Jump to:groceries Mixed mushroom & black bean enchiladas w/ salsa verde Member favorite: spaghetti squash casserole Thai peanut slaw Gjelina’s squash & chocolate loaf
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I am assuming you have sea salt, pepper, extra virgin olive oil and a higher heat oil, such as avocado oil or coconut oil. Check your stock on these before you head to the market, and check off any other items you may already have. As you continue to use these recipes, you will see repetition of my favorite ingredients. For example, while real maple and pine nuts are pricey pantry staples, they won’t sit in the pantry, you’ll use them in upcoming weeks. Use bulk bins at your local health food store to buy in smaller quantities if you prefer.
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Meat & Dairy
recipe 01: Mixed mushroom & black bean enchiladas w/ salsa verde
I know some people have strong opinions about mushrooms like they do beets, olives, and things of that nature. Because they are chopped small, well-seasoned, and combined with a number of other ingredients, they don’t come across as super “mushroomy.” The carnivore addition is mentioned below, but another enchilada filling we like is mashed butternut squash. I cook it, and then mash it up with a splash of broth and taco seasoning, or the spices mentioned below, and then load that in the tortillas with the beans, cheese, and continue on with the directions mentioned. While mushrooms and squash don’t taste the same, don’t write off this recipe in the event that you don’t like mushrooms!
Hugh and the kids like corn tortillas, I like the Siete Cassava ones, so I do a blended batch. Both break down a bit under the salsa, but taste great. The salsa verde at Trader Joe’s is super salty in my opinion. I like the tomatillo one in the fresh section which, has more flavor and less salt.
Tips of The Week
Prep Ahead: The enchilada stuffing can be made up to two days in advance and assembled before baking.
Make It Work Twice: I hope for leftovers just so I can eat them for breakfast with eggs on top. So good. Any leftover filling goes great in a burrito or quesadilla.
Kid Friendly: I use some of the filling and make a quick quesadilla for them. The salsa verde and garnishes seem to turn them off, and I figure a quesadilla is the same thing in a different shape, so I’m not making an entirely different meal.
Dairy Free: Use a dairy free cheese.
Carnivore Addition: You can halve the yield for the mushrooms and beans, add shredded chicken, and a splash more broth to keep it hydrated.
8 oz. white button mushrooms
8 oz. cremini mushrooms
4 oz. shiitake mushrooms
1/2 of a red onion, sliced thin
1 tsp. ground cumin
1/4 tsp. garlic powder
1/2 tsp. chili powder
splash of vegetable broth
sea salt and pepper
1 cup canned black beans
1 packed cup of baby spinach, packed
1 1/2 cups shredded jack cheese or a firm goat’s cheese (my preference!), divided
1 16 oz. jar of salsa verde
cilantro, avocado, jalapeños, sour cream
Preheat the oven to 350’.
Wipe the mushrooms clean with a damp paper towel. Remove the stems and chop mushroom caps well.
Heat a drizzle of oil in a large sauté pan over medium heat. Add the chopped mushrooms and a pinch of salt and pepper. Sauté until most of the water has cooked off for about 4 minutes. Add the onion, cumin, garlic powder, and chili powder. Sauté again until the onion is soft. Stir in the broth, black beans, and spinach. Turn off the heat, and let the spinach wilt down just barely in the residual heat. Cool the mixture completely.
Char the tortillas on both sides over a gas stovetop or in a cast iron pan.
To assemble, pour a thin layer of the salsa verde in the bottom of your baking dish. Stir 1 cup of the grated cheese into the cooled mushroom mixture. Make an assembly line of spooning about 1/3 cup of the mushroom mixture into the charred tortilla, rolling it up, and lining the filled enchilada across the baking dish. Spoon the salsa verde over the top of the tortillas (about a cup if you’re the measuring type but you can't really mess this up).
Sprinkle the remaining cheese over the top and bake them on the middle rack for about 10-15 minutes to warm through. Crank the heat up to 450’ and cook for another 5-10 minutes until the cheese on the top is just beginning to brown.
Garnish the enchiladas with cilantro and serve with the other optional garnishes.
recipe 02: spaghetti squash casserole
This is super simple, so using a good quality marinara sauce will help. Look for the brands Rao’s or San Marzano - they both have a deep tomato flavor and are not super watery. It should look thick and dark in the jar.
Tips of The Week
Make Ahead: cook and shred up the spaghetti squash. Sauté the onions and greens. Brown the chicken sausage if using. Keep all these components separate, and assemble when you’re ready to bake.
Use It Twice: this is freezable, and makes a great meal to gift to new parents or a sick friend. Prepare the squash mixture, spread the cheese on top and then cover with foil and freeze. The frozen casserole can be reheated at 375’, covered for 30-40 minutes and 5 minutes uncovered at the end to brown the cheese on top.
Kid Friendly: leave out the onions. Mine aren’t into marinara, so I’ll just warm some of the spaghetti squash up with a little oil and cheese on top. It’s not making a separate dinner, but may result in less push back if it presents to their tastes. If you *really* don’t want to risk it, sub in 2 cups of a cooked, short pasta noodle instead of the squash, or even half noodle, half squash.
Dairy Free: replace the cheese on top with a combination of some panko breadcrumbs you have toasted up in a bit of olive oil and chopped pine nuts. Sprinkle this mixture on top in the last few minutes of baking.
Carnivore Addition: you can add some cooked sausage into the sauce, or serve it on the side.
1 medium spaghetti squash (about 1.5 lbs)
1 small yellow onion, thinly sliced
2 big handfuls of baby spinach or baby kale
2 cups/16 oz. marinara sauce
8 oz. fresh mozzarella, broken up into pieces
1/3 cup grated parmesan cheese
Extra virgin olive oil, as needed
Fresh basil or parsley
Preheat the oven to 400’.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Lightly oil the flesh side, and place it cut side down on a baking sheet. Bake for 45 minutes or until fork pierces through easily. Remove to cool to the touch.
