20 Recipe Collection

FALL 20/20 

20 ingredients, 20+ recipes 

cook like a natural now 

THE KITCHEN NATURAL 

SANDRA CLARK JERGENSEN

Cook like a natural. 

Let me show you how delicious and doable it can be.

TABLE OF CONTENTS 

20/20 list. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 

Ingredient Guide + Quick Tips . . . . . . . . . . . . .5 

Shopping Short List . . . . . . . . . . . . . . . . . . . . 10 

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 

1. Chicken Lime Soup. . . . . . . . . . . . . . . 14 

2. Cauliflower Chicken Roast. . . . . . . . . .15 

3. Overloaded Mushroom Tart. . . . . . . . .18 

4. Autumn Thai Soup. . . . . . . . . . . . . . . . 20 

5. Braised Cilantro Chard Tangle. . . . . . .22 

6. Mushroom Chicken and Rice. . . . . . . . 24 

7. Huaraches. . . . . . . . . . . . . . . . . . . . . . . 26 

8. Sweet Potato Packet Dinner . . . . . . . . 28 

9. White Salad. . . . . . . . . . . . . . . . . . . . . . 30 

10. Sweet Potato Tamale Pie. . . . . . . . . . . 32 

11. Mayan Pepita Rice Bowls. . . . . . . . . . . 35 

12. Sweet Potato Wedge Fries + 

Mayan Pepita Sauce. . . . . . . . . . . . . . . .37 

13. Not Nogada. . . . . . . . . . . . . . . . . . . . . . .39 

14. Build-A-Potato. . . . . . . . . . . . . . . . . . . .41 

15. Whole Roasted Cauliflower + 

Cilantro Pesto. . . . . . . . . . . . . . . . . . . . .43 

16. Glazed Shallots and Chicken . . . . . . . . .45 

17. Pomegranate Chard Salad. . . . . . . . . . 48 

18. Pear Ginger Green Smoothie. . . . . . . . .50 

19. Grown Up Rice Pudding + Caramelized 

Pears. . . . . . . . . . . . . . . . . . . . . . . . . . . .52 

20. Sweet Masa Pear Tart. . . . . . . . . . . . . . 54 

About. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

FALL 20/20 

20 Seasonal Pantry Staples to 20+ Fresh, Seasonal Recipes 

If you have all of these (plus a little salt 

and pepper) you can make all of these. 

1. Cauliflower 

2. Chard 

3. Cilantro 

4. Sweet Potatoes 

5. Ginger 

6. Lime 

7. Mushrooms 

8. Pears 

9. Pomegranate 

10. Shallots 

11. Black Beans 

12. Pepitas 

13. Brown Rice 

14. Chicken 

15. Coconut Milk 

16. Coconut Oil 

17. Cumin 

18. Masa Harina 

19. Maple Syrup 

20. Smoked Mozzarella 

1. Lime Chicken Soup 

2. Cauliflower Chicken Roast 

3. Overloaded Mushroom Tart 

4. Mushroom Chicken and Rice 

5. Braised Cilantro Chard Tangle 

6. Thai Autumn Soup 

7. Huaraches 

8. Sweet Potato Packet Dinner 

9. The White Salad 

10. Sweet Potato Tamale Pie 

11. Mayan Pepita Rice Bowls 

12. Sweet Potato Wedge Fries + Mayan 

Pepita Sauce 

13. Not Nogada 

14. Build-A-Potato + Black Beans 

15. Whole Roasted Cauliflower + 

Cilantro Pesto 

16. Glazed Shallots and Chicken 

17. Pomegranate Chard Salad 

18. Pear Ginger Green Smoothie 

19. Grown-up Rice Pudding 

20. Masa Pear Tart 

Bonus Points 

● Take this page shopping, it’s not just ideas, it’s your list. 

● Start here, but don’t stop. 

● 

● 

○ 

Most every recipe has a bonus point section filled with ideas to fill out the dish or substitute 

ingredients and serve it. 

Plan ahead, prep ahead. 

○ 

○ 

This plan makes a prepared fridge and pantry easy to do, there are only twenty items. 

Farro, white beans (you can even freeze them), hard-boiled eggs, roasted carrots, and chopped 

vegetables all hang out nicely and make cooking time fast. 

Get Playful. 

○ 

○ 

If you can flip the french toast into a bread pudding or convert the frittata into a strata 

with a bit of tinkering, etc. The bonus points section is meant to get your mind moving to do 

that with ease and resourcefulness. 

Maybe you have more than these 20 ingredients lurking in your pantry and fridge. Experiment 

with add-ins and seasonings, make the recipes to your liking and all your own.

Ingredient Guide + Quick Tips 

Note: How much you buy is not critical, because all the core 20 recipes 

use the same 20 ingredients; there are numerous ways to use up any extra 

and avoid waste. What matters is stocking the fridge and pantry with the 

FALL 20 (or suitable substitutes). Plus, buying in bulk is often cheaper 

and you’re ready to cook your favorites in volume.


Ingredient Alternatives Quick tips and Buying Guide 

1 cauliflower broccoli, kohlrabi, 

romanesco 

Look for firm heads of cauliflower without brown spots. The easiest way 

to break down a head of cauliflower is to use a paring knife to cut out 

the core, leaving you with large florets you can then size down as 

needed. In fall look out for colorful varieties in purple, green, and 

orange. 

2 chard spinach, kale, beet 

greens 

Chard is much less assertive than most leafy greens, and more tender 

too. It cooks up quicker and its stem is full of flavor and shouldn’t be 

wasted. Flavor differences between red, rainbow, and white are so mild 

that any variety will do. 

3 cilantro mint, basil, parsley Cilantro loves cool weather, so now is the time to try growing a pot or 

just buy a bundle or two. It keeps longest in a cup of water with a plastic 

bag over the top. If you are a supertaster and cilantro is not tasty to you, 

use an alternative– parsley is the easiest 1:1 ratio swap. 

4 ginger garlic, lemongrass, 

cardamom 

Fresh ginger is mega cheap and significantly stronger than any powder. 

It’s super easy to peel if you use the back of a spoon to gently scrape the 

skin off. Grab a knob and snap off what you need for each recipe. 

5 lime lemon The punch of fresh citrus that begins to ripen in fall and lasts through 

spring is a light during the darker months. The prices will drop and the 

quality in stores will rise. If you happen across other lime varieties in 

well-stocked grocery stores, farms, or international markets, don’t pass 

them by. There are some fun flavor twists.


6 mushroom sweet pepper, 

meat 

Fall and spring are mushroom season. While button and cremini 

mushrooms are easy to find year round, just mixing a few other 

seasonal varieties with them is a game changer. Look for oyster 

mushrooms, chanterelles, and hen of the woods. 

7 pear Fuyu persimmon, 

apple 

I’m going to implore you to pick up a mix of pears instead of one 

variety. Asian pears have this amazing vanilla undertone (and there 

are so many varieties of Asian pears), comice taste new every time, 

bartletts are familiar friends, and Bosc are always elegant ladies. 

Every pear dish is made better with a mix. Firm pears are best for 

slicing thin and cooking; soft pears are for eating out of hand. 

8 pomegranate pomegranate 

molasses 

Pomegranates in season taste like fall, but the rest of the time they 

taste like mush and should be avoided. If you need to get a fix out 

of season or struggle to find them at a reasonable price, I strongly 

recommend trying pomegranate molasses (an affordable wonder 

sweet-sour syrup made of boiled down juice) or frozen arils (the 

name for those jewel-like seeds). 

9 shallot red onion, leek Shallots feel like special occasion onions. They have subtlety and 

they’re small. But unlike onions, they lack bite. They are simply 

wonderful raw or cooked, and their little size makes it easy to not 

leave leftovers behind. Plus, the flat side (most shallots are really 

two papered together) makes them much easier to cut than onions. 

10 sweet potato squash, yam Sweet potatoes and yams are not the same thing. For these recipes 

play around and have fun with either variety (the purple skinned 

Japanese ones are delicious but much drier), except where noted 

when the moisture level is important.

Ingredient Guide 

11 black beans pinto, red 

beans 

Making up a pot of dry beans wins at taste tests and economy. You can 

freeze them in 1½ cup quantities to measure out evenly for can-like 

convenience. But if canned is what keeps you cooking at home instead 

of take out, buy some cans and make your life easy. 

12 pepitas walnuts Hulled pumpkin seeds are a delightful shade of green and sold raw and 

toasted. Either work, but I tend to toast at home if they aren’t already. 

