Cooking Club: Week 20


Hi friends. Archives are here! Thank you for your patience, we know bookmarking past weeks has been a bit tedious. Cheers to Hugh and his coding skills for figuring out how to make it work. The archives will display all of the weekly content back to the beginning of your membership date. The link to the archives has been added to the main navigation along with the Dressing & Sauces index from last week. Please let us know if you run into any bugs, we’re making this up as we go :) We hope this makes it easier to reference past recipes you enjoyed.

Have a great weekend!


New Features:

- Cooking Club Weekly Archives. Use the Keyword Highlighter to find specific ingredients or types of dish.

- Cooking Club Sauces & Dressing Index. If you have a favorite sauce or dressing that isn't listed there, let us know!

- Comments, questions or suggestions? Submit your feedback here.


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: Vegetable Tagine w/ Apricot Couscous

serves 4

This is my new favorite pot of stew to feed a few extra friends. It makes a decent amount, so you can stretch it to take for lunch the next day, as it only gets better as it rests. That said, if you are a micro prep person, this is a great recipe for you. Chop all your vegetables in advance or even make the entire stew in its entirety 1-3 days in advance and warm it up when you need dinner 


Tips of The Week

Prep Ahead: The entire stew can be made in advance and reheated. You could chop all your vegetables or make the couscous and warm it when you're ready to serve

Kid Friendly: the harissa is warm, so scale back if you're feeding kids, and you can always stir more into your individual bowl. My kids are great with all these vegetables, they just don't seem to like things in broth. So I just pull some of the vegetables out and stir them into the couscous so it is drier.

Gluten Free: Sub quinoa for the couscous.

Dairy Free: Use a coconut or almond based yogurt for the garnish.

Carnivore Addition: Prepared, shredded chicken can be stirred in when you added the broth.



for the tangine

2 Tbsp. unsalted butter or ghee
1 large sweet potato, 2” dice
1 yellow onion, halved and sliced thin
4 garlic cloves, sliced thin
1 small head of cauliflower, broken into small florets
1 tsp. sea salt
1 bell pepper
2 zucchini, sliced in 1” half moons
1 tsp. cumin
1 tsp. coriander 
2 tsp. Harissa paste*
2 Tbsp. honey
1 14.5 oz. can diced, fire-roasted tomatoes
1 14.5 oz. can chickpeas, drained
1 qt. vegetable stock or broth

for the couscous

1 cup couscous
1 Tbsp. butter or ghee
Handful of dried apricots, chopped small

for serving

1 bundle of cilantro, roughly chopped
plain yogurt
toasted pine nuts or almonds

*Harissa Paste:

They sell harissa paste at Trader Joes, Whole Foods and larger grocers near the salsas or international foods section. While it will vary by brand, it is spicy, so if you are timid with that, start with one teaspoon and add from there. We use the TJ’s version and while 2 tsp. is definitely warm, it's not burn your face off warm.


In a large dutch oven over medium heat, warm the butter or ghee. Prepare all your vegetables and preheat the oven to 300’. Add the potato, onion, garlic, cauliflower and salt and sauté about 5-7 minutes until there are some brown marks on the edges and they just begin to soften. Stir in the bell pepper, zucchini, cumin, coriander, harissa, honey and tomatoes and all their juices. Stir and cook another minute. Add the can of chickpeas and broth and bring it to a gentle simmer. Cover the pot and transfer it to the middle rack of the oven. Bake for 35-40 minutes until vegetables are tender. Let it cool a bit on the stove and then taste for seasonings. 

While the vegetables cook, prepare your couscous. 

Bring 1 cup of water, a pinch of salt and the butter to a simmer. Add the couscous, stir, turn off the heat and let it sit for 5 minutes to hydrate. The same can be done in a microwave, instructions are typically on the back of the box. Stir in the apricots and set aside. 

To serve, put a scoop of couscous in the bowl with a few ladles of the vegetable stew on top. Garnish generously with plain yogurt, lots of cilantro and some toasted nuts. 

Nutrition Information

per serving

  • calories
  • fat
    13 g
  • carbs
    86 g
  • protein
    17 g

recipe 02: Almond Crusted Chicken Tenders w/ Ranch & Green Beans

serves 4

Let’s be crystal clear that these will not be like a “real” chicken finger. These are battered in a nut meal and baked, so while there is a crust, it is not what you’d get at the county fair, let’s just say that. All said, my kids LOVE these. 

