Cooking Club: Week 63


Hi friends!

How are things? Not much to report here. We spent most of the week shooting Thanksgiving foods so we are…full :) Speaking of full, there will always be room for this pudding - so simple and my kids loved it too (I was stirring spoonfuls into their plain yogurt to make it more exciting).

I have received a handful of notes about meat content here, as I started SK as being exclusively pescatarian and it looks different these days. While we have a mostly omnivorous crowd, I do my best to make sure both the vegetarians and non are getting recipes they can use. Some weeks its 2 veg, 1 meat, other weeks that switches. We have a couple full veg weeks coming up. I always offer vegetarian swaps, and am available to help out with further allergies or preferences. In this week’s menu, you can sub in our veggie patty for the beef and still use the onion apple jam. Or the sheet pan meal can easily be made with the sausage, or leave them out, or use a plant-based sausage of choice. On very rare occasion do I not have a suggestion on how to make these meals work for different people. We’re writing for a variety of eaters here, but don’t hesitate to reach out with questions should a recipe not seem to work for you.

Grateful you are here! Have a lovely weekend.

1-hr. Prep

  1. Blend together balsamic vinaigrette for #2 and #3.

  2. Cut, season, and roast carrot fries for #1 and #3.

  3. Chop all veggies for #3.

  4. Mix together burger mixture for #1.

  5. Make chocolate pudding (if you have extra time) and chill the coconut cream in the fridge for making the whipped cream tomorrow #4.


I am assuming you have sea salt, pepper, extra virgin olive oil and a higher heat oil, such as avocado oil or coconut oil. Check your stock on these before you head to the market, and check off any other items you may already have. As you continue to use these recipes, you will see repetition of my favorite ingredients. For example, while real maple and pine nuts are pricey pantry staples, they won’t sit in the pantry, you’ll use them in upcoming weeks. Use bulk bins at your local health food store to buy in smaller quantities if you prefer.

Your List i

sliders w/ onion & apple jam + carrot fries roasted carrot & white bean salad w/ crispy crumbs olive bar & sausage sheet pan supper chocolate pudding w/ cocowhip



Meat + Dairy

recipe 01: sliders w/ onion apple jam & carrot fries 

Serves 4


We have a favorite veggie burger from Week 8 that would work in place of the beef. 

If the grill is still an option where you live, then go for it with these. For those of you who live in colder climates, these do get a nice crust if you pan fry them in a cast iron. The mustard and the balsamic give the burger a titch more flavor to make it feel special. We made these into sliders, but they can easily be made into four burgers. 

Our rollover ingredient this week are these carrots. This makes enough for both a side here, and then the remainder onto the salads for recipe #2.


Tips of The Week

Make Ahead: The meat mixture can be made 2 days in advance. The onion apple jam can be made a week in advance.

Kid Friendly: My kids love all things burger. They were suspect on the apple jam, but it is naturally sweet so shouldn’t be a tough sell.

Dairy Free: These would do just fine without cheese or use a non-dairy version. Avocado makes a good sub as well.

Lower Carb: Skip the bun and serve it all over arugula dressed with a little olive oil and some balsamic.

Vegetarian Swap: Use our veggie burgers from Week 8 or your favorite frozen patties.


for the BURGERS

1 small shallot, minced
1 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 tsp. garlic powder
½ tsp. sea salt 
½ tsp black pepper
1 lb. ground beef


1 Tbsp. olive oil
1 Tbsp. unsalted butter or ghee
1 yellow onion, finely chopped
1 honey crisp apple, peeled, cored, and finely chopped
1 Tbsp. balsamic vinegar
½ tsp. sea salt
1 Tbsp. fresh thyme, minced


2 lb. rainbow carrots, trimmed + cut into 3” long sticks
2 Tbsp. olive oil
2 tsp. Garlic powder
2 tsp. Dried thyme
3/4 tsp. sea salt
½ tsp. Black pepper


BBQ sauce, optional
4 oz. sharp white cheddar, sliced into thin 2x2 squares or shredded, optional
a few handfuls of arugula or butter lettuce
8 slider buns, toasted 


Preheat oven to 400’. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, mix together shallot, balsamic, Dijon, salt, and pepper. Add in ground beef and mix until just combined. Chill in the fridge for at least 30 minutes.

Meanwhile, start your onion and apple jam. In a pot or skillet, heat olive oil and butter over medium-high heat. Once hot, add onion, apple, balsamic, and salt. Stir to combine and reduce heat to low. Sauté for 20 minutes until softened, golden, and caramelized. In the last few minutes add fresh thyme, stir to combine, and set aside. 

