Fall Harvest Soup

This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.

Gluten-free, paleo, vegetarian, vegan, halal, Whole30

Fall Harvest Soup

1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan

Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).

Press the stew/soup setting.

When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.

Serve topped with the pepitas and bresaola if desired.

Serves 6

Walking Taco Meatballs

Okay. So these aren’t paleo, gluten-free or even pretending to be healthy. But they’re delicious. 

Walking Taco Meatballs

1 lb. ground turkey
2 Tbsp. fresh chunky salsa
1 Tbsp. chili lime seasoning (or a mix of chili, cumin, salt & lime zest)
2 tsp. cumin
Big pinch Kosher salt
1 tsp. ground black pepper
1/3 c. thinly sliced scallions
3/4 small bag (about 1/3 c.) crushed Doritos
1-2 Tbsp. cooking fat

Combine all ingredients in a large bowl and form into ping pong sized meatballs.

Brown in fat in a large skillet until cooked through.

Serve over mixed roasted veggies (I served mine with pan-sautéed Cubano peppers and some leftover roasted broccoli and carrots) with a spoon or so extra salsa, a sprinkle of extra scallion, and a few leftover broken Doritos.

Serves 2 for dinner + 1 for lunch.

Paleo Pasta Puttanesc-ish

Eggplants, man. What to do with a bountiful eggplant season when half your household hates them is quite the yearly conundrum. I’ve made meatballs with them, used them to lend silky body in meat-based Indian dishes, made a dipping sauce out of them, and have found a myriad other ways to tuck them into dishes well enough to hide the texture.

This go ’round, I opted for pasta sauce.

Gluten-free, paleo, whole 30


Paleo Pasta Puttanesc-ish
Globe eggplant (about 3-4 cups cubed)
Spaghetti squash
1 small onion
3 cloves garlic
1 lb. ground turkey
2 anchovies
5-6 roma tomatoes (about 2.5 cups chopped)
Dried mushrooms or mushroom powder (I used 2 Tbsp. dried porcini)
2 Tbsp. capers
2 big pinches red pepper flakes
2 Tbsp. + 2 Tbsp. tomato paste
4 Tbsp. + 2 Tbsp. worcestershire sauce
2 tsp. dried basil
2 tsp. dried oregano
Fat of choice
Kosher salt & black pepper
Optional: pecorino or parmesan

Preheat your oven to 375F. Line a rimmed baking sheet with foil and set aside. Halve the spaghetti squash lengthwise, scoop out the seeds, season generously with salt, pepper and a drizzle of oil and place face down on the sheet. Bake 30 minutes.

While the squash is baking, make the sauce by whizzing together the eggplant, tomatoes, anchovies, garlic, mushrooms, capers, onion, red pepper, half the tomato paste, and 4 Tbsp. of the worcestershire sauce. Taste and season with salt and pepper as necessary.

When the sauce is ready to go, brown the turkey in about 2 Tbsp. fat of choice. Season with the remaining 2 Tbsp. tomato paste and worcestershire sauce, generous dashes salt & pepper, and the dried basil and oregano. Cook through and set aside.

When the 30 minutes on the squash is up, move the squash to the outer sides of the baking sheet and dump the sauce in the middle, spreading out so more surface area hits the heat. Bake an additional 15 minutes.

When the 15 minutes is up, check the squash. If a knife pierces the skin easily, it’s done. If not, let cook an additional 10 minutes, stirring the sauce before putting back in the oven. I let mine cook those extra 10 minutes, and then stirred the sauce once again once the squash was removed from the pan – letting just the sauce bake an additional 5 minutes.

Scrape the flesh of the spaghetti squash with a fork to create “noodles”, and toss with the sauce and the turkey. Taste once more and adjust seasoning if needed.

Serves 4



Paleo Slow Cooker Butter Poultry

This is a paleo-fied version of one of my DH and my favorite Indian takeout treats. This version uses everyone’s favorite weeknight dinner helper to make an almost hands-free dish that can be ready when you are.

