I probably make chicken stock every other if not every week. It is foundational to the meals I cook for my business which means I’ve had a lot of opportunities to tweak this formula over time. I aim to make a super gelatinous, near-solid chicken stock that I can use in smaller quantities but will still impart a rich, velvety texture to the dish. I like to roast my chicken parts and vegetables before simmering to add a depth of flavor to the stock as well as a golden color that I prefer.

I always use chicken feet in my stock because they’re super rich in collagen and are generally pretty cheap compared to other parts of the chicken (although now that the words out, they’re getting a bit pricier). In addition to the feet, I almost always use backs and wings.

I keep it simple in terms of aromatics because I want to be able to use the stock in a variety of dishes and I don’t necessarily want everything to taste like garlic or thyme. So I stick to the holy trinity: carrots, celery, and onion. I do a 2 to 1 ration of chicken parts to veg, by weight. For 4 pounds of chicken, I’ll use 2 pounds of vegetables.

I use a ratio of 1 pound of chicken parts to 2 quarts of water. For this recipe, that means starting with 4 pounds of chicken and 8 quarts of water, which reduces down to about 4 quarts of finished stock. In my experience, 1 pound of chicken per 1 quart of finished stock produces the ideal stock for me!

I skim my stock as it simmers, removing the scum that collects around the edges of the pot. These “impurities” are just bits of fat, protein, or occasionally blood that leach out of the bones as they cook. They’re harmless to eat, just not exactly appetizing.

Some cooks take this a step further and blanch their bones first by bringing them to a full boil to draw out as many impurities as possible, then discarding that water and starting the stock again with fresh water. Totally valid to go there, but it’s more effort than I’m interested in. If you’re looking for maximum clarity, go for it.

Personally, I’m not aiming for a clarified, crystal-clear stock, so mine usually ends up a little cloudy. That happens when the stock occasionally creeps up to a boil instead of staying at a gentle simmer the entire time and I’m totally cool with that. I make stock as a means to increase nutrient density, build flavor and body, not win points for presentation. This isn’t a fine-dining restaurant!

This recipe yields about 4 quarts of thick, concentrated stock. It requires roughly 6 hours of simmering (not including the time it takes to come up to an initial simmer which is usually around 30 to 40 minutes), plus about 35 minutes of roasting, all before you even get to straining and cooling. It’s real stock, made the long way, and it’s worth every minute!!

To store my chicken stock I opt for cambros, heavy duty quart or pint deli containers, or souper cube silicone freezer trays.

Chicken Stock Ratios Cheat Sheet

The Foundation

1 pound chicken parts —> 1 quart finished stock

Water

1 pound chicken parts —> 2 quarts starting water
(Reduces by half during cooking)

Vegetables

½ pound vegetables per 1 pound chicken

Seasoning

1½–2 Tbsp kosher salt per quart finished stock

Chicken Stock

Makes 4 quarts

ingredients

2 pounds vegetables cut into 1-inch pieces (a combination of carrots, celery, and onion)

1 pound chicken feet

3 pounds mixed chicken backs and wings

2 tablespoons high heat oil

8 quarts filtered water, plus more

6 to 8 tablespoons kosher salt

1. Preheat the oven to 425˚F. Line a baking sheet with parchment paper.

2. Add the vegetables and chicken parts to the prepared baking sheet. Drizzle with the oil and toss to coat evenly. Roast until the chicken is deeply golden and the vegetables are well browned, about 35 minutes.

3. Transfer the roasted chicken and vegetables to a large stockpot. Add 8 quarts of water and bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium-low and maintain a steady simmer for 6 to 7 hours. As the stock cooks, skim and discard any foam or impurities that rise to the surface and collect around the edges of the pot.

4. About every 1½ hours, the liquid will reduce by roughly one-third. When this happens, add 2 quarts of water to maintain volume. Over the full cook time, you’ll add water three times, for a total of 6 additional quarts added to the initial 8 quarts.

5. After the final addition of water, continue to simmer the stock for 1½ hours, for a total simmer time of about 6 hours.

6. Set a fine-mesh strainer over a large Cambro or a second stockpot. Carefully strain the stock, discarding the solids.

7. Allow the stock to cool, uncovered, at room temperature for at least 1 hour (up to 3), then transfer it to the refrigerator to cool completely overnight.

8. Portion the stock into quarts, pints, or 1/4-cup portions. Refrigerate for up to 5 days or freeze for up to 6 months.

If it isn’t absolutely crystal clear from instagram stories from September through March, I loooove me some squash. The creation of the koginut has really taken things to another level, because similar to the honeynut, it just blows classic butternut and acorn squash out of the water, at least texturally. My favs of all the winter varieties are easily kuri squash and kabocha but they can be a little harder to find and more difficult to work with, particularly the kabocha. They have an elite velvety, nearly fudgy texture that makes classic butternut look as watery as an overgrown zucchini. Koginut is a good option because it’s a bit easier to work with, but butternut or kuri squash are great here too.

Roasted squash is going to find its way to many a holiday table this season and I’d like this little number to be a contender at yours. I love a squash dish like this because it can be served room temperature and no one minds, which means you can worry about more temperature and time sensitive dishes. Similar to the other dishes in my Fun Veg to Bring to the Function series (cabbage, fennel), I’m intentionally keeping the ingredient list low here — buuuut if you wanted to add a festive red pop, some pomegranate seeds to garnish would be very appropriate, especially with the zhoug-y flavor profile.

Let’s talk about that “zhoug-y”. I try not to use the “-y” classification when referencing a specific sauce or dish, meaning they don’t fully commit to the actual dish and instead just borrow its flavors, like I’m doing here with “zhoug-y”. I’m giving myself a pass because I’m trying to keep the ingredient list a little tighter than usual. If you have a zhoug recipe you really love, by all means, sub it in. I also wanted to double up ingredient usage so we’re not pulling out the entire spice cabinet, which is why you’ll notice the squash and chickpeas are seasoned with spices that mirror the flavors of the zhoug sauce.

Happy holiday cooking, and make sure you let a vegetable have a main character moment at the center of your table this season!!! Make that Honey Baked Ham quiver in its boots. (Disclaimer: this squash dish, and honestly no other food on earth, can truly compete with a Honey Baked Ham but she’s showing up and doing her best.)

Honey-Sesame Roasted Squash & Chickpeas with Zhoug-y Yogurt

Serves 6

ingredients

1 medium winter squash like a koginut or kuri squash, roughly 2 pounds

1 15-ounce can chickpeas drained and rinsed

2 tablespoons honey, plus more to garnish

2 tablespoons plus 1/3 cup olive oil

3 tablespoons toasted white sesame seeds, plus more to garnish

3 teaspoons ground coriander

1 teaspoon ground cardamom

2 1/2 teaspoons kosher salt, plus more

1 bunch of cilantro, washed

1 lemon

1 small jalapeno, seeds and pith removed

1 1/2 cups whole milk Greek yogurt

preparation

1. Preheat the oven to 435˚F. Line 2 sheet trays with parchment paper.

2. Prepare the squash: Remove the stem and bottom of the squash and cut in half. Use an ice cream scoop or something similar to remove the seeds and discard. Cut the squash into 1/2-inch rings and add to a large bowl.

3. Add the chickpeas, honey, 2 tablespoons olive oil, 2 tablespoons sesame seeds, 2 teaspoons ground coriander, 1/2 teaspoon ground cardamom, and 1 1/2 teaspoons kosher salt. Toss to evenly coat and transfer to the prepared baking sheets.

4. Roast until the chickpeas are crispy and the squash is golden and tender, 35 to 40 minutes. Rotate the trays halfway through roasting to ensure even cooking.

5. While the squash is roasting, make the zhoug: Reserve a quarter of the cilantro for garnish and set aside. Roughly chop or tear the remaining three-quarters of the cilantro, including tender stems, to the bowl of a food processor. Add the remaining 1 tablespoon sesame seeds, 1 teaspoon ground corainder, 1/2 teaspoon ground cardamom, and 1 teaspoons kosher salt to the bowl.

6. Zest the juice of one lemon and squeeze in half the juice, about 2 tablespoons. Add in the jalapeno. Process until the cilantro is broken down and the mixture resembles a salsa. Add in the remaining 1/3 cup olive oil and pulse 5 to 6 times to combine. Be mindful not to over process the olive oil because it can become bitter.

7. Make the zhoug-y yogurt sauce: Add roughly two thirds of the zhoug sauce to the yogurt along with another pinch of kosher salt and mix until evenly combined.

