Cooking Club: Week 13


House Keeping:

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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




recipe 01: Samin’s Buttermilk Whole Roasted Chicken with Roasted Vegetables

serves 6

I hope you have watched the four part series Salt, Fat, Acid, Heat on Netflix. It is based off of, and stars, cookbook author Samin Nosrat in a completely relatable and interesting take on the four most important pillars of making good food. Her book is definitely one of my top five cookbooks ever, and the series will leave you even more charmed. I am working through your suggestions on Instagram, and a whole roasted chicken was one of them. Samin made this on the show and I figured I needed to give it a try. I buy the whole, organic, brined chicken from Trader Joes. I made this twice last week and the TJ’s chicken was better than Whole Foods, should that matter to you. 

I tucked some vegetables around the bottom so we could make a bit more of a meal out of things. Serve it with toasted bread and dressed greens, to round things out if you’d like. 


Tips of The Week

make ahead: The chicken needs to marinate overnight, so you should start there. The vegetables can be chopped in advance.

use it twice: Any of the leftover chicken can be shredded and added to all sorts of things - salads, soups, sandwiches. You can use it to add more protein to both the subsequent recipes.

kid friendly: Cut the chicken and vegetables into small pieces. There is always ketchup!

vegitarian option: Welp, there is no alternative for a whole roasted chicken :) So, I would suggest a tray bake of roasted vegetables with maybe the avocado sauce from the archived Salmon Taco recipe or the Muhummara sauce from our Bowl + Spoon cookbook if you have it.



1 3 1/2 - 4 lb. whole chicken, ideally brined
kosher or sea salt
2 cups buttermilk
Fresh rosemary or thyme
1.5 lbs total, any mix of: potatoes, beets, carrots, brussels sprouts
1 Tbsp. extra virgin olive oil
1 tsp. dried Italian seasoning


The day before:

If you make stock, remove the wing tips and save them for that. Season the whole chicken generously with salt, and let it sit for 30 minutes. 

Stir 2 Tbsp. kosher salt or 4 tsp. fine sea salt into the buttermilk to dissolve. You don’t *need* it, but if you have thyme or rosemary on hand, rough it up between your palms to make it fragrant and throw some of that in the buttermilk too because why not? Place the chicken in a gallon-size plastic bag and pour the buttermilk mixture over it. If the chicken won’t fit in the bag, double up with two produce bags.

Seal the bag, squish the buttermilk around, place the chicken on a rimmed plate and refrigerate for 12-24 hours. Rotate the bag around within that period if you remember.

Day of Cooking:

Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425’ with a rack in the middle. 

Cut the vegetables into quarters or halves, depending on size, about 2” chunks. Toss the vegetables in the oil, seasoning and a pinch of salt.

Put a 12” cast iron skillet, or oven proof skillet over the stove on low. Remove the chicken from the bag and scrape off as much buttermilk as you can without being obsessive. Tie the legs together with butchers twine. 

Put the bird in the warm skillet, it should sizzle right away, with the breast facing upwards. Distribute the vegetables around the chicken. Slide the pan all the way in the oven with the legs pointing backwards and the breast pointing towards the center.

After about 15 minutes, reduce the heat to 400’ and continue cooking another 40-50 minutes, rotating the pan 90’ halfway through so the chicken browns evenly. Test for doneness either with a thermometer (180’) or by piercing it with a knife between the leg and thigh to see if the juices run clear. Cover it with a foil tent if it starts to look too brown.

Remove the chicken and vegetables to a platter and let it rest for 15 minutes before carving and serving. Here is a video about carving up a whole chicken if needed.

Nutrition Information

per serving

  • calories
  • fat i
    49 g
  • carbs i
    18 g
  • protein
    61 g

recipe 02: Arugula Salad with Roasted Carrots, Quinoa and Crispy Harissa Chickpeas

makes 4

I had a version of this salad at a restaurant a few weeks ago and it was so good. A vegetarian salad can be lacking, but this felt so interesting and satisfying. I broke this down into components so you can prep in parts. I buy dried harissa seasoning at Whole Foods, but sweet or smoked paprika, or even chili powder will be a fine alternative if that is what you have. I understand these are generally not interchangeable, but I’m just trying to get them a lil spicy. No sense over fussing about it.

I know they are similar temps, but do not roast the carrots and chickpeas at the same time. The chickpeas need as dry an environment as possible to crisp up, and the carrots give off moisture as they roast. The carrots can be roasted in advance, and brought to room temperature before using them for the salad. TIMESAVER! Sprouts, Whole Foods and Target sell packaged crispy chickpeas, near the chip and snacks sections, that will work great if you need to save a step. We like the Biena brand.


Tips of The Week

make ahead: Roast the carrots up to two days in advance and bring them to room temperature before salad assembly. The quinoa can also be made in advance and kept covered in the fridge.

use it twice: Make the same salad again! Or put these same ingredients in a wrap if you need something more hand held/portable.

kid friendly: I give mine all the components besides the greens.

carnivore addition: Add leftover roasted chicken bits!

dairy free: Replace the feta with some roasted and salted nuts, pistachios preferable.


for the roasted carrots

1 bundle of rainbow carrots (about 1 lb.), trimmed and peeled
1 Tbsp. avocado or extra virgin olive oil
1/2 tsp. cumin
1/2 tsp. sea salt

for the crispy chickpeas

1 1/4 cup cooked chickpeas (1 13.5 oz. can)
1 Tbsp. avocado oil or other neutral oil
1/2 tsp. sea salt
1/2 tsp. dry harissa seasoning (or smoked paprika)

for the quickest lime dressing

1 tsp. honey
2 Tbsp. extra virgin olive oil
juice of one lime
pinch of salt and pepper

for the salad

1 5 oz. bag arugula
1/4 of a red onion, thinly sliced, optional
1 cup cooked quinoa, chilled
1/2 cup crumbled feta cheese (about 3 oz.)
bundle of fresh mint leaves, roughly chopped
2 avocados, cut in wedges


Preheat the oven to 400. Peel and trim the carrots. Cut them in half, lengthwise, quarters if the carrot is super thick. Arrange them on a rimmed baking sheet and drizzle the oil, cumin and salt. Toss to coat. Roast for 30 minutes on the center rack until tender and browned on the edges. Set aside to cool to room temperature. 

Preheat the oven to 400’. Drain and rinse the chickpeas. Transfer them to a dishtowel and lightly rub them around to blot off extra water. If you have the patience to peel off some of their skins, do it, this is helpful for crisping. Toss the very dry chickpeas in the oil, salt and seasoning. Spread them on a rimmed baking sheet and bake for 35 minutes, shaking the pan around halfway through, until browned and crispy. Remove to cool completely, as they will crisp up more as they cool down. These are best used within a day or two of making them. 
Follow the directions for both the roasted carrots and crispy chickpeas. Whisk your dressing ingredients together. In a large salad bowl, combine the greens, onion (if using), half of the quinoa, half of the cheese and the mint leaves. Drizzle on the dressing and toss to coat. 

Plate each salad with a bundle of the greens, more quinoa on top, a portion of the carrots, avocado, crumble of cheese and some of the crispy chickpeas. 

Nutrition Information

per serving

  • calories
  • fat
    9 g
  • carbs
    69 g
  • protein
    7 g

recipe 03: Mexican Stuffed Peppers

serves 4

This is really straight forward and simple, just give the recipe a read through, and prep the filling or peppers in advance, to make quick work of the recipe. I am assuming for one bell pepper (two halves) per person. If you are using this as a side, or feeding kids, depending on appetites, you could go a half per person. I will say that the leftovers are perfect warmed up with scrambled eggs. The filling is pretty lean, if you like something heartier, add a dollop of sour cream to the filling. 

You need these garnishes. Think of a vegetarian taco - it is all about the extra bits!


Tips of The Week

make ahead: Both the filling and pepper vessels can be prepared in advance. Stuff them and bake when ready to serve. I know it sounds like a hassle, but the pickled onions make this special!

use it twice: This same filling and all the garnishes would be great inside a burrito.

kid friendly: I go the burrito route over stuffed pepper, but I think if you chopped it all up and just made it a bowl of taco-styled goodies, it’d work that way too.

carnivore addition: Do you have any more of that roasted chicken? Mix it in with the stuffing mixture before warming through. It may need another splash of enchilada sauce to stay moist.

low carb: Use cauliflower rice in place of the grain. Simply sauté it for a few minutes to cook off some of its water content, before mixing it with the greens and beans.


Recipe Ingredients

for the peppers

4 bell peppers
1 tsp extra virgin olive oil for roasting

for the filling

2 cups cooked rice or quinoa
1 1/2 cups black beans
1 cup chopped greens (kale or baby spinach)
1 cup enchilada sauce
4-5 oz. goat cheese (or your preferred shredded cheese)

for garnish

fresh cilantro
2 avocados
pickled onions*
toasted pepitas

Recipe Instructions

*Quick Pickled Onions:

1 peeled red onion, sliced thin
Warm 1/2 cup white wine vinegar
1/4 cup water
1 tsp. each sugar
sea salt and pepper
1 bay leaf

Put the onion slices in a container that has a lid. Pour the warm liquid over the onions, and let the mixture come to room temperature. Cover and store them in the fridge until ready to use. They will last a month.

Preheat the oven to 400’. Slice the bell peppers in half lengthwise, and remove the core, veins and seeds. Rub a little bit of oil all around and put them on a rimmed baking sheet. Roast for 15 minutes until just softened, but not loosing shape. 

While they roast (if you have not done this in advance) stir together the rice or quinoa, black beans, chopped greens and the enchilada sauce. Stuff the mixture inside of the peppers, and pop them back in the oven for about 10 minutes until warmed through. Sprinkle the cheese on top and bake them for another 5 minutes just for the cheese to warm. 

To serve the peppers, garnish them with fresh cilantro, diced avocado and pickled onions. Add some toasted pepitas for more crunch.

Nutrition Information

per serving

  • calories
  • fat
    24 g
  • carbs
    89 g
  • protein
    28 g

recipe 04: Harvest Breakfast Cake

serves 8

So this is nearly a repeat of the carrot cake from a few weeks back, but easier because it has less ingredients and no frosting. If you don’t care, or don’t need it to be gluten free, use 1 1/2 cups unbleached all purpose flour in place of the almond and brown rice flours. 

I use the fine holes of a box grater for smaller shreds of vegetable, but it doesn’t make a huge difference to the end result if you use the larger sized holes. This time of year, zucchinis may be pretty watery, so squeeze the excess as noted. I am too lazy to mix dry ingredients in another bowl, so when I add the baking soda and powder on top I just give them a little swirl into the dry ingredients with my finger to make sure there aren’t any big clumps and it’ll distribute. If you are a baking purist, you can do the wet and dry in different bowls before combining. 



1 large carrot, grated
1 zucchini, grated
2 eggs
Zest of one orange, plus 1 Tbsp. juice
1/2 tsp. vanilla extract
1/3 cup avocado oil (or butter or coconut oil, warmed)
1/2 cup light brown sugar
1 3/4 cups blanched almond meal
1/2 cup brown rice flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
3/4 tsp. pumpkin pie spice or cinnamon


Preheat the oven to 360’ and line an 8” cake pan (or similar sized baking dish) with parchment. You can also grease it well with butter or oil. Put the grated vegetables in a dish towel and squeeze the extra moisture out. 

In a mixing bowl, whisk the eggs, orange zest and juice, vanilla, and oil together really well. Add the vegetables, brown sugar, and stir again to incorporate. Add the almond meal, rice flour, baking soda, baking powder, salt and spice. Stir together to mix. Transfer the batter to the prepared pan and bake on the middle rack for 30 minutes or until a toothpick in the center comes out clean. 

Cool and enjoy. 

Cake will save on the counter, covered for a day or two, then should be kept in the fridge thereafter. We love it toasted in the morning with a bit of plain yogurt.  

Nutrition Information

per serving

  • calories
  • fat
    27 g
  • carbs
    26 g
  • protein
    9 g