Gluten-free, paleo, Whole30 if you source your coconut milk and tomato paste well

Paleo Slow Cooker Butter Poultry
Based on Slow Cooker Butter Chicken Sliders by Kiwi & Bean

1 lb. poultry – I used boneless, skinless turkey breast
2.5 Tbsp. FOC (fat of choice)
1 large onion
4 cloves garlic
1/5 – 2 inches fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground cumin
2 tsp. ground turmeric
Spice – I used a slight dust of ghost chili powder, the recipe calls for 1/2 – 1 tsp. cayenne
15 ounce can coconut milk – I used light, because that’s what was on hand
4-5 ounce can tomato paste
Kosher salt & black pepper
Something to serve with or on – I ate mine over chopped cucumber, the DH had a sandwich, cauli rice or zoodles would also be great

Heat the fat in a large skillet over medium-high heat. Chop the onion and add to the pan when hot. Chop the garlic and add. Peel and dice the ginger and add. Hit with a couple big pinches salt and a few grinds black pepper.

Cook until the onion is browned. It would be awesome if you waited until the onion was caramelized, but I have zero patience for all that.

While your aromatics are working, add your poultry to your slow cooker.

When your onion is caramelized or you can’t wait any longer, add the spices and cook, stirring, until the spices bloom and become fragrant.

Add the coconut milk and tomato paste. Stir to combine and break up any clumps and bring to a boil.

Dump into the slow cooker. Cook on High 6 hours.

When done, shred the poultry and toss well to coat in sauce. Taste and season more if needed.

Serves 2 – 4 depending upon your delivery vehicle

Apple Sage Turkey Burgers with Caramelized Onions (paleo)

Mmmm…. sage and turkey and apples. In summer. I got a massive bouquet of fresh sage in my CSA box last week and have been using it in pretty much everything – and since sage goes brilliantly with turkey & apples, I thought a quick and easy turkey burger was in order.

Gluten-free, Paleo and Whole30-compliant (if you omit the maple syrup)


Apple Sage Turkey Burgers with Caramelized Onions

1 lb. ground turkey (dark meat is best!)
2 Tbsp. chopped fresh sage
2 Tbsp. minced onions
1 tsp. maple syrup
1 Tbsp. granulated garlic
1 Tbsp. Red Boat fish sauce
1/4 c. minced Fuji apple
Liberal sprinkles of salt & pepper
2 Tbsp. Fat of Choice (I used bacon fat)
Caramelized onions – optional – see recipe below
Ketchup for grownups – optional – recipe here

First, start your onions if you’re serving with caramelized onions. Second, prep your mise. Mince the apple and onion, and finely chop the sage. When your onions are about 3/4 of the way done, add all burger ingredients to a large bowl, mix well (hands are best), and form into 2-4 patties.

Heat your fat in a large pan over medium heat. Add the burgers and cook 5 minutes per side to ensure doneness. This is not the time for a medium-rare burger.

Serve with caramelized onions and Ketchup for Grownups.

Feeds 2-4.


Caramelized Onions

1/2 to 1 whole onion (any white variety will do)
1-2 tsp. Fat of Choice (I used coconut oil)
Big pinch salt
1/2 tsp. maple syrup

In a medium pan over medium low heat, add the fat and bring to a melt. While your fat is coming up to temperature, peel and very thinly slice your onion – I generally halve mine lengthwise first to make the slicing easier. Add to the pan, making sure to break the onion up as you toss it in.

Let cook gently 5 minutes or until just beginning to turn translucent. Add a liberal sprinkle of salt and 1/2 a teaspoon of maple syrup. Stir. Continue cooking, stirring occasionally to avoid burning, until the onions are deeply caramel colored. This is not quick. Allot a good 20/25 minutes to this process. The maple speeds it up a bit, but this is still not a speedy topping. It’s a labor of love.

Serves 2-4, depending upon how much onion you cut and how much you like on your burger. 

Spicy Whole30 Mini Turkey Meatloaves

Mmmmm…. meatloaf muffins. I love meatloaf muffins. This recipe came about from looking to see what was out there in the realm of turkey meatloaf tastes, taking some of that to heart, and managing to cobble something together in the kitchen.

Warning: as this recipe is written, it is kinda spicy. Not ‘omfg I’m going to die’ spicy, but it has a kick. You’ve been warned.