8. Assemble: Spread the zhoug-spiked yogurt across a serving dish and top with the squash and chickpeas. Squeeze the remaining half of the lemon over the squash and chickpeas. Drizzle over the reserved zhoug sauce and finish with the reserved cilantro leaves, a drizzle of honey, and more toasted sesame seeds if desired.

One holiday season a few years at my old job, my coworkers and I decided it would be festive to do a cookie swap. We were all chefs and bakers, so it was fun to see what everyone showed up with. I still remember my friend Amanda’s rosemary shortbread and caramel cookie bars with white chocolate ganache, so good.

Italian flavors always remind me of my childhood Christmasses with my grandparents, and I’ve always loved pistachio-and-chocolate biscotti. I also love a good shortbread, who doesnt? But, mostly, I love the color green. The specific shade of green in raw pistachios brings me genuine joy, so I knew I wanted to capture that if possible. I made these vibrant green thumbprint cookies for the swap, and they’ve been my signature ever since.

I make them every year but I’ve yet to share the actual recipe. I’ve made some updates to the original, like adding in the matcha for extra green color, but it’s optional. The corn syrup is also totally optional, but it makes for an extra glossy chocolate center. These just feel so festive to me and they’re relatively low effort if you don’t mind breaking out the food processor to make the pistachio flour.

I bring this up every time I share a baking recipe: I’m really not much of a baker. And I say that intentionally. I want you to know that these recipes are actually approachable, even for someone like me who can get easily overwhelmed by a baking project. The cookies themselves are nutty, chewy, and almost savory since they don’t have much sugar.

Pistachio-Orange & Chocolate Ganache Thumbprint Cookies

makes about 20 cookies

ingredients

• 3/4 cup raw pistachios (5 ounces), plus an additional 20 pistachio for garnish

• 1 1/4 cup all-purpose flour

• 1 tablespoon matcha powder, optional

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 8 tablespoons unsalted butter, room temperature

• ½ cup sugar

• 1 large egg, room temperature

• Zest of one orange, about 1 tablespoon

• 5 oz semi-sweet chocolate chips, roughly chopped

• 1/3 cup heavy cream

• 1 teaspoon light corn syrup, optional

• Flaky sea salt, optional

preparation

1. Line 2 baking sheets with parchment paper.

2. Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.

3. Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.

4. In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1–2 minutes. Add the egg and orange zest and beat until evenly distributed.

5. Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.

6. Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the refrigerator for about 1 hour until firm or up to overnight.

7. Preheat the oven to 350°F.

8. Bake the cookies for 14–16 minutes, rotating the trays once halfway through, until puffed and lightly golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.

9. While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat until just beginning to steam, about 2 minutes, being careful not to scald it. Pour the hot cream over the chocolate and let sit for 1–2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth.

10. Once the cookies have cooled spoon about 1½ teaspoons of ganache into each thumbprint. Garnish each cookie with a whole pistachio and flaky salt, if desired. Let the ganache set for about 30 minutes before serving.

11. Enjoy!

Whether you’re hosting the whole function or a guest with a “bring a side” assignment, a fun veg dish (or 3) is non-negotiable in my book. I’m a meat-eater for sure, but my heart lives with the veggies and I love any excuse to dress up some produce. The goal here is to let the star vegetable shine, keep the ingredient list pretty exclusive, and still make something worthy of a holiday spread.

Fennel is one of my forever favorites because of how good it makes me feel. It’s high in fiber, anti-inflammatory, great for digestion, and just… we’re buds, what can I say. I love it raw, roasted, or melted down into soups, but braised fennel is really where it’s at. When it turns sweet and tender, it’s great with savory things like Parmigiano Reggiano, rosemary, and white beans. This version is intentionally pared back, just seven ingredients if you don’t count salt and pepper.

And it all happens in one dish. A small holiday miracle, honestly.

ingredients

2 large fennel bulbs

2 tablespoons olive oil

1 teaspoon kosher salt, plus more

3 tablespoons salted butter

1 teaspoon fennel seeds

1 teaspoon dried rosemary or 1 sprig fresh rosemary

2 to 3 cloves garlic, lightly crushed

1 can drained and rinsed cannellini beans

1 cup chicken or vegetable stock

1 to 1.5 ounces freshly grated Parmigiano Reggiano, about 1/3 cup

1 lemon

preparation

1. Thoroughly wash the fennel bulbs and fronds to remove any grit. Remove the stalks from the bulbs and reserve half. Separate the fronds from the reserved stalks and set aside.

2. Quarter each fennel bulb, cutting through the core to keep the wedges intact. Season generously on all sides. Thinly slice the reserved stalks.

3. Heat a heavy-bottomed pan, such as a cast iron skillet, over medium-high heat. Add the olive oil and swirl to coat. Arrange the fennel wedges cut-side down and cook undisturbed for 5 to 6 minutes, until deeply caramelized. Flip and brown the second side for another 3 to 4 minutes. Lower the heat to medium, add 2 tablespoons of butter, and baste the fennel for the final minute.

4. Transfer the fennel to a plate. Add the remaining tablespoon of butter to the pan along with the sliced fennel stalks, garlic, and a pinch of salt. Sauté for 3 to4 minutes, until softened. Add the fennel seeds and rosemary; cook for 1–2 minutes, until fragrant.

5. Stir in the cannellini beans and broth, seasoning with salt and pepper. Grate in about half of the Parmigiano Reggiano and stir to combine. Nestle the fennel wedges back into the pan, then finish with lemon zest and more Parm.

6. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the beans have absorbed some of the liquid and the fennel is tender and sweet.

7. Finish with fresh lemon juice, more Parm, and the reserved fennel fronds.

you’re going to want to make this one

Makes about 1 cup

Ingredients

1 small shallot, finely minced (about 1/4 cup)

1/4 teaspoon kosher salt, plus more to taste

1 cup ripe cherry tomatoes, halved

1-2 small anchovy filets

1 small garlic clove

1 tablespoon low-sodium soy sauce

2 tablespoons sherry vinegar

1/2 teaspoon sugar

1/3-1/2 cup extra virgin olive oil

Black pepper, to taste

Preparation

1. In a small bowl combine the shallot and 1/4 teaspoon kosher salt, and stir well. Set aside to mellow for about 15 minutes while you prepare the vinaigrette.

2. In a wide-mouth, high-walled jar (something you can fit an immersion blender into) combine the tomatoes, anchovy, garlic, soy sauce, sherry vinegar, and sugar. Using an immersion blender, blend on low until the tomatoes are broken down and liquidy.

3. With the blender running on medium-low, stream in the olive oil until the vinaigrette is emulsified and thickened. The more olive oil you add, the thicker the vinaigrette will be. You make can some tomato skin stuck in the blender, that’s okay, just return them to the vinaigrette to get blended.

4. Once the shallots have mellowed in flavor stir them into the vinaigrette and season to taste with more salt and black pepper.

*if you don’t do anchovies sub in some miso paste here. White miso is great but red miso would also be delicious. Anything that has that umami vibe will help add depth of flavor to the vinaigrette.

I love to serve this vinaigrette over blanched green beans. About a 1/2 cup of vinaigrette to about 1 pound of green beans. The trick is to dress the beans while they’re still warm so they absorb as much of the vinaigrette as possible. I finish with fresh herbs and often a toasted nut. Some vinaigrette will pool to the bottom of the bowl, that’s fine, just sop it up with bread (or a spoon!).

This tomato vinaigrette is also delicious as the dressing for a grain salad, over poached fish and grilled shrimp, or simply over a crunchy garden salad.

Thai-Inspired Chimi Vinaigrette

ingredients

2 tablespoons rice vinegar

Zest and juice of 1 lime, about 2 tablespoons

1 teaspoon fish sauce

1 teaspoon brown sugar

1 cup loosely packed mint leaves, finely minced

1 cup loosely packed Thai basil leaves, finely minced

1 cup loosely packed cilantro leaves, finely minced

3 scallions, thinly sliced

1/4 cup olive oil

Pinch of birds eye chili flakes, optional

1/2 teaspoon kosher salt

preparation

1. Make the Thai chimi vinaigrette: In a medium bowl, whisk together the rice vinegar, lime zest and juice, fish sauce, and brown sugar until the sugar dissolves. Stir in the herbs, scallion, and olive oil. Season with chili flakes and salt to taste.

If you were looking for an excuse to include ranch in at least one meal or snack per day, look no further. This dressing, unlike the classic we all know and love, features probiotics, protein, and healthy fats, what more do ya need? Here’s the thing, in my opinion, a lot of healthy takes on ranch lean too heavily on Greek yogurt. It’s just not the right mouthfeel for me. Kinda gritty? So while this recipe does feature Greek yogurt, it relies more on labneh as the base.

