Baked gigante beans with feta and tomatoes

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Anyone out there who might think that a “meatless” meal wouldn’t satisfy them, hasn’t had giant white beans for dinner. This meal is full of fiber, protein, and delicious sweetness from the roasted tomatoes.

Straight to the recipe, please!

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Gigante beans, lima beans, large white beans, whatever you want to call them, these beans make a meal in a way that other legumes don’t always cut it for me.

I’ve only ever seen these beans in dry form, so while I’m averse to most extra work in the kitchen, I don’t see a way around cooking them yourself if you want to use these big guys.

Which leads us to the age old question: Do you really need to soak dried beans? Some will insist that you do. I say, LAZY COOKS UNITE! I have a preschooler and don’t always have that much foresight.

But here’s one caveat: Sans soaking, the simmering times vary WILDLY for these beans. One batch I made from Brand A were ready after about 90 minutes.. Brand B took almost twice as long. And while everyone advises “look for fresh beans,” if you could seriously show me a bag of beans with an expiration date on it, I would give you a million dollars.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

So, here are some handy tutorials that you can peruse and decide if you’re team soak or team no soak:

If I was the meal prepping type I’d suggest making a whole bag of these beans one weekend and freezing them for easy weeknight meals. Because once you cook the beans, this meal could not be easier or faster.

Roasting makes the tomatoes syrupy sweet, the cheese just a little soft and gooey, and the bean skins crispy in a way that is completely satisfying.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

A few notes:

  • I salt the bean cooking water and then don’t add any more salt until serving the beans. They soak up the sodium during cooking, so it’s very easy to over salt this dish. Also, feta is a salt bomb, so we’ve found that the end product needs no extra seasoning.

  • I’ve billed this as a meatless meal, but it could also serve as a side or appetizer just as easily.

  • Do NOT skip the lemon zest in the end. The citrus brightens up the beans and adds a layer of flavor without which, the beans could taste a bit flat.

  • I prefer to use a combo of both dried and fresh oregano, but use what you have on hand.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Baked feta with gigante beans and tomatoes


Active time: about 20 minutes, on and off
Total time: 90-150 for the beans, 25-30 for the main dish
Yield: 4 dinner servings,

For the beans:
1½ cups dried giant white beans, rinsed
4 cups vegetable stock
1-2 cups water (as needed)
½ tsp sea salt
1-2 bay leaves
4 medium cloves garlic, peeled, but left whole

Yield: 3 heaping cups of cooked beans

Combine the beans, stock, salt, bay leaf, and garlic cloves in a large pot. Bring to a boil over high heat. Reduce flame to low and simmer, covered, for anywhere from 1 1/2 hours to 2 1/2 hours (90-150 minutes), stirring occasionally, until the beans are creamy and soft, but not falling apart and most of the liquid has been absorbed.

Check the beans after 60 minutes and then every 15-30 minutes after that (depending on how your beans are progressing) until the beans are tender throughout. Add more liquid if the water boils off before the beans are fully cooked.

 Drain any remaining liquid from the beans and remove the bay leaves.

For the main dish:
1/2 cup olive oil, divided  
½ tsp Aleppo pepper (optional)
1 tsp dried oregano or 1 Tbsp fresh oregano (or a combination of both dried for cooking and fresh for topping)
½ tsp smoked paprika
2-3 cups cherry tomatoes, whole (about 8-12 oz)
Small block Feta cheese (8 oz)
½ tsp lemon zest (zest of one small lemon)

Preheat oven to 400.

In a bowl or the pot you used to simmer the beans, add 1/4 cup of olive oil, Aleppo pepper, oregano, paprika, and tomatoes to the beans and mix well.

In a 9x13 baking pan (or whatever size you have), spread out the bean and tomato mixture. Clear a hole in the middle and add the feta.

Cook for 20-23 minutes, until the feta is soft and the tomatoes have released their juices AND those juices have become a little syrupy.  

Remove from the heat and top with the remaining 1/4 cup of olive oil, lemon zest, fresh oregano (if using), and sprinkling of flaky sea salt (if needed).

Rainbow Chard Galette

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

This Rainbow Chard Galette is so good (I mean, there’s cheese and puff pastry, what’s not to love) and a serious show stopper for your Easter feast (or any day, really).

Take me to the recipe!

OVENS, amiright? It recently occurred to me that the real secret to successful baking is knowing your oven well. I mean, measuring and experience and bringing things to room temperature and patience are also important, but seriously, if you know that your oven runs hot or cool or that it has uneven spots, you can really up your baking game.

As you can tell, I’m still adjusting to our oven even though we’ve lived in our current house for almost two years.

Luckily, I’ve found that store-bought puff pastry is fairly forgiving. As long as your filling isn’t too wet and the oven is at least 400 degrees, you’re pretty safe.

