Cooking Club: Week 62


If you make anything this week, please let it be these cookies. They are so so good and if there wasn’t so much candy around this minute, I would be making them. Start with the cookies!

If you ended up picking through your office candy jar or your kids Halloween bags this week, you may be just as ready for this super filling wild rice salad. We are also making some skewers that can work on the grill or in the oven, weather pending. We are repeating the mushroom pasta from Valentines earlier this year because so many of you loved that one, if you are new, note that it is not a huge portion, but on the richer side, so we serve it with a big salad on the side.

A note on repeats: I know there are some of you who want all new recipes each week, while many who can’t keep up. Repeating a favorite from the archives every now and then both introduces our newer members to favorited recipes, and also allows me to take a quick breath from the very fast pace of the recipe development for this project. I hope you are finding family favorites as you cook through these recipes too!

Have a great weekend! I’ll post what we have drafted for the Thanksgiving menu next week so you all can claim what you’re making for the big dinner! xo

1-hr. Prep

  1. Cook the Wild Rice #1

  2. Chop the veg, chicken + pineapple for #3

  3. Make the cookie batter #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

autumn wild rice tangle mushroom pappardelle (member favorite) pineapple + bacon skewers w/ honey soy glaze almond meal double chocolate cookies



Meat + Dairy

recipe 01: autumn wild rice tangle

Serves 4

Heads Up:

Plan to soak your rice over night.

A few of you have asked for lunch ideas as well, and I think this dish could go any which way. Add more greens to stretch it or some shredded chicken if you’d like more protein. 

The dressing is a mustardy vinaigrette we keep repeating which goes well on just about any fall vegetable this time of year. 

I had to par down the Thanksgiving requests for the holiday menu, but for those of you looking for a whole grain side, this would be great! 


Tips of The Week

Make Ahead: The rice can be cooked in advance and stored in the fridge. The vegetables may also be roasted, cooled and stored a day in advance.

Use it twice: Add white beans or shredded chicken or more greens to pack for lunch the next day.

Kid Friendly: Mine liked the rice salad, spare the arugula, so I just gave them a few scoops before adding all the arugula. Also, just pull out pieces of things you know they’ll like (ie. apples, rice, etc.)

Carnivore addition: Add shredded rotisserie chicken to the tangle.


1 cup wild rice, soaked overnight

3 cups diced butternut squash (or sweet potato)
1 small yellow onion, large dice
3 Tbsp. extra virgin or avocado oil, divided
1 tsp. dried oregano
Dash of cayenne
8 oz. / 1/2 lb. mushrooms, cleaned and stemmed
1 stem of fresh rosemary, leaves removed and chopped small

1 small fennel bulb, shaved thin
1 crisp apple, cored and diced small
1/4 cup dried cherries, chopped
4 loose cups/4 oz. baby arugula

For the dressing

2 tsp. of dijon
2 tsp. maple
1/4 tsp. sea salt
1/4 cup apple cider vinegar
1/2 cup olive oil
Squeeze of fresh lemon juice

1/2 cup pecan pieces, toasted


Soak your rice overnight if you remember. Drain it before cooking, add 2 1/2 cups of fresh water, bring it to a simmer, put the cover on ajar and cook for 35-40 minutes until the grains are tender and most have popped. Drain off any excess water, fluff it all with a fork and set aside. 

While the rice cooks, start your vegetables. Preheat the oven to 375’. Onto a rimmed baking sheet, collect your squash and onion, drizzle on half of the oil, salt, pepper, dried oregano, cayenne and toss everything to coat. Roast the squash for 20 minutes. Pull the vegetables out, add the chopped mushrooms, another drizzle of oil and salt and pepper and toss everything to coat again. Roast the tray for another 15-20 minutes until tender. Toss in the rosemary and let everything cool.

Whisk together all the mustardy vinaigrette ingredients. 

Once everything has cooled down a bit, in a large mixing bowl, combine the rice, roasted vegetables, fennel, apple, cherries, arugula and drizzle on desired amount dressing. Toss to coat. Sprinkle toasted pecans on top and serve. 

Leftovers can be stored, covered, in the fridge for 3 days. 

