season all sides with salt and fresh ground pepper. Heat the olive oil over medium-high heat in a large cast iron skillet. Add the chicken skin side down to the hot pan and cook until the skin is crispy and golden brown, 10-12 minutes. Flip chicken over and brown the other side for just one minute. Set chicken aside on a platter.

Add the mushrooms to the pan and toss to coat with the fat. Season with a pinch of salt and cook, stirring often, until they just begin to soften, 3-4 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Pour in the apple juice and sherry vinegar and stir to combine, scraping up brown bits as you do. Bring the mixture to a boil and cook for 2 minutes.

Pour in the chicken stock and then place the chicken, skin side up, on top of the mushrooms. Reduce to simmer, place lid on pan and cook for 15-20 minutes until chicken is fully cooked through.

Remove chicken to a platter and loosely tent with foil to keep warm. Pour in the coconut cream and simmer for 3-4 minutes until mixture is thicker and reduced by 1/3. Stir in the greek yogurt and tarragon. Spoon the mushroom cream sauce around the chicken on platter. Garnish with fresh chopped parsley and serve warm.

Mixed Berry Tart with Pistachio Crust

Makes 1 (9-inch) tart

INGREDIENTS

Equipment
9-inch tart pan with removable bottom
Pie weights or beans
Fine mesh sieve

For the Pistachio Crust:
1 1/3 cup AP flour
¾ cup pistachios, toasted
½ cup confectioners sugar
½ teaspoon fine sea salt
½ cup unsalted butter, cut into cubes and chilled in the freezer for at least 30 mins
1 large egg
½ teaspoon fresh squeezed lemon juice
½ teaspoon fresh lemon zest

For the Pastry Cream:
1 ½ cups heavy whipping cream
½ cup whole milk
2 teaspoons lemon zest
4 large egg yolks
½ cup granulated sugar
3 Tbsp. cornstarch
4 Tablespoons cold unsalted butter, cut into cubes
1 teaspoon vanilla extract

1-2 cups fresh berries for topping


DIRECTIONS

Make the Crust:
Whisk together the egg with lemon juice and zest; set aside. In the bowl of a food processor, pulse together the flour, pistachios, sugar and salt until thoroughly ground and mixed. Add in the butter and pulse until the mixture resembles coarse meal; about 15-20 pulses. Slowly stream in the egg mixture and pulse until dough just comes together. Do not over mix. Turn out dough onto a floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out chilled dough into a 12-inch round. Transfer to a 9-inch tart pan with removable bottom. Press dough into the bottom and up the sides of the pan. Trim excess dough. Prick the dough all over with a fork. Add a piece of parchment paper on top of the dough and place pie weights or beans inside. Bake at 350˚F until the edges are just set, about 12 minutes. Remove the parchment paper and the weights and bake until crust is light golden brown, 9-10 more minutes. Allow to cool completely before filling with pastry cream.

Make the Pastry Cream:
In a medium saucepan, bring cream, milk and lemon zest to a boil over medium heat. In a medium bowl, whisk together the egg yolks, sugar and cornstarch until fluffy and light yellow, about a minute. Slowly drizzle in ½ cup of the hot milk mixture into the egg yolks while whisking continuously. Then pour the egg yolk/milk mixture back into the saucepan of warm milk. Whisk the pastry cream over medium heat until thick and glossy. Remove from heat and whisk in the butter and vanilla until butter has completely melted and been incorporated. Strain the cream through a fine meshed sieve into a glass bowl. Place plastic wrap directly onto the cream and refrigerate until cold, at least an hour.

Pour the chilled pastry cream into the cool crust and evenly spread with an offset spatula.  Top the tart with fresh berries

Lemony-Broccolini Flatbreads

Makes 2 (12 inch) flatbreads

INGREDIENTS

For the Dough:
¾ cup warm water (110ºF)
1 tsp. active dry yeast
3 Tbsp. extra-virgin olive oil
200 grams bread flour (about 1 ½ cups)
70 grams whole wheat pastry flour (about 1/2 cup)
1 ½ tsp. kosher salt

For the Flatbread:
1 pound broccolini florets
1 ½ tsp. lemon zest
¼ tsp. Ground coriander
Salt & fresh ground pepper
4 garlic cloves, minced
2 Tbsp. oregano leaves, roughly chopped
Pinch of chili flakes (optional)
2 Tbsp. extra virgin olive oil, plus more for greasing pans
1 ½ cup grated gruyere cheese
½ cup fresh grated parmesan cheese
Semolina flour or coarse cornmeal
 


DIRECTIONS

Make the Dough:
Sprinkle yeast into the bowl of a stand mixer. Pour warm water over the yeast and let sit until foamy, 5-7 minutes.
 
