Category Archives: Recipes

Cauliflower Coconut Dal

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  • 1 cup split red lentils
  • 2 cups boiling water
  • 2 tbsp. coconut oil
  • 1 tsp .crushed coriander seeds
  • 1 tsp. crushed cumin
  • 1 tsp. black mustard seeds
  • 1 tsp. fennel seeds
  • 2–3 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp. ginger, grated or finely minced
  • 2–4 fresh or dried chilies
  • 1 tsp. curry powder
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. crushed fenugreek
  • 1 can coconut milk
  • 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.

Cover the lentils with 2 cups boiling water, set aside.

In a dutch oven, heat coconut oil over medium heat, then add coriander, mustard, cuming and fennel and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Taste, adjust seasonings. Add a squeeze of lemon if you like.

Add a few handfuls of spinach, gently folding it in.

Sourdough Sandwich Bread

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  • 1 1/2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 2 cups ripe (fed) sourdough starter
  • 1/2 cup lukewarm water

Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand.

Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.

Lightly grease a 9″ x 5″ loaf pan.

On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan.

Preheat the oven to 350°F.

Bake the bread for 40 to 50 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F.

Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Sourdough Tortillas

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  • ¾ cup water
  • ½ cup sourdough starter discard
  • 3 cups all-purpose flour
  • 1 ½ tsp. fine sea salt
  • 1 tsp. baking powder
  • 2 tbsp. vegetable shortening

Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder.

Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl.

Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

Divide the dough into 16 pieces and roll each one into a ball.

Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

Preheat a cast iron skillet over a medium-low heat until it is very hot.

Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.

Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.

To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.

Sourdough Buns

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  • /2 cup sourdough starter or discard (unfed)
  • 1/2 cup nut milk (slightly warm 100F) or regular milk
  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon instant yeast
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Eggwash: 1 egg whisked with 1 tablespoon water
  • optional seeds: sesame seeds, everything bagel
  1. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl
  2. Mix in salt, sugar, instant yeast and flour
  3. Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand.The dough will be sticky – resist the temptation to add more flour
  4. Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
  5. On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan
  6. Let rise again, 30-45 minutes, while you preheat oven to 375F
  7. Brush with an egg wash, sprinkle with salt and seeds, and bake 20-22  minutes, on the middle rack until golden

Sourdough Biscuits

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  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1 1/2 cup flour
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 cup sourdough starter

Preheat oven to 425°.

Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl.

Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).

Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.

Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point).

Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point.

Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart.

Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet.

Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.

Sourdough Pancakes

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  • 1 1/2 cups (190 g) all purpose flour, spooned and leveled
  • 2 tbsp. (24 g) sugar
  • 1/2 tsp. fine sea salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
  • 2 large eggs
  • 1 cup (240 ml) milk, plus more as needed
  • 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet

Sourdough Bread

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  • 1/2 cup starter
  • 1 1/8 cup non-chlorinated water
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon fine sea salt
  1. Put starter in bowl; pour in the water and mix the two thoroughly
  2. Add flour, with salt on top; mix well
  3. Set aside for 20 minutes (towel on top, warm location)
  4. Fold the dough over into the middle to form a ball
  5. Put ball upside down (seams down) into a lightly flour-dusted bowl
  6. Let it rest for 12 hours (covered) in a warm place
  7. Carefully remove ball from bowl, place on counter
  8. Let dough rest for 15 minutes
  9. Shape the dough into a ball by dragging on the counter
  10. Place seam-side up in a well-floured proofing basket
  11. Cover and let rise for 2-3 hours
  12. Preheat oven to 450
  13. Tip the loaf out of the proofing basket onto a sheet of parchment
  14. Lower parchment into dutch oven (that has cornmeal on the bottom)
  15. Place lid on dutch oven
  16. 20 minutes with lid, then 25 minutes without

Lemon Rosemary Chicken

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  • chicken thighs
  • 1 1/4 tsp. lemon pepper seasoning
  • 3 tbsp. butter
  • 3 tbsp. lemon juice
  • 5 garlic cloved, minced
  • 1/3 cup chicken broth
  • 1 1/4 tsp. rosemary
  • 1 1/4 tsp. parsley
  • 1/4 tsp. red pepper flakes
  • 2 tsp. honey

Preheat oven to 425.

Combine 2 tbsp. butter, lemon juice, garlic, chicken broth, rosemary, parsley, red pepper and honey – heat until butter melts

Season chicken with lemon pepper seasoning and salt. Add remaining tbsp. of butter and sear the chicken. Cook chicken for 2-3 minutes/side.

Pour prepared sauce over chicken. Bake for 13-17 minutes. Spoon sauce over chicken during cooking.

Creamy Orzo

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  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound dried orzo pasta (about 2 1/2 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 2 cups packed baby spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  1. Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
  2. Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions. (If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.)
  3. Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.