Labneh is wonderful because it has a texture and flavor more similar to sour cream, which is perfect in ranch. It’s creamy, tangy, probiotic, and higher in protein (5 grams per 1/4 cup versus 1 gram per 1/4 in sour cream). It’s a fermented dairy which we like when considering probiotics, a crucial part of any diet but certainly the prenatal and postpartum diets.

Greek yogurt, is, of course, widely used for its probiotic prowess and is a great addition to the labneh bringing with it lots of protein. I prefer full-fat Greek yogurt here as it adds to the creaminess, 2% works too but I wouldn’t endorse a nonfat option. But, that’s just me. I talk a bit more about my strong feelings surrounding full-fat dairy here.

Buttermilk, one of the OG three of classic ranch alongside sour cream and mayo, is another sneaky probiotic, lucky us! And lastly, we have the real sleeper hit, sauerkraut brine. Sauerkraut brine really is that girl when it comes to ~gut health~ and for good reason. I’m talking specifically about lacto-fermented sauerkraut, the kind made from just cabbage, salt, and time. A couple of great storebought brands are Bubbies and Wildbrine. This recipe calls for a few tablespoons of brine to loosen up the consistency and transforms this ranch from a decadent dressing into a bonafide health tonic. ;)

probiotic ranch

Makes about 1 1/2 cups

ingredients

2/3 cup labneh

1/3 cup full-fat or 2% Greek yogurt

1/4 cup buttermilk

2 tablespoons lacto-fermented sauerkraut brine

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon dried dill or 2 tablespoons fresh minced dill

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sugar, optional

preparation

1. In a medium bowl whisk together the labneh, greek yogurt, buttermilk, and brine. If you prefer a slightly looser ranch, add in up to 2 tablespoons of cool filtered water, 1 at a time, until reaching the desired consistency.

2. Whisk in the garlic powder, onion powder, dill, salt, black pepper, and sugar if using. Taste for seasoning.

3. Store in your refrigerator for up to 7 days. Drizzle over salads, enjoy with crudite, dunk your chicken tenders in it. You know what to do!

Way back when my household took on the mental, physical, emotional, and spiritual (talking about giving up dairy here) challenge that is Whole 30. It went well enough, and I can still remember that first bite of warm buttered sourdough that broke the spell. I will say if you’re looking for a solid reset, a framework to become a little more mindful about what you’re eating, and to unlock a new kind of creativity in the kitchen using only ‘approved’ foods, give it a go. But this newsletter isn’t about endorsing whole 30, it’s about burger bowls. This was one of our favorite and I mean favorite dinners when we were deep in the trenches of this diet and long thereafter. This was 2020 through 2021-ish and I have to admit I was surprised when I saw burger bowls popping up all over my socials recently. I used to think we were sort of insane for eating these, and never felt compelled to share my creations online for fear of shunning due to culinary crimes. We called them burger salads and would do romaine, tomato, thinly sliced red onion, bacon, pickles, roasted potatoes, crispy bacon, some fun dressing, and of course a warm burger patty right on top. They slapped and satiated.

Now I’m not saying I’m an expert by any stretch, but what I will say is I have a few ideas around who I like to see in attendance in my burger bowls. Romaine has to be the base, or at least part of the base, I want a potato in there (sweet works too), a little pickled somebody, I believe tomato is crucial to the whole operation, and we can’t forget the fun dressing. Thank goodness that as of today, March 2025, I am free of my whole 30 shackles and also allow myself dairy in the bowl, because who the hell wants a cheeseless burger? So also, a dairy presence is preferred.

This burger bowl is a real special somebody and there are many components that come together to make the magic happen. This recipe features pickled fennel, chicken stock roasted potatoes, lemony-aleppo feta spread, tomato-cucumber salad, herby grilled lamb burgers, and a pepperoncini vinaigrette. I know it’s a lot. The good thing is all of these things will live happily in your fridge for a while (especially the pickled fennel and vinaigrette) and will make many meals fun throughout your week. As always, feel free to riff on what I’ve put together here but I’d absolutely stick true to the feta recipe because it’s *so* good.

Lamb Burger Bowls with Pepperoncini Vinaigrette

Serves 4

Ingredients

Pickled Fennel

1 medium fennel bulb, very thinly sliced, fronds reserved

1 cup cool water

1/2 cup apple cider vinegar

2 tablespoons sugar

1 1/2 teaspoons kosher salt

Chicken Stock Roasted Potatoes

2 tablespoons olive oil

1 1/2 pounds yukon gold potatoes, cut into 1/2-inch cubes

1 1/2 to 2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Juice of 1 large lemon, about 1/4 cup

2 to 3 garlic cloves, crushed

1 cup chicken or vegetable stock

Pepperoncini Vinaigrette

1 garlic clove, grated

1 tablespoon whole grain or Dijon mustard

3 tablespoons pepperoncini brine

1 1/2 to 2 teaspoons honey

6 tablespoons extra virgin olive oil

1 teaspoon fennel seeds, crushed or 1/2 teaspoon ground fennel

2 to 3 tablespoons minced pepperoncini

good pinch of salt

Lemony-Aleppo Feta Spread

4 ounces feta in brine, drained and crumbled

3 tablespoons labneh

1 tablespoon extra virgin olive oil

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon aleppo pepper

1/2 teaspoon kosher salt

Herby Lamb Burgers

1 pound ground lamb

1/4 cup finely minced shallot

1/4 cup minced fresh dill

1/4 cup minced fresh parsley

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon aleppo pepper

Kosher salt, to taste

Cucumber-Tomato Salad

4 Persian cucumbers, cut into 1/2-inch pieces

1 cup cherry tomatoes, halved

1 tablespoon olive oil

2 tablespoons red wine vinegar

1/4 cup fresh herbs, such as parsley or dill

1 teaspoon kosher salt

Black pepper, to taste

Bowl Assembly

4 cups thinly sliced romaine

Preparation

1. Make the pickled fennel: In a medium saucepan over medium heat bring the water, apple cider vinegar, sugar, and salt to a simmer. Stir until the sugar dissolves completely, about 1 minute. Remove from heat and cool for 5 minutes.

2. Fill a heat-proof jar with a tight-fitting lid with the shaved fennel and reserved fronds. Pour the still warm brine over the fennel until just covered, loosely cover with the lid, and refrigerate for at least 1 hour until cooled, up until overnight. Once cooled completely tighten the lid all the way.

3. Make the stock roasted potatoes: Preheat the oven to 425˚F. Grease a quarter sheet tray or 8x8-inch rimmed baking dish with the olive oil. Add in the potatoes, salt, pepper, lemon juice, garlic, and stock. Roast for 50 to 60 minutes, until the stock is absorbed and the potatoes are golden and tender.

4. Make the pepperoncini vinaigrette: In a medium bowl whisk together the garlic, mustard, pepperoncini brine, and honey. Stream in the olive oil, whisking continuously to emulsify. Whisk in the fennel, minced pepperoncini, and salt. Transfer to a jar with a tight-fitting lid and refrigerate until ready to use.

5. Make the Lemony-Aleppo Feta Spread: In a medium bowl combine the feta, labneh, olive oil, lemon zest, lemon juice, aleppo pepper, and salt. Mash with a fork to combine. Cover and refrigerate until ready to use.

6. Make the tomato-cucumber salad: In a medium bowl combine the tomato, cucumber, olive oil, red wine vinegar, herbs, and salt. Set aside to marinate while you prepare the burgers. Don’t make this too far in advance as it will get soggy and sad!

7. Make the lamb burgers: Preheat your grill to 400˚F.

8. In a large bowl combine the lamb, shallot, dill, parsley, cumin, coriander, paprika, and aleppo pepper. Use clean hands to combine, being careful not to overmix which will result in a tough burger. Form into 4 1/4-pound patties. Generously season both sides of the burgers with salt.

9. Once the grill is smoking, lightly grease with avocado oil or another high-heat oil. Grill the burgers for 5 to 6 minutes, covered, before flipping and grilling for another 5 to 6 minutes, until the internal temperature reaches 140˚F for medium. Rest the burgers for 5 to 10 minutes, the temperature will increase about 5 degrees.

10. Assemble your bowls: Add about 1 1/2 cups of romaine to the bowl. Top with about 1 cup of potatoes, 1/2 to 3/4 cup cucumber-tomato salad, one burger patty, 1/4 cup of pickled fennel, a generous scoop of the feta spread, and drizzle over a few tablespoons of the pepperoncini vinaigrette. Serve immediately!

