My first official seafood boil (eeekkk!) is in the books, and it was such a success that I’ve already started planning my next one. I couldn’t even wait a day before I started scheming again…

I’ve wanted to try my hand at this ever since I was invited to a big crab boil yearsss ago at my brother- and sister-in-law’s house. They are the undisputed champions of the boil in our family, and the experience as a guest was so over-the-top, delicious, indulgent and special that I knew it was something I needed to experience again.

As a host, I was actually surprised by how easy the prep and cleanup were for this one. I decided to do all of the cooking on the grill because it gets hotter than our gas burner and helped cut down on the cook time. I shudder to call this a one-pot meal because, while technically everything cooks in a single pot, there are still prep bowls and the usual dishes that come along with hosting. BUT the plates and tablecloth were disposable, so at the end of the night you can basically roll the entire party up and toss it in the trash, leaving you with a clean table. Major win!

I spent some time researching everything in advance and mapped out the timing for adding each ingredient to the water, different seasoning options and how much of everything we would need. I ended up with way more food than necessary, so I was able to streamline the quantities below for a group of eight. Of course, you can easily scale everything up or down depending on how many people you’re entertaining.

I ultimately decided to make my own seasoning salt using basic pantry spices, and I’m really glad I did because the flavors were just right and the sauce was just salty and seasoned enough without being overpowering.

A few notes on equipment…

I used a 24-quart stainless steel stockpot like this one here:

https://go.shopmy.us/p-83110670

You can, of course, use several large pots or Dutch ovens instead. Just divide the ingredients evenly among the pots an

d keep a closer eye on the potatoes, as they may cook faster in smaller batches. Once they are just barely fork-tender, it’s time to add the corn and lobster tails.

All of the table décor, butter warmers and tools everyone needed to crack the crab legs and lobster shells were purchased through Amazon. This included gloves and wet wipes for afterward, which ended up being a big hit with everyone at dinner. I’ve linked all of the supplies below:

https://go.shopmy.us/p-83111602

https://go.shopmy.us/p-83111703

https://www.amazon.com/dp/B08WJMXGKZ?ref=ppx_yo2ov_dt_b_fed_asin_title

All in all, a few lessons were learned along the way, but this dinner was a huge success and something I will absolutely be doing again for family and friends. A truly memorable night with great food and lots of fun!! Recipes for the seafood boil and my mixed berry cobbler (an elite seafood boil dessert, I might add) can be found below. I hope you enjoyed the read, let me know if you have any questions or comments below!

Read more

Subscribe now

Ingredients

• 12 ounces gluten-free pasta

• 2 tablespoons olive oil

• 2 shallots, thinly sliced

• 6 cloves garlic, peeled and smashed

• 1 tablespoon Calabrian chiles

• 2 cartons cherry tomatoes

• 1 large heirloom tomato

• 2 tablespoons salt, divided

• ½ teaspoon salt

• ½ teaspoon sugar

• Fresh basil, for garnish

• Red pepper flakes, for garnish

Instructions

1. Heat the olive oil in a large pot over medium-low heat.

2. Add the shallots and cook for about 5 minutes, or until translucent.

3. Add the garlic and cook for another 5 minutes, until softened. If the shallots begin to brown too quickly, reduce the heat to prevent them from burning.

4. Stir in the Calabrian chiles and cook for 1 minute.

5. Add the cherry tomatoes and heirloom tomato, along with the sugar and ½ teaspoon salt. Cover and cook for about 15 minutes, or until the tomatoes have burst and softened.

6. Remove from the heat and allow the sauce to cool slightly.

7. Transfer to a blender and blend until completely smooth. Return the sauce to the pot and set aside off the heat.

8. Bring a large pot of water to a boil and season with 2 tablespoons of salt.

9. Add the pasta and cook until just beginning to soften.

10. Transfer the pasta to the pot with the tomato sauce, along with a few splashes of pasta water. Continue cooking over medium heat for 3–5 minutes, or until the pasta is fully cooked and the sauce has thickened and coats the noodles.

