Cooking Club: Week 58

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Hey hey friends!

Goodness I love all of these recipes. Those turkey burgers! I am in a deep olive-loving phase currently so if you hate them? My apologies. The baked crispy tacos were popular with the kids and maybe I’ll demo those on Monday because the tortillas were a little tricky. If you have any other requests or questions, let me know!

I’m working with Thrive market to get a SK staples box going. It will be filled with oats, avocado oil, dairy-free chocolate chips, cider vinegar and many of the things we use most often in these recipes. Oh and red wine, because it is a dinner making essential. Their prices are extremely competitive and it gets delivered! Can’t beat it. I’ll update you soon as that is available in the next few weeks.


1-hr. Prep

Do this

  1. Roast two small butternut squash for #1 and #2. Mash and store in two separate containers.

  2. Roast tomatoes for #3.

  3. Meanwhile, mix burger meat and store in the fridge until ready to form patties for #3.

  4. Prep slaw for #1.

  5. Mix together granola for #4 and bake it while you clean the kitchen!

get this

  1. Butternut prepped and mashed for the tacos and the crispy chicken.

  2. Tomato jam and turkey seasoned for Italian burgers.

  3. Slaw for the tacos ready.

  4. Granola for parfaits baked.


groceries

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.

Your List i

butternut baked tacos + slaw italian turkey burgers w/ frico crispy chicken thighs w/ brussels + butternut mash apple, yogurt + grain-free granola parfaits

produce

pantry

meat + dairy + fresh


recipe 01: butternut baked tacos + slaw

Makes 12 tacos

A fall take on a weeknight classic, these baked butternut tacos are crunchy and comforting, sweet, and a little smoky. These are in no way very traditional, but the sweetness from the squash plays well with the cranberries in the slaw. If you want to skip an extra step, you can nix the slaw and serve these with some guac and all the toppings.

A note on tortillas. Corn tortillas can be dry, and if they are super thick, will not fold. Look for thinner, more pliable brand of tortillas (unfortunately the organic ones seem to be thicker and drier) or use wheat.  We found success with the white corn tortillas from TJ’s. Make sure you spray them with the avocado oil spray a bit to keep them pliable. There are two kinds of cheese here, but one will suffice. My fellow dairy-free folks, you can replace it with your favorite non-dairy cheese, I know that stuff can get expensive, so you can use less than the called for yield.

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Tips of The Week

Make Ahead: You will save A LOT of time if you roast the squash in advance, and especially if you make the whole filling. I found that the tacos should be baked directly after being assembled, or the tortillas start to dry and crack. Tacos should be eaten immediately for max crunch, but a quick re-crisp in the oven makes for pretty delicious second round.

Use it Twice: You only need one butternut squash for this recipe, so the other will be mashed and used for the chicken later in the week. It’s football season and these are great for game day. You can also use the filling for enchiladas, with the same sort of assembly as we’ve done in weeks past.

Kid Friendly: If the slaw seems like a stretch, skip it in the kids tacos. The spice level is very mild and shouldn’t be overwhelming.

Dairy Free: These would do just fine without cheese, or use a non-dairy version. Add avo on the side or, or try a spoonful of the cashew queso from Siete Foods.

Gluten Free: White corn tortillas from TJ’s and the Cassava Flour tortillas from Siete Foods both worked for me. The organic, thicker corn tortillas crack, so look for thin, flimsy guys.


Ingredients

for the SLAW

½ small red onion, halved + sliced very thin
2 Tbsp. apple cider vinegar
1/3 cup dried cranberries
1 head (1 prepared bag) lacinato kale, de-ribbed + chopped into ribbons
1 small head cabbage, shredded finely
Juice + zest of one lime 
½ tsp. Kosher salt
2 Tbsp. olive oil
½ cup finely chopped cilantro
1/3 cup pepitas, roasted 

for the SQUASH FILLING

2 small butternut squash, cut in half lengthwise + seeds removed (one is for recipe #2)
3 Tbsp. extra virgin olive oil
2 tsp. Kosher salt
1 tsp. Dried oregano 

2 cloves garlic, finely minced
½ small red onion, minced 
½ tsp. ground cumin
½ tsp. smoked paprika
½ tsp. chile powder
½ cup finely chopped cilantro 
½ cup black beans drained + rinsed 
5 oz. goat cheese, crumbled
1 cup shredded Monterey jack, optional

12 tortillas
Avocado or olive oil spray
Salt + pepper

Instructions

For the slaw, in a small bowl, stir together vinegar, onion, and cranberries. Set aside for 10 minutes to mellow out the onion. In a large bowl, add kale, cabbage, salt, and lime juice. Using your hands, massage the mix until the veg starts to become tender. Pour in the soaked onions, crans, and vinegar. Add oil, cilantro, and pepitas. Toss well, and set aside in the fridge.