Be warned, that like all nuts and seeds you should work through them 

quickly or store in the fridge or freezer to keep them from turning 

rancid. Use them like a nut. Unsalted are preferred to help control salt 

levels; if using salted, adjust salt to taste. 

13 brown rice white rice Long grain brown rice varieties are best for this batch of recipes, but 

don’t let short grain rice stop you. Cook what you have and what you 

like best. Rice can even be cooked in larger quantities and wrapped 

tight and frozen to simplify busy days. 

14 chicken chickpeas, 

tofu 

Buying whole chicken means a better price point and flavor. Boneless, 

skinless bulk chicken offers convenience at a cost. Choose the best 

option for you, but know that the better the chicken, the better the 

flavor in everything you cook with it. Also, don’t discard the gizzards 

and parts included in the cavity; dump them in a freezer bag to use for 

making stock. 

15 coconut milk cream or omit 

it 

Coconut milk adds body and flavor to soups, curries, and other dishes. 

Pick your what pleases you, regular or light, but read the labels to make 

sure you are getting a good product without loads of additives. Trader 

Joe's offers both at a good price. Do not buy cream of coconut, coconut 

beverages, or waters instead. Look for the cans.

Ingredient Guide 

16 coconut oil ghee, sunflower 

or avocado oil 

Coconut oil will not cure cancer or global warming, but I highly 

recommend putting it in your cooking rotation.More refined coconut oils 

drop the unique sweet nuttiness, but if you don’t favor the flavor, pick 

another less-saturated fat. I buy a big jar of good quality oil from Costco 

and refill a little jar I keep in the cupboard. 

17 cumin coriander Has the powdered cumin been decaying in your cupboard for years? Do 

yourself a favor and replace it with fresh so the flavor is alive and 

unmuddied. Bonus points for buying whole cumin seeds, toasting, and 

then grinding your own. I buy whole seeds at international grocery stores 

for about $4 for a pound, and that’s a huge amount, but unlike powdered 

spices, whole spices keep. If yours is older than six months, replace it. This 

collection was tested with fresh spices, and your food will taste muted 

without. 

18 masa harina corn flour, fresh 

masa 

Lime slaked corn flour is gluten-free, super cheap, and available near 

Hispanic ingredients or in the baking aisle. Masa harina is a miracle 

ingredient worth learning how to use. Simply mix with salt and water and 

you have corn tortilla dough, but this season I’m taking you beyond the 

basic, and making this staple a staple in your kitchen. 

19 maple syrup honey, molasses Real maple syrup has robust flavor that adds depth as well as sweetness 

to food. Online, direct from the source is significantly cheaper than the 

grocery store and even Costco. My favorite is Branon Family Maple 

Orchards, $46 for a gallon– get the robust variety. Keep it in the freezer or 

fridge. 

20 smoked 

mozzarella 

smoked 

cheddar, pepper 

jack, smoked 

salts 

Smoked cheese has so much dimension, and the flavor carries so far that 

you can use a little and get a lot. Any melty smoked cheese can work here; 

there are even vegan options from Miyoko and Follow Your Heart. The 

ones listed are the easiest to find, but if you can’t find those, use what you 

like best or omit it. If you are avoiding dairy, smoked sea salt is a nice way 

to add flavor.

Shopping Short List 

Highlight your cooking plans, but know if you change your mind and if you 

have all 20, you can easily change recipes. 

Extra recipes and add-ins from the bonus points sections are listed, but 

those are beyond the standard 20 ingredients, plan accordingly using my 

suggestions or your own.


1. Lime Chicken Soup: 2 t. coconut oil, 1 lb. chicken, 1 c. 

shallots (chopped), 3 ½ t. salt, 2 limes (zest and juice), 

1 t. cumin, 3 c. cooked brown rice 

Add-in ideas: raw corn, avocado, black beans, 

chiles, radishes 

2. Cauliflower Chicken Roast: ½ T. coconut oil, 1 whole 

chicken (3-4 lbs.), 1 head cauliflower (in florets), 1½ t. 

cumin, 4 t. salt, ¾ t.pepper, ½ bunch cilantro, ¾ cup 

pomegranate seeds, 1 lime 

Cauliflower Mash 

3. Overloaded Mushroom Tart: 1½ c. masa harina, 1¾ 

t. Salt, 5 T. coconut oil, 2 shallot bulbs (½ sliced), 16 oz. 

mushrooms (variety encouraged), 4 oz. smoked cheese 

(smoked mozzarella preferred) 

4. Mushroom Chicken and Rice: 3 T. coconut oil, 3 large 

bulbs shallots (1 c. sliced), 2 cups sliced mushrooms (8 

ounces), 1 cup brown rice, up to 3 lbs. Chicken 

Instant Pot Mushroom Chicken and Rice 

Add-in ideas: chard leaves, spinach, summer 

squash, garlic 

5. Braised Cilantro Chard Tangle: 2 bunches chard (2 

lbs.) 1 T. coconut oil, 1 c. shallots, ½ bunch cilantro 

Grilled Cheese and Greens: sharp white 

cheddar or gruyere 

Sweet Potato Tamale Pie: use with up to ½ c. 

smoky cheese 

Huaraches: pile on top with salsa verde and 

queso fresco 

Other ideas: with poached eggs, garlicky toast, 

fried rice, soup, with rice, hot sauce, paprika, 

garlic, chiles 

Instant Pot Cilantro Chard Tangle 

6. Autumn Thai Soup: 2 T. coconut oil, ½ lb. chicken, ½ 

c. shallots, 1 lime, 1 ½” ginger, 1½ c. mushrooms, 1 

bunch chard, 1 sweet potato, ½ cup or more coconut 

milk. 

Add-in ideas: lemon grass, garlic, tomatoes, 

fresh corn 

7. Huaraches: 2 cups masa harina, about ½ c. coconut 

oil for cooking 

Topping ideas: leftover chicken, black beans, 

cilantro chard tangle, smoky cheese, cilantro 

Cumin Crema: ¾ c. yogurt + cumin 

8. Sweet Potato Packet Dinner: 2 lbs. sweet potatoes, 2 

pears, up tp 1.5 lbs. chicken, 2-3 T. maple syrup, 4 oz. 

smoky cheese 

Add-in ideas: Leave out chicken, add in up to ¾ 

c. cooked farro, quinoa or brown rice in each 

packet. 

Swaps: chicken-apple sausage 

Thanksgiving in a Packet: turkey, 2 shallots, 

sage, dried cranberries or pomegranates 

9. White Salad: ⅓ cup coconut oil, 1 lime, 1 t. ginger, 

1-3 cups cauliflower, 1-2 pears, ½ lb. cooked chicken, 1 

shallot bulb 

Add-in ideas: pomegranate seeds, golden 

raisins, almonds, pistachios, or sesame seeds 

10. Sweet Potato Tamale Pie: 1 sweet potato, 2 cups 

masa harina, ⅓ cup coconut oil. Filling: ½ c. shallots, 3 

cups cooked black beans, 1 t. cumin, 

Add-in ideas: 1¼ t. Baking powder for fluffiness, 

Leftover chicken, smoky cheese 

Braised Cilantro Chard Tangle as filling 

Serve with: salsa verde, hot sauce, escabeche


11. Mayan Pepita Rice Bowls: 2 shallot bulbs, ½ bunch 

cilantro, 1 c. pepitas, cumin, 1½ T. coconut oil, Bowl 

Components: 4 c. cooked brown rice, 1 ½ c. black beans, 

1 t. cumin, 2 T. coconut oil, 2 lbs. sweet potatoes, 

pepitas, cilantro, lime to garnish 

Add-in ideas: chicken, chickpeas, peppers, corn, 

tomatoes, eggplant, squash, cauliflower, greens, 

chiles, jicama 

Coconut Rice: 1 can coconut milk, rice 

12. Sweet Potato Wedge Fries + Mayan Pepita Sauce: 

3 T. coconut oil, 2 lbs. Sweet potatoes, Sauce: 2 shallot 

bulbs, ½ bunch cilantro, 1 cup pepitas, cumin, 1½ T. 

coconut oil, 

13. Not Nogada: ¾ c pepitas, ½ can coconut milk, 1 

head cauliflower or 2 lbs. Chicken, 2 pears, 1 cup 

shallots (3 bulbs), 1 T. coconut oil, 1 T. maple syrup, 1 t. 

cumin, ⅔ c. cilantro, 1 pomegranate 

Serve with: tortillas, rice 

14. Build-A-Potato + Black Beans 4 large sweet 

potatoes, 2-3 c. black beans, 2 shallot bulbs, 2 limes, 

pepitas and cilantro to serve. 