Nutrition Information

per serving

  • calories
  • fat i
    21 g
  • carbs i
    66 g
  • protein
    12 g

recipe 02: mixed mushroom pappardelle (member favorite)

serves 4

Portion size. This is pretty rich, so I will say this feeds four with a salad. If you are going in hungry, it will likely feed two with a bit leftover. 

Mushrooms are like little sponges, so it takes some practice to figure out how to work with their water content. Under heat and salt, they’ll release their liquid. After it releases, some will evaporate. Then you reintroduce flavorful liquids like wine, vinegar, and butter, which the mushrooms can reabsorb. 

Here, we’re making delicious mushrooms to start. They can go a few different ways. Pile these on toasted bread or toss with noodles. You can add in more crème fraiche and spoon the creamy mushrooms on top of your steak (if you go that route). If you want something lighter, I love the mushrooms with some spaghetti squash as a noodle alternative. 

I find the best selection of mushrooms at farmers markets, but I know those are not always accessible. Whole Foods will be the next best option for a variety, and really, this can use any type of mushrooms. They don’t have to be the fancy ones.

You can serve this with the winter salad (week 24) if you want a busier salad, but we like arugula with good olive oil, lemon juice, and toasted pine nuts next to a pasta like this.


Tips of The Week

Make Ahead: The crispy breadcrumbs can be made in advance.

Use it Twice: Leftovers warm up well with a splash of broth or water

Kid Friendly: My kids aren’t into mushrooms, so I’m fine with them having plain pasta. I make a little extra, and pull them out before adding the rest to the mushroom mixture.

Carnivore Addition: Grill a few Italian sausages to serve on the side.

Low Carb: I have not tried it, but I feel like zucchini noodles may be a bit too watery here. Spaghetti squash will be a little better, but just serve the creamy mushrooms on top, don’t try to toss it all together.


for the crispy breadcrumbs

half of a day old baguette or loaf
1 Tbsp. extra virgin olive oil
pinch of sea salt and pepper
pinch of dried Italian seasonings

for the mushrooms

2 Tbsp. extra virgin olive oil
12 oz. mixed mushrooms (a mix of oyster, chanterelle, or king trumpet), ripped into larger pieces
sea salt
1/4 cup chopped shallots

1/4 cup white wine
2 Tbsp. white wine vinegar
1/2 cup vegetable or chicken broth
2 Tbsp. unsalted butter
2 sprigs of thyme
handful of fresh chopped parsley, plus more for garnish
3 garlic cloves, sliced thin

for the pasta

1/2 lb. /8 oz. pappardelle noodles
4 ounces crème fraiche


Start with the crispy breadcrumbs (these may be done up to a day in advance). Preheat the oven to 375’. Pulse the bread in a food processor to make tiny crumbs. Toss 1 cup of them in the oil, along with a big pinch of salt, pepper, and Italian seasonings. Spread them on a rimmed baking sheet and bake for 10-15 minutes until golden. Remove and set aside to cool and crisp up. 

Bring a bit pot of heavily salted water to a boil for the pasta. 

In a large frying pan, heat the oil until it is pretty hot. Add the mushrooms in a single(ish) layer, and let them sit undisturbed for a few minutes to brown on the bottoms. Give them a stir, add a few pinches of salt, and sauté until they get golden brown on the edges (this will come by way of NOT moving them a lot). About 5 minutes.

Reduce the heat, add the shallots, and sauté for about two minutes. Add the wine, and stir occasionally until it has mostly cooked off. Add the vinegar and broth, and cook another few minutes to reduce. Add the butter, thyme, parsley, and garlic. Stir once or twice, just to coat everything in butter. Turn off the heat and set aside. There should be some jus at the bottom of the pan.

Cook the pasta according to the package instructions. Turn the mushrooms back on low heat. Use tongs to transfer the noodles into the mushroom pan (we want a bit of that pasta water to transfer over, so don’t worry about completely draining). Add the crème fraiche and stir everything to coat. Add a few grinds of fresh pepper, a pinch more salt, and transfer to your serving bowls. 

Garnish with the crispy breadcrumbs, a sprinkle of grated parmesan, and another handful of fresh parsley. Yum! Enjoy!


If you have extra, leftover pulsed bread, save it inthe freezer. We’ll use it for meatballs in a few weeks.