Spicy Whole30 Mini Turkey Meatloaves

1 pound ground turkey – dark meat is best if you can get it
1/2 cup diced celery (about 1 – 1.5 ribs)
1/2 cup diced carrot (about 1 medium)
1/4 cup diced green bell pepper (about 1/4 of a pepper)
1/4 cup diced shallot (1 medium)
1 egg
1 Tbsp. garlic powder
2 Tbsp. coconut aminos
2 Tbsp. Red Boat fish sauce
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. chipotle powder
4 tsp. salt
1 tsp. white pepper
1-2 Tbsp. coconut oil, melted

Preheat the oven to 350. Prep your muffin tins by brushing with a little melted coconut oil so things don’t stick.

If you haven’t already, prep your veggies. Add to a bowl with the turkey, egg and spices. Combine however you like – I prefer with my hands – and load your muffin tins (winter themed ftw) to about 3/4 of the way full.

I got 9 muffins out of my tins – your mileage may vary, depending upon how large your muffin cups are.

Bake 20 minutes, or until cooked through (knife inserted in the middle comes out clean and the tops start to pull away from the sides of the tin). Let cool 10 minutes before popping out of the pan.

Serves 3, providing you have 9 meatloaves.

Mini Turkey & Sausage Spicy Meatloaves with Seared Tomato Relish (paleo)

This is one of those meals where everything went wrong – I consciously decided to swap the main meat, the grocery was out of chorizo, I didn’t have as much adobo sauce and almond flour as I thought – and yet it all came together just fine into a damn tasty little dish, and not at all as meat clogged as I had thought it would be. I was expecting heavy, greasy, and to finish feeling like I’m on meat overload – happily, that was not the case here.

Yeah, that's a meaty little snowman head and a meaty little mitten - in May - what of it? That's just how I roll. In the cool lane.
Yeah, that’s a meaty little snowman head and a meaty little mitten – in May – what of it? That’s just how I roll. With the cool kids.

Mini Turkey & Sausage Spicy Meatloaves with Seared Tomato Relish

Adapted from Chorizo Mini Meatloaves with Chipotle, Tomato Relish by Food Renegade

1 lb. ground turkey
1 lb. fresh sausage (the original recipe called for chorizo; I used some sort of spicy ‘mystery sausage’ from the freezer and it turned out great)
1 Tbsp. adobo sauce (from a can of chipotles – read your label!)
2 eggs
Scant 2 Tbsp. almond flour (you can omit this alltogether and things will work out just fine – the meat mix will be a little wet but all will be well. If too-wet meat freaks you out, just halve or omit the egg – ground meat in a muffin tin is very forgiving)
1 large onion
5 cloves garlic
1 Tbsp. coconut oil
2 c. cherry tomatoes
1 tsp. adobo sauce + sriracha or more adobo if you have it and you need it for spice
2 Tbsp. olive oil
1/4 c. cilantro
juice of 1 lime (maybe more)
extra lime juice + 1/4 an avocado per person for garnish

Preheat the oven to 350 F.

Dice the onion and mince the garlic. Add to a medium pan with the coconut oil and sautee until translucent and beginning to brown around the edges.

Add half the onions & garlic to a large bowl and half to the bowl of your food processor.

To the bowl (not food processor), add the ground meat + sausage slipped of its casings + egg + flour + 1 Tbsp. adobo and mix by hand until incorporated.

If you’re a normal adult human and have “regular” muffin tins, you will need 2 for this recipe. If you’re like me and only have 1 tin of mini muffin cups and a couple novelty tins for making holiday cakes, muddle through as you can. Whatever kind of loaf you’re making, fill your cups, making sure not to fill each cup up more than 3/4 of the way through or you will have a hot mess on your hands. A hot mess and overflowing grease. Yum. I made 1 tin of mini muffins + 1 tin of snowman/mitten muffins + 3 burger sized patties fried on the stovetop.

Pop those babies into the oven and set the timer for 25 minutes.

While the loaves/muffins/snowmen heads are baking, toss the tomatoes into the pan you were using for the onions and let cook until blackened in spots and beginning to pop open. Add to the food processor, along with the remaining adobo, olive oil, lime juice, and 2 big pinches of salt. Process. Taste for seasoning; adjust heat/acid/salt if necessary. At this point, if your salsa is too wet (mine was), toss back into the pan and cook some of that liquid off. Make sure to re-taste for seasoning. Add the cilantro and set aside.