In a separate bowl, whisk together the flours and salt. Add flour mixture and olive oil to the yeast mixture. Using the hook attachment, beat the mixture on medium speed until a dough has formed and is well incorporated, 2-3 minutes. Lift the dough and scrape off any remaining dough from the sides of the bowl. Gently shape into a ball. Grease the stand mixer bowl well with olive oil and place the dough back in the bowl. Cover with plastic wrap and keep the dough in a warm spot until it has doubled in size, about 2 hours. Divide dough into 2 equal pieces, wrap in plastic wrap and store in the refrigerator until ready to use.

Make the Flatbreads:
Preheat oven to 450 degrees. Lightly grease 2 sheet trays with olive oil and sprinkle a generous amount of semolina flour on top.

Fill a medium-sized saucepan halfway with water and bring to a boil. Carefully add the broccolini florets to the boiling water and blanch for 1 minute. Using a slotted spoon, transfer to an ice bath. Spread the blanched broccolini on to a towel and dry thoroughly. Transfer broccolini to a small bowl and toss with lemon zest, coriander, salt, pepper, minced garlic, oregano, chili flakes if using, and olive oil.

Gently stretch each ball of dough into a 12x7-inch rectangle (or as close to that size as you can) and place on sheet trays. Evenly divide the broccolini between the two pieces of dough and sprinkle gruyere and parmesan on top. Bake for 7-10 minutes or until dough has turned slightly golden brown and cheese has melted. Slice flatbread any way you wish and serve warm. 
 

Ginger-Garlic Turkey Bowl with Brussels Sprouts Chips

Serves 2-3

INGREDIENTS

8-10 oz Brussels sprouts leaves (from about 1 pound Brussels sprouts)
2 Tbsp. extra virgin olive oil, divided
1 pound ground turkey, preferably dark meat
1 Tbsp. minced garlic (about 4 cloves)
1 1/2 Tbsp. minced ginger
Kosher salt
1/4 cup chicken stock
1/2 cup coconut aminos
2-3 Tbsp. sriracha, plus more to taste
2 Tbsp. rice wine vinegar
1 cup shredded purple cabbage
2 scallions, fine chopped
Fresh squeezed lime juice/lime wedges for garnish
Jasmine rice or cauliflower rice for serving


DIRECTIONS

Preheat oven to 350ºF.

Trim the ends off the Brussels sprouts and slice them in half. Peel off the layers of leaves and place in a medium size bowl. Drizzle 1 Tbsp. olive oil on top and toss to combine. Spread the leaves on a large sheet tray and roast for 10-12 minutes until golden brown and crispy. Remove from the oven and sprinkle with a pinch of salt. Set aside.

Heat the remaining tablespoon of olive oil over medium-high heat in a large cast iron skillet. Add the minced garlic and ginger and cook until fragrant, about 1 minute. Add in the turkey, sprinkle with a pinch of salt, and cook, stirring occasionally, until turkey is no longer pink, about 5 minutes. Add in the chicken stock, coconut aminos, sriracha and rice wine vinegar and stir well to combine, while also scraping up any brown bits from the pan. Stir in the cabbage and cook until cabbage is just wilted, another 3-5 minutes. Remove pan from heat and stir in scallions. Serve turkey over rice of choice and garnish bowl with Brussels sprout chips and a hearty squeeze of fresh lime juice. 

