Airy Ricotta Pancakes with Vanilla-Poached Fruit
Tender, cloud-light pancakes of whole-milk ricotta, almond flour, and whipped egg whites, topped with berries warmed with vanilla bean and lemon.
Recipe collection
Make-Ahead Recipes
Every recipe here freezes, so you can cook once and have it ready on a busy night.
Breakfast
Baked Apple Cinnamon Oatless Breakfast Bowl
Diced apple, cinnamon, and pecans baked into a soft, spoonable bowl of eggs, almond flour, flax, and chia, served warm on a cold morning.
Baked Strawberry Vanilla Custard
Silky vanilla bean custard of eggs, whole milk, and cream baked over diced strawberries, topped with fresh berries and toasted almonds.
Berry and Ricotta Breakfast Bowl with Toasted Almonds
Lemony whipped ricotta under warm burst blueberries and fresh June strawberries, finished with butter-toasted almonds and hemp seeds.
Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Gingerbread Spiced Egg Bake
Eggs and whole-milk ricotta baked with ground and fresh ginger, cinnamon, and clove under toasted pecans, served warm with Greek yogurt.
Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach
Ground beef browned with garlic, ginger, and tamari, served with seared and fresh kimchi, garlicky sesame spinach, and vinegared cucumber.
Pork and Fennel Breakfast Meatballs with Sautéed Apples
Juicy pork meatballs seasoned with toasted fennel seed and garlic, served over apples and fennel sautéed in butter with thyme.
Pumpkin Spice Chia Pudding
Chia seeds set overnight in almond milk and Greek yogurt with cinnamon, ginger, nutmeg, and clove, topped with toasted hazelnuts and pear.
Spring Vegetable Egg Bake
Eggs baked over buttery leeks, the first asparagus of spring, and wilted spinach, with pockets of goat cheese, dill, chives, and lemon zest.
Turkey and Sweet Pepper Breakfast Hash with Turnips
Diced turnips browned until sweet and crisp-edged, folded with paprika-seasoned ground turkey, red peppers, and poblano, and topped with avocado.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Vietnamese Lemongrass Pork Patties with Herb Salad
Springy pork patties seasoned with lemongrass, garlic, shallot, and fish sauce, seared and served over a crunchy herb salad with lime and chile.
Lunch
Baked Chicken Muffins
Savory muffins of shredded chicken, spinach, sun-dried tomato, and cheddar held together with eggs and baked until golden, made for packing.
Chicken Salad with Apples, Walnuts, and Greens
Gently poached chicken folded into a lemony yogurt and Dijon dressing with crisp apple, celery, and toasted walnuts, piled over dressed greens.
Chicken Shawarma Salad with Garlic Sauce
Shawarma-spiced chicken thighs broiled until charred at the edges, sliced over a crisp chopped salad, and topped with whipped garlic sauce.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
Turkey and Cranberry Lettuce Wraps
Herb-roasted turkey tucked into butter lettuce with avocado, celery, Dijon mayo, and a bright raw cranberry-orange relish sweetened with allulose.
Dinner
BBQ Chicken Thighs with Coleslaw
Chicken thighs grilled and glazed with a tangy tomato, vinegar, and spice barbecue sauce, served with a crunchy, creamy coleslaw of cabbage and carrot.
Beef Cottage Pie with Rutabaga Mash
Ground beef simmered with onion, celery, thyme, and kale under a rutabaga mash, baked until the fork ridges on top turn golden brown.
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Creamy Tuscan Salmon with Spinach
Seared salmon finished in a garlicky parmesan cream sauce with sun-dried tomatoes, wilted spinach, and fresh basil, all in one skillet.
Garlic-Crusted Pork Tenderloin with Green Beans
Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.
Grilled Bison Burgers with Caramelized Onions
Juicy grilled bison burgers wrapped in crisp butter lettuce and piled with slow-cooked caramelized onions, ripe tomato, and a Dijon sauce.