Preheat oven to 425’. On a parchment lined baking sheet add squash halves, drizzle with two tablespoons of olive oil, salt, and oregano. Massage all over, and roast cut side down for at least 45 minutes until the squash is soft enough to mash. Remove and allow to cool. Store two halves in an airtight container in the fridge for later in the week (Recipe #2)

Meanwhile, in a sauté pan over medium heat, sauté onion in remaining tablespoon of olive oil for 3 minutes. Add garlic, spices, and sauté for an additional 2. Remove from the heat. 

Scoop out the flesh of the squash (2 of the halves), transfer to a bowl, and mash with a fork. You should end up with about 3 scant cups of mashed squash. Add in sautéed onion and garlic mixture and cilantro. Carefully stir in black beans and goat cheese. Season to taste. 

Decrease the oven temp to 400’. On two baking sheets, spray with avocado oil spray. Arrange 6 tortillas on each. In the middle of each tortilla, stuff with about 3 Tbsp. of the squash filling and sprinkle with jack, if using. Fold over the other side, press tortilla into filling a bit, spray tops with a bit more avo oil spray, and sprinkle with salt. Bake for 13-16 minutes until crispy on top and bottom

Crack each taco open a bit, and add in a little slaw. Serve immediately for max crunch factor. 

Nutrition Information

per taco

  • calories
    237
  • fat i
    11 g
  • carbs i
    30 g
  • protein
    8 g

recipe 02: crispy chicken thighs w/ brussels + butternut mash

serves 4

Since your squash is already roasted from recipe #1, you’ve cut your cooking time down! Everything is roasted here in a large cast iron skillet, but any large, oven-proof frying pan will work. Everything will be nestled in there, we just want a single layer so we get crispy edges. 

This dish works great for company as everything can be easily doubled. If you do this, I may suggest doing the chicken in one pan, and roasting the brussels on a rimmed sheet pan to prevent over-crowding. 

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Tips of The Week

Make Ahead: Pre-roast squash up to 4 days in advance. You can make the mash in its entirety in advance as well. Cut brussels ahead of time.

Kid Friendly: I shred the chicken thighs away from the bone and skin for them. When all fails, pack it into a tortilla.

Vegetarian friendly: Sub chicken thighs for a pan roasted cauliflower steak (you can treat them the same as the chicken here with the high-heat sear and oven time. It may need a bit of broth in the pan for them to get tender). Roast the brussels in a separate pan.


Ingredients

CHICKEN

4 bone in, skin on chicken thighs (about 1.5 lb)
1 ½  tsp. Kosher salt
¼ tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. sweet paprika
4 sprigs fresh thyme
extra virgin olive oil

SQUASH

1/3 cup chicken stock, as needed
Splash of heavy cream, optional
1 Tbsp. butter or ghee
1 small butternut squash, halved and pre roasted 
¼ cup well chopped parsley
salt + pepper

BRUSSELS

1 Tbsp. olive oil
1 Tbsp. maple syrup
1 lb. brussels sprouts, trimmed, cut in half
½ tsp. Kosher salt
Pinch of pepper

PAN SAUCE

1 tbsp. extra virgin olive oil
1 shallot, minced
3 cloves garlic, minced
½ cup dry white wine or chicken stock
¼ cup lemon juice
2 tsp. Dijon mustard
1 tbsp. Butter or ghee
Salt + pepper
¼ cup well chopped parsley

Lemon zest and fresh herbs, for garnish

Instructions

Remove chicken from the fridge and rub the salt, pepper, thyme, rosemary, and paprika and a bit of olive oil underneath the skin. Let it sit, covered at room temperature, while you prepare the squash.

