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Hearth Cookbook

Cook, minus the noise. · v1.1.0

Spaghetti Carbonara

Italian · 25m · 4 servings

Ingredients

  • 14.1 oz spaghetti
  • 7.1 oz pancetta
  • 4 egg yolks
  • 1 egg white
  • 1¼ cups (100g) parmesan
  • 2 tsp black pepper
  • 1 tbsp salt

Steps

  1. Bring a large pot of well-salted water to a boil. Cook the spaghetti 2 minutes under the package time.
  2. Render the pancetta in a wide pan over medium heat until crisp. Keep the fat in the pan.
  3. Whisk the yolks, the extra white, grated parmesan, and a lot of black pepper into a thick paste.
  4. Lift the pasta into the pancetta pan with a splash of cooking water. Off the heat, toss in the egg mixture until glossy. Serve at once.

Work off the heat when you toss — residual pasta water makes the sauce, not cream.

Lemon Drizzle Cake

British · 60m · 12 servings

Ingredients

  • ¾ cup (175g) unsalted butter
  • ⅞ cup (175g) caster sugar
  • 3 eggs
  • 1½ cups (175g) self-raising flour
  • 2 lemons
  • ¾ cup (85g) icing sugar

Steps

  1. Heat the oven to 180°C / 350°F. Line a 2 lb loaf tin. Beat butter and caster sugar until pale.
  2. Beat in the eggs one at a time, then fold in the flour and the zest of both lemons.
  3. Spoon into the tin and bake until a skewer comes out clean.
  4. Mix icing sugar with the juice of both lemons. Pierce the hot loaf and pour the drizzle over. Cool in the tin.

Pierce the loaf while hot so the drizzle soaks through.

Weeknight Shakshuka

North African · 35m · 4 servings

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion
  • 3 clove garlic
  • 1.8 lb canned tomatoes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 4 eggs
  • 1 tsp salt
  • ½ tsp black pepper

Steps

  1. Warm the olive oil in a wide skillet. Soften the chopped onion with a pinch of salt.
  2. Stir in minced garlic, cumin, and smoked paprika until fragrant.
  3. Add the tomatoes, break them up, and simmer until the sauce is thick enough to hold wells.
  4. Make four wells. Crack in the eggs. Cover and cook until the whites set and the yolks are still soft. Pepper generously.

Keep the yolks runny. Serve with bread if you have it.

Ginger Chicken Stir-Fry

Chinese · 27m · 4 servings

Ingredients

  • 1.1 lb chicken thighs
  • 3 tbsp soy sauce
  • 0.7 oz fresh ginger
  • 3 clove garlic
  • 10.6 oz broccoli
  • 1 yellow onion
  • 1⅝ cups (300g) rice
  • 2 tbsp neutral oil

Steps

  1. Rinse the rice and start it cooking. Slice chicken into strips. Mix with 1 tbsp soy sauce.
  2. Heat a wok or large pan until smoking. Film with oil. Sear the chicken in a single layer; set aside.
  3. Stir-fry onion, ginger, and garlic 30 seconds, then the broccoli, with a splash of water so it steams.
  4. Return the chicken. Add remaining soy sauce. Toss 1 minute until glossy. Serve over rice.

Everything should be cut before the pan is hot. High heat, short time.

Tomato Basil Soup

Italian · 35m · 4 servings

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 clove garlic
  • 1.8 lb canned tomatoes
  • 1.7 cup vegetable stock
  • 0.7 oz fresh basil
  • 0.7 oz unsalted butter
  • 1 tsp salt

Steps

  1. Warm olive oil. Soften the chopped onion with salt, then the garlic.
  2. Add tomatoes and stock. Simmer uncovered.
  3. Blend until smooth. Stir in butter and most of the basil. Taste for salt. Serve with the rest of the basil on top.

A knob of butter at the end rounds the acidity. Blend as smooth as you like.