Add-in ideas: chard leaves, spinach, summer 

squash, garlic 

Cumin Crema: ¾ c. plain yogurt, cumin 

Black Beans: black beans, 

Add-in ideas: garlic, chipotle, cumin, oregano, 

smoked paprika, cream sherry, onion, shallots, 

epazote, tomatoes, etc. 

15.Whole Roasted Cauliflower + Cilantro Pesto: 1 

head cauliflower, 2 T. coconut oil. 1 c. cilantro, ½ c. 

pepitas, 3 T. coconut oil, 1½ oz. smoky cheese, 1 T. 

shallot, lime, 

Quick Roasted Cauliflower with Cilantro Pesto: 

pasta or farro 

Whole Roasted Cauliflower Cheese: 4 oz. 

smoky cheese 

Ideas: eat with eggs, in a sandwich, dip 

16. Glazed Shallots and Chicken: 2 T. coconut oil, 1½ 

lb. chicken, 2 T. maple syrup 

Add-ins: balsamic, sherry or red wine vinegar, 

calvados, bourbon, butter 

Glazed Shallots, Pears and Chicken 1-2 pears 

17. Pomegranate Chard Salad: 2 T. coconut oil, 1 lime, 

ginger, ½ T. maple syrup, 2 shallots, 1 pomegranate, 2 

pears, 1 bunch chard 

Add-ins: roasted sweet potato cubes, chicken, 

cojita cheese, pomegranate molasses 

18. Pear Green Ginger Smoothie: 1 pear, 2 leaves 

chard, ginger, 1-2 t. Maple syrup 

19.Grown up Rice Pudding + Caramelized Pears: 2 c. 

cookedf brown rice, 1 can coconut milk, ¼ c. + 2 t. 

maple syrup, 1 t. Coconut oil, 2 pears, ¼” slice ginger 

Add-in ideas: pomegranate seeds, golden 

raisins, vanilla extract, coconut flakes, 

cinnamon, ginger, pomegranate juice or 

molasses 

20. Sweet Masa Pear Tart: 1 cup masa harina, 2 T. 

coconut oil, 4 T. maple syrup, 1-2 pears, ½ lime 

Add-ins: chopped pepitas, maple syrup for 

brushing, 

Swaps: apples, prune plums, berries

Recipes

30 minutes • Serves 4-6 

You can use chicken stock or broth to make soup, but it isn’t 

essential. This quick soup is a demonstration of how water can work 

to keep the flavors clean and allow the lime to come through for a 

refreshing and snappy spin on chicken and rice soup. This is the 

perfect place to use up leftover rice, but if you are starting from 

scratch, follow the bonus points to make adjustments. The cumin 

amount is very scant, so it adds depth without overtaking the lime 

flavor, but if you love it add more. Maybe it’s best to just 

increase everything, and double the whole recipe, it’s so delicious 

and keeps well, so go ahead and freeze a batch.

Chicken Lime Soup 

2 teaspoons coconut oil 

1 lb. raw chicken cut in 

small, bite sized pieces 

1 cup shallots, chopped 

3½ teaspoons salt 

2 limes, zested and 

juiced 

1 teaspoon cumin 

9 cups water 

3 cups cooked rice 

A few grinds of pepper 

1 cup cilantro, chopped 

Heat a medium-sized pot over medium-low heat. Add the 

oil, and when it is heated and shimmering, drop the 

chicken in, and cook for 3-5 minutes without stirring. 

The chicken will stick to the pot, but that’s okay. Add 

the shallots, salt, lime zest, and cumin; cover the pot 

to allow the contents to sweat for 5 minutes. During 

this time the the flavors will intensify and release 

liquid, causing the chicken to unstick. Add water and 

rice, and give everything a brief stir and simmer for 

15 minutes with the lid on to allow the flavors to come 

together as the soup simmers. Finish with a few grinds 

of pepper and all of the lime juice. Garnish with 

chopped cilantro. 

Bonus Points: 

● To use uncooked rice instead of cooked rice, increase the 

water by 2 cups and add ¾ cup of raw brown rice. Bring the 

water to a simmer and add the rice and cook for 45 minutes 

on the stove. If using a pressure cooker or Instant Pot, 

use the manual setting for 25 minutes of pressure with the 

vent set to seal. 

● 

Add-ins: chiles, avocados, black beans, fresh raw corn in 

early fall, or radishes when the weather cools (and they 

aren’t spicy anymore).

Serves 4-6 • 60 minutes, mostly inactive baking time 

Thought roast chicken was just something you pick up for a quick 

dinner? Think again. Roasting a chicken is easy, and so flavorful. 

In this simplified, one pan recipe, the cauliflower roasts in the 

chicken drippings, packing it with savory flavor. The cilantro stems 

(simply take the bunch and chop off the bottom end) stuffed inside 

the bird add a bright flavor. Finish with a garnish of the reserved 

leaves and you have a company-worthy dinner that is largely 

hands-off. Be generous with the cauliflower and fit in as much as 

you can; you’ll be glad you did.

Cauliflower Chicken Roast 

½ tablespoon coconut 

oil 

1 whole chicken, 3 to 4 

pounds (reserve giblets 

for stock-making if 

included) 

1 head of cauliflower, 

cut into florets 

1½ teaspoon cumin 

4 teaspoons salt 

¾ teaspoon freshly 

ground pepper 

½ bunch cilantro, stems 

cut from leaves, and 

leaves chopped 

¾ cup pomegranate seeds 

to garnish 

1 lime 

Preheat the oven to 450°, and place a cast-iron or other 

heavy ovenproof skillet on a rack set low in the oven (or 

put the skillet on a burner over high heat). Combine the 

cumin, salt, and pepper in a small bowl. Season the 

chicken inside and out (I like to season between the meat 

and the skin too) using all but 1 teaspoon of the 

seasoning. Stuff cilantro stems inside the bird. 

When the oven is hot, remove the skillet and add the oil 

followed by the cauliflower and sprinkle with the 

remaining seasoning mix, and then immediately place the 

chicken, breast side up, on top of the cauliflower. Roast, 

undisturbed, for 35 minutes, and then flip the bird to 

place the underside up, causing the juices to flow into 

the breast and cook the underside of the chicken. Stir the 

cauliflower in the drippings for even cooking and flavor 

distribution. Cook the pan for 15 minutes more, or until 

an instant-read thermometer inserted in the meaty part of 

the thigh registers 155°, or juices run clear. Remove from 

the oven and let rest, uncovered (to stay crispy) for 5 

minutes, as the temperature of the chicken will climb 5 

degrees and the juices will settle a bit. Discard cilantro 

stems. Garnish with chopped cilantro leaves, pomegranate 

seeds, and a squeeze of lime to finish. 

Bonus Points: 

● If you like the skin crispy on the breast side, simply turn 

again for the last five minutes of cooking. 

You can speed up the cooking time by starting with a whole cut 

up chicken or using assorted bone-in meat. Cooking time will 

drop to about 25 minutes. Likewise a larger bird will increase 

cooking time. 

● 

Swap the cauliflower for any root vegetables in large-sized 

chunks or whole to prevent mushiness. 

Cauliflower Mash: (like potatoes, but cauliflower) buzz the 

cauliflower through the food processor after cooking; it looks 

just like the classic, and tastes fabulous.

40 minutes • Serves 4 

Did you know that corn and mushrooms make a happy couple? My 

favorite polenta is a recipe from Yotam Ottolenghi, but like most of 

his recipes simply dancing with flavor, it has a lot of ingredients. 

There’s a time and place to play with those recipes, but sometimes 

less just has to be more, because it means you’ll eat homemade food 

more often. This tart is an homage to that, dialed way back to 

weeknight portions of cheese, dialing up the mushrooms for maximum 

heartiness, flavor, and nutrition.

Overloaded Mushroom Tart 

1½ cups masa 

¾ + 1 teaspoon salt 

4 tablespoons + 1 

tablespoon coconut 

oil 

1 cup water 

½ cup shallots, 

sliced 

16 ounces mushrooms, 

mixed variety 

encouraged 

4 ounces smoked 

cheese, grated 

Preheat the oven to 400° with a baking sheet on the center 

rack. Combine masa and ¾ teaspoon salt. Add in water and 

oil, mixing with a fork to make a soft, crumbly dough (it 

will be about the consistency of playdough). Add a few 

more drops of water if needed to make the dough 

manageable. 