Almost Healthy rule of pasta salad number 17: Use a fun shape!! (any Las Culturistas fans out there?) Not but really, half the fun of a pasta salad is the shape, in my opinion. You can keep your penne. The other half of the fun of a pasta salad is that it’s typically a warm weather staple, meaning if you’re eating one, it’s likely summertime and, well, isn’t that good news.

A big group of us went camping in Sequoia for the Fourth, and if you’ve seen any of my past camping content, you’ll know that the menu is taken quite seriously. We divvied up responsibilities for meals and snacks, and I’m happy to report that the entire team brought the heat. and Katie kicked things off with a pizza party night one, and yes, that meant hauling a Gozney pizza oven and a full-size propane tank into the forest. The next day, Sara came through with everything for a hot dog bar, and I thought a big batch of pasta salad would be a welcome side. I also contributed toasted coconut tahini oat bars, shrimp boil packets, and potentially the most important item on the menu: the jello shots.

One of my fellow campers is staunchly anti-mayo, so dill-pickle ranch pasta salad was off the table. Instead, I slow-cooked shallots and garlic in olive oil until soft and jammy, then blended them with vinegar and honey to make an ultra-savory, creamy, tangy dressing. All your favorite summer veggies are in attendance and are mixed with a little bacon and feta that make this whole dish worthy of a center of the table spot at your next summer gathering.

This will have been our fourth summer camping in Sequoia, and it really never gets old. We camped in Sequoia last Fourth of July (that trip we cooked a yogurt-marinated chicken over the fire and made homemade naan — insane of us lol) but wound up leaving a night early because it was just too hot. This trip, we went to a higher elevation and the weather was perfect. We stayed at the Atwell Mill Campground in Three Rivers and while it was an hour long drive down a receptionless road to get there, it truly was the perfect spot to post up for the holiday weekend. From our campsite, we could hike up to a Sequoia grove that opened to a breathtaking overlook, hike the other direction and take an icy dip in a waterfall-fed swimming hole straight out of The Land Before Time, and there was even a little bar a mile or so up the road that had live music. Fun to be found in every direction!

Summer Pasta Salad with Creamy Confit Shallot Vinaigrette

Ingredients

Dressing

5 ounces shallot, peeled and cut into 1-inch pieces

3 garlic cloves, peeled and trimmed

4 ounces extra virgin olive oil

2 tablespoons rice wine vinegar

juice of 1 lemon, about 1/4 cup

1 heaping tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon kosher salt, plus more to taste

Lots of freshly cracked black pepper

Pasta Salad

1 pound of a short fun pasta shape, I used Cascatelli

1 pound thick-cut bacon, cooked and cut into 1/2-inch pieces

8 ounces sugar snap peas, trimmed and halved

12 ounces cherry tomatoes, halved

1 1/2 cups cooked corn kernels (I charred mine on the grill)

5-ounces feta in brine, drained and crumbled

1 bunch roughly chopped dill, about 1/2 cup

Freshly cracked black pepper

preparation

1. Make the dressing: Add the shallots, garlic, olive oil, and a pinch of salt to a small pot. Bring to a simmer over medium heat, then reduce to medium-low. Cook, stirring occasionally, until the shallots are softened and beginning to caramelize, about 20 minutes. Remove from heat and let cool completely.

2. Once cooled, transfer the shallot-garlic oil mixture to a tall container (like a 2-cup measuring cup) and add the rice wine vinegar, lemon juice, Dijon mustard, and honey. Blend with an immersion blender until completely smooth. Season with salt and pepper to taste.

3. Make the pasta salad: Bring a large pot of well-salted water to a rolling boil. Cook the pasta according to package instructions or until just past al dente (for Cascatelli, that’s 13–15 minutes). Drain and return the pasta to the pot.

   While the pasta is still warm, toss with half of the shallot dressing and mix well to coat.

4. Add the bacon, sugar snap peas, tomatoes, and corn, and stir to evenly distribute. Once the pasta has cooled slightly, fold in the feta, dill, and the remaining dressing. Mix thoroughly until everything is well-coated.

5. Serve immediately (if you're camping and have no choice!) or refrigerate to chill and let the flavors meld. The salad will keep well in the fridge for 3 to 4 days.

I think we all know what time it is - pumpkin-apple spice o’clock. I recently did a food sensitivity test and turns out cinnamon is one of my superfoods so I’m feeling pretty positive about baking a ton of desserts laced with it. (Zucchini is also one of my superfoods - no surprise there as you see it featured in 50% of my recipes, lol).

triple apple spice muffins

makes 6 jumbo or 12 standard size muffins

Ingredients

apple spice blend

• 2 teaspoons ground cinnamon

• 1 ½ teaspoons ground ginger

• ½ teaspoon ground allspice

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

muffins

• 1 cup all purpose flour, divided, plus 1 tablespoon

• ⅓ cup whole wheat flour

• 1 ¼ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon kosher salt

• ¾ stick unsalted butter, room temperature

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs, room temperature

• ¼ cup apple sauce

• 1 honeycrisp apple, shredded, plus 2, finely diced, divided

• nonstick cooking spray, for greasing

• 1 ½ tablespoons unsalted butter, melted

• 2 tablespoons demerara sugar

instructions

1. Make the apple spice blend: in a small bowl, stir together the cinnamon, ginger, allspice, cloves, and nutmeg.

2. Make the muffins: In a medium bowl, whisk together 1 cup AP flour, the whole wheat flour, baking powder, baking soda, salt, and 1 tablespoon of the spice blend.

3. In a large bowl, use an electric hand mixer on medium speed or whisk to beat the butter until light yellow and aerated, about 2 minutes. Add the granulated and brown sugars and continue beating until light, fluffy, and nearly doubled in volume, 2 minutes more. Add the eggs, 1 at a time, beating well after each addition. Add the applesauce and shredded apple and stir with a rubber spatula to incorporate.

4. Add half of the dry ingredients to the wet and gently fold to combine, being careful not to overmix. Add 1¾ cups of the diced apples to the remaining dry ingredients and toss to coat, then add to the wet ingredients and gently fold to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.

5. Preheat the oven to 425°F. Line a 6-cup jumbo muffin tin with paper liners and lightly grease with nonstick spray. (Alternatively use a 12-cup muffin tin)

6. In a medium bowl, toss together the remaining ¾ cup diced apples, melted butter, remaining 1 tablespoon flour, and remaining 1½ teaspoons of apple spice blend.

7. Evenly divide the batter between the prepared muffin cups. Top each muffin with some of the apple topping and sprinkle with the demerara sugar.

8. Bake the muffins for 15 minutes, then rotate the muffin tin 180° and bake for 12–15 minutes more, until the muffins are puffed and golden brown and a cake tester inserted into the center comes out clean.

9. Cool for 15–20 minutes before serving. Eat with a thick slice of salted of butter!!! I like to create a little sandwich with two muffin halves as the bread and the butter as the filling, haha. But you’re probably more responsible than me so do you!!

today show recipes

You guys I’m so excited to share these two recipes with you, particularly the pizza. Please make this pizza. Alternatively just make the the sage-parmesan mornay sauce and eat it with a spoon.

Sausage Sage Sheet Pan Pizza

Slow Cooker Sausage and Cabbage

I’ve been lucky enough to be elbow-deep in the fragrant world of in-season strawberries the last several weeks while working on a strawberry matcha latte for Alfalfa. I think we landed on something pretty delicious. It features a homemade strawberry syrup and a strawberry cold foam. One word: stunnin’.

If you read my Kitchen Basics, but Better newsletter about my favorite kitchen friends, you might recall the Breville getting an honorable mention. Between my recent barista cosplay and our household’s love of espresso, it was only a matter of time before we hosted a caffeine-centric party. Last weekend was my birthday, so it was the perfect opportunity to throw an apartment café brunch, and I gotta say I highly recommend! As it turns out once you hit your thirties everyone’s social battery is fully charged between the hours of 11am and 2 pm.

I put together a drink menu, made a quiche, and set up a bagel bar with homemade scallion-dill schmear, plenty of lox, and all the usual fixins. I asked everyone to bring a fun treat, either homemade or from a local spot. We (my husband) even made custom stickers and stamps for the cups (shoutout to my friend Sean for the design). We had a lineup of syrups and cold foams so everyone could mix and match their drinks however they wanted. Inspired by my recent matcha latte R&D, I made a strawberry syrup and paired it with a peanut butter cold foam for a pb&j latte situation. Which got the gears turning on this here galette.