Simple Butterflied Roast Chicken

Makes one Chicken

You’ll never roast a whole chicken the same after trying this method. A chicken that is butterflied (aka spatchcocked) cooks faster and more evenly. Flattening the bird ALSO helps you get a crispier skin all over. If butterflying a whole chicken intimidates you—which is totally understandable—then just ask your grocery store’s butcher to do it for you. One final note. It is so very important that you pat the chicken really dry before roasting it. - Julie

INGREDIENTS

2 tbsp. olive oil
2 tbsp. melted unsalted butter
1 tbsp. finely chopped fresh thyme or oregano (or a combo of both)
2 tbsp. fresh squeezed lemon juice
½ cup dry white wine
1 (3 ½ - 4 pound whole chicken) backbone removed and butterflied
1 tsp. kosher salt and fresh ground black pepper


DIRECTIONS

Stir together the melted butter and thyme/oregano. Set aside.

Place a large cast iron skillet (or other large oven-proof skillet, but we highly recommend cast iron as it yields the crispiest skin) on the lowest rack of your oven and then preheat the oven to 500 degrees. Allow the skillet to preheat with the oven.

Rinse chicken, and pat dry with paper towels. Place the chicken breast side down on a cutting board and using sharp kitchen shears or a knife, but along both sides of the backbone to remove it. You can also just ask the butcher to do this for you! Flip the chicken over and press firmly down on breastbone to flatten the chicken. Once again, pat the chicken dry (this is vital!) with paper towels, then rub it all over with 2 tablespoons of olive oil and season both sides with salt and pepper.

Once the oven has reached 500 degrees, remove the skillet from the oven with oven mitts, and place the chicken breast side down in the hot skillet. Reduce the oven temperature to 450 degrees and roast the chicken for 30-35 minutes, until the skin looks nice and brown.

Remove skillet from the oven. Carefully remove the chicken, breast side up, to a carving board. Add the wine and lemon juice to the skillet and using a wooden spoon, scrape up all the yummy brown bits. Place the chicken back in the skillet, breast side up, and brush the herb butter all over. Return to oven and reduce temperature to 400.

Roast chicken for about 10 minutes, or until an instant-read thermometer or oven probe registers at least 165 degrees in the thickest part of a thigh. Transfer chicken to a carving plate or board and let rest about 10 minutes before you slice. Serve with pan juices!  

Jesse's Festive Cookies

Originally appeared in Bake From Scratch

*All photos by Matt Armendariz

These Candy Cane Cookies were my favorite cookies growing up, and still are today. Every time we make the candy cane cookies now, my mom always reminds me of this one Christmas when she had made around six dozen of them for a big cookie exchange. I was around four or five years old. These cookies can be time consuming to make. You have to roll the dough out—and it’s a delicate dough—then you have to twist and shape each of the candy cane cookies individually. My mom finished all the cookies the night before the exchange, and laid them out on the counter. I really wanted some of the cookies, and I knew I wasn’t going to get any because they were for the exchange. I snuck into the kitchen that night, and snapped the ends off of each of the candy canes. I thought maybe she wouldn’t notice if they were a little shorter. So I ate about 40 cookies, and she could obviously tell immediately by looking at the cookies. They ended up looking more like horseshoes than candy canes. She was so mad, but I still think it was worth it. – Jesse
(Visit Bake From Scratch for more!)

INGREDIENTS

For the Cookies:
1 cup (230 grams) unsalted butter, softened
1½ cups (315 grams) granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 cup sour cream, room temperature
5 cups (700 grams) all-purpose flour
¼ teaspoon (1.5 grams) kosher salt
1 teaspoon (6 grams) baking soda
1 teaspoon (4 grams) baking powder

For the Icing:
3 tablespoons (45 grams) unsalted butter
1½ cups (216 grams) confectioners’ sugar
1 teaspoon vanilla extract 2 to 3 tablespoons milk

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DIRECTIONS

For cookies:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add in the egg yolks, vanilla, and sour cream, and beat until fluffy.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the cream mixture, and beat until just combined. Do not overmix. Wrap in wax paper, and refrigerate overnight.

Preheat oven to 350°, and line a cookie sheet with parchment paper.
On a floured surface, roll out the dough to ¼-inch thickness. Using your favorite holiday cookie cutter, cut out cookies. Bake cookies until the bottoms are lightly browned, about 10 minutes. Cool on a wire rack. Store in an airtight container in the refrigerator until ready to apply icing.

For icing:
Melt butter, then whisk in confectioners’ sugar and vanilla. Whisk in milk, 1 tablespoon at a time, until desired consistency is reached. Ice cookies, and then lay flat in the fridge until set.