Overnight Oats

American · 5m · 2 servings

Ingredients

  • ⅞ cup (80g) rolled oats
  • 1 cup oat milk
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • ½ lemon
  • 3.5 oz fresh berries

Steps

  1. Stir oats, chia, maple, a squeeze of lemon, and milk in two jars. Cover.
  2. Chill. In the morning, top with berries and eat cold — or warm 60 seconds.

Works with any milk. Add fruit in the morning so it stays bright.

Sheet-Pan Lemon Salmon

American · 28m · 4 servings

Ingredients

  • 1.3 lb salmon fillets
  • 14.1 oz asparagus
  • 1 lemon
  • 2 tbsp olive oil
  • 2 clove garlic
  • 1 tsp salt
  • ½ tsp black pepper

Steps

  1. Heat the oven to 200°C / 400°F. Toss asparagus with oil, sliced garlic, salt, and pepper on a sheet pan.
  2. Nestle the salmon among the spears. Season, and lay lemon slices on top.
  3. Roast until the salmon flakes and the asparagus is tender-crisp.

If the fillets are thick, give them 2 extra minutes. The asparagus should still snap.

Black Bean Tacos

Mexican · 25m · 4 servings

Ingredients

  • 2¼ cups (400g) black beans
  • 1 yellow onion
  • 2 clove garlic
  • 1 tsp cumin
  • 8 corn tortillas
  • 1 lime
  • 0.5 oz fresh coriander
  • 1 tbsp olive oil
  • ½ tsp salt

Steps

  1. Warm oil. Cook chopped onion until soft, then garlic and cumin.
  2. Add drained beans and a splash of water. Salt. Smash about half of them. Simmer until thick.
  3. Warm the tortillas in a dry pan. Fill, squeeze lime, and scatter coriander.

Smash some of the beans in the pan so they cling to the tortillas.

Mushroom Risotto

Italian · 40m · 4 servings

Ingredients

  • 1⅝ cups (320g) arborio rice
  • 10.6 oz mushrooms
  • 1 yellow onion
  • 2 clove garlic
  • 4.2 cup vegetable stock
  • ¾ cup (60g) parmesan
  • ⅛ cup (30g) unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt

Steps

  1. Keep the stock hot in a saucepan. In a wide pan, brown the mushrooms in oil; set aside.
  2. Soften the onion in butter with a pinch of salt, then the garlic. Stir in the rice until the edges look translucent.
  3. Add hot stock a ladle at a time, stirring as it absorbs, until the rice is tender with a little bite.
  4. Fold in mushrooms and parmesan. Rest 1 minute off the heat. It should slowly spread on the plate.

Stir often, not constantly. The last ladle of stock should leave it flowing, not stiff.

Weeknight Bean Chili

American · 40m · 6 servings

Ingredients

  • 2 tbsp olive oil
  • 2 yellow onion
  • 4 clove garlic
  • 1.8 lb canned tomatoes
  • 4½ cups (800g) black beans
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 ½ tsp salt

Steps

  1. Warm oil in a heavy pot. Cook the onions with salt until they take on color.
  2. Stir in garlic, chili powder, and cumin for 30 seconds.
  3. Add tomatoes and drained beans. Simmer, stirring now and then, until thick and the kitchen smells like dinner.
  4. Taste. Add water if it is too thick, salt if it is flat. Rest 2 minutes and serve.

Better the next day. A square of dark chocolate is optional and surprisingly right.

Keto Egg Muffins

American · 30m · 6 servings

Ingredients

  • 8 eggs
  • 0.3 cup heavy cream
  • 0.5 cup shredded cheddar
  • 0.5 cup bell pepper
  • 4 slice cooked bacon
  • 2 tbsp spinach
  • ½ tsp salt
  • ¼ tsp black pepper

Steps

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Whisk the eggs and cream together with salt and pepper.
  3. Divide the cheddar, bell pepper, bacon, and spinach evenly among the muffin cups.
  4. Pour the egg mixture over the top, filling each cup about two-thirds full.
  5. Bake 18–20 minutes, until puffed and set in the center.
  6. Cool 5 minutes before removing from the tin.