A couple of weeks ago while I was on the East Coast, I had the pleasure of meeting Rebecca Firsker, who just released her first cookbook, Galette! Flipping through it, I was inspired by the creativity it takes to develop enough recipes to fill a book around a single concept and it reminded me how much I love making galettes. I used to be a galette girl through and through. After I learned to make them in culinary school, it was my go-to dessert, and I’ve developed more than a few savory galettes “crostatas” over the years. I’ve said it here before, but I’ll say it again: I’m a lazy baker. Galettes are my perfect dessert because they let me hide my imperfections. No need for clean lines or perfect peaks, rustic is the goal.

So, between the pb&j latte and the reminder that galettes are the ultimate crust-forward summer dessert, this pb&j galette was born. It tastes exactly like the OG in the best way. Salty roasted peanuts and summer-sweet strawberries, all wrapped up in a golden flaky crust. You can use store-bought dough if you’re not a make-your-own kind of person as the frangipane brings a lot of great peanut flavor to the party. But actually, don’t skip the crust if you can help it. The strawberry filling mixes with the peanut butter frangipane to create a perfect gooey pb&j bite. Serve it warm with a fat scoop of vanilla ice cream and rejoice.

pb&j galette

ingredients

Peanut crust

1 1/2 cups all-purpose flour

1/2 cup raw, unsalted peanuts

1/4 teaspoon kosher salt

12 tablespoons salted butter, cold

4 to 5 tablespoons ice water

Peanut butter frangipane

4 tablespoons salted butter, softened at room temperature

1/4 cup light brown sugar

3 ounces runny natural peanut butter

1 large egg

pinch of kosher salt

Strawberry filling

2 pounds strawberries, washed, hulled, and thinly sliced

zest of 1 lemon, about 1 tablespoon

juice of 1 lemon, about 1/4 cup

1/4 cup sugar

2 teaspoons vanilla bean paste

3 tablespoons cornstarch

Assembly

1 large egg, beaten

1/4 cup raw peanuts, crushed

2 tablespoons demerara sugar

preparation

1. Make the dough: In a food processor, combine the flour, peanuts, and salt. Pulse until the peanuts are broken down into a fine crumb. Add the butter and pulse again until the mixture resembles coarse sand with pea-sized pieces of butter throughout.

2. Transfer the mixture to a medium bowl. Add 3 tablespoons of cold water and work it in with your fingertips. Continue adding water, 1 tablespoon at a time, just until the dough holds together when pressed between your fingers. Turn the dough out onto a clean surface and shape it into a wide, flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.

3. Make the peanut frangipane: In a food processor, blend the butter, brown sugar, peanut butter, egg, and salt until smooth and slightly aerated—about 1 minute. Transfer to a bowl and set aside (covered) until ready to assemble.

4. Make the strawberry filling: In a medium bowl, combine the strawberries, lemon zest, lemon juice, sugar, vanilla, and cornstarch. Toss until the strawberries are evenly coated and the cornstarch is well distributed. Set aside.

5. Preheat the oven to 425°F and line a sheet tray with parchment paper.

6. Roll out the dough: Lightly flour a clean work surface and roll the chilled dough into a rough 12 x 9-inch oval, working from the center out to maintain an even thickness. Patch any cracks that form around the edges. If the dough becomes too soft or sticky, place it back in the fridge for 15–20 minutes to firm up before continuing.

7. Transfer the rolled-out dough to the prepared sheet tray. Spread the frangipane in the center, leaving a 2-inch border around the edges. Spoon the strawberry filling on top of the frangipane, avoiding any excess liquid at the bottom of the bowl, which can make the crust soggy.

8. Assemble the galette: Fold the edges of the crust up and over the strawberries, pleating as you go to create a rustic shape. Brush the exposed crust generously with egg wash, then sprinkle with crushed peanuts and demerara sugar for extra crunch and sparkle.

9. Transfer to the oven, then immediately reduce the temperature to 400°F. Bake for 40–45 minutes, rotating the tray halfway through. The crust should be deeply golden, and the strawberries will have softened and reduced in volume.

10. Let the galette cool for at least 30 minutes before slicing. Serve warm with your favorite vanilla ice cream.

I thought it could be fun to bring a little LA flavor to this classic Italian pastry. Yes, I know that passionfruit isn’t exactly a ‘Los Angeles flavor’ but it just reminds me of this city! I used frozen passionfruit juice for the curd because I am lucky enough to live right next to Thai Town here in LA which is full of Thai grocery stores that sell all kinds of amazing ingredients. However, you can of course use fresh passionfruit pulp, or really any kind of fruit filling in these. You can also skip the fruit center entirely and just do whipped cream, which isn’t going to disappoint.

Let me say one thing - this recipe is a bit of a lift. Technically it’s easy, it just requires lots of little steps and is decently time consuming. But that’s okay, they can be a special occassion baking project, they told me they’re cool with that.

passionfruit maritozzi

makes 8

ingredients

Sponge 

50 grams flour

1/2 teaspoon instant yeast 

50 ml water (a little more than 3 tablespoons)

Dough

Zest of 1 lime, about a tablespoon

40 grams sugar

260-280 grams all-purpose flour (2 cups to 2 cups and 3 tablespoons)

1 tsp instant yeast

1/4 teaspoon kosher salt 

1 large egg

1 tablespoon honey 

1 teaspoon vanilla extract

45 ml water (about 3 tablespoons)

45 ml olive oil (about 3 tablespoons)

Glaze

2 egg yolks

3 tablespoons heavy cream

Passionfruit Curd

1/4 cup passionfruit pulp

1 large egg

2 large yolks

1/4 cup sugar

2 tablespoons butter

Whipped Cream Filling

475 ml heavy cream (about 2 cups)

confectioners sugar, to taste

Serving

Confectioners sugar

action shots for reference

preparation

1. Make the sponge: In a small bowl combine the flour, yeast, and water into a paste. Cover and set aside to rise for about 1 hour or until it is bubbly. 

2. While the sponge is working, mix the lime zest and sugar in a small bowl and massage the zest into the sugar to infuse it with flavor. Set aside until the sponge is ready to use and you begin to prepare your dough.

3. Add the egg, honey, and vanilla to the bowl with the lime and sugar and stir to combine. 

4. Add the flour, yeast, and salt to the bowl of a stand mixer fitted with a dough hook. Add the egg mixture and mix on low speed until the flour begins to hydrate, scraping down the sides as necessary. Add the sponge to the dry ingredients and mix until fully incorporated. Stream in the water slowly until a dough begins to form. 

5. Add the olive oil in a few drops at a time, waiting until the oil is incorporated before adding more. The dough will be rather soft and cling to the dough hook. **Don’t worry, this is okay, as long as the dough feels manageable. You can add a bit more flour if its really difficult to handle but in general the dough should be hydrated and pliable.

6. Transfer the dough to a well floured work surface. Stretch the dough out and fold it onto itself, then turn it 90 degrees and stretch and fold it onto itself again. Cup your hand and pull the dough towards you, turning as you pull, to create a taught ball.

7. Transfer to a greased bowl and cover. Let the dough rise in a warm place for 60 to 90 minutes, it should about double in size. Refrigerate overnight.

8. Make the passionfruit curd: Add the passionfruit juice, egg, yolks, and sugar to a heat proof bowl and whisk. Set over a double boiler and cook until it thickens, 7-9 minutes, whisking frequently to avoid overcooking the egg. Remove from heat and stir in the butter a little at a time, until silky smooth. Pass through a fine mesh sieve to remove the passionfruit seeds and any lumpiness. Set aside to cool completely.
   **you can make the passionfruit curd the day before, or day of. You just want it to be chilled before your buns are cooked!

9. Shape the buns: Divide the dough into 8 equal sized pieces. I do this by cutting the dough in half, then into quarters, and then halving the quarters - it usually gets close. If you’d like to weigh things for accuracy, that works too!

10. Lightly dust your work surface with flour. Line a baking sheet with parchment paper and set the lined baking sheet inside of a second baking sheet. Cover each dough piece with a cupped palm. Apply gentle pressure with your palm and move your hand in a circular motion. The dough will form into a ball under your palm. Continue this until you’ve formed a smooth, even ball. Transfer the ball to the prepared baking sheet. Repeat with remaining dough.

11. Cover the baking sheet with plastic wrap and set aside in a warm place to let the dough rise for about 1 hour. They should about double in size.

12. Preheat the oven to 350˚F.

13. Make the glaze: whisk together the yolk and heavy cream in a small bowl. Brush each maritozzi generously with the glaze, making sure to cover the entire bun.

14. Bake the maritozzi for 18-20 minutes, until they are golden brown and puffed. Remove from the oven and transfer to a baking rack to cool.

15. While the maritozzi are cooling, making the whipped filling: In a large bowl combine the heavy cream and some confectioners sugar to taste. I like my whipped cream lightly sweetened so I’d start with about 2 tablespoons and go from there. Use a hand mixer to whip the cream and sugar until stiff peaks form.

