Category: Recipes

Small Batch Concord Grape Jam

Quick review: jam is made with the whole fruit, jelly is made from the juice of the fruit. This is my favorite ever Concord jam recipe–it’s like grocery store grape jelly on whole food steroids–less sugar, and the full flavor of ALL of the grape.

Small Batch Concord Grape Jam

Transform luscious Concord grapes into a whole-fruit jam. Adapted from the Serious Eats recipe found here: Ingredients


  • 8 Cups Concord grapes about 2 lbs
  • 5 Cups granulated sugar white
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon neutral oil sunflower, canola
  • 12 4 oz jelly jars for canning if canning


  • Prepare canning equipment if planning to preserve: Wash jars + lids/bands.
  • Prep the grapes: wash grapes and remove from stems. Pinch each grape between your fingers, catching the pulp in one bowl and placing the skins in the bowl of a food processor. Pulse grape skins in food processor until they are well chopped (think about how big you want the pieces of grape skins in your jam). Place chopped grape skins in a medium pot with a 1/4 cup of water; bring to a simmer and cook for ten minutes.
  • In another small saucepan, bring the grape pulp to a boil, then simmer for ten minutes. The grapes will lose their shape and look somewhat like applesauce. Pour through a fine mesh strainer into a bowl–you want as much pulp as possible, but not the seeds.
  • Pour the pulp into the pot with the skins; add sugar, lemon juice, and oil. Bring to a boil, then simmer, stirring often, for 45 minutes. This is where the magic happens. Turn off heat and let stand 5 minutes.
  • While the jam is jamming, place jelly jars in a large pot and fill with enough water to cover jars. Bring water to a boil, then turn off to keep jars warm. Place bands + lids in a small saucepan and cover with water. Bring to boil, then turn off to keep warm.
  • If not preserving, pour jam into jars for storing in refrigerator. I still recommend pre-heating jars to sterilize them before adding the jam. Let jam cool at room temp for an hour or two before refrigerating.
  • If preserving: remove jars from hot water, ladle jam into jars, leaving 1/4 inch of headspace. Wipe rims, then place lid + secure bands by giving them one good twist (not too tight! just ‘fingertip tight’). Place jars on a rack in a canning pot and fill pot with water to cover completely with at least 1 inch of water atop the jars. Cover, bring to a boil, then reduce heat slightly to maintain rolling boil for ten minutes. Turn off heat, remove pot lid, and rest jars in hot water for 5 minutes. Remove jars to cooling rack (I use a couple layers of towels on a cookie sheet), and allow to rest for 12 hours. Label, and store for up to a year.

The carbon, slavery, and deforestation on your toast (and a better way)

Meet: Pesto Toast

I’m so old I remember when avocados were fairly exotic. Pronouncing ‘guacamole’ was a struggle for even the more cultured white person. Nowadays, I see Costco carts loaded with multiple bulk packs of the creamy fruit, destined for smoothies, tacos, and, of course, toast. It’s a very first food for countless babies and the day’s first meal for career hustlers around the country. 

Bottom line: avocado production has a high carbon footprint because of the inputs needed and the land (forests) diverted to make room to grow for the huge demand. The water needed to grow the crop is also substantial and often in areas that don’t have water to spare–California, Mexico, and Chile. (Learn more, here.) Avocados are a seasonal item, so costs involved in providing a steady year-round avocado supply are higher than ensuring constant availability of seasonal items that store well, like potatoes, onions, and garlic.

Then there are the labor issues (not unique to avocado farming, of course), cartel demands, and even the exploited work of the bees.

Avocados aren’t the devil, and there are Fair-Trade options that are certainly a better choice, but here’s an alternative that utilizes whatever you have on hand and provides a way to use all the kale and greens available at the farmers’ markets (and often available year-round thanks to local greenhouses). Get your greens and eat your toast, too. This is a free-form recipe so run with it, experiment and revise based on what you have and what you find you like.

Spread pesto on toast and top with sliced radish, tomatoes, fresh herbs, cucumber, zucchini, edible flowers, sesame seeds, flaky sea salt, and cracked pepper. When the fresh selection is more limited, top with sun-dried tomatoes, pickled radish/vegetables, kimchi, roasted sweet potato, and sliced tofu/tempeh. And if you have a greens glut? Make the pesto ahead and keep it frozen for the winter months!

Favorite pesto base combinations:

  • Roasted sunflower seeds, arugula, grapeseed oil
  • Almonds, kale, extra garlic
  • Sunflower seeds, Basil/kale, olive oil
  • Pumpkin seeds, cilantro/flat-leaf parsley, sunflower oil, red chili flakes
  • Pea shoots or microgreens also make a terrific base for green pesto!