Nutrition Information

per serving

  • calories
  • fat
    35 g
  • carbs
    54 g
  • protein
    16 g

recipe 03: chicken, bacon + pineapple w/ soy honey glaze

serves 4

I saw a picture of these in Rachel Ray Magazine last month and knew my people would like them. Swapped things to taste (no tomatoes, left off the mushrooms because they’re in both other meals this week). 

You can serve these over rice, greens, or in a wrap with some smashed avocado. Those ingredients are NOT listed on this list or in the grocery list, so add whichever preparation sounds best to you. 


Tips of The Week

Make Ahead: Chop your vegetables and chicken or even lace your skewers to make quick work of dinner.

Use it Twice: Any extra bits can be chopped up and put over greens, rice or in a wrap for lunch the next day.

Kid Friendly: I make a few without onions for them.

Vegetarian Swap: Use halloumi or tofu in place of the chicken and bacon. All vegetables would be fine too, you’ll just need to add a few more here to fill them out.



1/2 cup low-sodium soy sauce/ tamari
1/2 cup apple cider vinegar
1/4 cup honey
2 tsp. sriracha
1 Tbsp. toasted sesame oil
3 Tbsp. avocado oil, plus more for the grill

1 1/4 lb. chicken thighs or breasts, cut in 2” pieces 
8 slices of thick-cut bacon, cut in 2” pieces

1 bell pepper, cut in 1” chunks
1 small red onion, peel and cut in 1” chunks
1 zucchini, cut in 1” chunks
2 cups pineapple chunks, fresh

salt and pepper

Rice, for serving 

sesame seeds for garnish


Whisk all the marinade ingredients together. Set half aside in a small pot, and marinate the chicken in the remaining marinade while you prepare the rest of your ingredients (ideally 20 minutes). Soak your wood skewers if using. 

If you’re serving these with rice, start that now. 

Heat the grill to medium heat. Lay out your peppers, onion, zucchini and chicken chunks, pieces of bacon, and create your assembly line to load the skewers. Brush them with some remaining marinade and a sprinkle of salt and pepper. 

Simmer the remaining marinade in a small pot for 10 minutes to thicken. Set aside for basting. 

Oil the grill grates. Grill the skewers (or roast them in a 400’ oven), rotating them every 5 minutes, for about 15-18 minutes total. We want the bacon cooked through, so watch the heat from being too high so they don’t burn before the bacon is cooked. In the last minute, baste them on all sides with the reduced marinade. 

Serve them as is, over rice, or in a wrap. 

Nutrition Information

per serving

  • calories
  • fat i
    61 g
  • carbs i
    37 g
  • protein
    35 g

recipe 04: almond meal double chocolate cookies

Makes 12

There is an almond meal cookie recipe in our first cookbook that is one of the top three recipes made from that book. They are light while still feeling like a treat and I brainstormed how I could make a sister cookie to those winners. The only way to make them better is more chocolate, so here we are. I have been stocking the Almond Flour from the SK Thrive box.


Tips of The Week

Nut Free: Replace the almond flour with 1 cup unbleached all-purpose flour and add 2 more Tbsp. of the coconut oil.


1 egg
1/3 cup coconut oil, warmed to a liquid
1/2 tsp. vanilla extract
1 tsp. instant coffee or finely ground coffee, optional
1 cup almond flour or meal
1/4 cup cocoa powder
1/2 cup muscavado or brown sugar
1/2 tsp. sea salt
1/2 tsp. baking soda 
3.5 ounces bittersweet chocolate, well chopped


In a large mixing bowl, combine the egg, warmed coconut oil, vanilla and ground coffee, and whisk well to combine. In another bowl, combine the almond flour, cocoa powder, muscavado or brown sugar, salt and baking soda to combine. Add the wet and dry together and stir to combine. Fold in the chopped chocolate. Put the mixture in the fridge for 30 minutes to chill. 

Preheat the oven to 360’. 

Form the dough into small (roughly 1 Tbsp. sized) balls and place them 2” apart on a baking sheet. Bake on the middle rack for 8 minutes, smacking the baking sheet on the counter upon exit, and let them cool completely. Just believe me, the warm ones will fall apart in your hands. 

The cookies will keep, covered, at room temperature, for three days.

Nutrition Information

per cookie

  • calories
  • fat i
    14 g
  • carbs i
    8 g
  • protein
    3 g