16. Cut the buns: Cut a slit down the center of the buns (you can also put the slit off to the side on an angle if you wanna be fancy). Do not cut all the way through the buns as you want it to stay intact!! Think of this as a little pocket for you to fill with the curd and whipped cream.

17. Fill the buns: add a nice dollop of your passionfruit curd to the center of the bun, inside the crease of the slit. Fill the remaining opening with the whipped cream and use an offset spatula to remove any excess whipped cream and smooth the top to create a neat finish. Repeat with the remaining buns. You may have some curd leftover, but there are worse problems to have!

18. Dust the filled buns with confectioners sugar and marvel at your little beauties!!!

Please enjoy these recipes and if you make them let me know what you think over on karleeskitchen :)

recipes

Marbled Tahini Chocolate Cookies

Makes about 20 cookies

Ingredients

1 cup superfine almond flour, divided

¼ cup plus 1 tablespoon coconut flour, divided

3 tablespoons dark cocoa powder

1 teaspoon baking powder, divided

½ teaspoon kosher salt, divided

¼ cup salted butter, softened at room temperature 

¾ cup light brown sugar

¼ cup white sugar 

2 large eggs, room temperature 

1 cup tahini, mixed thoroughly before measuring

1 teaspoon vanilla extract 

Instructions

1. In a medium bowl whisk together ½ cup almond flour, ¼ cup coconut flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt. In a separate medium bowl whisk together the remaining ½ cup almond flour, 1 tablespoon coconut flour, the cocoa powder, the remaining ½ teaspoon baking powder, and the remaining ¼ teaspoon salt. Set aside

2. In a large bowl combine the butter, brown sugar, and white sugar. Using a hand mixer on medium speed, beat the butter and sugars together until fluffy, 1-2 minutes. Add in the eggs one at a time and mix on medium speed until fully incorporated, about 30 seconds. Add in the tahini and vanilla and mix on medium-low speed until fully incorporated, scraping down the sides as necessary, about 1 minute. Divide the wet mixture in half and transfer one half to a small bowl while you prepare your blonde dough.

3. Sift the blonde dry ingredients into the large bowl of wet ingredients. Mix on medium-low speed until no dry spots remain, scraping down the sides of the bowl as necessary. The dough should be pliable and relatively moist. Remove the blonde dough from the large bowl and cover while you make the chocolate dough. 

4. Make the chocolate dough: Return the remaining wet ingredients to the large mixing bowl. Sift the chocolate dry ingredients into the remaining wet ingredients. Mix on medium-low speed until no dry spots remain, scraping down the sides of the bowl as necessary. The dough will be pliable and relatively moist. 

5. Divide each dough into two roughly equal-sized pieces (it’s okay if it’s not 100% perfect). Cover any dough you are not actively working with to prevent drying out. On a clean work surface roll each piece of dough into about 1-inch thick and 8-inch long rope. Lay a chocolate rope on top of a vanilla rope and gently press together to form one two-toned dough rope. The two-toned dough rope should be about 1½-inches thick by about 10-inches long. Repeat with the remaining two dough halves. You should have two vanilla-chocolate doughs.

6. Wrap each dough tightly in plastic wrap and refrigerate for 1 hour up until overnight.

7. Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Cut two 4x4-inch parchment squares. 

8. On a small plate mix together the white and black sesame seeds. Working with one dough at a time, cut each dough rope into ten equal pieces, about 1-inch each. Roll each piece between your palms to create a dough ball roughly the size of a golf ball. Place the dough ball between the two pieces of parchment paper and press down with a plate or bottom of a measuring cup to flatten. Remove the top piece of parchment paper and use the bottom piece of parchment paper to pick up the dough disc and flip the top of the disc onto the plate with the sesame seeds. Gentle press the cookie into the seeds to adhere. Transfer the seeded cookie to the prepared baking sheet. Repeat with remaining cookies. 

9. Cook for 10-11 minutes, turning half-way through, until the cookies are set but still a little soft. Cool before enjoying, about 15 minutes. 

makes 24 cookies

ingredients

1 1/2 cups rolled oats

3/4 cup all-purpose flour

2 tablespoons ground flax

2 tablespoons brewer’s yeast

1 teaspoon ground cardamom

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

8 tablespoons salted butter, softened at room temperature

1/4 cup refined coconut oil, melted and cooled

1 large egg

1 egg yolk

3/4 cup sugar

1/4 cup brown sugar

1 1/2 teaspoons vanilla extract

1/2 cup unsweetened coconut flakes

preparation

1. In a medium bowl mix together the oats, flour, flax, brewers yeast, cardamom, baking powder, baking soda, and salt.

2. Add the softened butter and coconut oil to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the coconut oil is incorporated into the butter, about 1 minute. Add in the white and brown sugar and mix on medium speed until fully incorporated, about 1 minute. Add in the egg and egg yolk and mix on medium-high until light and airy, about 2 minutes. Add in the vanilla extract and mix until incorporated.

3. Add half of the dry mix and mix on medium-low speed until no dry spots remain, about 30 seconds. Scrape down the sides if necessary and add in the remaining dry mix until no dry spots remain, about 30 seconds. Add in the coconut flakes and mix until fully incorporated, about 30 seconds.

4. Line a sheet tray with parchment paper and use a 1.5 ounce scoop to portion out the dough. Cover the tray in plastic wrap and refrigerate overnight.

5. Preheat the oven to 350˚F. Line a sheet tray with parchment paper.

6. Evenly space 6 dough portions onto the prepared sheet tray.

7. Bake for 16 to 17 minutes, until the edges are set and beginning to brown and the center is still soft. Cool for 5 minutes before serving.

8. To freeze: Freeze any unbaked dough on a sheet tray for about an hour before transferring to an airtight freezer bag or my preferred cookie dough freezer storage device, a cambro with a snug-fitting lid.

There is an annoying part to this recipe and that is that you do need cooked and cooled quinoa to make these, so go ahead and start that up now then come on back.

I like these cause they’ve got some heft to them; you just need one and you’re decently fueled up for a few hours. I also ride for this recipe because it does a good job of packing a lot of nutrition into what is essentially a treat. There’s a solid dose of fiber, protein, healthy fats, and minerals tucked into these little cake bars. Plus we love a baked good that can do double duty - breakfast or dessert. All these need is a swipe of cream cheese frosting for them to transform from nutritious breakfast option to dessert. They’re not gluten-free or vegan but can easily be made into either if you just use your favorite substitutes.

quinoa carrot cake breakfast bars

cause who doesn’t crave carrots in the morning?

Makes 9-12 squares, depending how you cut them

Ingredients

¾ cup whole wheat flour

1 teaspoon baking powder

¼ teaspoon baking soda 

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground nutmeg

½ teaspoon kosher salt 

2 large eggs

⅓ dark brown sugar

¼ cup maple syrup

6 tablespoons butter, melted and cooled

3 medium carrots, peeled and shredded, 1½ cups

1½ cups cooked quinoa, cooled

½ cup toasted walnuts or pecans, optional (but not actually cause you definitely need nuts in carrot cake in my opinion!)

⅓ cup unsweetened shredded coconut, optional

3 medjool dates, pitted and minced, about ¼ cup, optional

Nonstick cooking spray, for greasing

Instructions

1. Preheat the oven to 350˚F. Lightly grease an 8x8-inch aluminum pan with nonstick cooking spray and line with parchment paper. 

2. In a small bowl combine the whole wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.

3. In a large bowl whisk together the eggs, brown sugar, and maple syrup until frothy. Stream in the butter while whisking continuously until it is well incorporated. Fold in the shredded carrots and quinoa. Mix in the dry ingredients using a rubber spatula until no dry spots remain. Fold in the nuts, coconut, dates if using.

4. Transfer to the prepared pan. Bake for 38-43 minutes until golden brown, puffed, and cooked through. Cool in the pan completely before cutting into squares.

5. Store in an airtight container in the refrigerator for up to 5 days. 

Carrot Cake Bites

makes about 20 bites

ingredients

6 ounces soft medjool dates*, pitted and halved

1 1/2 cups mixed nuts such as cashews, walnuts, pecans, or pistachios

4 ounces shredded carrot

1/4 cup unsweetened shredded coconut

1/4 cup almond flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Unsweetened shredded coconut, for coating, optional

Hemp seeds, for coating, optional

*if your dates are dried out, soak them in warm water for 30 minutes. Weigh them after soaking to ensure they’re still roughly 6 ounces

preparation

1. Add the dates and carrots to the bowl of a food processor and blend until the dates are mostly broken down and form a thick, sticky paste.