Herby Pesto For Toast

Spread this green pesto on your next piece of toast! Add a little plant milk and it’s a quick pasta sauce. Ingredients


  • 1/3 cup nuts or seeds or mix
  • 1-4 cloves garlic or scapes/green garlic
  • 1/4 cup nutritional yeast
  • 5 ounces greens herbs, or a mix about 2 cups
  • 1/4 cup oil olive or grapeseed
  • 1/4 cup water
  • salt + pepper


  • In food processor, pulse nuts/seeds until they are well-ground, but not so much that they turn into butter.
  • Add garlic and nutritional yeast and continue to pulse until mixture looks like uniform crumbs.
  • Add greens/herbs and pulse until greens are totally chopped and mixture again looks uniform and evenly blended.
  • Turn machine on and pour in olive oil, then water. Scrape down the bowl, add salt and pepper, and pulse a few more times.
  • Store in refrigerator. Basil pesto will turn brown when exposed to air–pour a layer of oil over pesto then cover with wrap or a lid.


I’ve only made this using a food processor but a strong blender would probably work too.
I use sunflower seeds or almonds, salted/roasted are fine, just watch how much salt is added at the end
Kale, arugula, Swiss Chard, and pea shoots all make great green pesto
Basil is great on its own or mixed with greens; a blend of cilantro + flat-leaf parsley plus some dried red chili flakes is delicious
Mix herbs + greens together based on what you have!

The NEW New Potatoes

Do your farmer a favor. Eat the radishes!

Ahhhh radishes, those DayGlo roots from the dirt. There is such a satisfying tug as each one is lifted from the soil. Radishes are the vegetable grower’s secret weapon as they are a relatively un-fussy crop and ready in as few as 18 days from planting seeds (new potatoes take around 65). In the past, my average annual radish consumption was probably around 3.7 total–a couple roasted, a few slices on a salad, maybe a couple pickled radish slices alongside Indian food. Mostly, I grew them for a few loyal fans and because they are fun (and adorable). Hold tight though, because the radish revolution is here and now.

To change your radish-despising mind, it’s time to rethink radishes. They are now new potatoes’ cousin. Give them a scrub, trim the ends, and boil until tender. I give them the full treatment with a hefty does of my homemade vegan butter, Maldon sea salt, and fresh cut herbs from the garden. Oh, and they are low carb, if you are into that.

Another secret: radishes are the easiest to grow. Grab a pot or even a plastic storage container, some dirt, and a packet of radish seeds (Easter Egg/Valentine’s are multi-colored, French Breakfast are super fast) (not an affiliate link). Keep them watered and you’ll see sprouts within a couple days.

New New Potatoes

Radishes get the full new potato treatment in a low-carb, farmer-friendly, seasonal side dish.


  • 1 bunch radishes
  • sea salt
  • oil or vegan butter
  • fresh herbs


  • Pull greens off radishes. Scrub radishes with a cloth to remove dirt. Trim off ends if you like. If some radishes are especially large, trim to uniform size for even cooking time.
  • Place radishes in a pot and fill two-thirds of the way with cold water. Set on high heat until simmer is reached. Turn down heat and simmer radishes, checking after about five minutes. They may take up to ten minutes, or more, depending on size and age. Test with a fork–radishes should be fork tender.
  • Drain and place radishes in bowl along with sea salt, oil/vegan butter, and garnish with freshly chopped herbs!

Bakery Case Blueberry Muffins

In my imaginary world, there exists a cute diner with all kinds of food that all just happens to be gluten-free and vegan. I think the muffins spotted in this food fantasy are actually derived from memories of those giant Sam’s Club or Costco muffins. What can I say, my bar is high and my childhood cuisine memories are strong.

This recipe is adapted from a 2013 Gourmet Magazine (the memories!) article; I’ve been making these (or some variation) since I was 16

Read the recipes notes FIRST + then make these muffins, win friends, and influence people.

Bakery Case Blueberry Muffins

Big, overflowing blueberry muffins that happen to be gluten-free, vegan, and whole-grain. Read the NOTES first!


  • ¼ cup refined coconut oil melted
  • 3 Tablespoons neutral oil like grapeseed or sunflower
  • cup plant milk room temp not cold
  • 1 chia egg 1 Tablespoon ground chia mixed w/ 3 Tablespoons water to create slurry
  • ½ teaspoon vanilla or almond extract optional
  • 125 grams gluten-free oat flour
  • 65 grams potato starch
  • ½ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ -2 cups blueberries fresh or frozen
  • Coarse sugar for topping optional


  • Preheat oven to 375F. Line or grease your muffin tin according to how many muffins you plan to make (you’ve read the notes, right?).
  • In a bowl, whisk together the coconut oil, neutral oil, and plant milk until combined. Whisk in chia egg + extract (if using). Set aside.
  • Measure the flour + starch, then add the white sugar, baking powder and salt. Stir together until well-mixed. Add to bowl of wet ingredients and fold together. Gently stir in blueberries.
  • Divide batter among your prepared muffin tin(s). Sprinkle some coarse sugar over the top for a little extra sparkle.
  • Bake until golden, and a toothpick inserted into middle comes out clean. Depending on what size you’ve made the muffins and whether you are using fresh or frozen berries, this will take between 20 minutes (for smaller muffins) to 38-42 minutes (if you make 6 giant). Check after 20 and then check at 5 minute intervals. Cool in pans for 15 minutes before removing. Muffins will be delicate when they are piping hot!
  • Serve with fresh coffee, preferably black, just like you’d get at a bakery!