Which makes this easy galette a reliable option for your holiday table.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

A couple of notes:

  • I like to rip the greens off of the stems and then arrange the stems in a way that flexes my OCD muscles. HOWEVER, you can opt to chop everything together to save time and that’s perfectly acceptable.

  • Roasting garlic makes the flavor mellow and mild, which I like here because it lets the chard sing. But if you like a stronger garlic flavor, chop the cloves and saute them with the spring onions and greens instead of roasting. Or you can do half and half.

  • This galette really needs salt. I salt at the beginning and end of wilting the greens and then finish with some more salt. I like salt. If you don’t, I urge you to salt at the beginning and end of wilting (and taste test to make sure it’s not too much) and then skip the final salting rather than waiting to add salt at the end.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Rainbow chard galette


Time: 50-60 minutes (about 30 minutes active time, depending on how intense you get about arranging the chard stems)
Yield: 9 medium pieces

 

4 large garlic cloves
2 Tbsp olive oil + more for roasting the garlic (about ½ cup)
2 large spring onions (white/purple and green parts), chopped (about 1 heaping cup) sub scallions if necessary
10 cups chard leaves, measured after chopping, lightly packed (about 2 medium bundles)
2 tsp balsamic vinegar
1/4 tsp kosher salt (a few big pinches)
A few cracks of black pepper
1 cup ricotta
3/4 cup nutty cheese like gruyere or aged Gouda, shredded
1 puff pastry sheet
1 Tbsp roasted garlic oil (from earlier roasted garlic)
1 egg, whisked

Preheat oven to 425.

Smash four garlic cloves (no need to remove the skin) and place in an oven-safe ramekin. Add enough olive oil to cover the garlic. Cook in the oven for 6-8 minutes, or until you start to smell garlic and the cloves are fork tender.

Meanwhile, heat 2 Tbsp olive oil in a very large skillet. Add the spring onions and sauté until translucent and fragrant, about 2 minutes.

Add the greens and a large pinch of salt. Cook until wilted, about 8-10 minutes.

Add the balsamic vinegar, another large pinch of salt, and a few cracks of fresh black pepper and stir a few times.

Once wilted, place the onions and greens into a large bowl. Add the cheeses and roasted garlic. Mix well.

On a floured surface, roll out the puff pastry dough to a thickness of 1/8th to 1/16th of an inch (about 1/3 bigger than original packaging). Move the dough to your sheet pan.

Spread the greens and cheese on the puff pastry, leaving a 1-inch frame. Fold the bare edges over onto the greens and cheese mixture.  

Arrange the chard stems in your desired pattern.

Brush the chard stems with 1 Tbsp roasted garlic oil.

Brush the lightly beaten egg over the visible parts of the pastry crust.

Bake for 18-20 minutes or until the bottom and the edges are golden brown.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Sloppy Joe baked potatoes

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

These baked potatoes are dressed up with healthier turkey sloppy Joe filling for a tasty, healthy, and easy version of this kid-friendly sandwich.

Take me to the recipe!

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner
Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

M used to love sloppy Joes. LOVE THEM. However, when offered these, he declined saying, “I didn’t order that.” SOMEONE GAVE HIM THE GIFT OF SASS FOR HIS FOURTH BIRTHDAY AND I AM NOT HERE FOR IT.

After calmly explaining that I am, in fact, not his waitress, he proceeded to eat a dinner of pickles, cheese, and guacamole, all of which were the toppings and “safe” options I’d put out with the sloppy Joes. You win some, you lose some.

I’ve explained before how we started serving one family meal and adding lots of “safe” options as alternatives for M so that he can self-direct at dinner. Sometimes that means an apple and almond butter on the table or lots of condiments like pickles, olives, and cheese. Guacamole is usually reliable. But sometimes that means he doesn’t eat a ton for dinner and I’m slowly learning to be okay with that.

So, sloppy Joes, while traditionally a very kid-friendly option, were for the grownups in our house. But I have hope for the future.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

What tends to appeal about Sloppy Joes is their sweetness, but I find that when the filling gets too sweet (like, when a recipe calls for a cup of ketchup), it can become cloyingly sweet. Also, who needs to eat all of that sugar for dinner?

However, the signature sloppy Joe flavor gets lost when you omit sweetener entirely, so I’ve included the bare minimum of brown sugar (2 tsp!) in this recipe. You can also wait to add it until the very end to decide for yourself if you really need it!