2. Add the nuts and continue processing until they’re finely ground and fully incorporated into the date-carrot mixture. Add the coconut, almond flour, vanilla, cinnamon, ginger, cardamom, nutmeg, and any remaining spices. Pulse until everything is evenly combined—the mixture will likely come together into a large ball.

3. Use a 1-ounce scoop to portion the dough, then roll each piece between your palms to form smooth balls. If desired, roll in hemp seeds or coconut flakes to coat.

4. Store the carrot cake bites in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. They might be even better straight from the freezer, swear!

I love this kind of dish for a dinner party because it’s a one-pan situation that practically takes care of itself. No fussy fresh herbs to chop, and the labneh on the bottom adds an effortlessly elevated feel without asking you to break out the food processor. It’s also totally a-okay to serve this at room temperature, making it even more stress-free.

The salmon here is cooked to medium, but if you prefer it more well done, just add a few extra minutes. No need to worry about the radishes and leeks; they can handle the extra time in the oven.

For the catered brunch, I used a whole side of salmon (about four pounds). If you’re making this for a crowd, I recommend keeping the salmon whole rather than cutting it into filets. This way, the end pieces cook more than the center, giving your guests options. For a three- to four-pound side of salmon, lower the oven temperature to 375°F and extend the cook time to 35 minutes—this allows the fish to cook through while protecting the vegetables from overcooking.

If you can’t find labneh just mix equal parts sour cream and full-fat Greek yogurt as a substitute. And if sumac isn’t a usual suspect in your spice cabinet, lemon zest works in a pinch.

I love recipes like this because they’re more about the formula than the exact ingredients. While I’m a huge fan of this version, the possibilities are endless—swap radishes and leeks for quick-cooking summer veggies like tomatoes and zucchini, or try asparagus, shallots, and peas for another springy variation. But one thing I wouldn’t change is the salmon + labneh combo. It just works.

Serve with warm herby rice and a big green salad with a punchy vinaigrette, and you’ve got yourself the perfect meal.

And side note - maybe chic-pan dinners could actually be a cute little series, if anyone’s into that idea let me know in the comments :)

Za'atar roasted salmon and radishes with leeks & labneh

Serves 4

ingredients

1 large leek

1 bunch radishes, greens trimmed and halved

2 1/2 tablespoons olive oil, divided

1 tablespoon sumac

1 tablespoon kosher salt, divided

2 pound salmon filet, skin removed

2 to 3 tablespoons za’atar

1 cup labneh

Squeeze of lemon juice, optional

preparation

Preheat the oven to 385°F and line a sheet tray with parchment paper.

Trim and discard the root end of the leek. Remove the dark green leaves and set them aside for another use or discard them. Slice the remaining leek in half lengthwise and rinse thoroughly under cool running water, making sure to clean between the layers. Then, slice along the natural lines of the leek into long, thin strips.

In a bowl, toss the prepared leeks and radishes with 1 tablespoon olive oil, sumac, and 1 teaspoon salt. Spread them evenly across the prepared sheet tray.

Place the salmon in the center of the tray, ensuring no radishes are hidden underneath. Drizzle with 1 tablespoon olive oil, season with 1 ½ teaspoons kosher salt, and generously coat the top of the fillet with za’atar.

Roast for 25 to 30 minutes, or until the center of the salmon reaches 125°F and is lightly opaque. The leeks should be beginning to brown, and the radishes will have softened slightly.

While the salmon roasts, prepare the labneh: In a small bowl, mix together the labneh, remaining ½ tablespoon olive oil, ½ teaspoon salt, and a squeeze of lemon juice (if using). Stir until smooth and spreadable.

To serve: Spread the seasoned labneh across the bottom of a serving dish. Top with the roasted leeks and radishes, then arrange the salmon over them. Finish with a squeeze of lemon juice, if desired.

Sushi bake is the ingeniously simple and craveable comfort casserole that took over our Instagram feeds during the pandemic. But unlike dalgona coffee (I know you remember, I sure do), sushi bake has real staying power.

Long before its viral moment, this dish was a Hawaiian potluck favorite known as pan sushi. While its precise origins are unclear, one thing is certain: whoever introduced it knew what they were doing. The original version was a riff on California rolls, featuring imitation crab and cream cheese.

This dish has become a popular request in my house, which means I’ve made it more than a dozen times, tweaking it along the way. The version I’m sharing here is the most straightforward, with plenty of room for customization. I skip the cream cheese and swap in salmon for imitation crab. Salmon is already a staple in my diet, fits seamlessly into the dish, and delivers the essential nutrients I prioritize.

So why is sushi bake a great postpartum meal?

Because the new mom in your life is hungry. She’s recovering physically, running on little sleep, and possibly breastfeeding, all of which demand serious fuel. Sushi bake is an ideal choice because it’s both calorically dense and packed with nutrients. Plus, it’s incredibly easy to eat, ideal for a mom with her hands full.

While the typical postpartum meal from a well-meaning friend often falls into the pasta (or pasta-adjacent) category, sushi bake is a refreshing change. It’s quick to prepare, can be eaten one-handed, and pairs perfectly with seaweed snacks. Whether warm, room temp, or straight from the fridge, it’s satisfying no matter how or when you eat it.

So whether you’re making it for yourself or dropping it off for a friend, sushi bake checks all the boxes: nourishing, convenient, and absolutely delicious.

Now that you know sushi bake is where it’s at - let me tell you about why nutritionally speaking, it is particularly fitting for the hungry postpartum lady in your life.

Wild-caught salmon is one of the richest sources of omega-3 fatty acids, particularly DHA and EPA—both essential during the postpartum period, especially for breastfeeding mothers. Since the body prioritizes DHA for enriching breastmilk, a higher dietary intake helps protect the mother’s own stores while supporting her baby’s brain and nervous system development. Just 3 ounces of wild-caught salmon provides the recommended daily amount of these crucial omega-3s.

Adequate DHA intake postpartum is also linked to better stress regulation and mental health, making it a key nutrient for new mothers. And if you’re topping your sushi bake with fish roe, you’re getting an even bigger boost—roe is the most concentrated dietary source of DHA and EPA.

Iodine is essential for thyroid hormone production, and postpartum thyroid disorders affect nearly 25% of women. This mineral is also crucial for breastfeeding mothers, as iodine levels in breastmilk directly influence a baby’s thyroid function and hormone production.

This dish is naturally rich in iodine, thanks to its trio of seafood ingredients: salmon, seaweed, and optional fish roe. Together, they support both mother and baby’s thyroid health, making sushi bake a delicious and nutrient-packed choice for the postpartum period.

Caloric density is essential during the postpartum period, especially for breastfeeding mothers, who burn an additional 350–500 calories per day. Sushi bake offers a well-balanced combination of nutrients: carbohydrates to support breastmilk production and provide quick energy, healthy fats to enrich breastmilk and promote satiety, and protein for sustained energy. It’s a nourishing, satisfying meal that helps meet the increased demands of postpartum recovery and breastfeeding.

Make a big ole tray of sushi bake and bring it to the new mom in your life. She’ll love you for it, trust me!

Salmon Sushi Bake

Serves 4-6

Ingredients

1 1/4 pound wild-caught salmon filets, skin removed

1 to 2 teaspoons avocado oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1/3 cup Kewpie mayo or your favorite mayo

2-3 tablespoons Sriracha

1 bunch scallions, thinly sliced

1½ teaspoons toasted sesame oil

4 cups cooked sushi rice or medium grain rice such as Calrose

3 tablespoons rice vinegar

1 tablespoon white sugar

3-4 tablespoons furikake

For serving

Sriracha

Kewpie Mayo

Furikake

Fish roe

Nori seaweed snacks

Sliced cucumber

Sliced avocado

Preparation

1. Preheat the oven to 400˚F. Line a sheet tray with parchment paper.

2. Cut the salmon into 1-inch cubes and toss with the avocado oil, salt, pepper, and garlic powder. Cook the salmon for 15 to 18 minutes until it flakes easily and is golden brown on all sides.

3. In a medium bowl combine the cooked salmon, mayonnaise, sriracha, scallion whites and light greens, and sesame oil. Mix until well combined and the salmon is broken down into flakes.

4. In a small bowl combine the vinegar and sugar and stir until the sugar is dissolved. Mix the warm sushi rice with the rice vinegar and sugar. Press the rice into a 8x6-inch glass baking dish.

5. Blanket the rice with furikake. Top with the salmon mixture and transfer to the oven for 10 to 15 minutes until everything is warmed through.