Sweet Potato Pie with Toasted Marshmallow Meringue

Makes one 9-inch pie

INGREDIENTS

For the Crust:
10-12 whole graham crackers (1 ½ cups crumbs)
7 Tbsp. unsalted butter, melted
2 Tbsp. light brown sugar
½ tsp. flaky sea salt
1 Tbsp. water

For the Pie Filling:
1 (15 oz.) sweet potato puree
¼ cup granulated sugar
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground clove
¼ tsp. kosher salt
2 tsp. pure vanilla extract
1 (14 oz.) can sweetened condensed milk
2 large eggs

For the Marshmallow Meringue:
4 large egg whites
1 cup granulated sugar
1 tsp. pure vanilla extract
¼ tsp. cream of tartar


DIRECTIONS

Make the Crust:
Preheat oven to 350°F. In the bowl of a food processor, pulse the graham crackers until very fine. Add in the remaining ingredients and mix until just combined. Transfer to a 9-inch pie plate and spread the crumbs evenly on bottom and up the side of the pie plate, pressing down firmly on the crumbs to form a crust. Bake until just golden brown, 8-10 minutes. Remove crust from oven and set on a wire rack to cool.

Make the Filling:
In a large bowl, whisk together the sweet potato puree with remaining ingredients. Pour into prepared piecrust and bake for 35-40 minutes, until the filling is set. Allow pie to cool completely before topping with marshmallow meringue.

Make the Meringue:
In a medium-sized heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a small saucepan of heavily simmer water and whisk until the sugar is dissolved, about 5 minutes, then add the vanilla and cream of tartar. Either using an electric handheld mixer or in the bowl of a stand mixer, whisk the egg whites on medium-high speed until stiff peaks form and the meringue is glossy, 5-7 minutes. Pile the meringue on top of the cooled sweet potato pie and spread evenly with an offset spatula. You can use a torch to brown the marshmallow meringue OR you can place the pie directly under your oven’s broiler for 1-2 minutes, rotating halfway through and taking care not to burn the meringue. Serve warm or cold!

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Winter Greek Salad

Serves 6 - 8

INGREDIENTS

For the Salad:

½ red onion
2 Tbsp. red wine vinegar
5 Tbsp. extra virgin olive oil
½ tsp. zaatar seasoning, plus more for garnishing
¼ tsp. kosher salt
Freshly ground black pepper
1 delicata squash, sliced into ¼-inch thick half moons
7 ounces hearts of romaine, chopped
2 heads endive, chopped
1 pint cherry tomatoes, sliced in half if large
1 cup pitted kalamata olives
½ cup crumbled feta
1 Tbsp. capers, drained

For the Dressing:
Juice from marinated onions
1 garlic clove, minced
Good squeeze of fresh lemon juice
Salt and pepper to taste


DIRECTIONS

Preheat oven to 350ºF. Toss delicata squash with 1 Tbsp. olive oil and spread evenly on a sheet tray. Season with fresh ground pepper and a pinch of salt. Roast for 25 minutes, or until tender, then set aside to cool.

Slice the onion as thinly as possible (mandolin works perfectly) into a bowl. Whisk together the vinegar, oil, zaatar, ¼ teaspoon salt and pepper and pour over the onions. Cover with plastic wrap and set aside to marinate for at least 30 minutes.

In a large serving bowl, toss together the roasted squash, romaine, endive, tomatoes, olives and capers. Remove the onions from the marinade, squeezing as much liquid out of them as you can, and sprinkle on top of the salad. Whisk the onion juice together with garlic, lemon juice and salt/pepper to taste. Drizzle over the salad and garnish with feta cheese and more zaatar. 

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Owl Cupcakes

Makes a dozen cupcakes

No cake decorating skills needed for these cupcakes. We took a tip from the baking queen—Martha Stewart—and used oreo cookies and M&M candies for the owl eyeballs and beak. Use whatever cupcake recipe you wish, but with our rich, fudge-like frosting, we opted for a classic moist vanilla cupcake. This recipe is from America’s favorite cupcake bakery, Sprinkles, and The Sprinkles Baking Book by Candace Nelson. It’s our favorite!