When your timer goes off, check the meatloaves. You’re looking for rendered fat on the top (you won’t have a whole heck of a lot if you’re working with turkey), and done looking bottoms. If you are using metal pans, you may have a nice crust. Silicone tins aren’t really into all that mess. If things look good, you’re in the clear. I was slightly worried about doneness (and was secretly hoping for a nice crust), so I jacked the heat to 400 and blasted the loaves for an additional 5 minutes.

Serve over a bed of sliced avocado, topped with the relish and a squirt of fresh lime juice.

Makes a bunch – I’m getting 4-6 servings (3 mini muffins, 2 snow men/mittens, or 1.5 burger patties per serving). Your mileage may vary.

Chipotle Lime Turkey Meatballs with Sweet Potato Fries (paleo)

These meatballs are intoxicating. I first made them the week before leaving for a long vacation, and managed to think about them almost every day during my absence – even in the face of exciting new foods. That’s the kind of power these meatballs have over me. I’ve made them with the egg and cheese and without; and both ways are spectacular. These are also great in chicken if turkey is unavailable.


Chipotle Lime Turkey Meatballs with Sweet Potato Fries

Adapted from Chipotle Dijon Turkey Meatballs from Slim Palate

for the meatballs

1 pound ground turkey (dark meat is best if you can find it)
1 Tbsp. chipotle powder
2 Tbsp. dried cilantro
2 Tbsp. grainy dijon mustard (I use Maille)
3 Tbsp. freshly grated Asiago or Parmesan (optional)
2 tsp. sriracha (optional but oh-so-tasty)
1 egg
3 cloves minced garlic
Juice of 2 limes
1 Tbsp. grapeseed or coconut oil
Salt & pepper

for the sweet potato fries

2 medium sweet potatoes (or 1 per person)
1/2 palm cumin
1/2 palm hungarian hot paprika
salt & pepper to taste
2 tsp. grapeseed or coconut oil

Preheat your oven to 400 degrees F.

Line a large cookie sheet with parchment paper and set aside. Aluminum foil can also be used, but will result in less-crispy fries which may stick.

Peel the potatoes and slice into fry shapes by halving widthwise and slicing into 1/4 inch thick batons. Arrange in a single layer on the prepared cookie sheet (grabbing a second if you need it) and sprinkle with the oil and spices. Toss to coat, sprinkle with salt & pepper and spread into a single layer on the sheet. Pop into the oven and bake 15 minutes. Flip the fries (and rotate your pans if necessary) and cook an additional 10-15 minutes until golden brown and crisped around the edges.

While your fries are working, add all the meatball ingredients but the oil (and only half the lime juice) to a medium bowl and mix until well combined (by hand works best).

Warm the oil in your largest skillet over medium to medium-high heat.

Once the oil is up to temperature; quickly form golfball sized meatballs, dropping them into the pan as you go. The mix will be quite wet – that’s ok. It all works out in the end. You will wind up with 12-13 meatballs. If you have more than will fit in your pan without touching, whip out a second pan to take care of the rest.

Sautee until browned on one side and flip, cooking until browned on the other and firm to the touch. You don’t want to move these bad boys around too much or they tend to stick and fall apart. If you treat them delicately and only turn once, you will end up with some very lovely balls.

When done, transfer to a plate and sprinkle with the remaining lime juice; dust with chipotle and serve alongside the fries.

Have you seen my recipe for tomato jam yet? It goes with these fries fantastically.

Serves 2 for dinner with a serving of meatballs leftover for lunch.

Thai-style Burgers with Spicy Carrot Slaw (Paleo)

My DH hates turkey burgers with a passion. He hates their denseness, their dryness, and their (usual) complete lack of character.

He does not hate *these* turkey burgers. They’re juicy little flavor bombs with enough chew to make you not even notice the lack of a bun. And with this kicky little slaw as a side, the meal gets better and better.