Spread carrots out evenly amongst baking sheets. Toss with olive oil, garlic powder, dried thyme, salt, and pepper. Transfer to the oven and roast for 25 minutes or until the carrots are beginning to crisp. Rotate the trays halfway through.

Remove burger mixture from the fridge and divide into 8 evenly sized patties. Season exterior with freshly cracked pepper and salt. In a large, cast iron skillet, heat 1 tbsp. oil over medium- high. Once hot but not smoking, add in patties, working in batches if necessary. Do not crowd the pan or your burgs won’t form a crust. Cook for 3-4 minutes, flip, and cook for an additional 3 or until cooked though. During the last minute of cooking, brush each patty with a bit of BBQ sauce and top with cheese if using. Cover to melt cheese, and transfer to a paper towel lined plate.

To serve, brush a bit of BBQ sauce on each side of the bun. Add a bit of arugula, patty, and heaping spoonful of onion jam. Serve alongside carrot fries.

Nutrition Information

per serving

  • calories
  • fat i
    42 g
  • carbs i
    56 g
  • protein
    36 g

recipe 02: roasted carrots & white bean salad w/ crispy crumbs

serves 4

This is great for lunch the next day because carrots and kale can stand up to a little time in the fridge. Also, this would work well as a vegetarian side for Thanksgiving and would travel well in components to keep the crumbs crispy. 

If you eat meat, you can throw four slices of prosciutto on the sheet pan with the focaccia and crumble it up with the toasted bread. It will add a nice, salty bite. 



The carrots here are a roll over from recipe #1.

Tips of The Week

Make Ahead: The carrots can last in the fridge for up to three days and the vinaigrette will last up to a week. Most of the components, aside from the crumbs, can be made in advance.

Kid Friendly: I quickly boiled some pasta and mixed in some small pieces of carrot and crispy crumbs on top for them.

Dairy Free: Skip the parm and add in Marcona almonds. Nut free? An avocado would work too.

Carnivore Addition: See headnote! Roasted chicken would work fine here too or cubed roasted turkey if you’re looking for a way to rework leftovers in a few weeks.



1 small shallot, peeled
2 cloves garlic, peeled
1 tsp. honey
2 tsp. Dijon mustard
¼ cup balsamic vinegar
1 Tbsp. red wine vinegar
Juice of 1 small lemon
1 tsp. Dried Italian seasoning
½ tsp. sea salt
⅔ cup olive oil

2 heads Lacinato kale, stemmed + chopped into ribbons


2 cups torn focaccia or ciabatta bread
2 tbsp. olive oil
½ tsp. sea salt
1 tsp. Dried Italian seasoning

1 tbsp. olive oil
1 small shallot, minced
1 13.5 oz can white beans, drained + rinsed
Pinch of salt + pepper
1 tbsp. fresh thyme
1 tsp. lemon zest

2 cups roasted carrot fries*
Grated parm, for garnish


In a blender or food processor, add shallot, garlic, honey, Dijon, balsamic, red wine vinegar, lemon juice, Italian seasoning, salt, and pepper. Blend to combine. Rinse and dry the blender/processor. Transfer to a jar.

To a large bowl filled with the kale, add in vin in one tablespoon increments. Massage the dressing into the kale until it becomes softened and less fibrous. Set in the fridge until ready to serve.

Preheat oven to 425’. On a rimmed baking sheet, toss torn bread, olive oil, salt, and Italian seasoning. Spread them out and transfer to oven and bake for 13-15 minutes until bread is golden.

Meanwhile, in a skillet over medium heat, heat olive oil. Once hot, add the shallot and sauté for 2 minutes. Add in white beans and cook undisturbed for 5 minutes, stir, add thyme, and cook for 4 more minutes until the beans have browned a bit. Add lemon zest, transfer the beans to a bowl. Use that same pan to reheat the carrots slightly. 

Transfer croutons to a food processor and pulse a few times until you have large crumbs. 

To assemble, toss white beans with kale, and add about a third of the crumbs. Divide evenly amongst four plates. Arrange carrots over the top, finish with the remaining crumbs, a squeeze of lemon, drizzle of vin, and a generous sprinkle of parmesan. 

Nutrition Information

per serving

  • calories
  • fat i
    49 g
  • carbs i
    89 g
  • protein
    28 g

recipe 03: olive bar & sausage sheet pan supper

serves 4

This uses the balsamic vinaigrette from recipe #2, so if you don’t plan on making the salad, makes sure you blend up the vin prior to starting.

We suggest doing this with Italian sausages, but if you are vegetarian, those can easily be taken out or swapped out with a plant-based sausage or sliced halloumi. 

