Spicy baked fish for tacos

  Kitchen equipment Large baking sheet parchment paper measuring spoons pastry brush small bowl fork Ingredients 4 to 6 fish fillets (we used cod & salmon, because they were on sale, but other types would also work well: haddock, halibut, tilapia, etc.) about 1 Tbs high-heat oil, like avocado or grapeseed 1 tsp ground cumin 1/2…

Vegan chocolate pots

serves 8 Kitchen Equipment Kitchen scale Medium pot Medium mixing bowl that fits snugly over the pot Blender or food processor Measuring spoons microplane zester stirring spoon rubber spatula Ingredients 200 g dairy-free dark chocolate (at least 75% cocoa solids) 700 g extra-firm silken tofu (2 boxes) 160 g maple syrup 1 lime, grated zest…

Mediterranean Potato Salad

Serves 4 This basic salad is easily varied and can be turned into a main-course salad with the addition of chickpeas, feta cheese, hard-boiled eggs or canned tuna. You can also add other vegetables, such as quartered artichoke hearts or steamed green beans, and herbs such as chopped dill, parsley, or dried oregano. Kitchen equipment…

Rustic Hummus

You don’t need a blender or food processor to make hummus, as long as you don’t mind it a bit lumpy.  Just mash it with a potato masher until it’s the texture you like (or your arms give out).  At Supper Club, we have lots of people to take turns mashing. Serves 4 Kitchen equipment…

Summer Vegetable Gazpacho

Cold soup for hot days. Serves 6 Kitchen equipment Blender Knife & cutting board garlic press or micro grater Measuring cup, measuring spoons Ingredients 1 cup (250 ml) Cucumber, seeded, chopped, skin on 2 cups (500 ml) chopped Red pepper 2 cups (500 ml) chopped Plum tomatoes 3 cloves Garlic, minced 3 cups (750 ml)…

Baked Frittata for a Crowd


Makes 8-10 servings This is adapted from our basic frittata recipe, for those times when you need to feed a lot of people and don’t have room for six frying pans on your stove (like when we have 24 people at Supper Club). Kitchen equipment 9 X 13 in. (3 L or 3 qt.) glass…