Kristin Klier aka Earth Mama's Butter Lettuce Cups with Chickpea Filling


  • 4 cups chickpeas (cooked)
  • 2 zucchini or other summer squash (diced)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1-2 stalks lemongrass 
  • 1-2 inch piece ginger root 
  • 1 tsp coriander
  • 1/2 cup olive oil
  • 2 tbsp grade B maple syrup
  • Sea salt to taste
  • Dash cayenne pepper
  • 1/3 cup each: fresh parsley, chives and cilantro (rough chop)
  • Lemon wedges
  • Butter lettuce


  1. In a large bowl partially mash the chickpeas. Set aside.
  2. In a high speed blender, add lemongrass, ginger root, coriander, olive oil, maple syrup, sea salt and cayenne pepper. Blend until smooth. 
  3. Heat a skillet to medium heat and add zucchini, onion and garlic. Pour lemongrass sauce onto veggies and cook until veggies are just soft. 
  4. Remove from heat and pour mixture over chickpeas. 
  5. Add fresh herbs and stir until well combined. 
  6. Serve immediately with butter lettuce cups and lemon wedge.

Rachelle Crocker's Smoked, Grilled, or Roast Salsa

For grilling:

2 heirloom tomatoes, or any large tomatoes

1 head of garlic

1 purple onion

4-5 tomatillos (optional)

2-4 hot peppers, depending upon desired spiciness

1 or 2 ears of corn


To add later:

2 tomatoes

2 teaspoons of salt

2 lemons, or 2 lemons’ worth of juice

2 cloves of garlic

1 bunch of basil, or a good handful


This salsa is meant to be made with fire roasted ingredients, ideally on a smoky fire, so if you have access to a grill or fire pit, great! If not, there are solutions.

Put the tomatoes, garlic, onion, tomatillos, peppers, and corn directly on the grill, whole. Grill until the outsides start to turn brown or black. For sweeter and more well done veggies, cook over coals. For blackened, less cooked veggies, cook over flames.

 If you don’t have a fire or grill, you can roast the goodies on the oven rack at 400 degrees, or in a cast iron with some pepper and coriander. The spices will burn, leaving a little of that lovely smoky flavor.

 Let every thing cool a bit.

Peel off burnt parts; core the peppers and tomatoes, saving all the juices; peel the garlic, onions, and corn. Put all grilled veggies but the corn into the food processor. Add the lemon juice, raw garlic,  raw tomatoes, and salt. Blend. You may need to pre-chop to help the processing go smoother. You may also need to do the blending in two batches and then mix the batches together in a bowl.

Chop the basil finely. Cut corn off the cob. Add the basil and corn to the salsa. If you have the time, allow the salsa to set for an hour or more, but if you don’t, no worries. Add salt and lemon to taste.


Rachelle Crocker's Roast Eggplant Zaalouk


2 eggplants (or 5 Chinese eggplants)

2 summer squash or zucchini


Salt (Fancy salts, like Celtic grey or Himalayan pink—any mineral salt tastes best)

1/4 tsp pepper

1 tsp coriander

½ Ancharo chili

½ Arbol chili

    *Any dry peppers you have or find will be great! If you do not have a food processor, mortar and pestle, or coffee grinder, buy previously ground chilies. Like cayenne or, better yet, classic chili powder.

5 nice sprigs of parsley

5/7 sprigs of cilantro

    *basil and oregano are also great in this dish

2/3 clove garlic

¼ cup extra virgin olive oil



To do.

Turn the oven to 350 degrees.  Place eggplants, zucchinis/squash on a cookie sheet and sprinkle with a bit of salt. Roast for about an hour, or until everything is very soft. You might have to pull some things out before others depending on their sizes i.e. Chinese eggplants are very thin and therefore cook quicker. When the eggplants and squash/zucchinis are done, place them somewhere out of the way, cover them with a towel, and let them cool.

Put a tsp of salt, the coriander, and the chilies in a cast iron pan or frying pan. Toast on medium-low heat, continually stirring the spices around in the pan so they do not burn. You want to do this until you can really smell the toasted aroma of the spice. The amount of time this takes depends on the heat of your stove. A good range is 1-3 minutes.  As soon as you smell the toasted aroma, pull them off the stove and out of the pan so they do not burn. Now, whip out the food processor, mortar and pestle, or coffee grinder (that you don’t mind putting spices in) and blend to a powder. This is mostly to break up the chilies, but it’s also nice to have the salt be super fine. If your chilies were previously powdered, you’re good to go. 

Cut open the eggplants and, using a fork, scrape the entire fruit into a big bowl leaving only the skin. With the Chinese eggplants, you might just want to chop up the whole fruit including the skin. Chop up the roast squash/zucchini, throw them in the bowl. Squeeze in the whole lemon, a tiny pinch of salt, tiny pinch of pepper. Mash it all around with a fork until squash/zucchini and eggplant are all mushed together 

Mince the herbs and garlic, throw them in the bowl. Put half the ground spices in the bowl and the olive oil. Mix in well. Add salt and pepper and the rest of the spices to taste. Cover and set aside until serving. 

It’s nice to make this dish a few hours before serving so all the flavors can set in, but it’s totally not a must.

Have fun making and enjoy!!

Rachelle Crocker

 Photo by Stacy Lanyon

Photo by Stacy Lanyon

Rachelle Crocker's Apple Kohlrabi Slaw

There’s a few ways to make the slaw side we had with dinner last Saturday. Here is the exact recipe.


1 apple

1 kohlrabi

4 or 5 piece of lacinato kale

5 springs of dill

5 springs of parsley (Mint, oregano, cilantro, basil, any green leafy herb you got)

Garlic clove (optional)

Scallions or some type of green onion

1 lemon

Sea salt & pepper

Olive oil

Pickled ginger (optional)


Chop the kale up into thin strips, put in a bowl, sprinkle with some salt and massage for a minute or so, (squeeze and knead). Peel kohlrabi, cut kohlrabi and apple in to thin strips, (we julienned them, although you can cut them how ever you like, I think thin and small is nice). Throw kohlrabi and apple on kale and squeeze the lemon juice on top. Try to cover the apples and kohlrabi completely with lemon to keep them from turning brown.  Set aside.

Chop scallions, throw on top.

Mince 2 tablespoons of pickled ginger, throw on top. (If you don’t have pickled ginger, no big deal, skip it. You could use pickled anything that you have or not. However, you might find it nice to add a bit of vinegar if you don’t add a pickle element.)

Second step. If you have a food processor, pull it out.

Take the herbs, parsley, dill, mint, what have you. After you have washed them, dry them, either with a towel or salad spinner, give them a ruff chop, put them in the food processor with the garlic, 1 teaspoon of salt and about 4 tablespoons of olive oil. Blend!!  (You have just made a small batch of pesto. If you like that idea, you can get a bunch of herbs and more garlic, make a big bunch and save most of it for later.)   Put on salad and toss.

Add salt and pepper to taste. More oil and lemon as you see fit.

****If you do not have a food processor or if you just don’t feel like using it, no problem. Just mince up the herbs and garlic supper fine with a knife, and put in with kale, apple bowl, and mix with the olive oil.


Hannah Gruber's Mint-Cardamom Lemonade

Beat the Heat with this refreshing drink!!

Mint-Cardamom Lemonade

For 16oz:
1/4 tsp. turmeric 

1/4 tsp cardamom powder

1/2 tsp grated fresh ginger

1 tbsp raw honey

1-2 tbsp fresh hopped mint

Pinch of sea salt 

2 tbsp. lemon juice

16 oz. water

Thank you Hannah for the recipe! check out Hannah's site