Cooking Club: Week 46

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We have a hot week coming up and we’re heading “glamping” up near Solvang. The kids think dirt/tent camping is a blast - I love this version where we’ll have a mini kitchen and place to shower ;) My father’s daughter. There will for sure be a batch of cold brew coming along, these zucchini muffins, and some par-boiled potatoes that I can throw together on the grill and dress up similarly to the smashies in this weeks menu. We’re still on a wild salmon kick, so there is a pretty salad that would actually serve up well for company if you wanted to do a larger slab of fish. Notes included in the recipe.
Don’t hesitate with questions! Always love seeing your pictures, so thank you for sharing. Have a great weekend.


1-hr. Prep

DO THIS

Mix together cold brew concentrate and refrigerate for Recipe 4.
Soak cashews and dates for Recipe 4. Set in the fridge.
In a food processor, whip up Tahini Ranch for Recipe 2. Store in the fridge in a jar for dinner tomorrow.
Shred chicken for Recipe 1.
Shred veg and prep slaw for Recipe 1.
Make Tandoori Chicken as directed in Recipe 1.
Finish off Recipe 1 for dinner and enjoy the leftovers for lunch the next day!

GET THIS

Cold brew made + cashews soaked for creamer
Tahini Ranch prepped
Tandoori Chicken + slaw (for dinner + leftovers for lunch)


News:

- We cleaned up a little bug in the Archives Page. For those of you who happened to join Cooking Club on a Friday morning, you'll now find 1 more week accessible in your archives. Yay!

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groceries

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

tandoori wraps w/ slaw buffalo cauli w/ smashed potatoes & tahini ranch blueberry balsamic salmon salad cold brew w/ cashew coconut creamer

Produce

Pantry

Meat & Dairy


recipe 01: tandoori wraps w/ slaw

serves 4

It’s too hot to roast a chicken, so lean on the convenience of a rotisserie chicken to help you get through the summer. We’ve previously dressed up shredded chicken with tex-mex spices, but this is a new take on a traditional chicken “curry” salad.

This is in no way authentic tandoori, but the flavors are reminiscent of it. If you are dairy-free, we have tested the mixture with plain coconut and cashew yogurt and may even like it better.

If you can’t find a ripe mango, a handful of golden raisins will offer some nice sweetness as an alternative. 

Don’t skip the toasted cashews at the end! The extra crunch is necessary.

Tips of The Week

Make Ahead: This is a great one-hour prep dish for a Sunday because the components can be used for other meals throughout the week. Chicken mixture and slaw can last up to 4 days in the fridge.

Use it Twice: I’ve eaten this as a chicken salad for lunch with the slaw. Add some pita chips on the side for crunch.

Kid Friendly: I went easy slaw due to the jalapeño and they did ok. Things wrapped in bread are usually passable. Otherwise, a la cart this situation for them with some chicken, mango, yogurt and naan.

Vegetarian: Replace the chicken with two cans of cooked chickpeas and season with the same spices.


Ingredients
 

For the SLAW

½ small red onion, sliced thin
Zest + juice of two limes
1 small head green cabbage, shredded
½ heaping cup chopped cilantro
1/2 tsp. sea salt, more to taste
2 Tbsp. olive oil
1 tsp. cane sugar
2 Tbsp. white wine vinegar 
1 small mango, peeled + diced 
1 small jalapeño, seeded + sliced very thin 

For the CHICKEN

2 Tbsp. avocado or olive oil
½ small red onion, minced 
2 cloves garlic, grated
2-3 tsp. grated ginger
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
¼ tsp. black pepper
½ tsp. sea salt
Zest + juice of 2 limes
4 cups shredded chicken (about 1 whole rotisserie chicken)

1/2-3/4 cup whole, plain yogurt or unsweetened coconut yogurt
1/2 cup chopped cilantro

FOR SERVING

4 Naan or lavash, warmed
Handful chopped cilantro
1/2 cup cashews, toasted + chopped

Instructions

SLAW

In a large bowl, soak your onions in lime zest and juice and allow to macerate. Add the cabbage, cilantro, and salt. Massage a bit to soften. Add oil, sugar, vinegar, and mango and toss it all together. Add sliced jalapeño if using. Pop in the fridge until you’re ready to serve.

CHICKEN

In a large saucepan, warm oil over medium heat. Add onion, a pinch of salt and pepper, and sauté for 3 minutes until translucent. Add garlic and ginger and cook for an additional minute until fragrant. Season with turmeric, cumin, coriander, black pepper, salt and lime zest. Drizzle in a bit of oil, and toast spices for 1-2 minutes before adding lime juice to the pan to deglaze the browned bits. Add in shredded chicken and toss to coat. Cook on low heat for an additional 3 minutes until the chicken is warmed through and has absorbed the spices. It will look dry. Remove from the heat and allow to cool a bit.

To the pan, add the yogurt and cilantro and toss well to combine. Season with salt and pepper.

To serve, fill warmed naan with a bit of spiced chicken mixture, top with slaw, and a sprinkle of toasted cashews. Garnish with fresh cilantro.