On a piece of parchment, pat the dough into a ½ inch thick 

square about 9 x 9 inches across. Slide onto the heated 

baking sheet. Parbake the dough while preparing the 

mushrooms and shallots, about 10-12 minutes. 

Heat a large skillet over medium heat, add in oil, and 

when it is glossy and hot, add in the shallots. Cook until 

browned and flavorful, about 5 minutes. Add in the 

mushrooms and 1 teaspoon salt, cook for five minutes. Pull 

the crust and add ⅓ of the cheese over the tart (to help 

the mushroom topping adhere), followed by the mushrooms 

and the rest of the cheese to help everything stay in 

place. Turn the oven to broil and cook for about 5 

minutes more to get the cheese browned and melty, but keep 

an eye on it to prevent scorching. 

Bonus Points: 

● Reheating this tart is not a task for the microwave which will 

make it gummy. Use the oven, toaster oven, or even a skillet 

on the stove top to toast the crust crisp. 

● 

● 

● 

Freeze any extras beyond Day 1, masa gets soggy as it sits. 

Add extra interest by finishing with fresh herbs. Parsley and 

thyme are especially nice. 

Standard white and cremini mushrooms are fine, but other 

varieties that are unique to fall are what eating mushrooms in 

the fall is all about— the flavor wallops the alternative. 

They cost more, but even cutting them 50/50 with the standard 

variety is worth it.

Autumn Thai Soup 

2 teaspoons coconut oil 

½ lb. raw chicken cut in 

small, bite sized pieces 

½ cup shallot, chopped 


1 lime, zested and 

juiced 

1½-inch piece of ginger, 

peeled and grated 

1½ cups sliced mushrooms 

1 bunch chard, stalks 

finely sliced, leaves 

chopped 

1 sweet potato, peeled 

and cut into ¾” cubes 

4 cups water 

½ cup coconut milk (or 

more to taste) 

A few grinds of pepper 

Heat a medium-sized pot over medium-low heat. Add the 

oil, and when it is heated and shimmering, add the 

chicken, cooking for 3-5 minutes. Don’t force the 

chicken to move, but allow it to release on its own. 

Add the shallots, salt, lime zest, ginger, mushrooms, 

and chard stalks; cover the pot to allow the contents 

to sweat for 5 minutes. Add water, chard leaves, and 

sweet potato and simmer for 20 minutes with the lid on 

to allow the flavors to come together as the soup 

simmers. Finish with a few grinds of pepper and all of 

the lime juice. 

Bonus Points: 

● Get more authentic by adding a bruised stalk of lemongrass 

and cut clove of garlic to in the soup. 

● 

● 

Fresh-cut raw corn and chopped tomatoes are a lovely 

addition during the few wonderful weeks when summer and 

autumn produce meet. 

Bulk up the soup by adding in some brown rice or brown 

rice noodles.

Braised Cilantro Chard Tangle 

50 minutes, mostly inactive time • Makes 3 cups, Serves 4-6 

Don’t be put off by this unassuming mess of greens. It’s the start of so 

many good things. This recipe is an adaptation from Deborah Madison’s 

Vegetarian Cooking for Everyone. Though Madison offered this recipe on its 

own, it has evolved into a foundational dish in my kitchen. I love the 

flavors on their own, but it’s downright brilliant in a grilled cheese 

sandwich, taco, or as a nest for a poached egg. Check the bonus points 

section for expansion— I adore every single one. If you’ve resisted braised 

greens, don’t anymore; try this easy to cook and easy to love pot of green 

gold.

Cilantro Chard Tangle 

2 bunches chard 

(about 2 lbs.), 

including stems 

3 tablespoons coconut 

oil 

1 cup chopped 

shallots 

¾ teaspoon salt 

½ teaspoon freshly 

ground pepper 

½ bunch cilantro, 

finely chopped 

¼ cup water 

Wash chard until no grit remains, then chop the stems and 

slice the leaves into 1-inch ribbons. While prepping the 

greens, preheat a pot over medium heat. Add the oil, and 

when it is heated, add the shallots, followed by the salt, 

pepper, chard, cilantro, and water. Cover the pot and 

reduce the heat to low. Simmer for 45 minutes. Adjust 

seasoning to taste and serve. 

Bonus Points: 

● 

● 

Grilled Cheese and Greens: Make a sandwich on whole grain sourdough 

with a generous spread of greens between sharp white cheddar 

or gruyère cheese. Cook in butter or olive oil. 

Sweet Potato Tamale Pie: Swap the beans for greens and then ¼-½ cup 

of smoky cheese, and top with masa. (I love this so, so much.) 

● 

● 

● 

Huaraches: Pile on greens and a sprinkle of queso fresco or 

melty, smoky mozzarella. Salsa verde for the win. 

Instant Pot Cilantro Chard Tangle: Use the saute feature while adding 

ingredients then pressure cook on manual setting for 2 

minutes. 

Add-ins: add a poached egg in a bowlful of greens, serve with 

garlicky toast, stir leftovers into soup, fried rice, an 

omelet, or with some rice and hot sauce. Add in paprika, 

garlic, or chiles for even more flavor.

Mushroom Chicken and Rice 

55 minutes, mostly inactive time • Serves 6-8 

Using boneless chicken and white rice cuts the cooking time in half, 

but it also cuts down on the flavor and nutrition that brown rice 

and bone-in chicken provide. This recipe is flexible enough to 

handle any option, just note the cooking time difference for brown 

and white rice.

Mushroom Chicken and Rice 


oil 

1 cup sliced shallots 

(2-3 large) 

2 cups sliced 

mushrooms (about 8 

ounces) 


½ teaspoon pepper 

1 cup brown rice 

Up to 3 lbs. cut up 

chicken, bone in or 

1½ lbs. boneless 

chicken thighs or 

breasts 

3 cups water (2 cups 

if using white rice) 

Heat the oil in a large, deep skillet over medium-high 

heat. When the oil is hot, add the shallot, and half of 

the salt and the pepper. Cook until the shallot is 

softened, about 2-3 minutes. Add the mushrooms and cook 

for 5 minutes. Add the rice to the skillet, stir it with 

the shallot and mushrooms until it is coated in oil. Push 

the rice to the edges and nestle the chicken into the pan. 

Sprinkle with remaining salt and pepper. Push the rice 

back around the chicken and pour in the water. Bring to a 

boil and turn the heat down so the pan doesn’t boil over. 

Cover and simmer about 25 minutes if using white rice, 45 

minutes for brown rice. 

Cook until the rice and chicken are cooked through and the 

liquid is absorbed, about 35 minutes (check after 25 

minutes if using white rice). You can test the chicken by 

cutting into it and seeing if the juices run clear. Turn 

off the heat. 

Bonus Points: 

● Instant Pot Mushroom Chicken and Rice: Use the saute feature to cook 

the shallots, mushrooms, and rice. Follow the recipe up to 

covering the pot. At that point seal the pot and set to manual 

for 25 minutes for brown rice, or push the rice button for 

white. Reduce the water by half for pressure cooking. 

● 

Add-ins and swaps: After cooking, add chopped chard leaves to 

the pan and cover to steam cook for 5 minutes; peas, spinach, 

summer squash, and chopped tomatoes also work well. Additional 

spices are easy, so use what you love. Use vegetables in 

season, and season them with a bit of salt to finish.

30 minutes • Makes 10, serves 5 

“Huaraches” is Spanish for “sandals”. These masa cakes are much better 

tasting, but share the thin, elongated shape. Masa is sort of a wonder 

ingredient. Add salt and water and you have instant flavor-filled dough. Treat 

them like a baked potato-style blank slate and load them up with the toppings 

you love, or the leavings from another meal and this one becomes a snap 

(that’s what I do more often than not).

Huaraches 

Huaraches 

2 cups masa harina 

1 teaspoon salt 

1¾ cups water 

Coconut oil for 

cooking 

Topping Ideas 

(try a combination) 

Leftover cumin 

chicken from 

Cauliflower Chicken 

Roast 

Black beans 

Cilantro Chard Tangle 

Grated smoked cheese 

and a sprinkle of 

cumin and cilantro 

Combine masa and salt. Add in water, mixing with a fork to 

make a soft, crumbly dough (it will be about the 

consistency of playdough). Add a few more drops of water 

if needed to make the dough manageable. Portion dough into 

ten palm-sized balls. Place one ball at a time on a piece 

of parchment or waxed paper and fold the paper over and 

press with your hands or a rolling pin to make a sandal 

shaped and sized piece (about an 8-inch oblong of masa 

dough, about ¼” thick). Preheat a pan (cast iron if 

possible) to medium to medium-low heat and continue 

shaping huaraches. 

To cook each one, add 1-2 teaspoons of coconut oil to the 

skillet followed by the huaraches. Cook until the sides 

take on an paler, cooked look with a bit of characteristic 

charring (much like tortillas, but thicker and easier). It 

will take about 2 minutes per side. If you use a larger 

pan you can cook more than one at a time and speed up the 

process. Add more oil as needed. 

Serve hot with any topping suggestions you favor. 

Bonus Points: 

● In a rush? Make the dough up and into balls ahead of time, 

just cover and refrigerate. Roll out when you heat the 

skillet. The rest time actually improves the dough’s 

lightness. 

● 

● 

The topping possibilities for huaraches are only limited by 

your imagination. This is a great place for leftover 

vegetables, meat, a fried egg (please say you’ll try it), and 

your favorite beans. 

Topping idea: Cumin Crema: Mix ¾ cup plain yogurt, sour cream, 

creme fraiche, or Mexican style crema with a double dash of 

salt and cumin. Serve drizzled over huaraches along with any 

other toppings you please, but I love it as simple as just 

this and a bit of salsa verde.

20 minutes • Serves 4-6 

Parchment and foil packet dinners really are an underused cooking 

method. They are super easy to do and produce the loveliest cloud of 

aroma when opened (save this drama for the last minute right at the 

table). The flavors mingle and meld together and the timing is hard 

to get wrong; the sealed packet keeps everything from drying out. Do 

these at home in the oven, on the grill outside or even in a 

campfire (use foil in a fire or coals)— when’s the last time you did 

that? Assemble in advance and cook when you’re ready. They’re a sure 

shot winner and super easy to adapt.

Sweet Potato Packet Dinner 

2 lbs. sweet potatoes, 

peeled and in ¼” slices 

2 pears, peeled and in 

½” slices 

1.5 lbs. chicken, cut 

into tender-sized 

pieces 

1½ teaspoon salt 

½ teaspoon fresh ground 

pepper 

2-3 tablespoons maple 

syrup 

4 ounces smoked cheese, 

grated 

Line up 4 oversized sheets of foil or parchment (heavy 

duty foil is best, double layer if using thin foil). Make 

a bed of sweet potatoes and pears, top with chicken, and 

then salt and pepper each packet, and add a drizzle of 

the maple syrup and a sprinkling of the cheese. Fold the 

packets closed by folding up the sides to meet in the 

middle, fold and crease twice to seal. Fold each side the 

same to prevent steam or juices from escaping. Bake for 

30 minutes at 400°. Keep packets sealed (and warm) until 

serving. 

Bonus Points: 

● Make it vegetarian: Leave out the chicken and pop in up to ¾ 

cup of whole grains (farro, quinoa, or brown rice in each 

packet). The grains can also be added in with the chicken if 

you please. 

● 

● 

Take this recipe outside. This is a super easy camping meal, 

but gets even easier if you use fully cooked chicken-apple 

sausage in place of the raw chicken tenders. 

Thanksgiving in a Packet: replace the chicken with turkey, add in 

2 sliced shallots, top each packet with leaves of fresh sage 

and dried cranberries, or finish with fresh pomegranates.

The White Salad 

Serves 4-6 • 20 minutes (10 if using the food processor) 

This is a personal, adaptable salad. If you like more chicken, dial it up. If 

you want it vegetarian, kick the chicken out. But please, keep the cauliflower 

and pears in even in reduced amounts. They add all the texture that this 

unconventional chicken salad thrives on. However, the dressing and 

fruit-vegetable mix are just lovely on their own. If you play it like me, you 

can’t bear to make this salad without listening to the “White Room” at the 

same time. I swear it tastes better that way.

The White Salad 

Dressing: 

⅓ cup coconut oil, 

melted if solid 

Juice of 1 lime 

1 teaspoon grated 

ginger (just eyeball 

it) 


Salad: 

½ lb. cooked chicken, 

chopped (optional) 

1-3 cups cauliflower, 


1 large or 2 small 

pears, finely chopped 

1 large shallot, 


Whisk dressing together, add salad ingredients and toss. 

Taste for seasonings and serve. 

Bonus Points: 

● If you care less about careful chopping by hand, pulse the 

ingredients in the food processor. Start with the shallots and 

cauliflower, pulsing to get them small, then add in the pears, 

and finally the chicken. Pulse only to avoid creating salad 

mush. Remove and toss with dressing. 

● 

Add-ins: pomegranate seeds, golden raisins, almonds, 

pistachios, or sesame seeds.

2 hours, mostly inactive (components can be prepped in advance) • Serves 4-6 

I grew up eating tamales— they’re a Christmastime tradition in South Texas. My 

parents ordered dozens wrapped in corn husks for days of feasting. And while 

I’ve taken the time to make them on my own, it’s still firmly a special 

occasion dish. But if you strip away the pleasure of opening individual corn 

husks and make the same dish into a pie, it becomes an easy, versatile anytime 

meal. To add a flavor boost, I’ve mixed roast sweet potato (see bonus points 

to cook one quickly) into the masa harina; it contrasts so nicely with the 

black bean filling. But don’t stop there and check out the ideas in the bonus 

section to fill this super-sized tamale with the flavor you like best (you can 

even go halfsies, with a different fillings on each side).

Sweet Potato Tamale Pie 

Masa Mix 

1 medium-sized sweet 

potato, fully cooked in 

its jacket 


2 cups masa harina 

2 cups water 

⅓ cup coconut oil 

Black Bean Filling 

1 tablespoon coconut 

oil 

½ cup shallots 

3 cups cooked black 

beans, drained but a 

little cooking liquid 

reserved 


Salt as needed (since 

beans will likely have 

been salted during 

cooking) 

Remove the peel from the sweet potato and place the flesh 

and salt in the bowl of a food processor or a 

medium-sized bowl if using a hand mixer. Create a smooth 

paste of the sweet potato, slowly incorporating the water 

and oil until fully combined. Sprinkle in masa harina and 

continue to run the mixer until it is fully integrated. 

It will have the consistency of hummus or mashed 

potatoes. Cover dough and set aside for one hour or more 

(even up to a day) to rest. Re-whip when ready to use (I 

usually let mine hang out in the mixer bowl). 

Preheat oven to 375°. Make the filling by sauteing the 

shallots and cumin in the coconut oil over medium heat 

for 2-3 minutes. Add the beans and ½ cup liquid and 

combine with a masher, immersion blender, or a food 

processor. Add additional liquid as needed to make a 

spreadable thick bean mash. Taste for seasoning and 

adjust. 

Using a 9-inch oven safe skillet or similarly sized pan, 

pat a little more than half of the dough into the pan. 

Wet fingers or a little piece of parchment paper (the 

best option) make this otherwise messy task easy. Pat 

dough up and around the sides to prevent the filling from 

leaking through the sides or bottom crust. Spoon filling 

in (the black bean and/or any of the additional ideas in 

the bonus points section). Plop and pat on the top crust, 

pressing in sides to seal in filling. Bake for 45 minutes 

at 375° covered with foil or with a lid to steam (just 

like the original). Uncover and bake for 5 minutes more 

(so you get all the lightness and moisture of the steam, 

but none of the gumminess in the finished product). Cool 

for 5 minutes before serving, 

(bonus points on next page)

Sweet Potato Tamale Pie continued 

Bonus Points: 

● 

● 

● 

● 

● 

You can cook an emergency sweet potato for this recipe in the 

microwave: pierce with a fork and microwave for 8 minutes on a 

plate with a bowl domed over it to get it really moist. 

The masa behaves best and is a bit fluffier with 1 hour of 

resting time. But it is not essential to take the time if you 

don't have it. 

Want to make your masa a bit lighter? Add in 1½ teaspoons of 

baking powder in with the masa harina mix. 

Serving ideas: salsa verde or hot sauce, and escabeche (spicy 

pickled chiles and vegetables are dear to my heart) 

Add-ins and swaps: Braised Cilantro Chard Tangle, a smidgen of 

smoked cheese with the greens or the beans, cooked, shredded 

chicken (another use for leftovers from Cauliflower Chicken 

Roast or other meats). Anything in your favorite tamales can 

be worked in here, about 2-3 cups of filling and nothing too 

runny.

