Food

goop Cookbook Club: Neighborhood

GOOP COOKBOOK CLUB

Neighborhood

With so many incredible new cookbooks hitting the shelves each month, it can be hard to keep up—so we’re bringing back the goop Cookbook Club. We’ll whip up recipes from a new favorite (or an oldie but a goodie), giving the cookbook a test run, so you don’t have to.

Want to join the cookbook club? Instagram your creations from the new book, tag @goop and #goopcookbookclub, and we’ll regram our favorites.

We fall into salad ruts around here—kale and avocado again, womp womp—that’s how much we love salad. Unsurprisingly, our latest goop Cookbook Club pick, Hetty McKinnon’s beautiful book Neighborhood, inspired an epic salad-making-and-feasting afternoon at goop HQ. McKinnon, a longtime vegetarian on a mission to give the salad a rebrand, creates hearty, complex, vibrant, stick-to-your-ribs-without-going-to-your-thighs recipes that draw from many different parts of the world (her book is organized by region). As we found out, they’re as fun to make as they are to eat—especially our four favorites, below.

  • goop Cookbook Club: Neighborhood
  • goop Cookbook Club: Neighborhood

    Finishing the freekeh salad with toasted almonds. #crunchtime

  • goop Cookbook Club: Neighborhood

    We like a well-dressed salad around here.

  • goop Cookbook Club: Neighborhood
  • goop Cookbook Club: Neighborhood
  • goop Cookbook Club: Neighborhood

    The #goopgang’s Cat digs in.

Dressed-Up Greens

  • Eggplant with Beet Tzatziki

    Eggplant with Beet Tzatziki

    This stunner was a fan favorite of the goop Cookbook Club—and the easiest to make, too. In the book, McKinnon includes a recipe for yogurt flatbreads, but we opted for pita from the supermarket which worked just as well. We also used little Fairy Tale eggplants because they were in season, so if you decide to switch up your eggplant variety just adjust the cooking time accordingly.

    GET RECIPE

  • Freekeh with Deli Vegetables, Kale Pesto, and Chili-Parmesan Sunflower Seeds

    Freekeh with Deli Vegetables, Kale Pesto, and Chili-Parmesan Sunflower Seeds

    This recipe is basically a love letter to the olive bar. Packed with delightful, brine-y, marinated vegetables, freekeh, kale pesto, and some crunchy salty spicy sunflower seeds, this salad really has it all. We especially love that you can mix-and-match it with whatever marinated or pickled veggies you’d like.

    GET RECIPE

  • Warm  Goat's Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing

    Warm Goat's Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing

    This salad made our cheesy crouton dreams come true. It’s super delicious, and while it would be great at any meal, we think the sweet and savory flavor combination has brunch written all over it. McKinnon calls for Mâche and watercress, but notes that any tender green, like spinach or arugula, will do.

    GET RECIPE

  • Edamame Beans with Baby Bok Choy, Quinoa, and Honey-Ginger Dressing

    Edamame Beans with Baby Bok Choy, Quinoa, and Honey-Ginger Dressing

    This is a great example of a gluten-free salad that won’t leaving you feeling like you’re missing out. The quinoa is super hearty, but neutral enough to let the flavors of the veggies and the sweet savory dressing shine. You could also use this same method and dressing with just about any stir-fry friendly vegetable like green beans or broccoli.

    GET RECIPE

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