11. If the sauce becomes too thick, add a splash of pasta water to loosen it.

12. Remove from the heat and garnish with fresh basil and red pepper flakes before serving.

Subscribe now

Ingredients

• 2½ cups coconut sugar, divided

• 10 eggs

• 2 teaspoons vanilla extract

• 1 teaspoon cinnamon

• ½ teaspoon salt

• 2 cans (27 ounces total) full-fat coconut milk

• 21 ounces sweetened condensed coconut milk

Instructions

1. Preheat the oven to 325°F.

2. Add 1 cup of the coconut sugar and 3 tablespoons of water to a small skillet. Warm over medium heat until the sugar has dissolved.

3. Bring the mixture to a gentle simmer and cook until the caramel has thickened and reduced slightly, about 3 minutes.

4. Working quickly, pour the caramel into the bottom of a 9-inch cake pan and spread it into an even layer. The caramel will thicken as it cools, so it is important to work quickly.

5. In a large bowl, combine the remaining 1½ cups coconut sugar, eggs, vanilla extract, cinnamon, and salt. Whisk until smooth and well combined.

6. Add the coconut milk and sweetened condensed coconut milk to a saucepan. Heat over medium heat until steaming, but do not allow the mixture to boil.

7. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.

8. Add the warm liquid gradually to temper the eggs and prevent them from scrambling.

9. Once fully combined, pour the custard into the prepared cake pan.

10. Place the cake pan inside a larger roasting dish and carefully transfer it to the oven.

11. Pour hot water into the roasting dish until it comes partway up the sides of the cake pan, creating a water bath.

12. Bake for 55 minutes to 1 hour, or until the center is set but still jiggles slightly when the pan is gently shaken. The surface should not have visible ripples.

13. Remove from the oven and allow the flan to cool completely in the water bath, about 3 hours. Once cooled, transfer to the refrigerator and chill overnight.

14. To release the flan, run a sharp knife around the edges of the pan to loosen it.

15. Place a serving platter over the top of the cake pan, then carefully invert both together so the caramel side is facing up. Lift the pan away from the flan and serve.

Note: A cake pan is deeper than a pie dish. If using a pie dish instead, consider cutting the recipe in half. The finished flan will also be thinner.

Subscribe now

Ingredients

• 1½ lbs chicken thighs or breasts, cut into 1–2-inch cubes

• 1 cup packed fresh basil leaves

• 2 shallots, finely diced

• 4 cloves garlic, minced

• 1 bird’s eye chile or Fresno chile, seeds removed and finely diced, plus more for garnish

• 2 tablespoons avocado oil

• Thinly sliced green onion, for garnish

• Cooked white rice, for serving

• Fried eggs, optional

For the Sauce:

• 2 tablespoons oyster sauce

• 2 tablespoons low-sodium tamari

• 1 tablespoon fish sauce

• 1 teaspoon coconut sugar

Instructions

1. To make the sauce, combine the oyster sauce, tamari, fish sauce, and coconut sugar in a small bowl. Whisk until well combined and set aside.

2. Heat the avocado oil in a large skillet over medium-high heat.

3. Add the shallots and sauté for 1–2 minutes, or until they begin to turn translucent.

4. Add the garlic and chile and cook for 1 minute longer, stirring frequently to prevent the garlic from burning.

5. Add the chicken and cook until lightly browned and cooked through, about 5 minutes.

6. Pour the sauce over the chicken and continue cooking, stirring frequently, until the sauce has reduced and thickened into a sticky glaze that coats the chicken.

7. Stir in the basil and cook for 1–2 minutes, or until wilted.

8. Garnish with sliced green onion and additional chile, if desired. Serve over white rice with a fried egg, if desired.

Subscribe now

Ingredients

• 3 russet potatoes, cut into ¼–⅓-inch sticks

• ½ cup gluten-free all-purpose flour

• ¼ cup rice flour

• 1 tablespoon paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 2 teaspoons salt

• ½ teaspoon cayenne pepper

• 1½ cups club soda

• 24 ounces avocado oil, for frying

Extra Seasoning (Optional)

• ¼ teaspoon paprika

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• Salt, to taste

Instructions

1. Fill a large pot with water and bring to a boil.

2. Add the potato sticks and parboil for 7 minutes.

3. Transfer the potatoes to an ice bath and let cool for 10 minutes.

4. While the potatoes cool, heat the avocado oil in a deep pot over medium heat until it reaches 375°F. *Maintaining the proper oil temperature is important, as oil that is too cool can cause the batter to separate from the potatoes and result in soggy fries.