INGREDIENTS

For the Vanilla Cupcakes:
1 ½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
2/3 cup whole milk
1 ½ teaspoon pure vanilla extract
½ cup (1 stick) butter, softened
1 egg, plus 2 egg whites
1 cup granulated sugar

For the Fudge Frosting:
1 ¼ cup confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
5 Tablespoons unsalted butter, room temperature
2-4 Tablespoons milk, room temperature
1 teaspoon pure vanilla extract

For the Owl Eyes & Beak:
1 box Oreo sandwich cookies
24 brown M&Ms
12 yellow or orange M&Ms


DIRECTIONS

Preheat oven to 325ºF. Line a 12-cup cupcake pan with cupcake liners; set aside.  In a medium bowl whisk the flour, baking powder, baking soda and salt; set aside. In a small bowl whisk the milk and vanilla; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to low, add eggs and egg whites gradually and beat until creamy, 1-2 minutes. Add in half of the flour, then the milk mixture, and then the remaining flour mixture, beating after each addition until just blended. Divide the batter evenly among the prepared cupcake cups and bake until the tops are just dry to the touch, 18-19 minutes. Cool the cupcakes completely on a rack before frosting and decorating.

While the cupcakes bake, open each Oreo cookie in half by gently twisting and set aside the halves with frosting on them. Place one brown M&M on each frosted Oreo half.

Make the frosting as soon as you’re ready to frost as it will harden quickly. In a small bowl, whisk together the sifted confectioners' sugar and cocoa powder. Whisk in the butter, vanilla and 2 Tablespoons milk, and stir until smooth and free of lumps. Add in the remaining milk if frosting is too thick. Using an offset spatula, spread a thin layer on each cupcake. Place two Oreo eyeballs on each cupcake and then a yellow or orange M&M just below the eyes. Using your offset spatula again, drag a little chocolate frosting up and off the top of the owl cupcake to give him ears.

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Fried Brussels Sprouts with Spicy Yogurt

Serves 4-6 as an appetizer

Deep frying doesn’t have to be unhealthy! We fried these Brussels sprouts in avocado oil, which is one of the healthiest high heat oils out there, then finished them in the oven for a little extra crisp. Avocado oil is high in antioxidants, loaded with vitamins (like vitamin E which helps keep our skin looking like we’re still 20 years old), and it’s been shown to lower cholesterol. But, avocado oil is only as good as the avocados it’s made from; opt for avocado oil that is organic, unrefined, and cold-pressed.

Because Brussels sprouts naturally have a nutty flavor, we love the way this tangy, spicy Greek yogurt sauce lightens the dish. Fried Brussels sprouts are the perfect appetizer for a small dinner party, because you can fry in advance and pop them in the oven just before serving.

Warning: they will disappear in minutes. These things are more addictive than movie theater popcorn.

- Julie & Jesse 🙃
 

INGREDIENTS

For the Sprouts:
1 pound Brussels sprouts, washed, dried completely and cut in half lengthwise.
Avocado oil (about 4 cups)
Sea salt

For the Yogurt Dipping Sauce:
1 cup plain greek yogurt
Zest and juice from one lemon or lime
½ teaspoon paprika
½ teaspoon harissa paste
1 teaspoon minced garlic
1 teaspoon kosher salt, plus more to taste
Fresh ground pepper to taste

Special equipment:
Sheet tray and wire rack
Sieve or slotted spoon
Splatter screen (not needed but highly recommended!)
 

 

DIRECTIONS

Make the yogurt dipping sauce by whisking all ingredients together in a small bowl. Taste and adjust seasoning. Cover with plastic wrap and place in the fridge while you fry the Brussels sprouts.

Preheat oven to 350ºF. Line a sheet tray with aluminum foil and place a wire rack on top. Place the sheet tray next to your saucepan.

Pour avocado oil into a medium-sized, heavy-bottomed saucepan until it’s 2 ½ to 3 inches deep. Using a candy thermometer, heat the oil to 375ºF. Use a sieve or slotted spoon to lower half of the sprouts into the oil. The oil will become aggressive and start bubbling/popping so immediately place the splatter guard over the pan. Fry the sprouts for 3-4 minutes or until golden brown.

Transfer the sprouts to the prepared sheet tray and sprinkle with sea salt while still hot. Fry the second batch of sprouts, season with salt, and then place the tray of sprouts on the top rack of the preheated oven. Roast for 5-7 minutes, remove pan from oven and serve the sprouts warm with Greek yogurt dipping sauce.