5 minutes sauce, 35 minutes components • Serves 4 

Sikil Pak is something like the hummus of the Mayans. Toasted pumpkin seeds 

are ground to a paste with spices, citrus, herbs, and onion to make a rich 

creamy paste that’s the sort of condiment that’s easy to love, even this 

simplified version. Dip in vegetables, tortillas or tortilla chips, but even 

better than that, make it dinner. The creamy, punchy pumpkin seed sauce 

against the sweet potatoes and rice makes this bowl magic, everything else is 

delicious extra (as always, see the bonus points for ideas). Plus, this dish 

is a high functioning recycling center for leftovers: cumin chicken, sweet 

potato wedges, and black beans— deposit them here.

Mayan Pepita Rice Bowls 

Mayan Pepita Sauce: 

¾ cup roughly cut 

shallots, about 2 large 

bulbs 



1 cup pepitas, toasted 


½ teaspoon salt 

¼-½ cup water, use as 

needed to thin the sauce 

1½ tablespoons coconut oil 

Bowl Components: 

2 lbs. sweet potatoes, cut 

into ¾” cubes (peeled or 

unpeeled, your choice) 

2 tablespoons coconut oil 


4 cups cooked brown rice 

1½ cups cooked black beans 

(use the recipe under 

Build-a-Potato or canned) 


Garnish with additional 

pepitas, cilantro, and 

lime 

Combine all sauce ingredients except the water, 

allowing the natural oils in the pepitas to release, 

about 2-5 minutes. Add water as needed to make it 

smooth and creamy. 

Preheat oven to 450°. Toss sweet potato cubes with 

oil, season with salt, and place on a baking sheet to 

roast. Open the oven at 10 minutes to give them a 

stir, then continue baking until crisp and cooked 

through, about 7-10 minutes more. Mix black beans 

with cumin (add salt if beans are unsalted). 

Assemble bowls with rice, roasted sweet potatoes, 

black beans, and a hearty plop of the pepita sauce, 

plus any garnishes or toppings you please. 

Bonus Points: 

● 

● 

● 

● 

Chicken, chickpeas, roasted vegetables (summer 

vegetables that are still going strong into 

autumn work well: peppers, corn, tomatoes and 

eggplant, as well as the upcoming fall crops: 

squash, cauliflower, and greens). 

Make the sauce more authentic and blend in some 

heat with a raw seeded chile or two. 

Use any leftover dip to dunk jicama and sweet 

potato fries in, or dress up a simple sandwich. 

Swap the regular rice for Coconut Rice: Replace up 

to half of the water in the rice with coconut 

milk, cooking as normal.

1 hour optional soaking, 40 minutes, mostly inactive • Serves 4 (side), 2 (dinner) 

I’ve contended for a long time that crisp homemade sweet potato fries are a fine 

meal. There have been nights I’ve made them and called it dinner. Sometimes there 

were sides. Any meal you make sweet potato fries for is a good meal, but with these 

I wanted to make them much closer to worthy of that meal title. That’s where the 

Mayan Pepita Sauce comes in. Hello, protein and hello addictive addition that fills 

you up and won’t weigh you down like mayonnaise dips. This dip is not a mere 

suggestion, but prescription, so make as directed, please. The dip makes these 

sturdy sweet potato wedges wonderful and unlike any I’ve had before and totally 

want to have again.

Sweet Potato Wedge Fries 

+ Mayan Pepita Sauce 

Wedge Fries 

2 lbs. sweet potatoes, 

cut lengthwise into ½” 

thick wedges, unpeeled 


oil 


Mayan Pepita Sauce: 

¾ cup roughly cut 

shallots, about 2 large 

bulbs 



1 cup pepitas, toasted 



¼-½ cup water, use as 

needed to thin the 

sauce 

1½ tablespoons coconut 

oil 

Soak sweet potato wedges in cool water for one hour up 

to overnight, just pop the soaking container in the 

fridge. 

Drain, rinse and pat dry while preheating the oven to 

450°. Pour oil on the baking sheet and toss with the dry 

sweet potato wedges. Salt. Bake for 25-35 minutes, 

flipping all the wedges at the halfway mark. If your 

wedges are longer and bigger from bigger potatoes, go 

longer, but you may need to pull any little ones to 

prevent scorching. Serve with Mayan Pepita Sauce. 

Combine all sauce ingredients except the water, allowing 

the natural oils in the pepitas to release, about 2-5 

minutes then add water as needed to make it smooth and 

smooth and creamy. 

Bonus Points: 

● I’ve tested the wedges five ways (and other iterations of 

sweet potato fries dozens more), and learned a few things. 

Many recipes call for cornstarch for crispiness and to 

prevent floppy fries; sure, you can do that, but by simply 

leaving the peel on and using a wedge shape, the fries are 

sturdier without that step and don’t have the chalkiness of 

cornstarch. 

● 

● 

● 

About the soak time: sure, you can skip it in a pinch, but 

if you can take the time to slough off the excess starch, 

your finished product is crisper and lighter. 

Some recipes claim that salting before baking draws out so 

much moisture that fries don’t crisp. I have found this to 

be untrue, plus the salt adheres better to a wet potato 

than a dry one. 

Use any leftover dip to dress up a simple sandwich.

25/35 minutes for chicken/cauliflower, mostly inactive time • Serves 4-6 

Traditional Nogada is a celebratory and elegant sauce of pureed walnuts, 

cream, and often fresh cheese over roasted, peeled chiles stuffed with 

savory-sweet mix of fruit and meat. If you thought Mexican food was 

simply street food, think again. This elaborate dish is classically 

served in the fall when pomegranates are in season. The red of the seeds 

with the white of the sauce and green of the cilantro are a patriotic 

declaration. This is not that. But this delicious tribute is ready in a 

fraction of the time, and still stunning to serve.

Not Nogada 

Not Nogada Sauce: 

¾ cup pepitas, lightly 

toasted 

½ can coconut milk 

½ teaspoon salt (use more 

or less as needed, many 

pepitas come salted) 

Dry Poached Chicken or Roasted 

Cauliflower with Shallots and 

Pears: 


trimmed and cut in ½” 

slices or 2 lb. chicken 

breasts or thighs, cut 

into tenders* 

1 cup shallots, cut into 

¼” wedges (trim hairy 

roots, but leave root 

base intact and slice 

lengthwise through) 

2 pears, roughly chopped 

1 tablespoon coconut oil 

1 tablespoon maple syrup 



freshly ground pepper 

seeds of one pomegranate 

(around 1½ cups) 

⅔ cup chopped cilantro 

Preheat oven to 400°. Pour oil into a 9x13 baking 

dish, rubbing it around the pan. Add in the syrup, 

salt, cumin, and a few grinds of pepper and mix. Add 

the shallots, pears, and chicken, toss with the 

seasoning mix. Nestle chicken into the shallots and 

pears, and cover the pan with a piece of parchment (or 

not, see notes) and bake for 20 minutes, or until the 

chicken is juicy and tender. 

If using cauliflower proceed as with the chicken, but 

do not cover the baking dish, and roast until the 

vegetables are toasted and tender, about 30 minutes. 

Combine all sauce ingredients in a blender or food 

processor and puree until creamy. 

Serve by covering the cauliflower/chicken-shallot-pear 

mix with the not nogada sauce (really drown it) and a 

fat stripe of pomegranate seeds on one side, and 

cilantro leaves on the other to evoke the stripes of 

the Mexican flag (this works best on each individual 

serving rather than one big serving so everyone gets 

cilantro and pomegranate seeds on their serving). 

Bonus Points: 

● 

● 

*If using skin on raw chicken, no need to cover with 

parchment, use only when using boneless skinless meat 

because the paper works like the skin to prevent drying. 

Serve with rice or warm tortillas to mop up the sauce. 

● 

I’ve cheated and made this with leftover chicken with the 

sauce, cilantro, and pomegranate seeds, and that was 

good, but the pears and shallots really add a lot.

Serves 2-4 (main), 4-6 (side) • 1 hour 35 minutes, mostly inactive 

short cut recipe 35 minutes 

This recipe makes cauliflower a stunning star of the table, the grand 

poo-bah of cauliflower. Since the only real task it involves is waiting 

around, it’s pretty easy to do. Don’t be intimidated. Do try the bonus 

point ideas with the cauliflower cheese. If time is an issue, cut the 

cauliflower up and roast it in pieces. The pesto raises the power of one 

little piece of cheese on a big, flavorful paste. If you don’t eat 

cheese, simply leave it out and use smoked salt to get some of that 

impact without dairy.

Whole Roasted Cauliflower 

+ Cilantro Pesto 


core cut out but head in 

one piece 



Cilantro Pesto 

1 cup packed cilantro, 

stems and leaves 

½ cup pepitas, toasted 


1½ ounce smoked cheese 

1 tablespoon shallot 


squeeze of lime (optional) 

A few tablespoons of water 

to thin if desired 

Preheat oven to 400°. Place cauliflower in a oven-safe 

skillet. Rub all over with oil and sprinkle with salt. 

Cover the pan tightly with foil so cauliflower can 

steam cook. Place in the oven and cook for 30 minutes. 

Remove foil and continue baking for 45-60 minutes 

depending on the size of the cauliflower. It will be 

tender inside and crisp on the exterior. Serve by 

slicing it into wedges at the table for a grand 

presentation. Make it fancy with a smear of pesto on 

the plate underneath the wedge of cauliflower for 

dipping. 

Using a food processor or mortar and pestle grind all 

pesto ingredients into a bold and bright green paste. 

Use the water if desired to make the pesto more 

spreadable. 

Bonus Points: 

● 

● 

● 

Spread extra pesto on toast with eggs, in a sandwich, or 

thinned as a dip with crudites. 

Quick Roasted Cauliflower with Cilantro Pesto Pasta: Roast 

cauliflower florets at 425° for 25 minutes. Serve over ¾ 

lb. pasta (or farro). Finish by tossing everything 

together with pesto. 

Whole Roasted Cauliflower Cheese: Skip the pesto and top the 

cauliflower with 4 ounces of smoked cheese during the last 

25 minutes of roasting. Let the cheese get deeply toasted 

without scorching. Grind fresh pepper over the top.

Serves 4-6 • 30 minutes 

There’s a reason the shallots are listed first in this recipe. The 

shallots are the heart of this recipe; chicken is not at all 

necessary, but it does make this more of a dinner rather than just a 

dish of shallots transformed to their celestial state of being. Yes, 

it does mean the pesky task of peeling the shallots. If you like, 

blanch them in boiling water for 1 minute and they’ll slide right 

off, but I find I make a surface cut on both sides of the shallot 

and shuck off the skin while the the skillet heats and the chicken 

cooks. If you’ve never had a member of the onion family front and 

center, try this dish; you’ll want to put it on the Thanksgiving 

table this year, but first make this dish for dinner.

Glazed Shallots + Chicken 


oil 

1½ lbs. chicken (breast 

or thighs, bone in or 

out all work) 

1 + ½ teaspoon salt 

½-1 teaspoon freshly 

ground pepper 

2 tablespoons maple 

syrup 

Heat a large skillet over medium-high heat. Add the 

oil, and when it is shimmering and heated, add the 

chicken. Season the chicken with ½ teaspoon of salt and 

the pepper. After about 5 minutes, when the chicken is 

seared, browned, and releases easily from the pan, flip 

it over to cook the other side. Season with ½ teaspoon 

of salt and turn the heat down to medium-low and put 

all of the peeled shallots in the pan. Add in the 

remaining salt, 2 cups of water, and the maple syrup. 

Cover and cook for 15 minutes, then remove the lid, and 

allow the liquid to boil off. While the sauce thickens, 

remove the chicken from the pan onto a plate and cover 

with another plate to keep warm. When the sauce is a 

bit syrupy and mostly evaporated, pour over the chicken 

(or return the chicken to the skillet and serve). 

Bonus Points: 

● 

● 

● 

Glazed Shallots, Pears, and Chicken: Add 1-2 sliced pears 

along with the shallots to the pan and allow them to 

simmer with the sauce. 

Add-ins: Finish with a little bit of vinegar for some 

added interest. A balsamic, sherry, or red wine vinegar is 

nice. Water can also be replaced with chicken or vegetable 

stock if desired. 

If you want to go all out for a special occasion, add in a 

splash of bourbon or calvados and swap the oil for butter.

25 minutes • Serves 4 as a main dish 

With a busy household with five kids, my mom kept a handful of easy meals in 

rotation so no matter what, there would be homemade dinner. Build-a-Potato was 

what my mother called baked potatoes. It took years for me to recognize that 

most baked potatoes aren’t “built”. Her creative direction made way for a real 

spread of toppings both mundane (broccoli) and exotic (pineapple and water 

chestnuts). As an adult I’ve flipped and simplified the idea, using sweet 

potatoes instead of russets, topping them with black beans and lime-pickled 

shallots to build them southwest style. Just like it was for my mom, this is 

still an easy (and prep ahead) dinner. Feel free to recycle leftover bits and 

pieces from other meals into this, but don’t miss making the lime-pickled 

shallots.

Build-A-Potato + Black Beans 

4 large sweet 

potatoes, cleaned and 

pricked with a fork 

2-3 cups black beans, 

cooked (use canned or 

the recipe below) 

2 shallot bulbs, peeled 

and sliced very thin 

1-2 limes 

1 + ½ teaspoon salt 

pepitas and cilantro to 

serve 

Bake sweet potatoes for 1 hour at 400° on the oven rack 

or on a pan until they start to seep their juices and the 

insides are very, very soft. During this time prepare the 

shallots by sprinkling them with the lime juice and 1 

teaspoon salt and then toss, taste and add more lime and 

salt as needed. Let rest for 10 minutes; they will soften 

and pickle as they rest. 

Remove sweet potatoes from the oven and allow to cool for 

a few minutes before serving. To serve slit open the skin 

and press the pointy ends in to pop open the middle like 

a bowl. Use the remaining salt to season the cooked 

potato flesh. Top with a mound of black beans, shallots, 

a bit of cilantro and a sprinkle of pepitas. 

Bonus Points: 

● 

● 

● 

Crisp-baked sweet potatoes are delightful to eat but 

you can have them soft if you prefer by wrapping 

them in foil during baking, which is exactly what 

you want to do when you take this recipe camping; 

just foil wrap them and leave them in the coals of 

the fire for the best baked potato of your life. 

Toppings idea: Cumin Crema: Mix ¾ cup plain yogurt, 

sour cream, creme fraiche, or Mexican style crema 

with a double dash of salt and cumin. 

Like it cheesy? Grate smoky cheese directly onto the 

hot, open potato to melt and then add the beans and 

so forth. 

Instant Pot Sweet Potatoes: 18 minutes, sealed on manual 

setting with large potatoes on a rack or in a 

steamer basket with 1 cup of water underneath.

Build-A-Potato + Black Beans continued 

Black Beans 

dried beans 

2-3 times the volume 

of water to beans 

1 teaspoon salt per 1 

lb. dry beans 

Black Beans 

I like to make a big pot and tuck them away in the freezer 

and fridge, on the ready any time I need them (you can 

even pack them in 1½ cup quantities to match sizing with 

canned beans). You can choose to soak or not, add in 

extras, slow or pressure cook. My favorite results come 

from the slow and low setting on the slow cooker, giving 

me the most reliable results without soaking. I’ve tried 

all the options and keep going back to the super reliable 

results of the slow cooker on low without needing to 

presoak. (So nice.) Put the beans in overnight or first 

thing in the morning. Add in aromatics or stock if you 

like to, but it isn’t necessary; picking out rocks and a 

quick rinse is. Also, the best time to salt is the back 

quarter of cooking time to prevent the skins of the beans 

from toughening. 

Every bean will vary on cook time based on size. Black 

beans tend to run about 30 minutes in the Instant Pot, 1½ 

hours on the stove top, and 3 hours on high/6 hours on low 

in the slow cooker. 

Bonus Points: 

● 

● 

Add-ins: garlic, chipotle chiles, cumin, oregano, smoked 

paprika, cream sherry (hat tip to Yotam Ottolenghi), onion, 

shallots, and epazote. If you like acidic flavors like 

tomatoes, limes, or a smidge of chile or balsamic vinegar (all 

good ideas), don’t add it until the end of cooking, as it will 

inhibit the beans from cooking properly. 

Topping idea: Cumin Crema: Mix ¾ cup plain yogurt, sour cream, 

creme fraiche, or Mexican style crema with a double dash of 

salt and cumin.

Serves 4-6 • 10 minutes 

Chard doesn’t get all the attention kale and spinach do; it’s almost 

used exclusively for cooking. But then I planted chard in the yard. 

And every time I was in a pinch for salad greens I snatched a few 

tender leaves from the garden chard and no one complained. So, I 

wasn’t surprised when I searched for chard salads and found it 

wasn’t just me sneaking the chard into the salad. The more mature 

your chard is, the chewier it is, just like kale. Slice right 

through that issue by chopping it a little smaller than other 

lettuces. The pomegranate is the star of this salad, so be generous 

with it.

Pomegranate Chard Salad 


(melted if solid) 

1 lime, juiced 

A few gratings of fresh 

ginger 

½ tablespoon maple syrup 


2 shallots, thinly sliced 

1 pomegranate, seeded 

(about 1-2 cups) 

2 pears, ½” cubes or diced 

1 bunch chard, stemmed and 

chopped into bite size 

pieces 

Combine all ingredients except for chard in a bowl, toss 

and then set aside for the flavors to come together 

while stemming and cutting the chard. Toss salad 

together and serve. 

Bonus Points: 

● 

● 

Add-ins: roasted cubes of sweet potatoes (my favorite), 

chicken, or cotija cheese. 

You can prep the dressing and greens ahead of time and pop 

them in the fridge separately, but let the dressing warm 

again to melt the coconut oil and stir to mix the dressing 

before adding greens. 

● 

● 

Don’t chuck the chard stems! Use them in place of the whole 

leaves for the smoothie or dice to add to a braise or in 

fried rice. Or mince them tiny (so they aren’t so fibrous) 

and put in the salad. 

Up the pomegranate flavor by adding a few drops of 

pomegranate molasses to the dressing if you have it.


Bright, crisp, and verdant green. Break away from the standard kale 

or spinach with banana combos and try something boldly different. 

And while the maple syrup is entirely optional, and unnecessary if 

your pears are ripe and sweet, it adds a really lovely flavor to 

this quick blend. Sometime I put it in, sometimes I don’t. Make this 

smoothie as an easy mid-morning or afternoon refresher— it’s 

delightful.

Pear Ginger Green Smoothie 

1 pear (large or 2 small) 

2 large leaves of chard 

1 cup ice 

A few gratings of ginger 

root (more or less to 

taste) 

1-2 teaspoons maple 

syrup (optional) 

Combine all ingredients in the blender, layering pears, 

chard, ice and ginger. Blend. Taste if sweetener is 

desired and, if so, add the maple syrup. 

Bonus Points: 

● 

Want more feel-good zing? Add in a bit more ginger to wake up 

your mouth. I love the stuff. 

● 

Quick tip to clean the blender: when you finish, fill it 

halfway with water and a drop of soap. Place the lid on and 

run the blender, dump and wipe the outside. I’ve found this 

to be the best way to clean out gunk under the blades.


This is the clutch any time, any night dessert. Leftover brown rice, a 

can of coconut milk, a bit of maple syrup and you have the rice pudding 

that will haunt your dreams with its nutty, sweet depth. Eat it straight 

or top it with the caramelized pear sauce. But it’s really lovely with 

just a healthy handful of pomegranate arils, especially at breakfast.

Grown Up Rice Pudding 

+ Caramelized Pears 

Grown Up Rice Pudding 

2 cups brown rice, 

cooked 

1 can coconut milk 

¼ cup maple syrup 

Caramelized Pears 

1 teaspoon coconut oil 

2 pears, chopped (with 

or without the peel) 

¼ inch slice of ginger 

root 

1-2 teaspoons maple 

syrup 

Water 

Combine all pudding ingredients in a small pot. Simmer 

over low heat, stirring occasionally to prevent sticking 

for 10-15 minutes, until the pudding is thick, just shy 

of porridge (it will thicken more as it cools). Serve 

topped with caramelized pears (which can easily be made 

at the same time). 

Heat the oil in a small skillet on medium and add the 

pears and small slice of ginger. Allow the pears to color 

golden, about 10 minutes, but stir as needed to prevent 

scorching. (Add a few drops of water as needed to to 

deglaze the pan.) When the pears are sufficiently 

caramelized, add in the syrup and ¼-½ cup more water to 

scrape the pan with and make a bit of a thin sauce as it 

heats and reduces to your liking. 

Bonus Points: 

● 

● 

● 

● 

Add-ins: grate fresh ginger into the pudding, plop in a 

cinnamon stick, dried fruit (such as raisins), or finish 

with small slosh of vanilla extract. 

Toppings ideas: aside from the caramelized pears, try fresh 

pomegranate seeds, toasted nuts or big flakes of coconut. 

When reheating the pudding, or if serving cold, stir in a 

little water if the pudding is too firm, as the rice will 

continue to absorb moisture as it rests. 

Want to make it pink? Stir in a little fresh pomegranate 

juice or pomegranate molasses at the end of cooking to tint 

the pudding and keep the flavor bright.

35 minutes • Serves 4-6 

Masa is a brilliant ingredient. Just add liquid and salt— it’s 

instant dough. The lime-slaked corn is full of flavor; this crust is 

no cardboard carrier for the filling. Mixed with maple syrup and 

coconut oil it sings— savory, sweet, and nutty. And it comes 

together in a snap: no rolling or chilling, just mix and press out 

with your fingers. I like to use two hands: pressing one hand toward 

the other to pat the dough upwards, forming a small lip to edge the 

tart. Alternately, you could pinch it like pie crust, but this is so 

much simpler. Serve on its own or with whipped cream swirled with 

cinnamon, if desired.

Sweet Masa Pear Tart 

1 cup masa 


oil 

4 tablespoons maple 

syrup, divided 


¾ cup water 

1-2 pears, very 

thinly sliced 

½ lime 

Preheat the oven to 400° with a baking sheet inside. 

Combine masa and salt. Add in water, oil, and 2 

tablespoons of the maple syrup, mixing with a fork to make 

a soft, crumbly dough (it will be about the consistency of 

playdough). Add a few more drops of water if needed to 

make the dough manageable. 

On a parchment-lined baking sheet, pat out the dough into 

a ½-inch thick disk about 9 inches across. Using two hands 

or a thumb and forefinger, pinch the dough to form an 

edge. Shingle the pear slices across the top, and brush 

with remaining maple syrup. Slide onto preheated baking 

sheet in the upper third of the oven. Bake for 25-30 

minutes until the crust begins to turns golden. Squeeze 

with lime and serve. 

Bonus Points: 

● 

● 

● 

● 

If you like the crust crispier (the crust under the pears is 

tender), parbake the crust for 12 minutes before topping with 

the pears and continuing to bake for 15-20 minutes more until 

the tart is beginning to color and the crust is firm. 

Add-ins: A sprinkle of chopped pepitas or one more thin brush 

of maple syrup makes a pretty finish. 

Swaps: autumn apples, late season berries, or Italian prune 

plums make a brilliant exchange for the pears. 

Leftovers will not keep on the counter past a day and must be 

frozen. To reheat this tart, toast in the oven or toaster oven 

to prevent gumminess.

About 

The Kitchen Natural is the place Sandra Clark Jergensen helps people who 

already know how to cook do it better. Guiding home cooks to cook more 

intelligently, intuitively, and innovatively, she makes cooking more 

approachable while focusing on wholesome ingredients and seasonal produce. She 

wants you to feel good because you ate well and cooked it yourself- like a 

natural. 

The Seasonal 20/20 began as a challenge to make cooking in season and with 

healthy ingredients less overwhelming. It has grown into a recipe collection 

for each season, with a growing community of cooks learning together, 

appreciating the unique flavors of each season through this simplified and 

creative approach. 

Sandra Clark Jergensen is a kitchen specialist as the owner and creator of The 

Kitchen Natural, experience as a food writer, pantry chef, and penchant for 

designing functional kitchens (including her own). Sandra geeked out on food 

and writing as a master's student food studies at University of Texas, 

Arlington. Her writing (often about food) has been published in Gastronomica, 

aparmenttherapy.com, The Exponent, and at Segullah, where she serves as 

Co-Editor-in-Chief. She has been featured in The Huffington Post and Design 

Mom. As a foster parent and volunteer instructor at Davis Community Meals, 

Sandra is passionate about engaging in the place where she lives. She runs 

without shoes, takes most pictures with her eyes closed, and loves riding bikes 

with her husband and two kids. 

thekitchennatural.com 

Copyright 2017

20 Recipe Collection

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