5. To make the batter, combine the gluten-free all-purpose flour, rice flour, paprika, onion powder, garlic powder, salt, cayenne pepper, and club soda in a large bowl. Whisk until smooth. *The batter should have the consistency of a thin, pourable pancake batter. If it is too thick, add more club soda, a small amount at a time, until it reaches the desired consistency.

6. Thoroughly dry the potato sticks.

7. Dip each potato into the batter, allowing any excess to drip off so that each piece is lightly coated.

8. Working in batches, carefully add about one-quarter of the potatoes to the hot oil. Fry until the batter is light golden brown, then transfer the fries to a wire rack. Repeat with the remaining potatoes, maintaining the oil temperature at 375°F.

9. Once all of the fries have been fried once, allow the oil to return to 375°F.

10. Add all of the fries back to the oil and fry until deep golden brown and crispy.

11. For extra-crispy fries, repeat the frying process a third time.

12. Remove the fries from the oil and immediately season with salt and the optional extra seasoning, if desired. Serve hot.

Subscribe now

Ingredients

For the Mini Pavlovas:

• 6 large egg whites

• 1½ cups granulated sugar

• 2 teaspoons lemon juice

• 1 teaspoon arrowroot powder

For the Mango Passionfruit Curd:

• ¼ cup granulated sugar

• ½ cup passionfruit juice

• ½ cup mango

• 1 large egg

• 2 large egg yolks

• Pinch of salt

• ¼ cup olive oil

Instructions

Make the Mini Pavlovas

1. Preheat the oven to 225°F. Line a baking sheet with parchment paper.

2. Add the egg whites and lemon juice to a large mixing bowl. Beat for about 1 minute, or until frothy.

3. With the mixer running on high speed, slowly add the sugar a few tablespoons at a time. Continue beating for 5–7 minutes, or until the meringue is glossy and stiff peaks form.

4. Gently fold in the arrowroot powder.

5. Transfer the meringue to a pastry bag and pipe into approximately 3-inch rounds on the prepared baking sheet.

6. Using the back of a large spoon, create a well in the center of each pavlova for the curd.

7. Bake for 1 hour and 15 minutes. Without opening the oven, turn off the heat and allow the pavlovas to cool completely in the oven for at least 2 hours.

Make the Mango Passionfruit Curd

1. Add the sugar, passionfruit juice, mango, egg, egg yolks, and salt to a high-speed blender. Blend until completely smooth.

2. With the blender running on high speed, slowly drizzle in the olive oil until fully incorporated.

3. Transfer the mixture to the top of a double boiler, or to a heat-safe bowl set over a pot of gently simmering water.

4. Cook over medium-low heat, stirring constantly, for 10–15 minutes, or until the curd thickens to the consistency of mayonnaise. Reduce the heat if the mixture begins to simmer.

5. Once thickened, transfer the curd to a separate bowl and refrigerate for at least 1 hour, or until chilled.

6. Spoon the chilled mango passionfruit curd into the center of each pavlova just before serving.

Subscribe now

Ingredients

• 3 medium overripe bananas, peeled

• 12 Medjool dates, pitted

• ⅓ cup olive oil

• 3 eggs

• 2 teaspoons vanilla extract

• 1½ cups almond flour

• 1½ cups oat flour

• 1½ teaspoons baking soda

• 1½ teaspoons baking powder

• ½ teaspoon cinnamon

• ½ teaspoon salt

Cinnamon Sugar Topping (Optional)

• 3 tablespoons coconut sugar

• 1 teaspoon cinnamon

Icing (Optional)

• 1 cup confectioners’ sugar

• 2 tablespoons dairy-free milk of choice, plus more as needed

Instructions

1. Preheat the oven to 350°F. Grease and line a 9 x 9-inch baking dish with parchment paper.

2. If using the cinnamon sugar topping, combine the coconut sugar and cinnamon in a small bowl and whisk to combine. Set aside.

3. Place the dates in a heatproof bowl and cover with ¾ cup boiling water. Let sit for 10 minutes to soften.

4. Transfer the softened dates and their soaking liquid to a high-speed blender.

5. Add the bananas and blend until completely smooth. Transfer the mixture to a large mixing bowl.

6. Add the olive oil, eggs, and vanilla extract, and whisk until smooth.

7. Add the almond flour, oat flour, baking soda, baking powder, cinnamon, and salt. Fold everything together until the batter is uniform.