Grab-and-go breakfast with nowhere near enough carbs to notice. These keep in the fridge for four days and reheat in the microwave in under a minute. Serves 6, two muffins each.

Avocado Bacon Skillet

American · 17m · 2 servings

Ingredients

  • 4 slice bacon
  • 4 eggs
  • 1 avocado
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp chili flakes
  • 1 tbsp chives

Steps

  1. Cook the bacon in a skillet over medium heat until crisp. Remove and drain, leaving the fat in the pan.
  2. Crack the eggs into the same skillet and cook to your liking — sunny-side up or over easy.
  3. Season with salt and pepper. Plate the eggs with the bacon and sliced avocado.
  4. Finish with chili flakes and chives.

A protein-forward start with almost no cleanup. Fry the avocado slices for 60 seconds in the bacon fat if you want a warmer, richer version.

Keto Cobb Salad

American · 15m · 2 servings

Ingredients

  • 4 cup romaine
  • 2 eggs
  • 4 slice bacon
  • 1 avocado
  • 0.5 cup cherry tomatoes
  • 0.3 cup blue cheese
  • 1 cooked chicken breast
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Steps

  1. Arrange the romaine on a platter or in two bowls.
  2. Line up the halved eggs, crumbled bacon, avocado, tomatoes, blue cheese, and sliced chicken in rows over the greens.
  3. Whisk the olive oil, vinegar, mustard, salt, and pepper together.
  4. Drizzle over the salad just before serving.

A composed salad substantial enough to be the whole meal. Keep the components separate until serving if you're packing this for lunch — it holds up far better.

Cauliflower Fried Rice with Chicken

Chinese · 30m · 4 servings

Ingredients

  • 2½ cups (454g) cauliflower rice
  • 2 tbsp avocado oil
  • 2 chicken breasts
  • 2 eggs
  • 1 cup carrots and peas
  • 3 green onions
  • 3 clove garlic
  • 1 tbsp fresh ginger
  • 3 tbsp coconut aminos
  • ½ tsp salt
  • ¼ tsp black pepper

Steps

  1. Heat 1 tbsp oil in a large skillet or wok and cook the diced chicken until browned through. Remove and set aside.
  2. Push everything aside, add the beaten eggs, and scramble until just set. Remove and set aside with the chicken.
  3. Add the remaining oil and stir-fry the carrots and peas.
  4. Add the garlic and ginger, cooking 30 seconds, then add the cauliflower rice.
  5. Stir-fry until the cauliflower is tender but not mushy.
  6. Return the chicken and eggs. Add coconut aminos, salt, and pepper. Toss and finish with green onions.

All the comfort of fried rice, a fraction of the carbs. Squeeze excess moisture from thawed frozen cauliflower rice before cooking, or it will steam instead of fry.

Garlic Butter Steak with Asparagus

American · 25m · 2 servings

Ingredients

  • 2 ribeye steaks
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp avocado oil
  • ¼ cup (57g) unsalted butter
  • 4 clove garlic
  • 2 sprig rosemary
  • 1 bunch asparagus

Steps

  1. Season the steaks generously with salt and pepper and let sit at room temperature.
  2. Heat the oil in a heavy skillet over high heat until shimmering. Sear the steaks 3–4 minutes per side for medium-rare.
  3. Reduce heat to medium. Add the butter, smashed garlic, and herbs, and spoon the melted butter over the steaks.
  4. Remove the steaks to rest on a plate. In the same pan, cook the asparagus in the garlic butter until crisp-tender.
  5. Slice the steak and serve alongside the asparagus, spooning any remaining butter over the top.

A steakhouse dinner in one skillet. Let the steak rest at least 5 minutes before slicing — it keeps the juices where they belong.

Keto Salmon with Creamy Spinach

American · 30m · 4 servings

Ingredients

  • 4 salmon fillets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 clove garlic
  • 5 oz baby spinach
  • 0.5 cup heavy cream
  • ¼ cup (20g) parmesan
  • ¼ tsp nutmeg

Steps

  1. Season the salmon with salt and pepper. Heat the oil over medium-high and sear 4–5 minutes per side, until cooked through. Remove and set aside.
  2. Lower the heat and cook the garlic in the same pan for 30 seconds.
  3. Add the spinach and cook until wilted.
  4. Stir in the cream, parmesan, and nutmeg. Simmer until slightly thickened.
  5. Return the salmon to the pan, spoon the creamy spinach over the top, and warm through.

