Cooking Club: Week 28

March! I know it is mostly still cold and rainy and snowy (aside from our aussie members!), but the next few weeks will reflect a dabble into spring. It is still soup and squash around here, but it is also time for asparagus and peas, so we’ll do a bit of both the next few weeks. Hope it syncs with what you are seeing at the markets.
This is a full vegetarian week, but each recipe has the notes for adding animal products if preferred. I am always available to troubleshoot questions if you have them! We’re working on a quick video for the asparagus dish that we’ll post next week, so stay tuned.

Have a great week!

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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

Warm Squash Salad with Avocado Pepita Sauce Quick Roasted Asparagus with Eggs Gribiche Garlic Broccoli Noodles with Marinated Tempeh Coconut + Cherry Oatmeal Balls

Produce

Pantry

Meat & Dairy


recipe 01: Warm Squash Salad with Avocado Pepita Sauce

serves 4

This is another use for the avocado sauce you all liked from the salmon tacos from Week One. If you were not around for those tacos, not to worry! That sauce is on the Dressings & Sauces index. I put a little pool on the bottom of the plate, and put the salad ingredients on top. It should plate like a warm entree, less of a cold salad. Toss the kale with the warm squash straight out of the oven if you want it to wilt a little bit. 

If you can’t find cotija or queso fresco (two Mexican cheeses) at your market, a sprinkle of feta will work for a salty kick too. 

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Tips of The Week

Make Ahead: The sauce can be made a day in advance.

Use it Twice: You could use leftovers inside tacos, wraps or enchiladas with some black beans and melty cheese.

Kid Friendly: Chop the greens and squash up smaller and put it in a quesadilla. You’re going to want that too, I looovveeee greens and squash in a quesadilla.

Dairy Free: Skip the cheese! It doesn’t necessarily need it as long as you use the toasty seeds for crunch and richness.

Carnivore Addition: If you are a red meat eater, Hugh topped his with some marinated flank steak. Most markets have one, or our go to is balsamic vinegar, soy sauce, sesame oil and a few grated garlic cloves. I feel like you could add any animal protein you like in a salad.


Ingredients
 

1 medium butternut squash
1 Tbsp. avocado or olive oil
1/2 tsp. coriander
1/4 tsp. chili powder
Pinch of salt

5 oz./4 cups baby kale

For the avocado pepita sauce

2 cloves of garlic
1/2 a bundle fresh cilantro
1 jalapeño, mostly seeded
1/4 cup roasted pepitas/pumpkin seeds
juice of one large lime
3 Tbsp. extra virgin olive oil
1/4 cup water
1/2 tsp. sea salt, to taste
2 medium avocados, pitted

For garnish

1/3 cup toasted pepitas
2 ounces cotija

Instructions

Preheat the oven to 425’. Peel the squash and cut it into 1/2” half-moons. Collect it on a rimmed baking sheet, drizzle on the oil, sprinkle coriander, chili powder, and a big pinch of salt, and toss to coat. Spread it in an even layer and bake for 20-30 minutes, flipping the squash over halfway through, until just tender. 

While the squash is roasting, make your avocado sauce. In a food processor or blender, combine the garlic, cilantro, jalapeño, pumpkin seeds, lime juice, olive oil, water, salt, and pulse a few times. Add the flesh of the avocados and pulse again until combined, but not completely pureed. You’re going for a consistency that's thinner than guacamole, but thicker than salad dressing. If it looks too thick, taste, and add lime juice or water to thin. Taste for seasoning, set aside in the fridge. 

Toss the kale and squash together. If it looks dry, add a little drizzle of olive oil and squeeze of citrus. Plate your dishes with a big swoop of the avocado sauce on the bottom of the plate. Top it with the kale and squash, and garnish with the pepitas and a sprinkle of cotija.

Nutrition Information

per serving

  • calories
    410
  • fat
    33 g
  • carbs
    30 g
  • protein
    8 g

recipe 02: Quick Roasted Asparagus with Eggs Gribiche

serves 4

While perhaps more of a breakfast or brunch sort of deal, we’re going with it, because this is a favorite. You make a delicious egg salad that is acting as more of a sauce, than deli side, and it fills out a dish of roasted asparagus. We serve ours with toast and everyone (ok fine, not my kids, they use crackers) piles the asparagus and egg salad on top. Be warned that I like my egg salad generously seasoned with too many herbs and mustard and lemon. Reduce the amounts if you prefer a milder flavor profile. Spring! I can see you! 

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Tips of The Week

Make Ahead: The hard boiled eggs, or entire egg salad can be made a day in advance.

Use it Twice: I love the egg salad on top of greens for lunch. If that sounds like your thing, double the recipe.

Kid Friendly: Again with deconstructing. My kids eat the egg salad with crackers and asparagus on the side.



 Ingredients

for the gribiche

6 hard boiled eggs
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. extra virgin olive oil
Zest and juice of one lemon
2 Tbsp. capers, drained and chopped
1/4-1/2 tsp. sea salt, to taste
Fresh ground pepper
1/2 cup fresh herbs - some combination of parsley, dill and chives

for the asparagus

3/4 lb. asparagus, trimmed
1 Tbsp. extra virgin olive oil
sea salt and pepper

for serving

Good quality bread, toasted, for serving


Instructions

Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, put the cover on, turn off the heat, and let them sit for 10 minutes Drain off the hot water and fill the pot with ice and a splash of water. Let the eggs cool completely, then drain. This can be done a week in advance. 

Preheat the oven to 400’. Lay the trimmed asparagus on a rimmed baking sheet and drizzle with the oil and a big pinch of salt and pepper. Roast for 8-10 minutes, though timing will vary on the thickness of your asparagus. Early season bundles are on the thin side, so 10 minutes should be the max, less if you like them snappy. 

For the gribiche: I don’t like my egg salad super yolky, so I remove half of the yolks. Don’t remove all of them! The yolks do help make it rich and delicious. Chop up the hardboiled eggs. 

In a medium bowl, combine the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper and stir to mix. Add the fresh herbs, chopped eggs and stir to mix. Taste for seasonings. 

Serve a heap of the eggs gribiche over the asparagus. Serve it with fresh toasted bread, or not. 

Nutrition Information

per serving

  • calories
    208
  • fat
    16 g
  • carbs
    7 g
  • protein
    10 g

recipe 03: Garlic Broccoli Noodles with Marinated Tempeh

serves 4

Heads Up:

Plan for an overnight marinade.

In response to a request for a tempeh dish, I’m marinating and roasting these cubes to put on top of the noodles. This is a recipe I spotted from The First Mess, who is incredibly talented with all things plant-based. Tempeh is a fermented soy product - it has lots of vegan protein and is a bit more structured than tofu. It benefits from an overnight marinade, if you plan in advance.

They sell it at most grocers near the tofu, I found this block at Target! You can swap in another protein in it’s place, use the same marinade, and grill or broil it as you wish. 

I’m using the quick sauce as both a marinade and a dressing. I know the list looks long, but I’ll bet you have most of the ingredients at this point, especially if you made the shrimp bowls last week! 

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Tips of The Week

Make Ahead: The dressing/marinade can be made in advance. Marinate the tempeh, or chicken, overnight.

Use it Twice: Add thinly sliced cabbage to the noodle salad to bulk it up into more salady noodles for lunch the next day.

Kid Friendly: I hold out the cilantro and green onions for the kids. Don’t push your luck on too many green things.

Carnivore Addition: Use chicken in place of the tempeh. You can use the same exact recipe for extra firm tofu, or the same marinade for salmon, and bake it.

Low Carb: Use zucchini noodles.


 Ingredients

For the dressing/marinade:

3 Tbsp. toasted sesame oil
1 Tbsp. neutral oil such as avocado or grapeseed
1/4 cup tamari/soy sauce or coconut aminos
Juice of two large limes, divided
2 Tbsp. rice wine vinegar
2 Tbsp. maple syrup
1 Tbsp. sriracha 
2 garlic cloves, grated
1 package of tempeh, cut into small cubes

for the bowl

1/2 lb. soba noodles (spaghetti or rice noodles work fine)
3/4 lb. broccoli florets, about 4 cups roughly chopped
2 Tbsp. runny, salted peanut butter
4 greens onions, thinly sliced
1 small bundle of cilantro, roughly chopped
toasted sesame seeds

instructions

In a medium bowl, mix the sesame oil, tamari or alternative, juice of one of the limes, rice vinegar, maple, sriracha, and garlic. Add a pinch of salt and pepper, set half of the dressing aside. 

Cut the tempeh into small 1/2” cubes and add it to the remaining dressing. Toss to coat. Let it marinade for an hour, up to overnight. 

Preheat the oven to 400’ and line a baking sheet with parchment. Transfer the tempeh to the pan and roast for 25 minutes in the upper third of the oven, stirring halfway through.

While the tempeh roasts, start a pot of boiling salted water. Cook your noodles according to instructions, about 8 minutes. In the last 3 minutes of cooking, add the broccoli. Drain everything and give it a rinse of cold water to stop the cooking. 

Put the dressing you had set aside in a mixing bowl, and whisk in the peanut butter and remaining lime juice. Add the noodles and broccoli, greens onions, cilantro, and a generous sprinkle of sesame seeds. Toss everything to coat. Top it with the tempeh and serve! We like avocado on top but I feel like I may be going overboard with that addition in these recipes. 

Nutrition Information

per serving

  • calories
    791
  • fat
    47 g
  • carbs
    66 g
  • protein
    32 g

recipe 04: Coconut + Cherry Oatmeal Balls

Makes about 20 balls

A great treat with coffee or a healthy treat for the kids. We blow through a batch of these pretty quick. You can swap out the nuts or dried fruit - apricots have been popular too. You don’t have to use the chocolate, but it really does make these special. 

Be sure to use a runny nut butter - I like Wild Friends, or the almond and peanut butter at Costco have been on the runny side for me if I give them a good stir at the very beginning. 

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Tips of The Week

Make Ahead: These can be made in advance and kept in the fridge for a month.


Ingredients

2 cups unsweetened, flaked coconut
1 1/4 cup old fashioned oats
1/2 cup slivered almonds, toasted
1/2 cup dried cherries
2 ounces dark chocolate, roughly chopped
2 Tbsp. flaxmeal
Pinch of salt
1/2 cup honey or maple
2 Tbsp. coconut oil, warmed
1/2 cup smooth, natural almond or peanut butter
1 tsp. vanilla extract


Instructions

Into a food processor, combine the coconut and oats and pulse a few times to get a rough powder. Add the almonds, cherries, chocolate, flaxmeal, salt, honey/maple, coconut oil, nut butter, vanilla, and pulse everything a dozen times to combine. 

Chill the “dough” in the fridge. 

Roll the mixture into heaping tablespoon sized balls (if you want them less sticky, roll them in cocoa powder or desiccated coconut). Transfer them to a container and keep them stored in the fridge for a month.

Nutrition Information

per ball

  • calories
    184
  • fat
    12 g
  • carbs
    19 g
  • protein
    3 g