Cooking Club: Week 55


I do love that I mostly saw photos of English muffin pizzas from you all last week ;) Really good job. This week we’re trying some new things - the larb lettuce wraps were a favorite here. The zucchini casserole was super hard to photograph, but I know having an easy one-dish meal like that is so nice for weeknights.

I appreciate those of you who answered my survey questions on instagram. There will be a few more today. We are trying to start some making some marketing efforts and having a better idea of who our members are is helpful. As always, never hesitate with suggestions or requests.

I’ll be doing an IG Live on Monday, talking about these recipes and answering questions and maybe demoing something if that feels helpful for ya’ll.

Have a wonderful weekend!

1-hr. Prep


  1. Pit dates, make filling, stuff, and dip in chocolate per instructions for Recipe #4. Stick in the freezer for the week.

  2. Cook brown rice for casserole in #3 and larb bowls for #2.

  3. Slice + shred veg for pickled veg for Recipe #2. Mix in a jar and stick in the fridge until you’re ready to make the larb bowls.

  4. Roast potatoes + tomatoes for Recipe #1.

  5. Finish roasted tomato crema for Recipe #1.

  6. Finish off papas y huevos for dinner.


  1. Dates stuffed + ready for #4.

  2. Brown rice made for #2 and #3.

  3. Pickled veg in larb bowls for #2.

  4. Crema made for #1.

  5. Potatoes prepped for #1.

  6. Papas y huevos for dinner!


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

papas y huevos w/ tomato crema thai turkey larb bowls zucchini rice casserole crunchy stuffed dates



meat + dairy

recipe 01: papas y huevos w/ roasted tomato crema

serves 4

Breakfast for dinner! Or breakfast for breakfast, you decide when you make these recipes 😉.

If you stock taco seasonings, that will work in place of the spices on the potatoes here. If your taco blend has salt in it already, decrease our amounts below. This is also great in a taco or burrito, if you’re so inclined.


For busy weeknights, mornings, or prepping for baby; double or triple the recipe and make a batch of freezer breakfast burritos. Using 10” tortillas, spread a few tablespoons of mashed beans, followed by a 1/3 cup of potatoes and a scoop of scrambled eggs. Wrap tightly with plastic wrap and then with parchment paper. Stick em’ in a gallon zip top bag, and label. On the day of serving, reheat in the microwave for 2-3 minutes, and then crisp each side in skillet until golden. Serve with crema, salsa, and avo.


Tips of The Week

Make Ahead: The tomato crema can be made in advance - especially if you can efficiently roast tomatoes while you already have something else in the oven. If you are cooking beans from scratch soak and cook those in advance.

Use it Twice: The sauce makes a nice sandwich or wrap spread or drizzled on tacos of any sort. Double it as needed. See headnote for freezer burrito instructions!

Kid Friendly: Wrap the bits in a tortilla if they like breakfast burritos.

Dairy Free: Use mayo in place of the sour cream for the crema.

Carnivore Addition: Add crispy bacon or sausage patties on the side. Chorizo would also be great!


for the POTATOES

1.5 lb. russet potatoes, scrubbed and diced into ½” cubes (about 2 large)

1 small red bell pepper, diced small

1/2 yellow onion, diced small
2 Tbsp avocado oil
1 tsp. chili powder
½ tsp. cumin
1 tsp. sea salt
½ tsp. smoked paprika
½ tsp. garlic powder

½ tsp. dried oregano

for the CREMA

2 roma tomatoes, halved
3 cloves garlic
¾ cup sour cream
¼ tsp. smoked paprika
Juice of ½ a lime
Pinch of kosher salt

8 large eggs
Avo oil
Knob of butter/ghee
Salt + pepper

For serving

Black beans, warmed
Handful of cilantro, well chopped
Lime wedges
Avocado, sliced


Preheat the oven to 425’. Place two rimmed baking sheets inside the oven to heat them up.

In a large bowl, mix together potatoes, pepper, onion, avo oil, spices, and salt. Toss well to combine. With an oven mitt, remove the hot pan from the oven and transfer taters on the hot trays. Spread them out across the two sheets. 

On a corner of one of the trays, add tomatoes and nestle garlic underneath so they don't burn. Drizzle them with a bit of oil and season. Put both sheets in the oven and roast for 20 minutes. Flip potatoes and allow to cook for 20 more minutes until crispy and tender and the tomatoes are blistered. 