Grapefruit Rosé Granita

Yields About 4 Cups

INGREDIENTS

2 ½ cups fresh squeezed grapefruit juice, strained to remove pulp
½ cup fresh squeezed orange juice, strained to remove pulp
2 star anise
¾ cup rosé
¼ cup grand marnier
1 cup sugar
½ tsp. pure vanilla extract
pinch of flaky sea salt

 

DIRECTIONS

In a medium-sized saucepan, combine the grapefruit and orange juice with sugar and star anise. Bring to a boil and cook, stirring constantly, until the sugar dissolves. Turn off the burner and remove pan from heat.

Stir in the vanilla and sea salt. Place a lid on the pan and allow to cool down for 20 minutes while the star anise infuses. Remove star anise and then stir in the rosé and grand marnier. Pour into a glass pan and freeze for at least 5 hours.

The larger the dish and the more shallow your mixture is, the faster it will freeze. Garnish with mint and serve cold!

 

Cherry Salad

Serves 6

INGREDIENTS

For the salad:
1 ½ pounds pitted cherries
1/3 cup pistachios, toasted
½ cup roughly chopped parsley
¼ cup roughly chopped mint

For the dressing: 
2-3 Tbsp. fresh squeezed lemon juice
¼ cup olive oil
2 Tbsp. sorghum syrup
Pinch of salt

 

DIRECTIONS

Cut pitted cherries in half and gently toss with parsley, mint and toasted pistachios. In a small bowl, whisk together lemon juice, sorghum syrup and a pinch of salt. While whisking, slowly pour in olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed. Pour half of the dressing over cherries and toss. Serve cherry salad with remaining dressing. 

 

Sweet & Spicy Grilled Drumsticks

Serves 4

INGREDIENTS

¼ cup olive oil
¼ cup liquid aminos (or tamari)
¼ cup aged balsamic vinegar
3 Tbsp. coconut nectar (or honey)
4 cloves garlic, chopped
1 ½ tsp. fennel seeds, roughly ground
1 tsp. fresh minced ginger
2 teaspoons harissa
1 lime, zested and juiced
8-10 chicken drumsticks
2 scallions, thinly sliced for garnish
High-heat oil for grill (safflower, sunflower or peanut)

 

DIRECTIONS

In a large bowl, whisk together the olive oil, liquid aminos, vinegar, coconut nectar, garlic, fennel seeds, ginger, harissa and lime zest & juice. Pour the mixture over drumsticks, cover and marinate in the refrigerator for two hours. Pull your chicken out of the fridge about 30 minutes prior to grilling.

Prepare outdoor grill:
Grease grill grates with sunflower oil. Preheat the grill to high heat, then turn one side of the grill down to medium, keeping the other side on high. Continue to coat the grill grates with oil to prevent your chicken from sticking.

Grill chicken:
Place drumsticks on the high heat side first and cook about 2 minutes each side, rotating occasionally to get crispy skin. Carefully move the drumsticks over the medium heat side of grill and cook until internal temperature reaches 165ºF, about 12 minutes total. Transfer the chicken to a platter and tent with foil. Garnish with scallions and more harissa or your favorite hot sauce. Dig in!

 

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Butternut Squash & Pinto Bean Tacos with Creamy Avocado Slaw

Makes 8 small tacos/ Serves About 4 

INGREDIENTS

For the Creamy Avocado Slaw
8 oz finely shredded purple cabbage
2 large, ripe avocados
2 Tbsp. olive oil or avocado oil
1 tsp. lime zest
2 Tbsp. fresh squeezed lime juice
2 garlic cloves, pealed and smashed
½ tsp. fine sea salt
1 tsp. honey
1 tsp. yellow mustard
Freshly ground black pepper
¼ cup loosely packed fresh cilantro leaves
2-4 TB water if needed

For the tacos: 
2 Tbsp. taco seasoning

1 pound butternut squash, cut into ½-inch cubes
2 Tbsp. olive oil
1 (15 oz) can pinto or black beans
¼ cup cotija cheese, plus more for garnishing
Creamy avocado slaw
Small 4" tortillas

DIRECTIONS

Make the Slaw: 
Place all ingredients EXCEPT the slaw in a food processor or blender. Blend until smooth. If the dressing is too thick, add a couple of tablespoons of water until desired consistency is reached. Pour the creamy avocado dressing over shredded cabbage and toss to evenly coat. Cover with plastic wrap and place in fridge until ready to use.