Nutrition Information

per serving

  • calories
    639
  • fat i
    44 g
  • carbs i
    31 g
  • protein
    34 g

recipe 02: buffalo cauli w/ smashed potatoes & tahini ranch

serves 4

If you like super-spicy, feel free to bump up the hot sauce to 3 - 4 tablespoons. This was tested with Crystal Hot Sauce, which is similar to Frank’s Hot Sauce. We also use Siete which is more mild, and I have heard good things about Tessamae’s Buffalo Sauce and Primal Kitchen Buffalo Sauce. Both are milder and less potent. If you don’t care for hot sauce, swap with your favorite BBQ sauce and skip the extra honey.

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Tips of The Week

Make Ahead: Ranch can be made up to a week in advance. Potatoes and cauli can be roasted the day before and will both last in an airtight container for 3-4 days. To re-crisp, heat up a cast iron and give them a toast on the stove.

Use it Twice: Chop up the cauli and potatoes, season with a bit of taco seasoning blend, cook up with chorizo and make chorizo con papas. Add scrambled eggs and make a spicy-breakfast burrito.

Kid Friendly: Mine love potatoes and cauliflower. I made them a side of cauli without hot sauce to avoid conflict.


Ingredients

FOR THE POTATOES

1.5 lb. fingerling potatoes
1 Tbsp. olive oil
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
½ tsp. smoked paprika
½ tsp. garlic powder

FOR THE CAULI

3 Tbsp. hot sauce, up or down depending on spice preference 
1 ½  tbsp. ghee or melted butter
1 tsp. honey
2 tsp. apple cider vinegar
½ tsp. garlic powder 
½ tsp. smoked paprika
1 tsp. sea salt
1 extra-large head cauliflower cut into florets (about 5-6 cups)

¼ cup fresh parsley, chopped
Zest of one lemon

TAHINI RANCH 

3/4 cup whole milk yogurt or unsweetened dairy-free yogurt 
¼ cup tahini
Zest + juice of 1 large lemon
1 tsp. dijon mustard
1 tbsp. apple cider vinegar
½ tsp. onion powder 
1 tsp. sea salt
2 cloves garlic, grated
2 green onions, thinly sliced
2 tbsp. finely chopped chives
¼ cup finely chopped dill

FOR SERVING

Arugula 
2 oz. blue cheese or goat cheese, optional
Quick pickled onions, optional 
Handful chopped parsley

Instructions

SMASHED POTATOES

In a large pot, add potatoes, big pinch of salt, and enough water to generously cover them. Bring to a boil, and cook for 8-10 minutes, until fork tender. You want them to be smash-able, but not falling apart. Drain and allow to cool completely.

Preheat the oven to 425’. Transfer cooled potatoes to the parchment lined baking sheet, and smash lightly with the palm of your hand or bottom of a drinking glass. Drizzle with olive oil, and season with salt, pepper, paprika, and garlic powder. Toss lightly to combine. Set aside.

CAULI

In a large bowl, whisk together hot sauce, melted ghee or butter, honey, vinegar, garlic powder, paprika, and salt. Toss in cauli florets, coat, and transfer to a parchment lined baking sheet. Transfer both baking sheets to the oven. Cook for 12 minutes, flip the potatoes over, and rotate the sheet pans. Cook for an additional 15 minutes until potatoes are crispy. If you want the cauli a little charred, broil for 3 minutes. Remove both sheet pans from the oven, and sprinkle with flaky salt, parsley, and lemon zest. This should all take about 30 minutes total.

RANCH

While your tots and cauli are roasting, make your ranch. In a food processor or blender, blend together yogurt, tahini, lemon zest and juice, dijon, vinegar, onion powder, salt, garlic, and green onions. When smooth, add in chopped herbs, and give it a few more pulses. 

To assemble, pile greens in each bowl and dress with a bit of ranch. Add potatoes and cauli florets over greens. Drizzle with extra ranch and save some for dipping. Top with a sprinkle of blue cheese and pickled onions if desired. Serve immediately. 

Nutrition Information

per serving

  • calories
    378
  • fat i
    19 g
  • carbs i
    47 g
  • protein
    11 g

recipe 03: blueberry balsamic salmon salad

serves 4

The sugar caramelizes along with the smoke, and makes for a lovely combination. If you’d like, sub out for blackberries and add in a diced jalapeño for a kick.

This is a great entertaining meal and is stunning served family style. Serve with smashed potatoes, or even the cauli mash from a few weeks back. Have someone else bring the wine, and maybe a loaf of crusty bread. Happy summer. 

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Tips of The Week

Make Ahead: The blueberry sauce can be made 5 days in advance and stored in a jar in the fridge. Salmon is best the day of, so plan for that.

Use it Twice: The blueberry sauce is good on most proteins. Think like a berry BBQ sauce. The salad, undressed, can be reused for lunch the next day.

Kid Friendly: We are lacquering the salmon in jam so they may like it. Mine are not salad kids yet, so I serve them the salmon with some leftover smashed potatoes, or a quick-cooking whole grain like quinoa would be great too.

Vegetarian Friendly: You could lacquer tofu with the blueberry sauce, but it’ll be a mess on the grill. Thread tofu chunks on skewers, line them up on a parchment lined baking sheet and bake at 450’ for 20 minutes.