While your potatoes are cooling a bit, make the crema. In a food processor, add sour cream, lime juice, salt and paprika. Add in roasted tomatoes and garlic. Blend until smooth. Season to taste.

Fry your eggs (or scramble!). In a cast iron skillet or non-stick pan melt part oil, part ghee until almost smoking. Fry eggs one at a time and season with salt and pepper. Shake the pan a little and let the edges set and get a little crispy. Once the whites are no longer translucent, transfer them to a paper towel lined plate. 

To serve, pile up the potatoes, spoon warmed black beans on the side, and place your fried egg over top. Drizzle with sauce, sprinkle with hot sauce, lime juice, and cilantro, and serve with avo and/or queso fresco. 

Nutrition Information

per serving

  • calories
  • fat i
    41 g
  • carbs i
    66 g
  • protein
    27 g

recipe 02: thai turkey larb bowls

serves 4

Some of you mentioned that lemongrass is tough to find where you are. Subbing in ginger, while not the same flavor, will work in its place for some interest and is surely easier to find.

Coconut aminos are a little bit sweet. If you use tamari or soy sauce, add a teaspoon of brown sugar or honey in there.

If your people don’t like spicy, save the sriracha for garnish instead of stirred into the meat so each person can control their spice level. In place of sriracha, a Fresno chili sliced very thin is also a milder heat and a nice pop of color.


Tips of The Week

Make Ahead: The pickled vegetables can be made a week in advance. The rice can be cooked in advance, make extra for the zucchini casserole.

Kid Friendly: For some reason, my children think butter lettuce is the only acceptable lettuce. If yours do not, rice and the turkey mixture works.

Vegetarian Swap: For veg lettuce wraps, I do equal parts well chopped mushrooms and firm tofu. You put both in with the hot oil, just like you would the turkey meat, cook off some of the moisture without moving them much so they brown, and then add the aromatics.



3/4 cup rice wine vinegar
1/2 cup warm water
1 tsp. kosher salt
1 cup carrots, julienned or shredded
1/4 red onion, sliced thin
1 watermelon radish, quartered and sliced thin, optional
½ Fresno chile, sliced very thin, optional

for the LARB

1 Tbsp. avocado oil
1 lb. ground turkey, not lean
4 green onions, trimmed + thinly sliced
3 cloves garlic, grated
1 stalk lemongrass, bottom third only, tough layers removed, smashed and minced (optional)
2 tbsp. Sriracha
2 tbsp. coconut aminos (tamari or soy sauce as a sub)
1 tsp. fish sauce
2 Tbsp. lime juice
1/3 cup chopped herbs (thai basil, cilantro, or mint)

For assembly

1 head butter or bib lettuce
1 Persian cucumber, sliced thin
2 avocados, sliced thin
2 cups cooked rice or cauli rice (optional)
Handful of Thai basil, chopped


In a large jar, mix together vinegar, water, and salt until dissolved. Add carrots, onion, watermelon radish and chilli, if using. Allow to sit at room temp for at least 30 min. Store in the fridge. 

Meanwhile, in a large skillet over medium-high, heat oil until it’s almost smoking. Add turkey, break it up, and press down with a spatula. Let it crisp for 5 minutes undisturbed. Flip, break it up well, and cook for at least 3 more minutes until it’s no longer pink. We’re going for a good crisp. Turn heat down to medium. 

Add garlic, scallions, and lemongrass and cook for two minutes or until fragrant. Add sriracha, coconut aminos, and fish sauce. Simmer, and allow the sauce to reduce and begin to caramelize. Deglaze pan with lime juice and let the liquid cook off. Remove from the heat and add fresh herbs. 

To serve, pile larb mixture over bib lettuce, add cucumber slices, pickled veg, avocados, and rice if using. Sprinkle with torn thai basil or mint. 

Nutrition Information

per serving

  • calories
  • fat i
    50 g
  • carbs i
    18 g
  • protein
    26 g

recipe 03: zucchini rice casserole

serves 6

This is difficult to make look pretty, but it smells like a dream while baking and works as a main or a side. Personally, I could pack even more vegetables in here, but the ratios below will leave you with happy little kids as well. You could fold in some crumbled, browned sausages, or serve some other protein on the side if needed. 