Rich, green, and done in one pan. This sauce also works well over a seared chicken breast if salmon isn't on hand.

Cheesy Cauliflower Mash

American · 20m · 4 servings

Ingredients

  • 1 cauliflower
  • ¼ cup (57g) unsalted butter
  • 0.3 cup heavy cream
  • 0.5 cup shredded cheddar
  • 2 clove garlic
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chives

Steps

  1. Steam or boil the cauliflower florets until very tender, then drain well.
  2. Blend with the butter, cream, and garlic until smooth.
  3. Stir in the cheddar until melted. Season with salt and pepper and top with chives.

All the comfort of mashed potatoes, none of the carbs. Drain the cauliflower thoroughly — excess water is the only thing standing between this and a truly creamy mash.

Bacon Brussels Sprouts

American · 30m · 4 servings

Ingredients

  • 1.5 lb brussels sprouts
  • 4 slice bacon
  • 2 tbsp olive oil
  • 2 clove garlic
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tbsp balsamic vinegar

Steps

  1. Heat the oven to 220°C / 425°F. Halve the Brussels sprouts.
  2. Cook the diced bacon in a skillet until just starting to crisp, then remove with a slotted spoon.
  3. Toss the sprouts with the bacon fat, olive oil, garlic, salt, and pepper on a baking sheet.
  4. Roast until browned and crisp at the edges.
  5. Toss with the cooked bacon and balsamic vinegar before serving.

The side that converts Brussels sprout skeptics. Cut side down on the baking sheet gives you the best caramelization.

Banana Oat Pancakes

American · 15m · 3 servings

Ingredients

  • 2 bananas
  • 3 eggs
  • 1 cup (90g) gluten-free rolled oats
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 1 pinch salt
  • 1 tbsp unsalted butter

Steps

  1. Blend the bananas, eggs, oats, baking powder, cinnamon, and salt until smooth.
  2. Let the batter rest to thicken slightly.
  3. Heat a lightly greased skillet over medium heat and pour small rounds of batter.
  4. Cook until bubbles form, then flip and cook 1–2 minutes more.

Naturally gluten-free, and the batter comes together in a blender. Use certified gluten-free oats if the household needs to be strictly gluten-free — standard oats are often cross-contaminated. Serve with maple syrup and fresh fruit.

Sweet Potato Breakfast Hash

American · 30m · 4 servings

Ingredients

  • 2 sweet potatoes
  • 2 tbsp olive oil
  • 1 yellow onion
  • 1 bell pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 eggs
  • 2 tbsp parsley

Steps

  1. Heat the oil in a large skillet over medium heat. Add the diced sweet potatoes, cover, and cook, stirring occasionally.
  2. Add the onion and pepper. Season with paprika, salt, and pepper, and cook uncovered until the potatoes are tender and browned.
  3. Make four small wells in the hash and crack an egg into each. Cover and cook until the whites are set.
  4. Finish with parsley and serve straight from the pan.

A skillet breakfast that also works for dinner. Dice the sweet potato evenly and small — it's the difference between tender and undercooked in the same pan.

Quinoa Chickpea Salad

Mediterranean · 30m · 4 servings

Ingredients

  • 1 cup (170g) quinoa
  • 2 cup vegetable stock
  • 1 can chickpeas
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 0.3 cup parsley
  • 0.3 cup feta
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Steps

  1. Simmer the quinoa in stock, covered, until tender and the liquid is absorbed. Let cool slightly.
  2. Combine the quinoa, chickpeas, cucumber, tomatoes, and parsley in a large bowl.
  3. Whisk the olive oil, lemon juice, salt, and pepper and pour over the salad.
  4. Toss well and fold in the feta just before serving.