Ground Beef and Zucchini Skillet
Ground beef simmered with tomato, cinnamon, and oregano, folded with browned zucchini, and finished with feta, dill, and lemon in one skillet.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Herb-Roasted Chicken Thighs
Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.
Herb-Roasted Cornish Hens with Lemon
Cornish hens roasted with garlic herb butter under the skin over fennel and red onion, finished with roasted lemon squeezed into the pan juices.
Roasted Beef Tenderloin
A center-cut beef tenderloin seared, roasted with whole shallots and broccolini, and sliced under melting garlic-herb butter.
Roasted Lamb with Carrots and Yogurt Sauce
A boneless leg of lamb rubbed with garlic, rosemary, and lemon, roasted over carrots that cook in its juices, with a cool cumin and mint yogurt sauce.
Salmon with Asparagus and Garlic Butter
Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.
Sides
Braised Collard Greens with Garlic and Vinegar
Collard greens braised slowly with onion, plenty of garlic, chile flakes, and bone broth until silky, then sharpened with cider vinegar.
Braised Red Cabbage with Apples
Red cabbage braised slowly with tart apples, onion, butter, cider vinegar, bay, and warm spices until silky, glossy, and gently sweet and sour.
Celery Root Purée
Celery root simmered until soft, then blended with cream and butter into a silky purée that tastes faintly of celery and hazelnut.
Mashed Cauliflower
Cauliflower and garlic steamed until very tender, steamed dry, and mashed with butter, sour cream, and chives into a fluffy, rustic mash.
Roasted Balsamic Brussels Sprouts
Brussels sprouts roasted cut side down until deeply browned, then tossed in the hot pan with balsamic vinegar, thyme, and a pinch of flaky salt.
Sautéed Green Beans with Almonds
Crisp-tender green beans steamed and seared in one skillet with garlic and shallot, then tossed with butter-toasted almonds and lemon.
Sautéed Summer Squash with Basil
Yellow summer squash seared golden in olive oil, finished with garlic, butter, lemon, and torn basil, and topped with parmesan and toasted pine nuts.
Snacks
Beef-Stuffed Grape Leaves
Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.
Berry Coconut Energy Balls
Chilled bites of cashews, almonds, unsweetened coconut, almond butter, and freeze-dried strawberries, rolled in pink berry coconut.
Chicken Liver Pâté with Cucumber Rounds
A silky chicken liver pâté with butter, shallot, thyme, and a little cream, sealed under butter and spread on crisp cucumber rounds.
Cinnamon Roasted Pecans
Pecan halves tossed in vanilla brown butter, allulose, cinnamon, and sea salt, then slow-roasted until fragrant, toasty, and glazed.
Crab Salad in Endive Leaves
Sweet lump crab folded with lemon, Dijon, crisp celery, and green apple, spooned into cool Belgian endive leaves for a two-bite snack.
Edamame with Sea Salt and Chili Flakes
Bright green edamame boiled in their pods, then tossed while hot with toasted sesame oil, flaky sea salt, and red chili flakes.
Za'atar Lamb Poppers with Mint Yogurt
Bite-size lamb meatballs seasoned with a homemade za'atar of thyme, sumac, and toasted sesame, roasted crisp and dipped in a cool mint yogurt.
Desserts
Almond Shortbread with Orange Zest
Buttery slice-and-bake shortbread rounds made with almond flour and allulose, fragrant with orange zest and vanilla, and baked to golden edges.
Berry Granita
Blended mixed berries and lemon frozen and scraped into icy, sparkling crystals, served with a spoonful of whipped cream.
Burnt Orange Cheesecake Bars
Basque-style cheesecake bars baked hot until deeply caramelized on top, creamy within, flavored with orange zest over an almond flour crust.
Cocoa Almond Truffles with Orange Zest
A silky cocoa, cream, and almond butter ganache steeped with orange zest, rolled into truffles and coated in cocoa or toasted almonds.
Coconut Blueberry Ice Pops
Creamy vanilla coconut milk swirled with jammy, lime-bright July blueberries and frozen into ice pops for the hottest afternoons.