In a saucepan over medium heat, warm a drizzle of olive oil. Add the onions, pinch of salt and sauté until softened and just browning. Add the greens, and give it one more sauté to wilt. Set aside to cool.
Use a fork to shred the strands into the bowl (if it is still steaming let that all cool off before adding the rest. Steam equals water and we want the water to release so it doesn’t get soggy). Add the onion mixture, marinara sauce and sausage if using.
Transfer to an ovenproof baking dish (2 qts. more or less). Distribute the mozzarella pieces on top, then the parmesan and a light drizzle of olive oil over the top. Cover loosely with foil and bake for 15 minutes to warm.
Turn the heat up to 475’, uncover the casserole and cook another 10ish minutes for the cheese to brown.
Remove to cool, sprinkle with basil or parsley and serve.
recipe 03: Thai Peanut Slaw
While filling on its own, consider this a base salad to which you can add your favorite protein. Chicken, tofu, salmon, it all works. A time saver would be to buy two bags of the cabbage blend at Trader Joe’s or your markets alternative, and add the fresh herbs, carrots, and onions to that. The dressing comes together easily in a jar, and is worth doubling for another Asian inspired bowl or salad this week. It will keep for a couple weeks in the fridge.
Tips of The Week
Prep Ahead: All of the vegetables can be prepared and stored, and the dressing made in advance. Dress and toss closer to serving.
Make it Work Twice: Cabbage can stand up to a dressing, so enjoy the leftovers for lunch the next day. Add avocado, protein of choice etc. to fill it out.
Kid Friendly: We do sautéed tofu, rice/quinoa, sliced carrots, and peanut sauce for them. They are not at cabbage slaw status yet
Carnivore Addition: As mentioned above, add any chicken, steak, or fish option alongside. We do an easy marinade for any of those with a little soy sauce, sesame oil, and sriracha, and grill or roast from there.
for the slaw
1 small purple cabbage, shredded
1 small savoy or green cabbage, shredded
1 bundle of cilantro, mostly stemmed and chopped
Handful of fresh mint leaves
2 carrots, peeled and grated or julienned
1/2 a red onion, sliced super thin
2 Tbsp. toasted sesame seeds
1 cup cooked quinoa or brown rice
1/2 cup roasted peanuts or almonds, chopped, for garnish
1/4 cup smooth, natural peanut butter
2 Tbsp. tamari or low sodium soy sauce
2” nub of fresh ginger, peeled and grated
1 tsp. agave nectar or honey
1 garlic clove, grated
Juice of two large, juicy limes
2 Tbsp. rice vinegar
2 Tbsp. water
1 tsp. sriracha
toasted coconut flakes
Halve and core the cabbage. Slice it super thin (use a mandolin or food processor with the slicer blade to make quick work of this (or buy it pre shredded).
Put the cabbage in a bowl with the cilantro, mint leaves, carrots, onions, sesame seeds, and quinoa or rice.
Whisk all of the dressing ingredients together, or shake them together in a jar.
Pour the dressing over the salad and toss well to coat. I actually like to dress it a bit in advance and let it sit, so the cabbage softens just slightly. Garnish with the chopped peanuts
Serve with some grilled chicken or sautéed tofu, if desired.
recipe 04: Gjelina Squash & Chocolate Loaf
Makes 1 9x5 loaf
I know no one needs to be changing recipes from this famed LA restaurant, but I toned the oil and sugar down juuusssttt a tad and still felt this was delicious, and moist, and sweet. I also halved the chocolate, as we use this for a breakfast option, opposed to straight up cake… not that I oppose the later.
I put canned pumpkin on the grocery list for the sake of convenience. If you prefer to roast your own squash, make that adjustment.
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. ground cinnamon
2 tsp. freshly ground nutmeg
1/4 tsp. kosher salt
1 cup granulated sugar
3/4 cup extra virgin olive oil
1 cup canned pumpkin purée or homemade squash purée
3.5 oz. bittersweet chocolate, finely chopped
For the glaze
1 1/4 cups confectioners’ sugar, sifted, plus more as needed
2 tbsp. hot water, plus more as needed
2 tbsp. extra-virgin olive oil
3 tbsp. pepitas (raw, hulled pumpkin seeds), toasted in a dry skillet until nutty and browned
2 tbsp. cacao nibs
Preheat the oven to 325’, and generously butter a 9x5-inch loaf pan.
Whisk (or sift) together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set the dry ingredients aside.
In a large bowl, whisk together the sugar, olive oil, pumpkin purée, and eggs.
Add the dry ingredients to the bowl with the wet ingredients, and whisk until just combined. (Adding the dry ingredients to the wet ingredients helps to prevent little dry pockets in the bottom of the bowl). Fold in the chopped chocolate.
Pour the batter into the prepared pan and bake for 75 to 80 minutes, or until a skewer inserted in the center of the cake comes out clean. Let the cake cool in its pan on a wire rack for 20 minutes.
Run an icing spatula or a thin knife carefully around the edges, and invert the cake from the pan. Re-invert the cake so that it is right-side-up and let cool on the rack for another 20 minutes. Transfer to a serving plate.
To make the glaze:
In a small bowl, whisk the confectioner's sugar with the water until smooth. Add more sugar and/or water until you have a glaze that is the consistency of honey. Slowly drizzle in the olive oil, whisking constantly to combine.
Pour the glaze over the cake, allowing it to drip down the sides. Sprinkle with the pepitas and cacao nibs. Let the glaze set completely (about 1 hour) before serving.