Sloppy Joe baked potatoes

Yield: 3 cups or 23 oz
Time: between 60-75 minutes (35 minutes active time)

4 large Russet potatoes
2 Tbsp olive oil
Flaky sea salt


1 Tbsp olive oil
1 lb ground turkey
½ medium white onion, minced (about ¾ cup)
1 medium stalk celery, minced (about ¼ cup)
1 small carrot, peeled and minced (a scant ½ cup)
2 large cloves garlic, minced 
½ cup water, divided
6 oz tomato paste (one small can, about 10 Tbsp)
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1 Tbsp malt vinegar (or whatever vinegar you have on hand), plus more for the potatoes
2 tsp brown sugar (optional)
2 tsp flaky sea salt, divided

Optional garnishes: cheese, pickles, pickles jalapenos, guacamole, sour cream, yogurt, coleslaw


  1. Preheat the oven to 400.

  2. Scrub 4 potatoes thoroughly and prick all over with a fork or small paring knife. I usually do 10-12 stabs per potato.

  3. Brush the outside skin with a very thin coating of olive oil. You should have some of the 2 Tbsp left over. Sprinkle with flaky sea salt.

  4. Place the potatoes on a sheet pan and bake for 45 minutes to an hour, or until the skin is crisp and the potato is fork tender.

  5. While the potatoes cook, heat the olive oil in a large sauté pan over medium heat for 1-2 minutes. Add the ground turkey and chop the meat into small pieces with the end of your spatula or spoon. Stir a few times and reduce the heat to medium low.

  6. Chop the onions and add to the pan, stirring a few times.

  7. Repeat with the celery, carrots, and garlic, letting each vegetable cook while you prep the next one.

  8. Cook and stir until the turkey is fully cooked and no pink remains. The whole process of cooking the turkey and veggies should take about 13-15 minutes.

  9. Turn the flame back up to medium and let the turkey and veggies brown slightly. When they begin sticking to the pan a bit (about 3-4 minutes), pour in ¼ cup of water and scrape the browned bits from the bottom of the pan.

  10. Add the tomato paste, mustard, vinegar, Worcestershire sauce, 1 tsp salt, and brown sugar (if using), and mix well. If the mixture seems too dry, add the other ¼ cup of water. If you’ve added all of the water and it seems too wet, let the mixture bubble for a few minutes until your sauce has thickened.

  11. When the potatoes are done, carefully remove the pan from the oven and, using an oven mitt on one hand to steady the potato, cut it open with a sharp knife, being careful of the steam that escapes.

  12. Pour a few drops of malt vinegar and a large pinch of sea salt into each opened potato. Top with 1/2 -3/4 cup of the turkey mixture.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

Sunflower seed butter with flax and chia

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Once again, I’m copying Trader Joe’s. They have a peanut butter with flax and chia and it’s a fantastic way to get some extra nutrition into a picky eater. Here’s my school-safe version!

Jump to the recipe!

I have a confession to make: I go back and forth between caring A WHOLE LOT about M’s nutrition and then feeling like there are a million little struggles every day and I don’t want to add food to that list.

And he’s always been a contrarian with FOMO, which means he doesn’t love limits. The “perfect parent” voice in my head constantly beats me up about not being stricter. Don’t get me wrong, I say “no” to things 100 times a day and we obviously set lots of boundaries. But we’ve figured out that M does better when he has choice within those limits and that we have to say “yes” to some things or there will be a meltdown.

Anyway, part of M’s way of gaining control these days is that he has VERY strong opinions about food. What he loves one day, he hates the next. Peanut butter mixed into applesauce has been a constant and lately he’s been really into PB&J’s after watching this silly video.

BUT we can’t send any nuts to school, so sunflower seed butter it is. Unfortunately, a lot of the store-bought ones don’t taste great. I’ve made my own sunflower seed butter before and I do love this recipe. But if M’s eating this for at least one meal per day, I wanted to beef up the nutrition. And it tastes so good, he doesn’t complain!

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

A couple of notes about this nut butter:

  • When roasting the nuts, you want them to be mostly brown and golden rather than gray. But watch to make sure that they don’t burn! (See the photos above for a before and after.) Well-roasted seeds are much easier to process than ones that are still partly raw.

  • The grinding process takes a bit of patience. If you let the machine run, the seeds will come together into a paste. There are more detailed instructions for the individual grinding steps in the recipe below. Be sure to read the recipe before starting this butter.

  • Storage: I store this seed butter in the fridge because I’ve read that flax and chia (and seeds in general) tend to get rancid quickly when left vulnerable to moisture and heat in the cabinet). The cold tightens the butter considerably, but 20 seconds in the microwave makes the butter easily spreadable again.

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Sunflower seed butter with flax and chia

Yield: 2-2¼ cups 
Time: 30-35 minutes

3 cups raw sunflower seeds
4-6 Tbsp coconut oil, melted
2 Tbsp maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp flaky sea salt
3 Tbsp each chia seeds
3 Tbsp whole flax seeds

  1. Preheat the oven to 350. Spread the raw sunflower seeds out on a large sheet pan. Roast for 5 minutes and shake the tray. Roast for 2-3 minutes more, checking to make sure that the seeds don’t burn. When the seeds are uniformly more golden brown than gray, they’re ready for processing.