 Ingredients

1 Tbsp. olive oil
1 shallot, minced
2 cloves garlic, grated
½ tsp. sea salt
freshly cracked black pepper
2 Tbsp. balsamic vinegar
1 tsp. maple syrup
1 cup blueberries
3 sprigs fresh thyme, leaves removed
2 Tbsp. water
juice + zest of one small lemon

4 6 oz. salmon fillets or 1.5 lb. slab of salmon, pin bones removed
Olive oil
Salt + pepper

2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic
½ tsp. dijon
Salt + pepper
1 bundle lacinato kale, stems removed + chopped
5 oz. - 8 oz. spring mix or arugula
1 bulb fennel, shaved + fronds chopped
1/2 cup blueberries
1/3 cup walnuts, toasted and chopped

instructions

BLUEBERRY SAUCE

In a medium saucepan over medium heat, drizzle in olive oil. Once hot, add shallot. Cook for 2 minutes until translucent. Add garlic, salt, and pepper, and cook for an additional minute. Deglaze with balsamic, and add maple syrup, blueberries, thyme, and water. Smash about half the berries with the back of your spoon. Turn heat down to medium and simmer for 5-7 minutes or until the glaze has reduced by half. Add the lemon juice, zest. If desired, finish with a little pat of butter and set aside.

SALMON

Preheat grill to medium-high and grease the grates. Brush salmon with olive oil and season generously with salt and pepper. Transfer the fillets to the grill, flesh side down, and cook for 3 minutes. Flip, and spoon a few tablespoons of blueberry sauce over the salmon. Turn the heat down to medium-low and continue to cook, skin side down, for 5-8 minutes depending on the thickness of your fish until it flakes easily with a fork. Remove from the grill, and drizzle with additional sauce, reserving a tablespoon for the dressing.

ASSEMBLY

In a large bowl, whisk together a tablespoon of the leftover glaze, the olive oil, balsamic, dijon, salt, and pepper. Add in kale, and massage until softened a bit. Toss in greens, fennel, blueberries, and walnuts.

To serve, pile greens onto a large serving plate, and top with salmon fillets. Garnish with parsley and extra blueberry sauce, if desired. 

Nutrition Information

per serving

  • calories
    562
  • fat i
    35 g
  • carbs i
    23 g
  • protein
    39 g

recipe 04: cold brew w/ cashew coconut creamer

Yields ~4 Cups Cold Brew Concentrate, ~12 oz. Creamer

Note:

Soak cashews and your coffee overnight.

I know this sounds like a ton of coffee grounds, but since it is brewed cold, you’re working with a concentrate. This will yield a very strong but smooth concentrate that can be watered down to your liking before adding the creamer. When buying your beans, ask if you can have them coarsely ground, which is best for this method. At TJ’s you can grind it yourself and choose a coarser setting. 

I know this seems like a lot of work for coffee, but the creamer lasts a good week or two in the fridge and the coffee is friendlier on your wallet. The creamer is heavy from the nuts, so it will need a stir when it settles. 

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Tips of The Week

Make Ahead: Creamer and coffee will both last in the fridge for up to a week.

Use it Twice: Cold brew + vanilla ice cream + cacao nibs = adult milkshakes!


Ingredients

3 cups coarsely ground coffee beans
1 cinnamon stick, optional
6 cups cold water, filtered

½ cup raw cashews, soaked overnight
2 medjool dates, soaked
2 Tbsp. hemp seeds
1 ½ cups water
½ cup coconut milk
¼  tsp. cinnamon
1 tsp. vanilla extract or 1 vanilla bean, seeds scraped up if you’re fancy
Pinch of sea salt

Ice, for serving


Instructions

In a 2 qt. Mason jar or large bowl, mix together ground coffee, cinnamon stick, and cold water. Screw on the lid, give it a shake. Refrigerate for 12-24 hours, giving a stir to halfway through. 

Meanwhile, make your creamer. Soak cashews and dates in hot water for at least 30 minutes or preferably overnight. Drain and rinse. Add them to a high-speed blender with hemp seeds and water. Blend on medium-high for 3-4 minutes until smooth and frothy. Pour in coconut milk, cinnamon, vanilla, and sea salt. Blend for an additional 2 minutes. 

To strain the coffee, place a large coffee filter, cheesecloth, or nut milk bag, over a fine mesh strainer. Place the situation over the top of a 2 qt. wide-mouth mason jar or a pitcher. Slowly pour coffee mixture over the filter. Discard cinnamon stick if using. If using the cheesecloth, carefully squeeze out the excess liquid, getting the last drops out of the coffee grounds. If using a filter, press the grounds a bit with the back of a spoon and allow the rest of the liquid to just drip out slowly. This is a concentrate and is VERY strong.

To serve, dilute cold brew concentrate with desired amount of cold water. Pour ice cubes into your glass, a glug of coffee, and a glug of the creamer. Stir. 

Nutrition Information

per oz. of creamer

  • calories
    77
  • fat i
    6 g
  • carbs i
    6 g
  • protein
    2 g