Jump to:groceries spiced turkey burgers polenta mexi bowls baby kale salad w/ cherries, marinated lentils & goat cheese salads flourless nectarine & blueberry breakfast crisp
Happy Friday, loves! How gorgeous is that turkey burger?!?! And that nectarine crisp is for sure a suitable breakfast without being too sweet and topped with plain yogurt. My baby starts Kindergarten on Tuesday so we have jam packed this week with beach days and park dates and visits to LA and bbq’s and shopping dates and blah I’m ready for routine. I have felt particularly mushy this week anticipating the change. Working from home has made me pine for school for years, and now that it’s here? I feel a little sad. Not bad sad, just nostalgic sad, like a sort of youth is leaving. We’re starting a Spanish immersion program for Curran and I’ve been warned that the kindergarteners are exhausted and frustrated the first few months. They have no clue what the teacher is saying half of the day, so it makes sense. I am going to leave space in our weeks for him to play and rest and transition. Space for all of us for that matter. September is my favorite month for that - all the tourists leave and the heat dissipates and I love that at least in California, we still have summer produce and cameos of fall produce too. If you find yourself on the brink of transition, I hope the dinners here can help ground you. Cooking a meal and sitting down with my family always makes me feel “home”. I told you I feel mushy!
Also! I asked on facebook about doing some skcc meetups and got a good handful of people mention both Seattle and the Bay Area. I am going to start looking into a location to host this fall, but if you live in either of those places and have an idea of a place that has a kitchen and could hold about 15 people. Send me a note! I know we are all spread out, but we can slowly start gathering in pockets.
Have a wonderful week! Don’t hesitate with questions.
Sauté veg and prep burger meat for jalapeño turkey burgers. Chill in the fridge for one hour.
Mix up your mayo for the burgers.
Make the saucy chicken for Recipe 2. Shred, and allow to cool to room temp. Transfer to an airtight container and plan on this for dinner tomorrow.
Cook the polenta per instructions in Recipe 2. This will take about 40 minutes so keep your eye on the pot. When finished, allow it to cool to room temperature and transfer to an airtight container. The next day, warm it and add a knob of butter and a splash of broth to thin.
Shake up the dressing for the salads in Recipe 3. Store in a jar.
Mix the crumb topping for the breakfast crisp. Store in the fridge until you’re ready to make it.
Continue with the burgers for dinner that night !
Turkey burger meat ready for the grill #1
Mayo mixed #1
Saucy chicken made for #2
Polenta made #2
Crumble topping prepped #4
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 & Fridge
recipe 01: spiced turkey burgers
I read about adding a sofrito to the ground turkey meat and thought it added a lot of flavor to an otherwise pretty boring, lean protein. We are going classic with these burgers - feel free to add fancy add-ons if you please.
Tips of The Week
Make Ahead: The turkey burger dough is great made a day in advance. The saucy mayo can be made a few days in advance.
Use it twice: You could make extra patties to reheat throughout the week and wrap in lettuce with all the fixings. You can also add an egg and some breadcrumbs and form this into small meatballs and bake them.
Kid Friendly: As long as you don't make your mayo spicy, the heat of the jalapeño is mellow in the meat mixture.
Vegetarian Swap: Replace the turkey with a homemade or store-bought veggie burger. There is a basic recipe saved in my story highlights on @sproutedkitchen instagram account, or we made one Week 26. You will need to toggle this recipe off your grocery list, and add the ingredients you need for that recipe.
Avocado or olive oil
2 cloves garlic
1/2 a small yellow onion
1 jalapeño, partial seeds removed
1 lb. ground turkey meat (not extra lean)
1/2 tsp. dried oregano
1 tsp. chili powder
Handful of well-chopped parsley or cilantro
Pinch of salt and pepper
4 slices sharp white cheddar
1 beefsteak tomato
Mayo mixed with a dollop of homemade green sauce or Zhoug from Trader Joes
Red or green leaf lettuce
In a medium saucepan, heat the oil over medium heat. Either in a food processor, or finely by hand, finely chop your garlic, onion and jalapeño. Sauté the vegetables with a pinch of salt for about 5 minutes until the liquid has cooked off and you see a bit of browning. Transfer to a medium bowl to cool.