6. Drizzle the top of the sushi bake with more mayonnaise, sriracha, furikake, the reserved dark green scallions, and fish roe if using.

7. Serve with seaweed snacks and top with cucumber or avocado.

8. Store in the refrigerator covered for up to 4 days. Enjoy warm, cold, or room temperature.

stovetop summertime eggplant parm

serves 4-6

ingredients

1 large Italian eggplant, peeled and cut into 1/8th-inch thick rounds

1 1/2 teaspoons kosher salt, divided, plus more to taste

2 small or 1 large garlic clove, thinly sliced

2 cups cherry tomatoes, halved - the freshest and sweetest you can find

1 1/2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh basil leaves, thinly sliced

3/4 cup all-purpose flour

3 large eggs

1/2 cup whole milk

1 1/2 cups Italian-style breadcrumbs

2/3 cup grated Parmigiano Reggiano (I like to pulse mine in the food processor!)

1/2 teaspoon freshly ground black pepper, plus more to taste

1/2 cup neutral oil, I like safflower or peanut

8-ounce fresh mozzarella ball, thinly sliced

preparation

1. Line a baking sheet with paper towels. Arrange the eggplant slices over the baking sheet and season with a 1/2 teaspoon of salt (1/4 teaspoon per side). Set aside for 40 minutes to draw out moisture while you prepare the tomato salad and your breading station.

2. Make the tomato salad: In a medium bowl combine the garlic, tomato, red wine vinegar, olive oil, 1/2 teaspoon kosher salt, and basil. Stir to combine and set aside. *the fresh garlic should ease up in pungency by the time you’ve fried your eggplant and plate the dish. If raw garlic isn’t your jam, simply saute the garlic in the olive oil, making sure not to get any color on the garlic, cool the oil, and use that to dress your salad.

3. Set up your breading station: Add the flour to a wide, shallow bowl. Add the eggs and milk to a medium bowl and whisk to combine. Add the breadcrumbs, parmesan, 1/2 teaspoon salt, and black pepper to a quarter sheet or wide shallow bowl and stir to combine.

4. Bread the eggplant: using a paper towel, pat the eggplant dry on both sides to remove any moisture. Dredge the eggplant in the flour, being sure to coat completely and shake off any excess flour before transferring to the egg mixture. Coat in the egg mixture, making sure that no dry spots remain. Transfer the eggplant to the breadcrumb mixture and press to ensure full coverage. Repeat with the remaining eggplant slices.

5. Line a sheet tray or large plate with paper towels.

6. Heat a large cast iron skillet or heavy-bottomed pan over medium heat. Add the oil and heat to 350˚F, or until shimmering. Add 4-5 pieces of eggplant at a time depending on the width of your eggplant slices and the size of your pan. Fry for 60-90 seconds per side, until golden brown. The eggplant should be thinly sliced and cook quickly. Transfer the eggplant the prepared sheet tray or plate and season immediately with salt.

7. Alternate the still warm eggplant with the fresh mozzarella so the cheese softens slightly. Top with the tomato salad and finish black pepper, to taste.

Okay team, how are we doing?! It’s really springing out there right now (the weather I mean), and I feel like the vibes are finally picking up. I’m going to admit something here - I think I may have an addiction to sesame? I was looking through my instagram feed and was like okay why does every other post have either sesame or tahini? I need to chill. With that being said these thighs are little sesame goddesses that you’ll enjoy hot ‘n fresh or leftover cold. The farro salad is peppery and crunchy and a true companion to the thighs. I’ll be honest, this one is a little ~steppy~. I’m usually saying things like “this is so easy, it takes no time at all!” Not the case here. This one is a bit of an undertaking, but then again, anytime we’re in cutlet territory that’s the case so I can’t feel too bad. And also this is a full meal! We’ve got a dressing, a salad, a protein, and a sauce!

Any combination of radishes will do great in this salad, so have fun with it especially considering it’s radish season. If watercress isn’t available to you choose another peppery green like arugula. If you don’t want to go through the hassle of a snow pea regular peas would be fun in here too. Less crunch, not a bad substitution.

toasted sesame-lemon vinaigrette

zest of 1 lemon

Juice of 1 large lemon, about 3-4 tablespoons

1 large garlic clove, grated

1 tablespoon Dijon mustard

2 tablespoons honey

1 1/2 teaspoons toasted sesame oil

7-8 tablespoons neutral oil such as avocado or grapeseed

1 teaspoon kosher salt

1/2 teaspoon ground coriander

springy farro salad

6 ounces snow peas, trimmed and blanched, cut into 1/4-inch strips, about 1 cup

1 cup dry farro, or about 2 cups cooked

1/4 cup toasted sesame-lemon vinaigrette, plus more to taste

1 small purple daikon or watermelon radish, thinly sliced and quartered, about 1/2 cup

1 bunch red radishes, cleaned and quartered or thinly sliced, about 1/2 cup

1 bunch watercress, roughly chopped, 3-4 cups

1/3 cup fresh mint leaves, torn

pinch of kosher salt

black pepper, to taste

sesame-crusted chicken thighs

1 pound boneless, skinless chicken thighs, trimmed

1 1/2 teaspoons kosher salt, plus more to taste

Black pepper to taste

1/4 cup Greek-style yogurt

2 teaspoons ground coriander

2 teaspoon fennel seeds, crushed or 1 teaspoon ground fennel

2 teaspoons garlic powder

1 tablespoon toasted sesame oil

juice of 1/2 a lemon, about 2 tablespoons

1 large egg

1 1/4 cup panko breadcrumbs

1/2 cup all-purpose flour

3 tablespoons white sesame seeds

3 tablespoons black sesame seeds

grapeseed oil, for frying

chili-crisp yogurt sauce

1/2 cup Greek-style yogurt

1 heaping tablespoon chili crisp

1 tablespoon lemon juice

1 large scallion thinly sliced

pinch of kosher salt

sesame-crusted chicken thighs with springy farro salad and chili-crisp yogurt sauce

Let’s begin

1. First up, the vinaigrette. Here’s how I make a simple vinaigrette like this but feel free to get fancier if you’d like: Add all the ingredients to a mason jar or any vessel with a tight-fitting lid, shake the hell out of it, and voila, a vinaigrette is born!

2. Now onto the salad: Bring a medium pot of well-salted water to a low boil over medium-high heat. Drop your snow peas into the water and blanch for about 30 seconds. Use a strainer spoon to remove the snow peas from the water and transfer to an ice bath (or just a bowl of cold water works here too, no stress).

3. Bring the water back up to a boil and add the farro into the water, yes the same water. Cook according to package instructions. Strain the farro and add to a large bowl.

4. Add a 1/4 cup of the sesame-lemon vinaigrette to the hot farro and stir to distribute. The warm farro will absorb the vinaigrette and flavor the salad. Set aside to let the farro cool for about 15 minutes. After the farro has cooled add in the radishes, watercress, and mint leaves. Season with more salt and pepper to taste. Set aside while you make the chicken thighs.

5. Thigh time: First up we need to pound our chicken thighs. Cover your cutting board with a piece of parchment paper, arrange one or two thighs on the cutting board and cover with a second piece of parchment. Using a meat mallet or another heavy object with a handle (think rolling pin, an empty wine bottle), smack the thighs until they are about 1/4-inch thick. Set aside and repeat with the remaining thighs.

6. In a large bowl whisk together the yogurt, coriander, fennel, garlic, sesame oil, lemon juice, egg, salt, and black pepper. Add in the chicken thighs, cover, and marinate for about 30 minutes.

7. In a wide shallow dish or sheet tray combine the panko, all-purpose flour, and sesame seeds, and stir to combine.

8. Remove the chicken thighs from the marinade and let some of the marinade drip off before adding to the panko-sesame mixture, pressing down to ensure the breading is evenly coating the thigh.

9. Heat about a 1/2-inch of oil in a large stainless steel skillet or, your favorite frying vessel, over medium-high heat until shimmering, about 375F. Carefully lower 2 thighs into the oil at a time and reduce the heat to medium. Fry for 2-3 minutes on one side, flip and fry for another 2 minutes, until the breading is golden brown and the internal temperature of the thigh reaches 165F. (The thinner thighs should cook quickly enough that the breading doesn’t burn, if that’s not the case your oil is a bit too hot so adjust accordingly). Transfer the cooked thighs to a wire rack-lined sheet tray or paper towel-lined dish and season immediately with salt. Repeat with remaining thighs.

10. Last up, the yogurt sauce: Mix everyone together in a bowl until the chili oil is fully emulsified with the yogurt. For presentation purposes you might sprinkle a few extra scallions and chili oil on top. Dip the chicken into this and be very happy.