Thai-Style Burgers with Spicy Carrot Slaw and Sweet Potato Fries

Adapted from Thai Turkey Burgers by How Sweet It Is


1 pound ground turkey (or chicken)
2 scallions
2 carrots
Big pinch salt
Few grinds black pepper
Coconut oil for the pan


1/4 c. chili garlic sauce (Sambal Olek)
1/4 c. rice wine vinegar
1/2 c. canned coconut milk
2 Tbsp. maple syrup
1 Tbsp. almond butter
Thumb-sized knot ginger
1 lime
1 Tbsp. coconut aminos

Slaw Topper

4 carrots
1/2 c. cilantro
1/2 c. cashews

Sweet Potato Fries

1 large sweet potato
Grapeseed oil
Smoky grill spice or any other really yummy seasoning meant to go on meat

First thing’s first. Let’s get those fries working. Set your oven to 425 (F). While your oven is heating, wash and peel your sweet potato and cut it into large fry shapes. (I had a huge over a pound potato, so I halved mine width-wise, then length-wise before cutting into oven fry shapes – you do whatever is appropriate for your potato size and shape).

Rub your fries with grapeseed oil and toss with salt, black pepper and some sort of yummy grill seasoning. I happen to have had a really good smoky seasoning I wanted to take for a test run.

When your oven is preheated, pop the fries in and set the timer for 12 minutes. When the time is up, flip your fries and set the timer for an additional 12 minutes – your fries should take from 25-30 minutes to cook total. Make sure to watch them during the last cooking period – they burn fast.

While the fries are working, move onto some mise. Grate all your carrots – I use a food processor, and it makes life much better. Portion out about 1/4 c. for the burger and 3/4 c. for the slaw. Add the burger carrots to one bowl and the slaw carrots to another.

Thinly slice your scallions and add to the burger bowl. Add the salt, pepper and turkey.

Chop the cilantro and add to the slaw bowl. Toast the cashews in a dry pan until just beginning to brown – remove and chop. Add to the slaw bowl.

Now move on to the sauce.

Grate the ginger and add to a small saucepan. Juice the lime and add along with the rest of the sauce ingredients. Whisk to combine (until smooth-ish). Bring the sauce up to a boil, reduce the heat to a simmer, and cook 3-4 minutes (or until beginning to thicken). Set aside.

And now for the burgers. Heat a large skillet over medium-high heat. Add 1 Tbsp. coconut oil and bring up to temperature.

Add 3-4 Tbsp. sauce to the burger bowl – work everything in the burger bowl until it comes together. Beware – the mixture will be pretty wet, but that’s ok. Portion out your patties and place into the skillet as you go – you should have enough for 4 nice-sized burgers. Cook the burgers 4-5 minutes per side, or until nicely golden brown. Be careful when flipping.

Add another 3-4 Tbsp. sauce to the slaw bowl and toss to coat.

To serve, top each burger with a heaping helping of slaw and more sauce if desired. The sauce also makes an excellent dip for the fries.

Can easily serve 4 for dinner with the appropriate amount of fries, or 2 for dinner with 2 lunches left over.

Party Dumplings 3 Ways

These are the closest approximations I can come to for a dumpling spread I made to celebrate a good friend’s graduate school graduation. These suckers all went lighting quick – especially the beef version – and were generally raved about by the crowd. I also made a dipping sauce, and kind of just threw everything that looked Asian-y in the pantry & fridge together and added mayo for thickness (olive oil mayo, fish sauce, soy sauce, key lime juice, chili garlic sauce, sesame oil, rice vinegar, rice wine, and ketjap manis). I have no idea on the quantities involved. I just squirted, shook, and tasted as I went. Next time I might add yogurt as a base – I had wanted something thick (hence the mayo), but it didn’t really work out like that.


– I know, the picture is just riveting. I completely spaced on taking a picture either before or during the party. Luckily, for some unknown reason, I snapped a shot of the dumpling assembly line aftermath.

Basil Beef Dumplings

Inspired by the Thai Basil Beef Balls from Health-Bent

1 lb. ground beef (I went lean here)
2 cloves garlic, minced
2 eggs
2 1/2 Tbsp jarred red pepper spread from Trader Joe’s
2 Tbsp. soy sauce (or coconut aminos for paleo)
1 Tbsp. fish sauce
1 Tbsp. chili garlic sauce
1 tsp. lime juice
1 tsp. rice vinegar
1 tsp. sesame oil
Big pinch sesame seeds
2 green onions, minced
1 handful fresh basil leaves, chopped
Breadcrumbs (leave out if making paleo)
Wonton wrappers (leave out if making paleo)

Mix all ingredients (minus the breadcrumbs and wonton wrappers) together in a bowl. I mix by hand just like I’m making meatballs. Combine well. Add bread crumbs until the mixture becomes less gooey and more like a cohesive meatball. I added by shakes of the container – maybe about a half cup to a cup?