Add the ground turkey, sprinkle of salt and pepper, oregano, chili powder and chopped parsley. Stir everything to just combine. Cover and let it all sit for 30 minutes to absorb flavor. This can be done a day in advance and brought out of the fridge an hour before grilling.
Preheat the grill to medium heat and prep your other burger bits - slice the tomato, halve and pit the avos, make your sauce of mayo with a few spoonfuls of a tasty green sauce (something you’ve made from scratch or zhoug from Trader Joes), pull out your buns.
Clean and spray/wipe a bit of oil on the grill. Form the meat into four patties just slightly larger than your buns. Grill for about 6 minutes on one side, flip, and grill the other side until cooked through. About 3 more minutes. In the last minute of cooking, put the slices of cheese on top of the meat and close the lid so it melts. Remove the burgers.
Toast your buns on the grill. Smash the avocado onto one side, spread the herby mayo on the other side. Layer the turkey patty, lettuce and tomatoes. Enjoy warm!
fat i32 g
carbs i33 g
recipe 02: mexi polenta bowls
Polenta does take some time to become soft and tender, but it is nearly all hands-off time. Get that going first. The enchilada chicken (which I will talk about on ig) is something I make often in my Sunday prep hour, so I can use it for easy meals through the week. If you have a vegetarian and non-veg household, I find that having easy chicken that the non-veg people can just add to otherwise vegetarian meals, comes in handy to keep everyone happy. If you have a slow cooker or Instant Pot, it’s a set it and forget it sort of thing.
Tips of The Week
Make Ahead: Both the chicken and the polenta can be made days in advance and rewarmed with a bit of liquid. Makes for a quick meal if these two things are done. I highly suggest making the chicken in advance.
Use it Twice: All burrito/taco type fixins’ can be repurposed, or try that enchilada quinoa casserole from week 39!
Kid Friendly: Polenta is a pretty likable starch, but if you are met with resistance, wrap the bits in a tortilla.
Dairy Free: Skip the cheese and add more avocado. Instead of butter, finish with olive oil.
Veg Swap: Leave out the shredded chicken, or try replacing it with some jackfruit warmed in enchilada sauce.
for the POLENTA
1 cup of polenta
3 cups broth or water
Knob of butter
Salt and pepper
for the SALSA CHICKEN
1 Tbsp. avocado or olive oil
1/2 a yellow onion, sliced thin
1 small red bell pepper, diced
1.5 lbs. Boneless/skinless chicken, breast and thighs mixed
8 oz. your favorite enchilada sauce or salsa
Black beans, warmed
Baby tomatoes, roughly chopped
Cilantro, roughly chopped
Green onions, roughly chopped
Goat cheese or queso fresco cheese
In a Dutch oven, heat the oil in the bottom of the pot. (If you are using an IP or slow cooker, search recipes for ‘shredded chicken’). Add the onions, bell peppers, pinch of salt and sauté those for a minute. Season the chicken with salt and pepper, push the veg over (or remove them if your pot is not that large) and sear the chicken on both sides. Turn the heat to low, dump in your sauce/salsa, cover and cook for 30 minutes. Turn off the heat. Let it cool down in there for a bit. Use to forks to shred everything up into the sauce.
While the chicken cooks, warm the polenta and liquid in a heavy bottomed pot. If using water, season the liquid generously salt and a pinch of pepper. Bring it to a low simmer and cook for about 40 minutes, stirring occasionally so it doesn’t burn to the bottom. If the polenta looks dry, add more water or milk. Finish it with a knob of butter and set aside.
Assemble your bowls with a big puddle of polenta, shredded chicken, beans, tomatoes, avocado, cheese, cilantro, green onions…you get the idea.