In a large stockpot over medium, warm stock, cream, and ghee until melted. Scoop out the squash flesh, and transfer to the pot (you should have about 3 cups total). Using an immersion blender or hand mixer, slowly puree squash with stock until creamy with a bit of texture. Season with salt and pepper, stir in parsley, and turn down to very low. Keep warm until ready to serve.

Preheat oven to 450’. 

Meanwhile, in a large bowl, toss brussels, oil, maple, salt, and pepper. 

In a 12” cast iron skillet, heat olive oil over medium-high heat. Pat chicken dry. When the oil is hot but not smoking, carefully transfer thighs and thyme sprigs to the pan, skin side down. Cook undisturbed for 5 minutes, rotating your pan to distribute heat evenly if needed. Flip the chicken over. Add the brussels, thyme, transfer to the oven on the upper rack.

Cook chicken until the middle registers 165, about 20 minutes, stirring brussels halfway through. If the chicken thighs are hefty, they may take a few minutes longer. Remove and allow to rest.

If the chicken is done before the brussels, remove the chicken from the pan and allow brussels to continue roasting until crisp and golden.

To make the pan sauce, transfer chicken and brussels to a serving platter. Discard thyme. Pour out all grease in the pan except for about a tablespoon. Over medium heat, heat the oil and sauté shallot for 3 minutes, add garlic and cook for an additional minute. Deglaze pan with wine/stock, lemon juice and mustard, and scrape up all the brown bits. Bring to a simmer and allow to cook reduce, about 5 minutes. Once the mixture has reduced by half, finish with a pat of butter, and parsley. 

To serve, plate a spoonful of butternut mash, top with chicken, brussels, a drizzle of pan sauce. Zest lemon over everything and finish with fresh herbs.

Nutrition Information

per serving

  • calories
    582
  • fat i
    39 g
  • carbs i
    31 g
  • protein
    32 g

recipe 03: italian turkey burgers w/ frico crisps

serves 4

These were created as another vehicle to house the olive tapenade from Trader Joe’s. The fat content of the olives and the olive oil they’re packed in really helps make the turkey juicy and feel a bit more exciting. Many grocery stores have an olive bar, and you can look there for olive tapenade as well. Alternatively, you can roughly chop kalamata or Castelvetrano olives in its place. If you are not an olive person, add ⅓ cup well chopped, roasted red peppers.

If you’re short on time, these burgers are just fine with a little pesto, arugula, and a bun or no bun. If you don’t care for tomatoes, a roasted red pepper works great in its place!

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Tips of The Week

Make Ahead: Burger mixture can be made a day or two in advance. Cooked burgers can be cooked and stored in the fridge for 3-4 days. Roasted tomatoes or peppers will last in a container for a week.

Use it Twice: Add a few roasted tomatoes to the inside of your next grilled cheese. The burger mix also works for meatballs - simply add a beaten egg, ⅓ cup panko and parm into the ground meat mixture.

Kid Friendly: I skipped the tomatoes on theirs and just didn’t speak of the olives and they didn’t notice. Shhh.

Low Carb: With the frico, these are great atop an arugula salad and no bun.

Dairy Free: Just fine without the frico!

Veg Swap: You can use your favorite store-bought veggie burger (we love Dr. Praeggers)


 Ingredients

BURGERS

1 Tbsp. Olive oil
1 small shallot, minced
2 cloves garlic, grated
½ tsp. Kosher salt
1 tsp. dried Italian seasoning
Pinch of chile flakes
1 lb. ground turkey or chicken, not lean
¼ cup olive tapenade 
1 tsp. lemon zest
1/3 cup well chopped basil

ROASTED TOMATO

4 roma tomatoes (or 2 bell peppers), halved lengthwise
2 cloves garlic, grated
1 tsp. dried Italian seasoning
¼ tsp. chile flakes
1 tbsp. olive oil
Pinch of salt

FRICO

1/2 cup shredded parmesan
2 tsp. lemon zest
½ tsp. dried Italian seasoning

Serving

Ciabatta or focaccia buns
Mayo, optional
Olive tapenade or pesto 
Baby arugula

instructions

In a sauté pan over medium heat, sauté shallot in olive oil for 5 minutes, add garlic, salt, Italian seasoning, chile flakes, and cook for another minute. Transfer to a large bowl and allow to cool a bit. Add in turkey, olive tapenade, and basil. Stir with two forks until just combined. Chill in the fridge for at least 15 minutes, preferably one hour - could be overnight if you prep ahead.