Line your wonton wrappers out assembly-line style. I did 30 at a time, and that worked just fine. Put a small dish of water within reach.

Start filling your wontons by placing a small ball (mini meatball or nickel to quarter-sized) slightly off center on each wrapper. You might want to just start with one and fold it to make sure you have the ball size right.

Dip your finger in the water and dampen 3 corners of the wonton. Fold the dry corner over the meatball, forming a triangle. Pick up and pinch everything together so the air comes out and you have a triangle with a meat lump.

dampen one of the long pointy sides, fold over the triangle and join with the dry long pointy sides. Pinch together. You should now have something resembling a little hat.

If that isn’t working for you, just dampen 3 sides of the wonton and fold over to form a rectangle. It will still be fabulous.

After all your wontons are ready to go, heat a thin layer of canola or other high smoke point oil in your largest frying pan with a lid over medium-high heat. Add the wontons carefully spaced out enough so they aren’t right up against each other and fry until deeply browned (but not burnt) on the bottom.

With your lid held as a splatter shield, add a big splash of water, lower the lid quickly, and steam 5 minutes.

Serve whenever – I put all my wontons on foil overnight in the fridge and pulled them out 3 hours before the party. They were all served room temperature.

Makes about 30-40 dumplings.

These beef dumplings were the first to run out and were wildly popular with the party crowd.

Asian Chicken Dumplings

Inspired by the Asian Pork Meatballs with Dipping Sauce from Health-Bent

1 lb. ground poultry
1 egg + 1 egg yolk
1/4 tsp. sesame seeds
2 tsp. to a Tablespoon fish sauce
2 cloves garlic, diced
2 green onions, diced
1 tsp. ginger, minced
1 Tbsp. chili garlic sauce
Handful parsley, chopped
1 tsp. sesame oil
Bread crumbs (leave out if making paleo)
Wontons (leave out if making paleo)

Pretty much follow the same exact directions as those for the Beef Basil Dumplings. I varied the way I folded these dumplings so they wouldn’t get mixed up when serving.

To fold: put your meatball in the center and dampen all the edges. Pick up, make a circle with your thumb and forefinger, and tuck the ball into the hole. Pinch the edges up and together until you have a little purse. Pinch and stick. Again, if that isn’t working for you, go the easy route. People will still be impressed and they will still taste awesome.

Cooking directions are exactly the same, as are the portions.

On to dumpling 3, because I’m not an overachiever and was worried about vegetarians.

Pea Dumplings

This is a riff on Heidi Swanson’s Plump Pea Dumplings on her blog 101 Cookbooks. I make these dumplings every single time we have potsticker night, and my DH said that this is my best batch ever. They were pretty frickin good.

1 bag frozen peas, thawed
1 c. ricotta (I will update if I find a good paleo sub here – I’m thinking some sort of cashew based cream would work nicely for thickness)
Zest & juice of 1 lemon
1/4 to a half tsp. fresh grated nutmeg
Big pinch or 2 citrus salt
1/4 tsp or so white pepper
A glug of extra virgin olive oil
Wontons (leave out if making paleo)

Add all ingredients to a food processor and let go until smooth (or mostly smooth). While the peas are working, toss in a glug or 2 of olive oil if things aren’t moving fast enough. Taste. Adjust seasoning as needed. I ended up adding more salt at the end and maybe a dash more pepper. You want this filling to pop and sing on its own before you stuff it into a dumpling. If you want to eat the whole bowl standing over the sink – screw the party – then you’ve got it right.

I folded these the lazy way. I plopped a teaspoon or so down the middle, dampened 3 sides of the wonton and folded over until I had a rectangle. Some squirted out the edges on each, but that is okay.

Cooking and portions are the same as the rest. I ended up having extra of each type of filling and have been using it in dinner recipes since. Last night was pea risotto with chicken meatballs. Recipe coming soon, that one was good (though the meatballs were slightly out of balance with the peas…).