8. Transfer the batter to the prepared baking dish. If using, sprinkle the cinnamon sugar topping evenly over the batter.

9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the baking dish for at least 1 hour before removing and slicing.

11. If making the icing, whisk together the confectioners’ sugar and 2 tablespoons of dairy-free milk until smooth. Add more milk as needed to reach your desired consistency.

12. Drizzle the icing over the cooled cake before slicing and serving.

Subscribe now

Ingredients

• 1 lb halibut, diced

• 1 jalapeño, finely diced

• ¾ cup fresh lime juice

• ¼ cup red onion, finely chopped

• 3 tablespoons cilantro, roughly chopped

• ½ teaspoon salt

• 1 avocado, diced

• Tortilla chips, for serving

Instructions

1. In a large bowl, combine the halibut, jalapeño, lime juice, red onion, cilantro, and salt. Mix well to combine.

2. Cover and refrigerate for at least 2 hours.

3. Just before serving, gently fold in the diced avocado.

4. Serve with tortilla chips.

I am SO excited to finally start my Sunday Session series for you all! I came up with the idea to do this series this past winter while pregnant with Benny and have been waiting to wrap up our backyard renovation so that I could get started. I was finally able to prep and film the first episode of the series this past weekend, and I was so excited to share it that I didn’t even wait a full day to get it out.

The idea for this series came from a weekly ritual we became familiar with when living in Australia, whereas each Sunday you would get together with friends and eat, drink (sometimes too much… meep…), and socialize. It had a way of turning the Sunday scaries off and absolutely became our favorite day of the week. Of course, our Sundays are far more tame these days with two kids than they were back then, but I still love the ritual of turning it into a leisurely day, maybe even a bit special, where we cook, eat, and drink things that are a bit out of the ordinary.

In my mind, this is where I will allow myself a bit more creative freedom to try new things, cook more loosely without testing ahead, and share it all here with you! All of the Sunday Session recipes you see on my Instagram page will be exclusively for paid subscribers, and whenever relevant, I will include links to entertaining items used that seem more niche or specific to the recipe.

I am so excited to hear what you all think! Let me know if you have any fun recipe requests, and I’ll see if I can incorporate them into one of our Sunday dinners!

xox Caitlin

Subscribe now

Read more

Subscribe now

Ingredients

• 1 lb halibut, diced

• 1 jalapeño, finely diced

• ¼ cup red onion, finely diced

• ¾ cup fresh lime juice, plus more for garnish

• 3 tbsp fresh cilantro, roughly chopped

• 1 avocado, diced

• ½ tsp salt, plus more to taste

• Tortilla chips, for serving

Instructions

1. Add the diced halibut, jalapeño, red onion, lime juice, and salt to a large bowl. Stir well to combine.

2. Cover and refrigerate for 2 hours, allowing the lime juice to cure the fish.

3. Just before serving, gently fold in the avocado and cilantro. Adjust seasoning with additional salt if needed.

4. Serve with tortilla chips and a fresh squeeze of lime.

Subscribe now

Ingredients

For the White Beans:

• 3 cups cooked white beans (from about 2 cans, if using canned beans)

• 1 cup reserved aquafaba (liquid from canned beans or cooking liquid from homemade beans)

• ¼ cup olive oil and juices from blistered tomatoes

• Juice of ½ lemon

• 10 fresh basil leaves, torn

• Salt and black pepper, to taste

For the Blistered Tomatoes:

• 10 garlic cloves, peeled

• 1 cup olive oil

• 2 pints cherry or grape tomatoes

• 10 fresh basil leaves, torn, plus more for garnish

• ½ tsp red pepper flakes, plus more for garnish

• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F.

2. To make the blistered tomatoes, add the tomatoes, garlic, olive oil, basil, and red pepper flakes to a 9x9-inch baking dish.

3. Season generously with salt and black pepper, then stir well to ensure the basil is fully submerged in the oil and the tomatoes are evenly coated.

4. Cover the baking dish and bake for 15 minutes, or until the tomatoes have softened.

5. Remove the cover and broil on high for 5–7 minutes, until the tops of the tomatoes begin to blister and char slightly.