This recipe makes 6-8 muffins (or 12 muffins if you are OK with them being on the small size) using a standard-sized muffin tin. The ideal is probably 8 but I usually make 6 and overflow them a bit.
Blasphemy: I prefer frozen wild (or low-bush) blueberries. I use 1.5 cups. If you are going to make 8-12 muffins, use two cups. Frozen are fine, don’t thaw first, but do expect the muffins to take a bit longer to bake as the frozen berries cool the batter.

Pomodoro al Riso–the Italian street food you need to meet

AKA baked, stuffed tomatoes with potatoes. A staple in Italian bakeries and apparently a traditional street food in Rome, but equally at home in Iowa with our luscious summer tomatoes, fresh basil, and various kinds of potatoes. This dish takes a bit of planning, but otherwise it’s pretty easy, and a ‘one dish’ meal!

I haven’t been to Italy but now that I am learning about all the food that is naturally meat-free/vegan, it’s suddenly nearing the top of my travel list. I credit Rachel Roddy’s recipe for educating me about this dish. The only specialty item, that is optional, is the Carnaroli rice. Many recipes use Arborio (risotto), which can generally be found at a grocery store. But, if you happen upon a gourmet store or feel like an Amazon order, the delicately plump texture of Carnaroli is worthwhile! Plus, you only use a little for this recipe, so a bag will last a long time. I use this brand (not an affiliate link).

Pomodoro al Riso

Your new favorite Italian street food, made at home!


  • 2 lbs of tomatoes–I used 4 large
  • 2 large Italian garlic cloves minced
  • 6 fresh basil leaves cut into small ribbons
  • 6 Tablespoons rice Carnaroli rice is traditional but Risotto or any other white rice can be used (brown rice may not work in this recipe, haven’t tried)
  • 6 Tablespoons olive oil divided + more for pan
  • 1.5 pounds potatoes of your choice
  • Salt + pepper


  • First, cut the tops off the tomatoes, set aside. Using a metal spoon, scoop the insides of the tomatoes into a bowl. Seeds and all. Then, lightly salt the inside of the tomato ‘shells’ and place upside down on a plate to drain.
  • Using your hands, mash the tomato insides until no large pieces remain. Remove any hard pieces of core. Add uncooked rice, chopped garlic, and basil ribbons. Also add 3 Tablespoons of the olive oil and a bit of salt + pepper. Let rice mixture sit for 45 minutes.
  • In the meantime, peel the potatoes and cut into fries. Toss potatoes with remaining 3 Tablespoons of olive oil and some salt + pepper.
  • Prepare for baking. Preheat the oven to 400F. Lightly oil a pan–sheet pan or 12 inch cast iron skillet work well. Use something metal, not glass. Place the tomatoes upright, and fill just about to the brim with spoonfuls of the rice mixture. You’ll probably have some of the rice mixture remaining. Place the tomato tops on the tomatoes as ‘lids’. Scatter the potato fries around the tomatoes.
  • Bake for about 45-60 minutes. The rice should expand and might overflow the tomatoes a bit. The potatoes should start to have some golden and crisp spots. Test a potato for doneness. Remove from oven and let cool, at least 30 minutes. Then serve with extra salt + pepper.


Any white rice should substitute fine for the Carnaroli/Risotti, however, brown rice may not cook–I’ve not tested it. Letting the dish cool is optional but does result in deeper flavor.

I Can’t Believe it’s Dairy-Free Butter

Make your own spreadable dairy-free ‘butter’ with a few simple ingredients. There are so many butter substitutes available these days, but they aren’t always accessible (Hi, rural America), and often expensive and sometimes full of unnecessary additions.

Caveat: this is meant more for toast, vegetables, and as a topping. It’s not really meant as a substitute for butter in cooking or baking recipes. The ratio of saturated fat to fat will most likely throw your recipe off. If you experiment though, I’d love to hear!

It’s time to churn, folks! And with no cost to the cows. Take this recipe and run with it–add herbs, spices, fancy salts, and believe in the power of homemade.

Dairy-Free Butter Spread

A spreadable dairy-free/vegan butter sub made with just a handful of ingredients. Be sure to read Notes for tips!


  • 5 Tablespoons Refined coconut oil Solid state
  • 1.25 Tablespoons Water Room temp
  • 1/3 Cup Neutral oil Sunflower or Grapeseed are great
  • 1/8 Teaspoon Sea salt More/less to taste
  • OPTIONAL: 1/8 Teaspoon Turmeric For color


  • Combine all ingredients in the bowl of a stand mixer. With whisk attachment, beat on medium speed for about 3-5 minutes, until it looks like custard.
  • Pour into container and refrigerate for at least 30 minutes, until firm but spreadable.
  • Store leftovers in refrigerator. Butter will remain spreadable, even after chilled.


Be sure to use *refined* coconut oil (jar will say so); if coconut oil is in liquid state, refrigerate until solid state before proceeding with recipe.
Turmeric adds color but is optional.
Start with a small amount of salt and add more based on taste!
Do not use this as a substitute for butter in recipes as the ratio of total fat to saturated fat will not sub well.

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