  2. Add the roasted seeds to a large food processor and grind for 2 minutes. The seeds will break up and look very dry and like breadcrumbs.

  3. Add 2 Tbsp of coconut oil and the maple syrup and process for 2 more minutes. At this stage, the seeds start coming together in a large slow-moving glacier of seed butter. Scrape down the sides and break up the glacier as necessary. It will still feel dry and crumbly when you break up the glacier.

  4. Add the vanilla and cinnamon and process again, this time letting the machine run. Let it go for at least 3-4 minutes before adding more coconut oil as the heat of the processor and the continued grinding will start to make the butter smoother and wetter. The glacier of seed butter will still be forming, but will be spinning around the food processor much faster.

  5. After that 3-4 minutes, and while the food processor is running, add the other 2-4 Tbsp of coconut oil to achieve a silky consistency. Don’t add more maple syrup or water because it will make the seed butter stick together and clump more instead of smoothing it out.

  6. The whole process of grinding the seeds into a smooth butter usually takes between 15 and 20 minutes (including stopping add ingredients), so patience is key.

  7. Transfer to a large bowl and stir in the sea salt, chia seeds and flax seeds and stir well.

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Lemon poppyseed hamantaschen

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

Don’t hate me, but my favorite cookie holiday is Purim. Not Christmas. Not Valentine’s Day. Purim. I love a hamantaschen almost more than any other cookie. Is that weird? I don’t care.

Jump to the recipe!

Why do I love these cookies so much? I think it’s because Purim means that spring is FINALLY here. I reached the nadir of my winter depression last week but we’re making our way back. I can see grass again! We have an extra hour of light! We have green buds popping up despite still-freezing temperatures!

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

I rejiggered my hamantaschen dough recipe from last year because I wanted the cookie to be slightly more crumbly. I also left out the baking powder because my (and probably everyone who’s ever made hamantaschen) biggest pet peeve about this cookie is that it can open up during baking and lose it’s shape. Whelp, if you leave out the baking powder, there’s a lot less leavening happening. Problem solved.

Also, I stand corrected about one hamantaschen-related statement: Last year I didn’t think that freezing the dough after forming the cookies made a difference, but this year, it did. Go figure.

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

A couple of notes:

  • I used a store-bought lemon curd, but feel free to make your own. It will bubble out while the cookies bake, but you can always fill in any holes that develop with a bit more curd once the cookies cool.

  • There is a teeny amount of cardamom in this recipe because I didn’t want the cookies to taste too strongly of cardamom. The little hint of it actually makes the lemon taste more lemony.

Lemon poppyseed hamantaschen


6 Tbsp butter, melted and slightly cooled
2/3 cup granulated sugar
1 heaping tsp vanilla extract
2 large eggs
Heaping ¼ tsp salt
2 Tbsp poppyseeds
1/8- 1/4 tsp cardamom
2 cups AP flour
1/2 tsp lemon curd per cookie

Melt the butter in a large mixing bowl in the microwave until half melted (heat on high for 30 seconds and then in 10 second bursts until your butter is only half formed). Stir the butter to let the residual heat of the melted half take care of the half that is still solid. Let cool slightly.

Add the sugar, vanilla, and eggs and whisk to combine thoroughly.

Add the salt, poppyseeds, and cardamom, and stir again.

Add ½ of the flour and stir with a spatula until just combined. Add the rest of the flour and mix until the dough comes together. Use your hands to get the last bits of flour to come together in the dough. If it feels too flaky or dry, mix in some water, 1 Tbsp at a time, until the dough feels slightly wet, all of the flour is easily incorporated, and there are minimal cracks along the edges of the dough when squished down.   

Divide the dough into two discs, wrap tightly with plastic wrap, and chill for 20 minutes in the freezer.

Preheat the oven to 350.

After 20 minutes, roll out the dough to 1/8th of an inch on a floured surfaced with a floured rolling pin. (Be liberal with the flour as this is a sticky dough. If it feels too sticky to work with, put back in the freezer for 5 minutes and try again.)

Cut out 2.5-inch circles and transfer them to a parchment-covered baking sheet.

Fill the center of each circle with ½ tsp lemon curd.

Fold the cookie dough into a triangle by folding and pinching three sides of the circle together.

Bake the cookies for 5 minutes and rotate in the oven. Bake until the bottoms of the cookies are browned but the tops are still light, about 4-5 minutes more.

If lots of the filling has bubbled out, let the cookies cool and add another ½ tsp of the lemon curd.

Yield: 36 cookies

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking