Hey there, food lovers. Let’s talk about family gatherings, shall we? Picture this: you’ve got a table full of delicious food, but one or two people can't indulge because of allergies or dietary restrictions. That’s where The Kitchen Commune comes in. This fantastic cookbook is here to change the game. As author Chay Wike puts it, “These recipes are the result of years of perfecting the art of eating together. They’re free of gluten and refined sugar, yet packed with flavor, texture, and richness. No one will feel like they’re missing out—instead, they’ll enjoy wholesome ingredients and updated classics with a magical touch of sauce.” So, why not try one of these delicious recipes tonight?
Delicious Pan-Roasted Cauliflower
(Serves 4)
Here’s what you’ll need:
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1⁄2 cup plain Greek style coconut yogurt
1⁄4 cup tahini
1 tbsp. lemon juice
1 tsp. turmeric
1 tsp. kosher salt
1 large head of cauliflower, quartered
1⁄4 cup plus
1 tbsp. olive oil
1⁄4 cup pomegranate seeds
Now, let’s dive into the directions:
1. Preheat your oven to 400°F. In a small bowl, whisk together the coconut yogurt, tahini, lemon juice, turmeric, 1/2 teaspoon of salt, and a pinch of pepper. Set this aside for now—this is your delicious yogurt sauce.
2. In a separate bowl, drizzle the cauliflower quarters with 1/4 cup of olive oil, sprinkle with salt and pepper, and toss until evenly coated.
3. Heat a cast-iron skillet over medium heat. Once it’s hot, add 1 tablespoon of olive oil and place the cauliflower quarters cut side down. Sear each side for about 3 minutes, then flip them to the rounded side and roast them in the oven for 15 minutes.
4. Finally, smear the yogurt sauce onto a plate, top with the roasted cauliflower, add the caper-currant relish*, and sprinkle with pomegranate seeds. Serve and enjoy!
*For the relish:
Mix together 1/4 cup of toasted pine nuts, 1/4 cup of dried currants, 3 tablespoons of olive oil, 3 tablespoons of chopped parsley, 2 tablespoons of capers, 1 teaspoon of lemon zest, 1 teaspoon of maple syrup, 1 tablespoon of lemon juice, 1 tablespoon of sherry vinegar, 1 chopped garlic clove, salt, and pepper. Let the flavors meld by letting it sit for at least 10 minutes.
PER SERVING: 432 calories, 9 grams protein, 26 grams carbs, 9 grams fiber, 12 grams sugar, 37 grams fat.
Grilled Skirt Steak With Chimichurri
(Serves 4)
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Here’s what you need:
2 tsp. kosher salt
1 tsp. coconut or brown sugar
1 lb. skirt steak
1 tbsp. ghee
1 tbsp. olive oil
Let’s get cooking:
1. Start by mixing the kosher salt and coconut or brown sugar in a bowl. Season both sides of the skirt steak generously with this mixture. Place the steak in a baking dish and let it sit uncovered in the fridge for about 4 hours, flipping it halfway through.
2. Remove the steak from the fridge and let it come to room temperature for about an hour. Pat it dry with paper towels. Depending on the size, cut the steak into 2 to 3 pieces, each about 4 to 6 inches long.
3. Heat a cast-iron skillet over medium-high heat. Once the pan is smoking hot, add the ghee and olive oil. When the oil ripples, add a piece of steak. Cook for 2 to 3 minutes, until you’ve got a dark, crispy crust on the underside. Flip and cook for another minute for medium-rare, or to your desired level of doneness. Repeat with the remaining pieces. Let the steak rest for 5 to 10 minutes before slicing it against the grain into strips. Serve with chimichurri*.
*For the chimichurri:
In a bowl, combine 1 cup of chopped Italian parsley, 1 chopped garlic clove, 1 tablespoon of fresh oregano, the zest and juice of half a lemon, 2 tablespoons of red wine vinegar, 2 teaspoons of maple syrup, and 1/2 teaspoon of kosher salt. Slowly drizzle in 3/4 cup of olive oil while mixing until everything is well combined.
PER SERVING: 276 calories, 8 grams protein, 8 grams carbs, 2 grams fiber, 4 grams sugar, 24 grams fat.
Date and Cacao Truffles
(Makes 14)
Ingredients:
1⁄4 cup hemp seeds, for coating
1⁄4 cup bee pollen, for coating
1⁄2 cup cacao powder, plus 1 ⁄4 cup for coating
14 Medjool dates, pitted
2 tbsp. coconut butter, melted
2 tbsp. coconut oil
1 tbsp. alcohol-free vanilla extract
Pinch of kosher salt
Let’s make these sweet treats:
1. Line a small baking sheet with parchment paper and set aside three bowls for coating: hemp seeds, bee pollen, and cacao powder.
2. In a food processor, pulse the pitted Medjool dates about 30 times until they’re broken down. Add the cacao powder, melted coconut butter, coconut oil, vanilla extract, and a pinch of kosher salt. Pulse a few more times until the mixture forms into a dough-like consistency. Scoop out 2-teaspoon-sized portions and roll them into balls, placing them onto the prepared baking sheet.
3. Roll each ball in one of the coatings—hemp seeds, bee pollen, or cacao powder—so you have an even distribution of each type. Return them to the baking sheet as you work. Refrigerate the truffles for about 2 hours or until firm. Serve or store them in the fridge for up to 3 weeks.
PER PIECE: 368 calories, 7 grams protein, 47 grams carbs, 10 grams fiber, 30 grams sugar, 22 grams fat.