Make the Tacos:
Preheat oven to 350 degrees. In a medium sized bowl, toss butternut squash with 2 tablespoons olive oil and 2 tablespoons taco seasoning. Spread the butternut squash out onto a lightly greased sheet tray and bake for about 12 minutes, or until squash can be easily pierced with a fork. Taste and adjust seasoning as needed.

Drain the beans and rinse. In a small bowl, gently toss the beans with cotija cheese and season with salt and pepper to taste.

Head tortillas on a griddle or in a pan. Spoon slaw onto tortilla, then layer with butternut squash and bean-cheese mixture. Garnish with cilantro, lime wedges and more cotija cheese.

 

Paleo Taco Seasoning

Makes About 1/3 Cup

INGREDIENTS

4 tsp ground chili powder
2 tsp dried onion flakes
1 tsp ground paprika
2 tsp sea salt
1 tsp black pepper
1 tsp dried oregano
½ tsp garlic powder
½ tsp cayenne
½ tsp ground cumin
½ tsp ground coriander
2 Tbsp Coconut Flour (or ½ Tbsp Arrowroot Powder)

DIRECTIONS

Whisk everything together in a small bowl. Cover with tight fitting lid and store in a cool, dark place. Will stay fresh for a month.

Melon Gazpacho

Serves About 6 

INGREDIENTS

1 tbsp. olive oil
1 small yellow onion, sliced into thin half moons
2 tbsp. apple cider vinegar
1 pound honey dew melon
¼ cup loosely packed mint leaves
¼ cup loosely packed cilantro leaves
5 large basil leaves
1 Persian cucumber, skin on
1 garlic clove, smashed
1 teaspoon fresh grated ginger
Pinch of salt, to taste
1-2 Tbsp. fresh squeezed lemon juice
Garnish: chopped herbs and/or crispy prosciutto

DIRECTIONS

In a sauté pan, heat the olive oil over medium heat until shimmering. Add the onion slices and sauté until translucent, 5-7 minutes. Take care not to get the onions brown. Deglaze the pan with apple cider vinegar and stir for another minute. Remove from heat and allow onions to cool slightly.

Add the cooled onions to a Vitamix or blender along with the remaining ingredients and blend until smooth. Taste and adjust seasoning as needed. Garnish with more cilantro and mint and crispy prosciutto if using. Serve chilled.

Coconut Limeade

Serves 4-6

While on vacation in Colombia, Jesse discovered this refreshing and creamy limeade. This drink is traditionally sweetened with sugar or condensed milk, but we wanted to keep things kinda health and added agave instead. We also added a handful of mint to give it an extra punch of summer! 

INGREDIENTS

5 oz of fresh squeezed lime juice
1 cup of unsweetened coconut milk
3 oz of agave syrup
Mint (small handful) 
Ice (3-4 handfuls)

DIRECTIONS

In a blender combine all the ingredients until smooth and frothy. Garnish with lime zest or mint. If you are feeling naughty, add some rum.

Tuna Poke Bowl

Serves 2

INGREDIENTS

For the Tuna Poke Bowl:
1 pound sushi grade tuna, cut ½-inch cubes
¼ cup thinly sliced sweet onion
¼ cup thinly sliced cucumber
Half of an avocado, sliced
1 small carrot, thinly sliced or shredded
Garnishes: lime, sesame seeds, red pepper flakes

For the Dressing:
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes, plus more for garnishing
¼  cup coconut aminos or soy sauce
¼  cup toasted sesame oil
4 teaspoons sesame seeds, plus more for garnishing

DIRECTIONS

Dressing:
Make the dressing by whisking together all ingredients in a small bowl until thoroughly mixed.

Pour half of the dressing over the tuna and stir to evenly coat all pieces. Add the tuna to a bowl and surrounded with veggies. Drizzle remaining dressing over everything and garnish with lime juice, red pepper flakes and sesame seeds if desired.