Any leftover chicken or polenta can be stored for up to a week in the fridge and reheated with a touch more liquid.
fat i19 g
carbs i61 g
recipe 03: baby kale salad w/ cherries, marinated lentils + goat cheese salads
We need to get another cherry recipe in there before they are gone from the markets. If you are home for lunch, or pack lunch for work, this is easy to throw together again for lunch the next day.
Like the tomato and nectarine salad, you know how to add protein if needed - salmon, steak, chicken - it will all work.
Tips of The Week
Make Ahead: The dressing can be made up to a week in advance. The marinated lentils can keep for 2-3 days.
Use it Twice: Double up on the dressing. It’s just a simple, go-to, back pocket dressing for the week.
Kid Friendly: I deconstructed this by mixing the lentils with some cooked rice, cherries on the side.
Carnivore Addition: Any simple grilled chicken, fish or steak can be added here as needed.
for the MAPLE MUSTARD VINAIGRETTE
1 Tbsp. Dijon mustard
1 Tbsp. Maple syrup
1 small shallot, minced
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 tsp. each sea salt and pepper
1 tsp. of dried herbs - basil, oregano, Italian blend, whatever
for the MARINATED LENTILS
1 cup cooked lentil
1 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
1/3 cup well-chopped parsley
1 garlic clove, grated
Salt and pepper
5 cups/ 5 oz. baby kale
1 cup pitted and halved cherries
4 ounces soft goats cheese, crumbled up (feta is great here too!)
1/2 cup toasted almond, chopped
Put all the dressing ingredients in a jar with a lid and shake it all together. (Hang on to small mustard and jam jars for this!). Set aside.
Mix the lentils, oil, vinegar, parsley, garlic and a big pinch of salt and pepper. Stir to mix and set aside in the fridge. This can be done a couple days in advance.
Toss the greens and cherries in the desired amount of dressing. Top each salad with a scoop of the lentils, a sprinkle of nuts and cheese and serve.
fat i46 g
carbs i26 g
recipe 04: flourless nectarine + blueberry breakfast crisp
Borrowing another Bowl + Spoon idea. We are going to sweeten this with maple and make the crumble with lots of oats and almonds so it passes as a breakfast option. Use vanilla ice cream and it can also be dessert. If your fruit is not very sweet, you may want to up the maple, or add a sprinkle of brown sugar to the filling.
We basically need about 4 cups of chopped fruit, so use what you have or prefer. If you cannot do nuts, replace the almond meal with all-purpose flour and skip the slivered almonds.
Tips of The Week
Make Ahead: The crumble topping can be made 1-2 days in advance. I make it the evening before, then it’s ready for breakfast the next morning.
Dairy Free: Use coconut oil in place of the butter and your favorite dairy-free yogurt or ice cream for topping.
1 cup oats
3/4 cup almond meal
1/2 cup raw slivered almonds
1/2 tsp. cinnamon
1/2 tsp. sea salt
6 Tbsp. unsalted butter or coconut oil
1/3 cup maple syrup
for the FILLING
4 nectarines, pitted and large chop
2/3 cup blueberries
2 tsp. cornstarch or all purpose flour
2 Tbsp. maple syrup
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
Small squeeze of lemon juice
Pinch of salt
Plain or vanilla yogurt, for serving
Grease a 10” or similar sized, oven-proof dish with butter or coconut oil. Preheat the oven to 360’.
Start with the crumble topping. Into a large mixing bowl, combine the oats, almond meal, almonds, cinnamon, salt, and butter/coconut oil. Work the butter in with your fingertips (like you're massaging things) so it coats the crumble and makes it all sort of stick together. Add the maple, and stir again to mix.
Start the filling in another bowl. Combine the fruit, cornstarch, maple, cinnamon, vanilla, small splash of lemon or orange juice and a pinch of salt. Stir to mix. Transfer the fruit to your prepared dish, then generously distribute the crumble mixture over the top. Bake on the middle rack for 25-30 minutes, or until the top is just golden and you see juices around the sides. Remove to cool.
Serve with yogurt or ice cream, depending on the time of day.
fat i27 g
carbs i53 g