A protein-and-grain bowl that holds up all week. This salad is at its best after an hour in the fridge, once the flavors have had time to settle.

Turkey Lettuce Wraps

Chinese · 27m · 4 servings

Ingredients

  • 1 tbsp sesame oil
  • 1 lb ground turkey
  • 3 clove garlic
  • 1 tbsp fresh ginger
  • 0.5 cup water chestnuts
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 green onions
  • 1 head butter lettuce
  • 1 cup shredded carrot

Steps

  1. Heat the sesame oil over medium-high and cook the turkey, breaking it up, until browned.
  2. Add the garlic and ginger and cook 1 minute.
  3. Stir in the water chestnuts, tamari, vinegar, and honey, and cook until the liquid reduces slightly.
  4. Stir in the green onions. Spoon into lettuce leaves and top with shredded carrot.

All the flavor of a stir-fry, wrapped instead of bowled. Double-check any soy sauce for gluten — tamari is the reliable gluten-free swap.

Gluten-Free Chicken Piccata

Italian · 30m · 4 servings

Ingredients

  • 4 chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup (60g) rice flour
  • 3 tbsp olive oil
  • ¼ cup (57g) unsalted butter
  • 0.3 cup dry white wine
  • 0.3 cup chicken broth
  • 3 tbsp lemon juice
  • 3 tbsp capers
  • 2 tbsp parsley

Steps

  1. Halve the chicken horizontally and pound thin. Season with salt and pepper, then dredge lightly in rice flour.
  2. Heat the olive oil and 2 tbsp butter over medium-high. Cook the chicken in batches, 3–4 minutes per side, until golden. Set aside.
  3. Add the wine to the pan, scraping up any browned bits, and simmer 2 minutes.
  4. Add the broth, lemon juice, and capers, and simmer until slightly reduced.
  5. Swirl in the remaining butter, return the chicken to warm through, and finish with parsley.

Bright, buttery, and built on rice flour instead of wheat. Confirm the wine or broth you use is labeled gluten-free if cooking for a strictly gluten-free table.

Baked Salmon with Rice Pilaf

American · 35m · 4 servings

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 clove garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • 1½ cups (278g) long-grain rice
  • 2.5 cup chicken broth
  • 2 tbsp dill

Steps

  1. Heat the oven to 200°C / 400°F. Whisk the olive oil, lemon juice, garlic, salt, and pepper, and brush over the salmon on a lined sheet.
  2. Bake the salmon until just cooked through.
  3. Meanwhile, bring the rice and broth to a boil, then cover and simmer until tender.
  4. Fluff the rice, stir in the dill, and serve alongside the salmon.

A tidy, hands-off dinner built around naturally gluten-free staples. A simple sheet-pan dinner like this is a good match for the app's quick-under-20-min filter, minus the rice time.

Roasted Rosemary Potatoes

American · 45m · 4 servings

Ingredients

  • 2 lb yukon gold potatoes
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary
  • 3 clove garlic
  • 1 tsp salt
  • ½ tsp black pepper

Steps

  1. Heat the oven to 220°C / 425°F. Cut the potatoes into wedges.
  2. Toss with olive oil, rosemary, garlic, salt, and pepper on a baking sheet.
  3. Roast, turning halfway, until deeply golden.

Crisp-edged and naturally gluten-free. Spread the potatoes in a single layer with space between them — crowding steams them instead of roasting them.

Garlic Green Beans

American · 15m · 4 servings

Ingredients

  • 1 lb green beans
  • 2 tbsp olive oil
  • 3 clove garlic
  • ¼ tsp chili flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp toasted almonds

Steps

  1. Blanch the green beans in boiling salted water, then drain and plunge into ice water.
  2. Heat the olive oil over medium and cook the garlic and chili flakes 30 seconds, until fragrant.
  3. Add the green beans and toss until heated through and lightly charred in spots.
  4. Season with salt and pepper and top with toasted almonds.

A five-ingredient side that never feels like an afterthought. Blanching ahead means this side takes under five minutes of active cooking at dinner time.