I know we all will have different sizes of baking dishes. If yours is deep, it’ll take longer to warm through, so add more time. And yes, I do now see that my skillet needs a good scrub ;)

My dairy-free folks have been so good with the swaps but I’m not sure how this one would turn out as there are three types of cheese. Kite Hill does make a nut-based ricotta, and I’n sure some nutritional yeast could add some cheesy flavor as well.


Tips of The Week

Make Ahead: The zucchini can be sautéed in advance. The rice and the ricotta mixture can also be made in advance.

Carnivore Addition: We have added ground turkey sausage in the mix as well. Think of it like a lasagna! Add what you would like.


2 large eggs, beaten
1 cup ricotta 
2 Tbsp. extra virgin olive oil
Zest and juice of one small lemon
½ tsp. kosher salt
1 tsp. dried thyme 
Dash of two of cayenne or red pepper flakes
2 cups cooked brown rice 
2/3 cup shredded gruyere 
2/3 cup chopped basil

Extra virgin olive oil
3 medium zucchinis (1.5 lb.) sliced into ¼” half moons
2 medium summer squash (1 lb.), sliced into ¼” half moons 
½ a yellow onion, diced small
1 tsp. dried thyme 
Pinch of sea salt
3 large cloves garlic, grated 

½ cup panko bread crumbs
½ tsp. dried thyme
½ tsp. paprika  
½ cup grated parm
2 tbsp. melted ghee or butter 
¼ cup toasted pinenuts, optional garnish
Fresh chopped basil, for garnish


Preheat oven to 375. Grease a 10-12” cast iron, 9x9 (or something similar) baking dish with olive oil. 

In a medium bowl, mix together eggs, ricotta, oil, lemon zest and juice, salt, thyme, pepper flakes, rice, gruyere, and basil. Set aside.

In a large skillet over medium-high, heat olive oil. Once hot, add onions and cook for 3 minutes until translucent. Add zucchini, squash, dried thyme, and pepper. Sauté for 5 minutes until just beginning to brown, flip, and sauté for an additional 3. Add garlic and cook for one minute until fragrant. You may need to do this in batches to allow the zucchini and squash to get a bit brown. Set aside to cool. 

Mix together panko, dried thyme, parm, melted butter, parsley, salt and pepper and set aside. 

Combine the ricotta and zucchini mixture together and fold to just mix. Transfer it to the casserole dish and sprinkle the panko mixture all over the top.

Bake it on the middle rack for 30 minutes. For the final 3-5, broil on low until the top is crisp. Garnish with toasty pine nuts and lots of fresh basil. 

Allow to rest for 10 minutes before cutting. Serve immediately.

Nutrition Information

per serving

  • calories
  • fat i
    23 g
  • carbs i
    29 g
  • protein
    18 g

recipe 04: Crunchy Stuffed Dates

Serves 16

These are a great sweet nibble for after school, but also pack well in a lunch box. If it’s super warm out, the chocolate dip will start to soften, so to spare more filthy shirts, I made some without the dip. 

If you end up with extra chocolate dip, stir in a little more coconut oil and now you have the magic shell for ice cream sundaes!


Tips of The Week

Make Ahead: The dates will keep covered in the freezer for a couple weeks.


16 large medjool dates, pitted

2/3 cup natural, unsweetened nut or seed butter
2 Tbsp. ground flax seeds
½ tsp. cinnamon 
1/2 cup granola or brown rice crisp cereal
2 Tbsp. mini chocolate chips

5 oz. dark chocolate, chopped
1 tbsp. coconut oil

Flaky sea salt, for garnish


Line a baking sheet with parchment paper. Set aside.

In a medium bowl, mix together nut butter, ground flax, cinnamon, granola/cereal, and chocolate chips. Set aside in the freezer for 10 minutes to set up a bit before stuffing.

Arrange your dates in rows on the baking sheet. Stuff each date with 1-2 tsp of filling depending on the size. You want the filling to be generous but not totally overflowing. Set aside in the fridge. 

In a double boiler or microwave, melt coconut oil and dark chocolate. If using a microwave, heat in 30 second increments, stirring incrementally until smooth and glossy.

Dip each stuffed date halfway in chocolate and arrange on your baking sheet. Sprinkle with flaky salt immediately. Allow to set in the fridge or freezer. 

Nutrition Information

per serving

  • calories
  • fat i
    13 g
  • carbs i
    24 g
  • protein
    2 g