6. To prepare the beans, add 1 cup of the cooked white beans and ⅔ cup aquafaba to a blender.

7. Blend until smooth, adding more liquid as needed if the mixture is too thick. Reserve the remaining aquafaba for later.

8. Scoop ¼ cup of the olive oil and tomato juices from the blistered tomatoes into a pan. Heat over medium-low heat.

9. Add the remaining whole beans, blended bean purée, and torn basil to the pan. Stir to combine and season with salt and black pepper to taste. Cook until the basil has softened and the beans are warmed through.

10. Stir in the lemon juice and transfer the beans to a serving dish. If the beans are too thick, thin with water or additional aquafaba until they reach a loose, creamy consistency.

11. Top the beans with the blistered tomatoes and garnish with additional red pepper flakes and fresh basil before serving.

Subscribe now

Ingredients

• 1 (13.5 oz) can coconut milk

• 2 (5.4 oz) cans coconut cream (10.8 oz total)

• ¼ cup cacao powder

• 2 tsp vanilla extract

• 5 egg yolks

• ¼ cup sugar, optional

• 1 tsp salt

• ½–¾ cup honey (see instructions)

Instructions

1. To make the ice cream base, add the egg yolks, vanilla extract, sugar (if using), and salt to a medium bowl. Whisk continuously until the yolks become pale yellow and slightly thickened.

2. In a small saucepan, whisk together the coconut cream, coconut milk, and cacao powder until smooth.

3. Heat over medium-low heat until the mixture is just warmed through, then remove from heat.

4. Slowly pour half of the warm chocolate mixture into the egg yolks while whisking constantly to temper the eggs. Once combined, transfer the egg mixture back into the saucepan with the remaining chocolate mixture.

5. Return the saucepan to low heat. Cook the mixture, stirring constantly to prevent scorching, until it just begins to simmer. Remove from heat as soon as the first bubble appears.

6. Stir in ½ cup honey if using sugar or ¾ cup honey if not using sugar. Allow the mixture to cool, then transfer it to a Creami container.

7. Freeze for 24 hours, then process according to the Creami instructions until smooth and creamy.

8. Serve immediately for a soft-serve consistency, or freeze for an additional 24 hours for a firmer, scoopable texture.

Subscribe now

Ingredients

For the Salad:

• 2 (8 oz) steaks of choice

• 1 large mango, diced

• 2½ cups red or green cabbage, thinly sliced

• 1 cup fresh cilantro leaves

• 3 green onions, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 large avocado, cut into 1-inch pieces

• ½ cup roasted peanuts

• 1 tbsp avocado oil, if cooking on the stovetop

• Salt, to taste

For the Dressing:

• 2 tbsp lime juice

• 2 tbsp sambal

• 2 tbsp olive oil

• 2 tsp fish sauce

• 2 tsp honey

• 1 garlic clove, grated or pressed

Instructions

1. To make the dressing, combine the lime juice, sambal, olive oil, fish sauce, honey, and garlic in a small bowl. Whisk until well combined and set aside.

2. Pat the steaks completely dry with paper towels.

3. Season generously with salt either immediately before cooking or 45 minutes to 1 hour in advance to allow the salt to penetrate and help develop a flavorful crust.

4. For stovetop cooking:

   1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

   2. Sear the steaks on both sides until browned and the internal temperature reaches 125°F for medium-rare.

   3. Remove from heat and allow the steaks to rest for 15 minutes before cutting into bite-sized pieces.

5. For grilling:

   1. Preheat the grill to medium heat.

   2. Grill the steaks until seared on both sides and the internal temperature reaches 125°F for medium-rare. Allow the steaks to rest for 15 minutes before cutting into bite-sized pieces.

6. To assemble the salad, layer the cabbage, mango, steak, avocado, cherry tomatoes, green onions, cilantro, and peanuts in a large serving bowl.

7. Drizzle the dressing over the salad and toss well to combine before serving.

Subscribe now

Ingredients

For the Dough:

• 360 g coconut yogurt

• 440 g oat milk

• 210 g honey

• 14 g instant yeast

• 8 g baking powder

• 2 large eggs

• 800 g King Arthur Gluten-Free Bread Flour, plus more for dusting

• 15 g salt

• 16 g vanilla extract

• 40 g olive oil

• 14 g psyllium husk

• ¾ cup coconut milk

For the Blueberry Filling:

• 6 cups frozen blueberries

• ⅔ cup coconut sugar

• Zest and juice of 1 lemon

• 2 tbsp arrowroot

For the Frosting:

• 16 oz vegan cream cheese

• 1 ½ cups confectioners’ sugar

• Juice of ½ lemon

• 1 tsp vanilla extract

Instructions

1. In the bowl of a stand mixer, combine the coconut yogurt, oat milk, honey, instant yeast, baking powder, eggs, gluten-free bread flour, salt, vanilla extract, olive oil, and psyllium husk.

2. Mix on low speed for 1 minute to incorporate the flour, then increase to high speed and mix for an additional 3 minutes, scraping down the sides of the bowl as needed. * The dough will be very wet and resemble a thick batter rather than a traditional dough.

3. Cover the bowl and allow it to rise in a warm place until doubled in size, about 1–2 hours.

4. While the dough rises, prepare the blueberry filling:

   1. Add the blueberries and coconut sugar to a skillet over medium heat. Cook until the blueberries begin to break down and release their juices, about 10 minutes.

   2. In a small bowl, whisk together the lemon juice and arrowroot until smooth.

   3. Stir the lemon zest and arrowroot slurry into the blueberry mixture.

   4. Simmer for an additional 1–2 minutes, or until the filling has thickened into a jam-like consistency.

5. Preheat oven to 375°F.

6. Generously flour a clean work surface.

7. Turn the dough out onto the surface, sprinkle the top with additional flour, and roll into a 16–18 inch square.

8. Spread about ⅔ of the blueberry filling evenly over the dough.

9. Carefully roll the dough into a log and cut into 6 equal rolls, trimming the ends if needed for uniform sizing. * If the dough becomes too soft to handle, dust with additional flour as needed.

10. Arrange the rolls in a greased baking dish.

11. Pour the coconut milk evenly over the top of the rolls.

12. Bake for 45–55 minutes, or until the center of the rolls is cooked through. If the tops begin to brown too quickly, tent loosely with aluminum foil during the final 10–15 minutes of baking.

13. To make the frosting, combine the vegan cream cheese, confectioners’ sugar, lemon juice, and vanilla extract in a large bowl. Whisk until smooth and well combined.

14. Spread the frosting evenly over the warm rolls before serving.

15. Top with any remaining blueberry jam and enjoy.

Subscribe now

Ingredients

For the Miso Salmon:

• 2 lbs salmon, skin removed and cut into 1½-inch pieces

• 2 tbsp low-sodium tamari

• 2 tbsp white miso paste

• 4 tsp honey

• 4 tsp rice vinegar

• 2 tsp avocado oil

• 1–2 tsp sriracha, depending on desired spice level

For Serving

• Cooked white rice

• Cucumber, thinly sliced

• Avocado, sliced

• Sesame seeds, optional

Instructions

1. To prepare the salmon, combine the tamari, miso paste, honey, rice vinegar, avocado oil, and sriracha in a large bowl. Whisk until smooth and well combined.

2. Add the salmon pieces and toss until evenly coated. *For the best flavor, cover and marinate in the refrigerator for 1 hour. If short on time, the salmon can be cooked immediately.

3. Preheat the oven broiler to high.

4. Position the oven rack about ⅔ of the way up, approximately 8 inches from the heat source.

5. Line a baking sheet with foil and arrange the salmon pieces in a single layer.

6. Broil for about 7 minutes, rotating the baking sheet once or twice to ensure even cooking, until the salmon is cooked through and the tops are charred and blackened in spots.

7. To assemble the bowls, add several scoops of white rice as the base.

8. Top with sliced cucumber, avocado, and miso salmon bites. Finish with sesame seeds and serve.

Subscribe now

Ingredients

For the Pasta and Squash:

• 1 box Bionaturae gluten-free linguine

• 3 tbsp salt, plus more to taste

• 3 cups summer squash, cut into 1-inch pieces

• Black pepper, to taste

• Olive oil, for drizzling

For the Lemon Pesto:

• 5 oz fresh basil leaves, stems removed

• 3 large garlic cloves, peeled

• ¼ cup pine nuts

• 1 tsp salt

• Zest of 1 lemon

• Juice of ½ lemon

• ⅔ cup olive oil

Instructions

1. Preheat oven to 425°F.

2. Add the summer squash to a baking sheet.

3. Drizzle with olive oil and season with salt and black pepper. Toss well to coat evenly, then roast for 20–25 minutes, or until golden brown and fork tender.

4. To make the pesto, add basil, garlic, pine nuts, salt, lemon zest, and lemon juice to a food processor. Blend until finely chopped.

5. With the food processor running, gradually add the olive oil and continue processing for an additional 10–15 seconds, until the pesto is smooth and well combined.

6. Bring a large pot of water seasoned with 3 tablespoons of salt to a boil.

7. Cook the pasta according to the package instructions until al dente.

8. Reserve some pasta water, then drain and transfer the pasta to a serving bowl.

9. Add the roasted squash and spoon the lemon pesto over the pasta. Toss well to combine. If the pasta feels dry, add a splash of reserved pasta water as needed to loosen the sauce.

10. Finish with a drizzle of high-quality olive oil and serve.

Subscribe now

Ingredients

• 1 whole watermelon

• 1 can coconut milk

Instructions

1. Cut the watermelon in half.

2. Scoop out approximately 1 cup of watermelon from the center of each half to create a well for the coconut milk.

3. Cover the watermelon halves tightly with plastic wrap and freeze overnight.

4. To make the ice cream:

   1. pour the coconut milk into the frozen watermelon well.

   2. Using a spoon, scrape and mash the frozen watermelon into the coconut milk repeatedly until the mixture reaches a thick, frozen slushy consistency.

5. Serve immediately and enjoy.

Subscribe now

Ingredients

For the Fish:

• 4 (6 oz) pieces Chilean sea bass, or another firm white fish

• 2 tbsp avocado oil

For the Al Pastor Marinade:

• 3 whole guajillo chiles

• ¼ red onion

• 3 garlic cloves, peeled

• 2 tbsp apple cider vinegar

• 2 tbsp water

• 1 tsp salt

• 1 tbsp chili powder

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tbsp achiote paste

• ½ cup fresh pineapple, cubed

• ¼ cup orange juice

For the Grilled Pineapple Salsa:

• 1 cup fresh pineapple

• Olive oil, for drizzling

• ¼ cup red onion, finely diced

• 1 jalapeño, seeded and minced

• 2 tbsp fresh cilantro, finely chopped

• Juice of 1 lime

• 1 tbsp avocado oil

• Salt and black pepper, to taste

For Serving

• White rice

• Fresh cilantro

• Lime wedges

Instructions

1. To make the al pastor marinade, heat the avocado oil in a skillet over medium heat.

2. Remove the stems and seeds from the guajillo chiles. Add the chiles, onion, and garlic to the skillet and sauté until the onion has softened, about 5 minutes.

3. Add the apple cider vinegar and water. Cover and simmer over medium-low heat for 10 minutes.

4. Allow the mixture to cool slightly, then transfer it to a high-speed blender.

5. Add the salt, chili powder, oregano, cumin, achiote paste, pineapple, and orange juice. Blend until completely smooth.

6. Pour the marinade over the fish and coat each piece evenly.

7. Cover and refrigerate for at least 1 hour or up to 4 hours.

8. To make the pineapple salsa:

   1. preheat a grill to medium-high heat.

   2. Lightly drizzle the pineapple with olive oil and toss to coat.

   3. Grill for 2–3 minutes per side, or until lightly charred.

   4. Allow the pineapple to cool, then cut into ½-inch pieces.

   5. In a medium bowl, combine the grilled pineapple, red onion, jalapeño, cilantro, lime juice, and avocado oil. Toss to combine and season with salt and black pepper to taste.

9. Preheat the oven to 375°F.

10. Place the marinated fish on a baking sheet or oven-safe dish and bake on the middle rack for 7 minutes.

11. Move the fish to the top rack and broil on high for 3–5 minutes, or until the fish is cooked through and lightly charred in spots.