Preheat oven to 375’. Using a spoon, scoop out some of the seeds of the tomatoes or peppers. On a parchment lined baking sheet, arrange tomatoes cut side up, season with garlic, Italian seasoning, chile flakes, oil, and salt. Roast for 30 minutes until caramelized and deep red. Remove from the oven to cool. 

Turn oven up to 400’. Prep a large baking sheet with parchment or a silpat. In a small bowl combine parm, lemon zest, and dried seasoning. Transfer a heaping tablespoon of the mix on the sheet, repeat keeping the piles an inch apart. Bake for 5 minutes until golden. If you’re short on time you can skip this step!

Preheat grill (or cast iron skillet) to medium high and grease grates. Form turkey mix into four patties, sprinkle with a bit of salt and pepper. Grill for 8 minutes, flip, and cook for an additional 6, until cooked through. Toast buns.

To serve, spread a spoonful of mayo on the bottom bun, add the burger, top with roasted tomatoes/peppers, frico, and arugula, and a generous amount of pesto or more tapenade on the top bun. 

Nutrition Information

per serving

  • calories
    437
  • fat i
    22 g
  • carbs i
    28 g
  • protein
    33 g

recipe 04: apple, yogurt + grain-free granola parfaits

Serves 12

Dessert or breakfast? This tastes like warm apple crumble but has ingredients healthy enough for breakfast. To get ahead for the week, assemble in small jars for a grab and go breakfast. Think more crumble than granola when baking. You want to make sure you press the mix down into a thin single layer so you get large clumps, which is the best part of the store bought kind anyways.

In place of the yogurt layer, we have also tried a chia pudding which helps bulk up breakfast if you like the texture. Dairy free yogurt is an easy swap.

If you can’t find pumpkin pie spice, replace with cinnamon and a bit of nutmeg and ginger.

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Tips of The Week

Make Ahead: All components can be made up to 5 days in advance. Extra granola clumps can be frozen but I think you’ll be snacking on it.

Use it Twice: Serve the apples with vanilla ice cream and caramel for a simple sundae.


Ingredients

NUTTY GRANOLA CRUMBLE

1/2 cup pumpkin seeds
1/4 cup pecans
1/3 cup coconut flakes
1/3 cup almond flour
2 Tbsp ground flaxseed
2 Tbsp. coconut oil, melted
2 Tbsp. maple syrup
1 tsp vanilla extract
1 tsp. pumpkin pie spice
¼ tsp. sea salt

APPLES

1 Tbsp. coconut oil
2 Tbsp. orange juice 
1 tsp. orange zest 
¼ cup water 
2 Tbsp. maple syrup
1 Tbsp. coconut sugar or brown sugar
1 Tbsp. bourbon, optional (or 1/2 tsp. vanilla extract)
2 apples, cored + chopped into ½” cubes
1 tsp. pumpkin pie spice 
¼ tsp. Kosher salt

1 ⅓ cup unsweetened whole milk or DF yogurt 
Honey or maple to sweeten, optional
1 tsp. orange zest

Instructions

Preheat oven to 325. In a food processor, pulse up pumpkin seeds, pecans, coconut flakes, almond flour, and ground flax. Pulse a few times until the mix is crumbly but still has texture from the seeds. Add in melted coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Pulse a few more times. Transfer to a parchment lined baking sheet, spread, and press down in a thin layer, almost like you are making a crust. We are going for big chunks here once it’s baked so this is a key step. Transfer in the oven and bake for 15 minutes. Remove and allow to cool for 15 minutes. Break up into big chunks.

Meanwhile, in a large sauté pan, heat oil, fresh oj, orange zest, water, maple syrup, sugar and bourbon together until sugar and alcohol is dissolved, about 4 minutes. Bring to a simmer, and add apples, and spices. Sauté over medium for 7-10 minutes, shaking the pan and coating the apples intermittently. Set aside to cool. 

Mix together yogurt + orange zest. Sweeten if you wish. 

In four smaller mason jars, add a few dollops of yogurt in the bottom. Top with a few spoonfuls of the apples and a few chunks of granola If making in advance, add the granola in the morning for crispiness. 

Nutrition Information

per serving

  • calories
    517
  • fat i
    36 g
  • carbs i
    42 g
  • protein
    12 g