Coconut Cream Pie Cups with an Almond Crust
Buttery almond and coconut crusts filled with silky vanilla coconut custard, chilled until set and topped with whipped cream and toasted coconut.
Cranberry Orange Crumble
Fresh cranberries and orange segments baked under a buttery almond flour and sliced almond crumble, served warm with softly whipped cream.
Lemon Bars with an Almond Crust
A buttery almond flour shortbread crust under a bright, silky lemon filling of eggs, fresh juice, and zest, sweetened with allulose and chilled until firm.
Orange Almond Olive Oil Cake
A moist, tender almond flour loaf cake with olive oil, Greek yogurt, and lots of orange zest, served with fresh orange segments.
Pecan Pie Bars
A buttery almond flour shortbread crust under a glossy filling of toasted pecans, butter, cream, and eggs sweetened with allulose.
Pistachio Semifreddo
A frozen Italian mousse of whipped cream and egg folded with ground toasted pistachios, sliced cold and scattered with chopped nuts.
Plum Almond Galette
Late-summer plums with cardamom and lemon baked in a free-form, buttery almond flour crust, glazed with their own juices and served with whipped cream.
Strawberry Shortcakes with Whipped Cream
Tender almond flour shortcakes split and filled with juicy allulose-sweetened strawberries and a cloud of real whipped cream.
Crockpot Meals
BBQ Pulled Pork
Spice-rubbed pork shoulder slow-cooked until it falls apart, tossed in a tangy tomato and cider vinegar barbecue sauce, and piled into lettuce cups.
Beef Barbacoa Lettuce Wraps
Beef chuck slow-cooked with ancho chile, garlic, lime, and warm spices until it shreds, piled into romaine with pickled onion and avocado.
Beef Pot Roast with Vegetables
Chuck roast browned hard and slow-cooked with carrots, turnips, celery, onions, garlic, and herbs until fork-tender in a rich, savory gravy.
Beef Short Ribs with Horseradish
Bone-in short ribs browned hard, slow-cooked with vegetables and bone broth until tender, finished with a horseradish gravy and gremolata.
Beef and Garlic Cabbage
Beef chuck slow-cooked with a whole head of garlic in a paprika and tomato broth, then finished with tender cabbage wedges and a hit of fresh garlic.
Brisket and Cabbage with Pickling Spices
Fresh beef brisket rubbed with toasted pickling spices and slow-cooked with cabbage, carrots, and onion, served with a horseradish cream.
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Chicken Fricassée with Tarragon
Bone-in chicken thighs slow-cooked with mushrooms and leeks, finished in a silky sauce of cream, egg yolks, lemon, and fresh tarragon.
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Coconut-Braised Lamb Shoulder with Turmeric
Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.
Eggplant Caponata with Pine Nuts
A slow-cooked Sicilian stew of eggplant, celery, tomatoes, olives, and capers in a tangy vinegar sauce, finished with toasted pine nuts and basil.
Fresh Ham with Orange and Clove
A fresh ham rubbed with orange zest, clove, and garlic, slow-cooked on fennel, carrots, and onions, and served with a fresh orange and parsley relish.
Goat Birria
Goat slow-cooked in a guajillo and ancho chile broth until it falls from the bone, served in its deep red consommé with onion, cilantro, and lime.
Italian Sausage and Peppers
Homemade fennel sausage browned and slow-cooked over green and red peppers and onions in a garlicky tomato sauce, finished with basil and parmesan.
Jamaican Oxtail
Oxtail browned deeply and slow-cooked with allspice, thyme, scallion, ginger, garlic, and a whole chile until the meat falls from the bone in a rich gravy.
Lamb Gyro Meat with Tzatziki and Tomatoes
Spiced ground lamb slow-cooked into a gyro loaf, sliced thin and crisped, and served in lettuce with tzatziki, ripe tomatoes, and red onion.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Mustard and Herb Pork Roast
A seared pork shoulder coated in Dijon, garlic, rosemary, thyme, and sage, slow-cooked over fennel and onions and served with a creamy mustard sauce.