We’re calling for things from an olive bar. If olives aren’t your thing, you can use whatever else you like from your market’s “olive bar.” There is usually a large variety of pickled and briny things, everywhere from peppers to cloves of roasted garlic. Go with what your family likes. Cheese people? Sprinkle some feta or goat cheese on top.


Tips of The Week

Make Ahead: Chop your veggies in advance and your balsamic vin is a rollover from the salad.

Kid Friendly: We had good luck serving this family style, and letting the kids pick the pieces they wanted. I sliced the sausages into smaller pieces and tossed everything together.

Vegetarian friendly: Putting the sausages on here is optional. You could use veggie based sausages, or just skip them. I think it is plenty filing without them.


1 lb. fingerling potatoes, halved lengthwise
1 head cauliflower, cut into florets
2 red bell peppers, cut into 1” pieces
1 Tbsp. balsamic vin dressing (recipe 2) + more for brushing
1 Tbsp. olive oil
1 tsp. garlic powder
2 tsp. dried Italian seasoning
1 tsp. sea salt
Pinch of red pepper flakes, to taste
3/4 cup mix of olives, peppadew peppers, roasted garlic, etc. (your favorite things) from the olive bar
1 lemon, sliced
4 mild Italian chicken sausages, vegetarian sausages, or skip them!

for serving

Handful of well chopped Italian parsley


Preheat oven to 400’. Set aside two rimmed baking sheets, line with parchment for easy clean up if you’d like. 

In a large bowl, toss potato, cauli, peppers, balsamic vin, olive oil, garlic powder, Italian seasoning, salt, and red pepper flakes. Transfer to baking sheets and spread out well. Cook for 20 minutes. Remove from the oven. Toss the vegetables with the olives and or olive bar goodies. Nestle two sausages onto each sheet pan and arrange lemon slices atop the veggies. Brush sausages with a bit of balsamic vin and cook for 20 more minutes or until the potatoes are tender and the sausages are cooked through. 

To serve, dress greens with a bit of the balsamic vinaigrette and lemon. Pile veggies and sausage atop greens. 

Nutrition Information

per serving

  • calories
  • fat i
    14 g
  • carbs i
    36 g
  • protein
    13 g

recipe 04: chocolate pudding w/ coco whip

Makes 8 small

You can buy coconut whipped cream at TJ’s, Whole Foods, and other grocers now. The canned version is in the dairy section at TJ’s and the tub version can be found in the frozen aisles in other grocers. 

If dairy is a non-issue for you, you can use heavy cream in both the pudding and whipping cream. It is rich and decadent either way. 


Tips of The Week

Make Ahead: The pudding can be made two days in advance. This would travel well if you’re thinking ahead for holidays.

Use it Twice: This is a great base for “dirt cups” as a kid’s treat. Use this pudding, some chopped chocolate sandwich cookies for “dirt” and some gummy worms.

Heads Up:

If making the coconut whipped cream, refrigerate a can of full fat coconut milk overnight.


2/3 cup dutch-processed cocoa powder, sifted
3 Tbsp. arrowroot powder, sifted (or cornstarch)
¼ tsp. Kosher salt
½ cup maple syrup
2 cans light coconut milk, or dairy-free milk of your choice
2 oz. dark chocolate, chopped
1 tsp. vanilla extract

coconut whipping cream
1 14 oz. can full fat coconut milk, chilled overnight
¼ cup powdered sugar
½ tsp. vanilla extract

for garnish

1.5-2 oz. dark chocolate, shaved
1/2 cup pomegranate seeds


Put a medium mixing bowl in the fridge to chill. 

In a stockpot, whisk together cocoa powder, arrowroot powder, and kosher salt. Slowly pour in maple and coconut milk. Bring to a low boil over medium heat, whisking constantly once it begins to bubble. Once the mixture is bubbling, turn down to low and continue to simmer for 5 minutes, whisking to ensure you get out all the lumps. When the pudding begins to thicken, take it off the heat and whisk in chocolate and vanilla until melted and smooth. It will continue to thicken in the fridge.

Allow the mix to cool a bit, whisking every so often so it doesn’t create a skin on top. Transfer to a glass container and allow to cool entirely before you put it in the fridge. Cover the surface of the pudding with cling wrap, pressing directly into the pudding. Chill for 2 hours or overnight. Once chilled, if there are any lumps transfer to a blender and blend on low for 10 seconds to smooth it out.

Nutrition Information

per serving

  • calories
  • fat i
    25 g
  • carbs i
    36 g
  • protein
    4 g