Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

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These pancakes are inspired by my brother who makes incredible sweet potato pancakes, and my mom, who taught me to roast a bunch of sweet potatoes at a time and use them throughout the week. The rosemary, sausage, kale, pomegranates and maple syrup add the Ohmigod this is good! factor and make these a perfect seasonal treat. The pancakes are pretty fluffy and thick, which you can change by adding more liquid, but I like to make little cakes and then keep them warm in the oven until we’re ready to eat. We ate these pancakes and then went out and chopped down our Christmas tree which seemed just about perfect after such a nice breakfast.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

Prep: 15 min      Cook: 30 min        Serves: 2-4

1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger powder
1 cup milk
1 tablespoon coconut oil-melted, plus extra for cooking the pancakes
1 tsp vanilla
2 eggs
1-2 cooked + mashed sweet potatoes

1. Mix the flour, baking powder, salt, cinnamon and ginger in a large bowl.
2. In a separate bowl, mix the milk, coconut oil, sweet potatoes and eggs.
3. Combine the wet and dry ingredients until just incorporated. The batter will be thick, if you want thinner pancakes, add another few tablespoons of milk.
4. Add 1/2 tablespoon of coconut oil to a skillet and heat over medium. Spoon small circles of batter into the pan and watch for bubbles to appear on top before flipping. Repeat with the remaining batter.

Rosemary, Sausage + Kale
1 small branch fresh rosemary
1/2 lb loose sausage-I used pastured pork “Grandpa’s Sausage” from a local farm
5 kale leaves, stems removed + chopped
1 tsp olive oil
Lemon juice
Sea salt

1. Make the toppings before cooking the pancakes, and keep them in a warm oven.
2. Place the olive oil in a small skillet, heat to medium, then add the chopped kale. Season the kale with a squeeze of lemon juice and a sprinkle of sea salt.
3. Cook the kale until wilted, about 4 minutes, then add the rosemary and sausage. Cook the mix in the skillet until the sausage is slightly browned, you may need to turn up the heat slightly. Place the skillet in the oven to keep warm while you cook the pancakes.

Serve the pancakes with the rosemary, sausage, kale mix, fresh pomegranates, and maple syrup.


Flatbread with Peaches, Parmesan, Radish, Garden Greens + Anchovies

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Our garden was full of radishes. We roasted them for dinner in place of potatoes, threw them in with salad, ate them sliced and diced with eggs and then they made it on to these satisfying flat breads. After all of these iterations of radishes, I appreciate them more than ever. I like making flat breads because pizza seems like more of an event to me. One where I like to let the dough ferment in the fridge for a few days. Flatbreads let me practice some impatience, I just make the dough, wait two hours or so, and then I get started. I broiled these for a bit on both sides first, and then placed the toppings on them. I’m not sure if that was necessary, so maybe experiment both ways. The flat breads were the perfect expression of the ingredients from our garden and the farmer’s market, simple and easy and tasty and lovely as leftovers as well.

1 tsp yeast
3/4 cup warm water
2 tsp coconut palm sugar
2 tbsp olive oil
4 tsp heavy cream or yogurt (whatever you have on hand)
2 cups sprouted whole-wheat flour
1 tsp sea salt
1/8 tsp baking powder

Mix the yeast, 1 tsp of sugar and water in a small glass. Let the mix sit out until bubbling a bit, about 30 minutes.
In a separate bowl, mix the flour, 1 tsp sugar, baking powder, salt & flour.
After 30 min add the oil & cream to the glass, then incorporate the wet & dry ingredients.
Mix well by hand, then cover and let sit in a warm place for about two hours or so.

Peaches, chopped
1 onion, caramelized
1 can anchovies
Maldon sea salt
1 handful radishes, sliced thin
1 handful kale, pea shoots & parsley, chopped
Olive oil
lemon juice
sea salt & pepper

In a small bowl, mix the radishes, kale, pea shoots and parsley with a drizzle of olive oil, squeeze of lemon juice, and grind of sea salt & pepper. Set the marinated veggies in the fridge while the flatbread rises.


Set your oven to high broil.
Form 8 small balls out of the dough, and roll out into long ovals on a floured surface.
Preheat a large cast iron or pizza stone in the oven, remove it, spread a handful of cornmeal on the surface, and place a few pieces of flatbread on the pan.
Broil the flatbread on one side for 3-4 minutes, until blistered, then flip and broil briefly on the other side. Remove from the oven, place desired toppings on the dough, and broil until nicely crisped.
Serve with cracked red pepper, olive oil, basil & flaky smoked sea salt.

Butternut Squash and Black Bean Tacos


I like incorporating squash into every meal while its so plentiful and this worked beautifully. The squash is very sweet, so I like to make sure my tortillas and kale are extra salty to off set the sweetness. I put cilantro on almost everything, it just adds a level of complexity and freshness to my meals. The vibrant orange of the squash, black beans, green kale and cilantro looked really beautiful. I ate these straight from the cast iron. This is the best when the house is cold as it keeps the food nice and hot (and you don’t have to get another plate dirty).

Butternut Squash and Black Bean Tacos

2 corn tortillas 1 small yellow onion sliced ¼ cup black beans 1-cup butternut squash cubed 1 handful kale Cilantro Raw cheddar Salt & pepper Greek yogurt or crème fraiche Olive oil Lemon juice


 Soak beans for 24 hours. I usually make a cup or two, and soak them in about 5 cups of water. After soaking, drain the water. Add new water and bring to a boil. Turn off burner once they boil, then let sit for a few hours. They’re ready when they feel soft.

Oven 400. Cut the skin off the butternut squash and cut into cubes. Drizzle these with olive oil, salt & pepper. Roast in the oven until tender, about 20 minutes or so. Meanwhile, sauté the onion in a cast iron, add the beans after a few minutes and cook on  medium-high for a few minutes. Remove the onion and beans from the pan and add more oil.

Place the tortillas in the oil and set a few slices of cheddar on them. Add the roasted butternut squash, the beans and onion, and finally rip up the kale and place it on top. Squeeze a little lemon juice on top, sprinkle with a drizzle of oil, salt and pepper. Roast the tacos at 400 for around 10 or 15 minutes, until the kale is crispy.

Garnish with plenty of cilantro and Greek yogurt.

Lentil + Quinoa Butter Lettuce Wraps with Pomegranate Jelly, Goat Cheese, Kale + Mustard Greens



After spending a few wonderful and beautiful weeks in Europe I’m happy to be back in my kitchen cooking my own meals. Over Christmas my mom spent hours making lard from the pigs we raised on my family’s ranch. It is high quality and delicious and if you ever have the chance to try cooking with homemade lard I highly recommend it. That said, butter works perfectly fine in this recipe. You can also substitute different kinds of jelly here; an apricot jam would work great, my sister in law’s mom gave me this pomegranate jelly for Christmas and I’m unfortunately out now, it was so delicious. The seasoning is meant to be quite light and mild so that it still pairs well with the goat cheese and jelly. This is a light yet filling meal perfect after a day in the backcountry.

Lentil + Quinoa Butter Lettuce Wraps
with Pomegranate Jelly, Goat Cheese, Kale + Mustard Greens
½ shallot, chopped
3 pieces of dinosaur kale, chopped
3 pieces mustard greens, chopped
½ cup cooked lentils
½ cup cooked quinoa
Lemon juice
Sea salt
1 tbsp Rice wine vinegar
1 tbsp Tamari
Drizzle Sesame oil
2 tsp Coconut palm sugar
1 tbsp Homemade lard or butter
Butter leaf lettuce
Goat Cheese
Pomegranate jelly


Place a tbsp of butter or lard in a cast iron skillet on medium-high heat and add the shallots. Cook for a minute or two and then add the kale and mustard greens. Drizzle the greens with lemon juice and a dash of salt, cover and cook another minute or so. Add the lentils + quinoa, drizzle everything with the rice wine vinegar, tamari, sesame oil, and coconut palm sugar. The seasoning should be quite light. Stir well to mix the flavors, and cook until the lentils and quinoa are slightly crisped.

For assembly: rip off a few of the larger butter lettuce leafs and spoon a small amount of the pomegranate jelly on first, follow with a few spoonfuls of the lentil-quinoa mix, add a few pieces of goat cheese and another little bit of jelly, add cilantro if you have it on hand, wrap up the lettuce leaf and enjoy.


Acorn Squash Mac n’ Cheese + Manchego + Kale + Garlic

Of all the usual ingredients for mac n’ cheese, the only thing I really had was pasta. I was out of cream and gruyere, and I had no bread crumbs. So this came together and it was by far the best mac n’ cheese dish I’ve made. The squash gives it a sweetness and richness, so you don’t need as much cheese and cream. The spices are important, the lavender is just hint of floral, and the cayenne balances out the sweetness. You can use any type of squash or cheese, and mix up the veggies on top. This is the perfect dish after spending the day playing in the snow.

Acorn Squash Mac n’ Cheese + Manchego + Kale + Garlic

1 acorn squash, roasted
1 box quinoa blend organic mac n’ cheese pasta (Ancient Harvest)
¾ cup milk
¼ cup parmesan cheese, cut into chunks
Fresh ground black pepper
1 tsp Teton View Lavender Farm Santa Fe Lavender Spice
1 tsp Teton View Lavender Farm Herbes de Provence
½ tsp cayenne
2 tsp sea salt
1 tbsp unsalted butter
2 large leafy pieces of kale, stems removed, chopped
1 clove garlic, minced
Lemon juice


Oven 400. Cut the acorn squash in half and face flesh side down in a baking pan filled with ½ inch of water. Roast until the squash is tender, about 30 minutes. Remove the squash and let it cool before handling.
Meanwhile, cook the pasta in sea salted water.
Remove the seeds from the squash and scrape the soft cooked insides into a blender. Add the milk and blend until smooth. Add this mix to a small saucepan on medium heat. Add the parmesan cheese, stirring, and add the spices and salt. Mix the cooked pasta into the sauce and adjust salt and pepper to your liking. Turn the heat off.
In a separate skillet, heat the butter. Add the garlic and kale and squeeze some lemon juice on top, cover and sauté for five minutes on medium-high heat.
Place another ½ tbsp of butter in a small skillet, and heat in the oven for a few minutes, until the butter is melted. Spoon the mac n’ cheese mix into the skillet, and top with the garlic-kale mix, a few thinly sliced pieces of manchego, and a grind of sea salt and pepper. Cook until the kale is slightly crisped, about 10-15 minutes.

Patatas Bravas with Crispy Chive Tortillas



 My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.

Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Fresh sage
Chives, chopped
Masa harina (for homemade tortillas)
Salsa verde
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Backyard eggs


Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs.