Cooking Club: Week 49


Another green sauceeeeee (oprah voice!) . I can’t be stopped with the sauces lately, because I feel like they are the glue that pulls together last night summer meals. Sure, I test and write these recipes for work so we typically always have leftovers in the fridge, but there are plenty of nights when we roll in the driveway at dinner time and I have to to shuffle bits together to pass off as a meal. Using it as a sandwich spread or tossed in to make a pasta sauce like we do below, or thinning it out to make a salad dressing. I know you all love a make it once, use it twice component too.
The hour-prep is in here to help you get ahead this weekend and hi. Can we have a moment for cornbread croutons?! So good. And the pop molds are linked in the recipe if you don’t have a set yet.
Happy August to you all and thank you for cooking along with us!

1-hr. Prep


  1. Make the Green Harissa from Recipe 1 per the instructions. Set aside about a 1/3-1/2 cup for the pasta and put the rest in a jar for the scallop dish later in the week.

  2. In a jar, mix together the Mustard Vinaigrette for the panzanella. Store in the fridge.

  3. Chop and prep strawberries. Roast at 350’ per instructions in Recipe 4. Store in an airtight container in the fridge until you’re ready to make your pops.

  4. While the oven is still hot, turn it up to 400’ and roast the cornbread croutons for Recipe 3.

  5. Meanwhile, pit your cherries for Recipe 3.

  6. For dinner you could either chose to continue with the pasta in Recipe 2 or finish off the panzanella in Recipe 3.


  1. Green Harissa done for Scallops #1 and Pasta #2.

  2. Mustard Vinaigrette mixed and ready for the Panzanella in #3.

  3. Strawberries roasted for the pops in #4.

  4. Cherries pitted.

  5. Cornbread croutons made for #3.

  6. Pasta or Panzanella for dinner.


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

seared scallops w/ green harissa & cilantro rice grilled broccoli & summer squash pasta cherry & cornbread panzanella strawberry shortcake pops



Meat & Dairy

recipe 01: seared scallops w/ green harissa & cilantro rice

serves 4

At this point in SKCC, you’ve gotten just shy of a year's worth of recipes that we hope have helped you gain confidence in the kitchen and a better understanding of your personal palette. This week is full of recipes that are endlessly riff-able.

Don’t like scallops? Swap for halibut, shrimp, or even a skirt steak. Like it spicier? Add two jalapeños. Have littles? Skip the peppers all together. It won’t be a “harissa” but you’ll have a versatile green sauce that you can use for the whole week. I usually remove about half the seeds from jalapeños but find the spice level varies depending where I buy them. 

This all comes together quickly. You could grill the scallops on skewers and char the peas in a grill basket if you want to keep things outside.  


Tips of The Week

Make Ahead: Harissa can be made 4 days in advance, and the rice can be as well. Wait to add in cilantro until you’re ready to serve. Scallops should be eaten immediately.

Use it Twice: See below for harissa round 2. A double batch of rice could go into burritos.

Kid Friendly: We went with scallops to try a different protein, but it doesn’t totally matter - any fish, steak or chicken will do here if that is more popular.

Lower Carb: Swap out the rice for sautéed cauli rice.



1 cup jasmine rice, rinsed well
3/4 cup coconut milk
¾ cup water
½ tsp. sea salt
½ cup chopped cilantro
Zest of one lime


1 bunch cilantro, roughly chopped
1 bunch parsley, roughly chopped
3 cloves garlic
3 scallions, roughly chopped
2 jalapeños, halved, partial seeds removed
Zest of one lime
¼ cup lime juice
1/4-1/3 cup extra virgin olive oil
1 tsp. ground coriander
1 tsp. cumin 
1 tsp. sea salt

1 lb. snow peas
1 Tbsp. avocado or olive oil
Zest + juice of 1 lime
Salt + pepper

12 large scallops, side muscle removed + patted dry
1 Tbsp. olive oil
1 Tbsp. ghee or unsalted butter
Salt + pepper


In a medium pot, add rice, coconut milk, water, and sea salt. Turn to medium-high heat, give it a stir, and bring the pot to a boil. Immediately turn the heat down to just the lowest simmer. Cover with a tight-fitting lid and do not disturb for 17 minutes. Remove from the heat, take off the lid, and cover the pot with a kitchen towel. Let it hang out for 20 minutes. Fluff with a fork, add cilantro and lime zest. Taste for seasoning and set aside until serving.

Meanwhile, in a high-speed blender or food processor, add in cilantro, parsley, garlic, scallions, jalapeno(s), lime zest, juice, olive oil, coriander, cumin, and salt. Start slowly and begin to blend. Once the bigger chunks have broken down, turn up the speed and allow it to blend for about 30 seconds. If it is too thick, add water in tablespoon increments until you reach your desired consistency.

In a large pan, heat a tablespoon of olive oil over medium high. Once the oil is shimmering, add peas, salt, and pepper. Give it a shake to coat. Cook for 2 minutes, undisturbed, until they start to get a little charred. Toss, and cook for 2 more minutes peas have a little char and they are still bright green. Transfer to a bowl. Add lime zest and juice, pinch of salt, and toss to combine.

The scallops can be done ont he grill or in a pan.

To grill, skewer the scallops, drizzle them in oil salt and pepper, and grill for two minutes per side over high heat.

To pan sear, wipe out your pan, and heat 1 tablespoon of oil and 1 tablespoon of ghee over medium heat. Pat your scallops dry again, and season generously with salt and pepper. When the oil is shimmering, almost smoking, add in your scallops, being careful not to crowd the pan. You may need to work in batches.

Sear on one side, do not disturb, for 3 minutes or until a nice crust is forming. Try to flip one. If it comes up easily, it’s ready. If not, give it another 30 seconds. Flip, and cook for about 1-2 minutes or until there is just a thin translucent line in the middle of the scallop. Transfer to a paper towel lined plate.

To serve, give a scoop of cilantro rice, top with peas, and arrange scallops atop. Drizzle with green harissa and finish with a lil’ squeeze of lime juice.

Nutrition Information

per serving

  • calories
  • fat i
    31 g
  • carbs i
    59 g
  • protein
    23 g

recipe 02: grilled broccolini & summer squash pasta

serves 4

Remember that roasted carrot pasta from a few weeks back that used a leftover pesto? This is the same idea but with zero oven time required. The broccolini get charred and a little smoky, while still holding on to a bit of a bite. A testament to the fact that you can grill *almost* anything if you just know the timing.

Again, this is super riff-able. What’s in your garden? What’s fresh at the market? Use that and toss it all with a harissa you’ve already made the night before. We do love our pastas to resemble salads, and can do the inverse for the kids.


Tips of The Week

Make Ahead: Pasta can be mixed up and stored in the fridge for up to three days in advance. Sauce can be made up to a week in advance.

Use it Twice: Grill up a double batch of veggies and serve them aside a protein of your choice. You could also grill up extra veg, chop them up well, and bake them atop a pizza or into a frittata.

Kid Friendly: Chop the vegetables into super small pieces.

Carnivore Addition: Grilled Italian sausage or chicken would both be great here.


¾ lb. dried rotini, farfalle or other short pasta
Kosher salt

1 bundle broccolini (about 1 lb.)
1 medium zucchini, cut on a diagonal into ½” slices*
1 medium summer squash, cut on a diagonal into ½” slices*
4 scallions, trimmed
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. dried Italian seasoning

⅓ cup green harissa sauce (or more)
nub of butter
Zest of one lemon
1 Tbsp. fresh lemon juice
2 large handfuls baby kale
½ cup basil, torn
3 oz. ricotta salata or feta
⅓ cup walnuts, toasted and chopped



On a large paper towel lined plate, sprinkle zucchini squash with salt to draw out excess water. Leave to sit for at least 30 minutes.

In a large pot filled with water, add few big pinches of salt. Bring to a boil. 

Preheat grill to medium heat. 

Prepare the broccolini by cutting off the woody ends. On a large baking sheet arrange broccoli, zucchini, and scallions. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. 

Grease grill grates. Transfer broccolini, zucchini, and squash on the grill, leaving space between them. Grill on medium for 5 minutes. Flip the vegetables and cook for an additional 2-3. We want charred edges but a little bite. You’ll likely pull the broccolini off first, then the zucchini. Transfer them back to the baking sheet and throw scallions on the grill. Cook for an additional 3 minutes until the white parts have grill marks. Allow it all to cool slightly. Give the vegetables a rough chop and mince the scallions.

Drop in the pasta. Cook until al dente. Reserve a ½ cup of the pasta water, drain, and return pasta to the pot. 

In the pot, add ⅓ cup of green harissa sauce, an extra drizzle of olive oil or nub of butter, lemon zest, juice, and baby kale. Stir to combine. Toss in grilled veg, ricotta salata (if using), and walnuts. Give it all a big stir. If it’s too dry, add more sauce or a bit of pasta water to loosen things up.

Garnish with basil and extra cheese. Serve immediately. 

Nutrition Information

per serving

  • calories
  • fat i
    13 g
  • carbs i
    74 g
  • protein
    17 g

recipe 03: Cherry & Conbread Manzanella

serves 4

You can go the extra mile and bake up your own cornbread a day or so in advance, cut it into cubes, and let it dry on the counter before baking the croutons. Most markets sell pre-made cornbread near the soup or salad bar. I usually use this as it’s likely a bit drier than a homemade one. A crusty sourdough bread would work as well.
Swap cherries for figs if you have them or ripe peaches.


Tips of The Week

Make Ahead: Assemble dressing 1 week in advance. Dry out cornbread overnight. Pit cherries the day before.

Use it Twice: Dressing should be doubled and used throughout the week! If you have leftover bread from a different dish this week, feel free to use that up instead.

Kid Friendly: I pulled out composed pieces for the kids - cherries, cornbread croutons, almonds, a few pieces of cheese.

Carnivore Addition: A salty prosciutto would be amazing here. I’ve crisped it up in the oven, sort of like bacon so it’s crispy. Speaking of, bacon would be good too. Or your stand by rotisserie chicken.


3-ish cups of prepared, 1” cubed cornbread
1 tbsp. melted ghee or unsalted butter
½ tsp. dried thyme
Kosher salt + cracked pepper

1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1/2 tsp. sea salt + pepper
1 tsp. dried thyme

4 cups (5 oz.) baby kale
2-3 leaves Lacinato kale, de-ribbed + chopped in ribbons
1 ½ cups cherries, halved + pitted
1 small shallot, sliced thin
1 cup basil, torn
3 oz. Parmesan, shaved in big strands
⅓ cup toasted almonds
Kosher salt + cracked black pepper


Preheat oven to 400’. On a large baking sheet, arrange cubed cornbread, drizzle with ghee or olive oil, and season with thyme, salt, and pepper. Bake for 10 minutes, flip, and bake for an additional 5 minutes until golden and crisp. You want to get the chunks crisp but not rock hard. Your baking time will depend on how dry your bread is. Remove from the oven, allow to cool.

In a lidded jar, shake up Dijon, honey, apple cider vinegar, oil, salt, pepper, and thyme. 

In a large mixing bowl, toss together Lacinato and baby kale. Add a drizzle of dressing, massage. Toss in cherries, shallot, basil, parm, and almonds. Add croutons and another drizzle of dressing. Lightly toss, and season to taste.

To serve, plate up salad, top with big shaves of parm and extra basil.

Nutrition Information

per serving

  • calories
  • fat i
    36 g
  • carbs i
    36 g
  • protein
    15 g

recipe 04: strawberry shortcake pops

Serves 6

These are inspired by those strawberry shortcake bars you can snag from the ice cream truck when it rolls down your street This is a titch healthier version rolled in crushed granola and coconut for the nostalgic crunch. If roasting the strawberries sounds like a hassle, replace them with ⅓ cup of your favorite strawberry jam. 

I use sweetened condensed coconut milk and my can was 11 oz. If you are using a dairy-based condensed milk, the can is likely 14 oz. which is fine. Just go for it. 


to get your pops out easier, submerge the mold in warm water for 10 seconds. Remove and immediately roll in coating. This helps it stick!

You can use those paper Dixie cups and a popsicle stick if you don’t have a popsicle mold. Here is a silicone version from Amazon that should be easy to get them to pop out of.

You will get anywhere from 6-12 pops depending on the size of your pop molds. If yours only holds 6, you can use the rest in the mold version above or to make a creamy smoothie. 


Tips of The Week

Make Ahead: You could make a double batch, they should last in the freezer for a few weeks.

Dairy Free: Whole Foods and Thrive Market both sell coconut milk based sweetened condensed milk (and Amazon albeit in a 2-pack). The cans are 7 ounces, so you will need to use two, or up your coconut milk.


3 cups hulled strawberries, halved
1 tsp. avocado oil
1 tsp. cane sugar 

1 11 oz. can sweetened condensed milk* (there is a dairy-free version!)
1 cup full fat coconut milk or heavy cream
½  tsp. vanilla extract
¼ tsp. sea salt

1 cup granola
1 cup freeze-dried strawberries 
½ cup toasted coconut flakes


Turn the oven to 350’. Halve the berries. Toss them in the oil, sugar and spread them on a parchment lined baking sheet. Roast for 25 minutes. Remove to cool completely. 

In a blender or food processor, add cooled strawberries, sweetened condensed milk, coconut milk or heavy cream, vanilla, and salt. Blend on high for one minute until frothy and thick. 

Pour mixture into molds, insert sticks, and transfer to the freezer for at least 5 hours, ideally overnight. To remove, place the mold in a little warm water to loosen.

Meanwhile, in a zip top bag, crush up the granola, coconut, and freeze-dried strawberries until they have become crumbs. On a baking sheet or large plate, spread out the crumbs. Roll frozen (at room temp for a few minutes so the outside gets sticky) pops in the crunchy bits to coat. Serve immediately. 

Nutrition Information

per serving

  • calories
  • fat i
    23 g
  • carbs i
    50 g
  • protein
    9 g