12. Serve the fish over white rice and top with the grilled pineapple salsa.

13. Garnish with fresh cilantro and lime wedges.

Subscribe now

Ingredients

For the Dough:

• 180 g coconut yogurt

• 220 g oat milk

• 115 g honey

• 7 g instant yeast

• 4 g baking powder

• 1 large egg

• 400 g King Arthur Gluten-Free Bread Flour, plus more for dusting

• 7 g salt

• 8 g vanilla extract

• 20 g olive oil

• 7 g psyllium husk

For the Peach Filling:

• 2 ½ cups fresh peaches, diced

• ¼ cup coconut sugar

• 2 tbsp olive oil

For Frying:

• Avocado oil

For the Glaze:

• 2 cups confectioners’ sugar

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 3 tbsp non-dairy milk of choice, plus more as needed

Instructions

1. In the bowl of a stand mixer, combine the coconut yogurt, oat milk, honey, instant yeast, baking powder, egg, gluten-free bread flour, salt, vanilla extract, olive oil, and psyllium husk.

2. Mix on low speed for 1 minute to incorporate the flour. Increase to high speed and mix for 3 minutes, or until the dough is smooth and uniform.

3. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1–2 hours.

4. Meanwhile, to prepare the filling:

   1. Heat the olive oil in a skillet over medium heat.

   2. Add the peaches and coconut sugar and cook until the sugar has dissolved and the peaches are just beginning to soften.

   3. Transfer the peaches to a strainer and allow any excess liquid to drain completely.

5. Generously flour a clean work surface. Turn the dough out onto the surface, dust the top with additional flour, and roll into a 1-inch-thick rectangle.

6. Spread the drained peaches over one half of the dough. Fold the other half over the peaches, then cut the dough into small squares. Continue chopping and folding the dough several times to distribute the peaches throughout, creating uneven pieces. Dust generously with additional flour as needed to absorb excess moisture.

7. Divide and gently shape the dough into palm-sized fritters, adding more flour if necessary to prevent sticking.

8. Place each fritter on an individual piece of parchment paper.

9. Pour about 1 inch of avocado oil into a deep skillet or heavy-bottomed pot and heat to 350–375°F.

10. Fry the fritters in batches for about 2 minutes per side, or until golden brown and cooked through.

11. Transfer to a wire rack to cool slightly while repeating with the remaining fritters.

12. To make the glaze, whisk together the confectioners’ sugar, melted coconut oil, vanilla extract, and non-dairy milk until smooth. Add additional milk, a little at a time, until the glaze reaches your desired consistency.

13. Dip each fritter into the glaze, turning to coat evenly.

14. Return the fritters to the wire rack and allow the glaze to set before serving.

Subscribe now

Ingredients

For the Chicken:

• 1 (4–5 lb) whole chicken

• 2 tbsp salt

• 2 tbsp paprika

• 1 tbsp chili powder

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp dried oregano

• 1 tsp black pepper

• Olive oil, for coating the chicken

For the BBQ Baste:

• ⅔ cup BBQ sauce of choice (a sweeter, thicker, darker sauce works best)

• 3 cloves garlic, grated

• ½ tsp red pepper flakes

Instructions

1. In a small bowl, whisk together the salt, paprika, chili powder, garlic powder, onion powder, oregano, and black pepper to make the spice rub.

2. In a separate small bowl, whisk together the BBQ sauce, grated garlic, and red pepper flakes until well combined. Set aside.

3. To spatchcock the chicken:

   1. remove the giblets and empty the cavity.

   2. Place the chicken breast-side down on a cutting board.

   3. Using kitchen shears, cut along both sides of the backbone and remove it.

   4. Flip the chicken over so it is breast-side up, then press firmly on the breastbone until it cracks and the chicken lays flat.

4. Pat the chicken completely dry with paper towels.

5. Drizzle both sides lightly with olive oil, rubbing it evenly over the surface to help the seasoning adhere.

6. Generously coat the entire chicken with the spice rub, making sure to season under the wings, around the legs, and on the underside.

7. Preheat your grill for two-zone cooking by setting half of the burners to medium heat and leaving the other half off. Maintain a grill temperature of about 350°F.

8. Place the chicken skin-side up over the direct heat side of the grill. Cook until the thickest part of the breast reaches 150°F.

9. Brush the chicken evenly with the BBQ baste.

10. Turn off the burners directly beneath the chicken and turn the adjacent burners to high so the chicken finishes cooking over indirect heat.

11. Cover the grill and continue cooking until the thickest part of the breast reaches 160°F.

12. Remove the chicken from the grill and let it rest for 20 minutes. During this time, carryover cooking will bring the internal temperature to the recommended 165°F. Carve and serve.