Pork Adobo
Pork shoulder braised slowly in vinegar, tamari, garlic, bay leaves, and black pepper until tender, then crisped and glazed in the reduced sauce.
Pork Chile Colorado
Pork shoulder slow-cooked in a brick-red sauce of toasted guajillo and ancho chiles, garlic, and cumin, topped with cabbage, radish, and avocado.
Ropa Vieja
Cuban flank steak slow-cooked with peppers, onions, tomatoes, and cumin until it shreds into tender strands, finished with green olives and capers.
Turkey Chili with Peppers
Browned ground turkey slow-cooked with red bell peppers, poblanos, jalapeños, tomatoes, and warm chili spices, topped with avocado and sour cream.
Turkey Thighs with Sage and Onions
Bone-in turkey thighs browned, then slow-cooked on a deep bed of onions, sage, and thyme, with the onions blended into a silky gravy.
Turkey in Mole
Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.
Instant Pot Meals
Bo Kho, Vietnamese Lemongrass Beef
Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
Cilantro Lime Shrimp
Shrimp pressure-cooked in a garlicky lime butter broth, tossed with cauliflower rice and red pepper that soak up the sauce, and showered with cilantro.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
Creamy Mushroom Soup with Thyme
Cremini mushrooms browned in butter and pressure-cooked with onion, garlic, thyme, and bone broth, blended and finished with cream and lemon.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Egg Roll in a Bowl
Ground turkey browned with ginger and garlic, then pressure-cooked for one minute with cabbage, carrots, and tamari and topped with chili mayo.
Lamb Korma
Lamb shoulder pressure-cooked with browned onions, ginger, garlic, and warm spices, finished in a creamy sauce of cashews, yogurt, and cream.
Lamb Tagine with Apricots and Almonds
Lamb shoulder pressure-cooked with onion, ginger, cinnamon, cumin, and saffron until tender, finished with fresh apricots and toasted almonds.
Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Pork and Vegetable Stew
Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.
Roasted Cauliflower and Sage Soup
Deeply roasted cauliflower pressure-cooked in bone broth with sage butter and onion, blended velvety with cream and Parmesan, topped with crispy sage.
Sausage, Cauliflower, and Spinach Soup
Homemade fennel sausage browned in the Instant Pot, then cooked with cauliflower and broth, half puréed until creamy, and finished with spinach.
Shrimp Moqueca, Brazilian Coconut Stew
Bahian shrimp stew of coconut milk, red palm oil, sweet peppers, tomatoes, and lime, the base pressure-cooked in minutes and the shrimp poached in last.
Shrimp Scampi with Zucchini Noodles
Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.
Shrimp and Okra Gumbo
A Creole gumbo of onion, celery, and green pepper, tomatoes, and okra, thickened by the okra itself, with shrimp poached in at the end.
Turkey Chile Verde with Tomatillos
Turkey thighs pressure-cooked in a tart tomatillo, poblano, and jalapeño sauce, then shredded and finished with cilantro and lime.
Turkey Meatballs in Marinara with Zucchini
Tender parmesan and herb turkey meatballs pressure-cooked in a garlicky marinara, then simmered with zucchini and finished with fresh basil.
Beverages
Soups
Bison and Wild Mushroom Stew
Bison simmered slowly with a mix of mushrooms, onion, carrot, celery, thyme, and rosemary in a rich beef bone broth until tender.
Callaloo with Crab
A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.
Duck Consommé with Ginger
A clear, deeply savory broth of duck legs simmered slowly with ginger, star anise, and scallion, strained, and served with tender shredded duck, mushrooms, and bok choy.
Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Pork Belly and Cabbage Soup with Star Anise
Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.
Roasted Eggplant and Tahini Soup with Spiced Beef
Charred, roasted eggplant blended with tahini, garlic, and lemon into a smoky, velvety soup, topped with cinnamon-spiced beef and toasted pine nuts.
Tom Kha with Shrimp
Thai coconut soup with shrimp, mushrooms, and tomatoes in a lemongrass and ginger broth built on the shrimp shells, finished with lime and fish sauce.
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