If you cannot do dairy, the grated parmesan can be replaced with panko, all-purpose or rice flour. 


Tips of The Week

Make Ahead: the green beans can be steamed in advance so you can just do a quick sauté. If you are making ranch from scratch, do that in advance too. The almond parm coating can be mixed in advance as well.

Make it work twice: Use any leftover chicken tenders to make crispy chicken tacos or a crispy chicken salad with grapes and pecans. They also go great in a kid’s lunchbox if you can keep them with a cooler pack. I will double up the recipe and freeze half, for an easy reheat on an evening when the adults may have entree salads for dinner and I know my kids won’t be super into that.

Kid Friendly: My kids love these, I mean, it’s a chicken tender. They also really like green beans, but have an aversion to parsley, so I wrote that in as optional.

Vegetarian: Use extra firm tofu cut into 2” wide strips (mimicking the size of a chicken tender). You will not need the buttermilk step, just follow the instructions for the egg, coating and baking.

Extra Credit: Make your own ranch dressing. I like the one from Ina Garten if I’m going full boar thick ranch, though I suggest a touch more acid with extra lemon juice. I also love the jalapeño ranch which is now in the sauce archive.


for the tenders

1.5 lbs. chicken tenders (or cut chicken breasts into long, 2” wide strips)
1 cup buttermilk
1 tsp. sea salt
2/3 cup almond meal
1/4 cup grated parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. sea salt and pepper
2 eggs, whisked well

for the green beans

green beans
1 Tbsp. unsalted butter
1 Tbsp. avocado oil
12 oz. haricot vert (the skinny green beans)
2 cloves garlic, minced
few pinches of sea salt
Handful of fresh chopped parsley, optional
Squeeze of half a lemon

for serving

ranch dressing


In a large plastic bag, marinate the chicken tenders in the buttermilk and salt overnight (if you don’t plan ahead, a couple hours will still help. It helps keep the chicken from drying out). 

Line a rimmed baking sheet with parchment, coat it with cooking spray and preheat the oven to 425’. 

In one shallow plate with a rim, or bowl, stir together the almond meal, parm, paprika, garlic powder and salt and pepper.

In the other plate/bowl, add the whisked eggs. Let the buttermilk drip off the tenders and put them in the egg bath, turning them around to coat. Let the egg drip off, and dredge them in the almond meal mixture on all sides. Place the tenders on the parchment and repeat with remaining tenders. Discard any remaining eggs or almond mixture. 

Spray the tops of the tenders with cooking spray again. Bake the tenders on the middle rack for about 20 minutes, or until golden brown and cooked through. Flip them halfway through the cooking time. 

While the chicken bakes, sauté your green beans. Steam the green beans for 3 minutes. Drain and cool to the touch. Heat the oil and butter in a large skillet. Add the green beans and sauté a few minutes till warm and tender. Turn off the heat, stir in the garlic and salt and toss them all together. Add the parsley, squeeze of lemon and give them one more toss. 

Sure, it’s a kid-focused meal but I have yet to meet an adult who doesn’t love a chicken tender. 

Nutrition Information

per serving

  • calories
  • fat
    47 g
  • carbs
    40 g
  • protein
    38 g

recipe 03: Goop’s Kale Caesar

serves 4

I don’t know what sort of resolutions you’ve set, but this will unlikely be enough to count as dinner for most of us. In honor of all sorts of eaters here, I’m going to call that you add your own protein. Perhaps that is roasted salmon or grilled steak or marinated tofu or lentils or lemony shrimp. This is a base salad, and you add to your tastes. I added it to the grocery list as “caesar protein”. If it’s salmon, I usually slow roast at 300’ with oil, salt and pepper, lemon juice and Italian seasoning. Or I typically marinate steak and chicken overnight in oil, balsamic, a tiny bit of maple, lots of salt and pepper and then grill it. 


The cashews need to be soaked overnight, so this requires a thirty second step of planning ahead.

If you buy your greens at Trader Joes, I get a similar yield from one bundle as I do from one of their bags of chopped kale, after I pull out the stems (which I understand is tedious but important!). I riffed a bit on the salad published in the Goop newsletter cleanse. They use soaked cashews for a creamy caesar dressing without using the egg yolks and excessive oil. The chickpeas are standing in as croutons, but if you haven’t sworn off bread, regular croutons are great too.


Tips of The Week

Make Ahead: The dressing can be made up to a week in advance. The chickpeas are best the day they are made, but will keep for a day in an airtight container.

Vegan and Veg Swap: Substitute a tablespoon of capers for the anchovies in the dressing. It won’t be quite as “caesar-y”, but still good! You can use coconut amigos in place of the Worcestershire, plus you may need a pinch more salt if you make both these swaps.

Carnivore Addition: As mentioned in the headnote, I would suggest adding any meat, fish, or legume of your liking here. While Caesar has a specific flavor, it works with most any mildly seasoned protein, hence why it’s on every restaurant menu.


for the crispy chickpea “croutons”

1 15-oz. can chickpeas, rinsed and drained
2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. sea salt

for the cashew caesar dressing

1/2 cup cashews, soaked in water overnight
1 Tbsp. Dijon mustard
1/4 cup water
1/2 tsp. Worcestershire sauce or coconut aminos
2 small anchovies (1 tsp. anchovy paste), optional
2 cloves garlic
handful of fresh parsley
Juice of one large lemon (1/4 cup)
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp. sea salt
1/2 tsp. fresh ground black pepper

for the salad

1 bundle Tuscan kale, stemmed and chopped
1 head of romaine, baby gem or red leaf lettuce
3 ounces shaved parmesan cheese


Soak the cashews for the dressing a day in advance. If you forget, a few hours will still be helpful, you may just have tiny shards of nuts in the dressing. 

Preheat the oven to 400’. Dry the drained chickpeas off by rolling them around in a dish towel, add transfer them to a rimmed baking sheet. Drizzle them with the oil, garlic powder and salt and toss to coat. Roast them for 25 minutes until crispy and brown on the outside (they will crisp up more as they cool). 

Into a blender or food processor, combine the soaked cashews, and all the remaining dressing ingredients. Blend until smooth, taste and adjust seasoning as you wish. Thin it with a splash more water or lemon. It will firm up more in the fridge.

Put your chopped kale in a large mixing bowl. Add a few spoonfuls of the dressing and massage it in with your hands to soften the kale. Add the tender greens, half of the cheese, and toss again. Plate and garnish with a little more cheese and a big handful of the crispy chickpeas. Add alongside whichever protein you prefer. 

Nutrition Information

per serving

  • calories
  • fat
    42 g
  • carbs
    41 g
  • protein
    23 g

recipe 04: Coconut Almond Meal Cookies

Makes 12 Cookies

These were far and away the most made recipe from the original SK cookbook - gluten free, dairy free crowd pleasers. Again with the almond meal (if you have nut allergies you have likely sworn me off by now), but you could use another whole grain flour if preferred, they will just be a little tougher. Because of the nut meal, these are higher in fat, which make them rich and lovely, but also more delicate due to the lack of gluten. Keep them small and they should hold together just fine. If you don’t have cocoa nibs, half a bar of dark chocolate, chopped up, works great. 



1 1/4 cups almond meal
1/4 cup cocoa nibs
1/2 cup unsweetened shredded coconut
1/2 tsp. baking powder
1/4 tsp. sea salt
1/3 cup light brown or muscavado sugar (or coconut sugar!)

1/4 cup coconut oil, warmed but not hot
1 egg
1/2 tsp. vanilla extract


In a large mixing bowl, combine the almond meal, cacao nibs, coconut, baking powder, salt and sugar. 

In a second bowl, whisk together the warm oil, egg and vanilla. Add it to the dry mixture and stir together to combine. Put the bowl in the fridge to chill for at least an hour. Preheat the oven to 375’.

Roll about 2 Tbsp. of the chilled dough into balls. Give them a gentle press down and set them on your baking sheet with a few inches of space between them. Bake until the edges just brown, about 8-10 minutes, and set aside to cool completely. 

Cookies will keep stored in an airtight container for 5 days. 

Nutrition Information

per cookie

  • calories
  • fat
    13 g
  • carbs
    9 g
  • protein
    4 g