Cook-a-long: Mark's Espresso Rub Build-a-Plate on Whatnot

4 pm Saturday March 21st, 2026 on Whatnot

Mark’s Espresso Rub Build-A-Plate

Deep Flavor • Savory Balance • One Blend, Endless Possibilities

Description

In this class, we’re building a rich, savory, restaurant-quality plate using Mark’s Espresso Rub — a bold blend that adds depth, warmth, and a subtle smoky complexity to everything it touches.

We begin with a plant-based foundation, then layer in optional protein and fresh elements to create a complete, balanced meal.

Together, we’ll prepare:

Espresso Roasted Cauliflower with Mushrooms & Onions
A deeply savory base of caramelized cauliflower, mushrooms, and onions, roasted with Mark’s Espresso Rub until golden and rich. This forms the foundation of the plate and delivers incredible flavor without relying on heavy ingredients.

Espresso Rub Protein (Optional)
Your choice of steak, chicken, or crispy chickpeas, seasoned with Mark’s Espresso Rub. This allows you to build the same plate whether you prefer a classic protein or a fully plant-based meal.

Simple Arugula Lemon Salad
A fresh, peppery arugula salad with lemon and olive oil that brightens the plate and balances the deep, roasted flavors.

This class is designed to show how one blend can carry an entire meal — from vegetables to protein — while keeping cooking simple, intentional, and incredibly flavorful.

You’ll learn how to build a complete plate, balance richness with freshness, and create elevated meals using a streamlined approach.

Simple ingredients. Deep flavor. A complete system for real cooking.

Shopping List

Produce

• Cauliflower (1 large head)

• Mushrooms (1 lb)

• Yellow or sweet onion (1 large)

• Arugula (1 bag or box)

• Lemons (2–3)

• Garlic (1 bulb)

Protein (Optional – Choose One)

• Flank steak

• Chicken thighs or breast

• Chickpeas (2 cans)

Pantry

• Olive oil

• Dijon mustard (optional for salad)

• Tahini (optional for drizzle)

Spice

• Mark’s Espresso Rub (Milford Spice)

Recipes

Espresso Roasted Cauliflower with Mushrooms & Onions

Ingredients

• 1 head cauliflower (cut into florets)

• 1 lb mushrooms (halved or quartered)

• 1 large onion (sliced)

• 2–3 tbsp olive oil

• 1–2 tbsp Mark’s Espresso Rub

Instructions

1. Preheat oven to 425°F.

2. Toss cauliflower, mushrooms, and onion with olive oil and Espresso Rub.

3. Spread evenly on a sheet pan (do not overcrowd).

4. Roast for 25–30 minutes, stirring once halfway through.

5. Cook until deeply caramelized and slightly crisp at the edges.

Espresso Rub Protein (Steak, Chicken, or Chickpeas)

Ingredients

• 1 lb steak or chicken
  OR

• 2 cans chickpeas (drained and dried)

• 1 tbsp olive oil

• 1 tbsp Mark’s Espresso Rub

Instructions (Meat)

1. Rub protein with olive oil and Espresso Rub.

2. Cook by grilling, pan-searing, or roasting until done.

3. Rest and slice before serving.

Instructions (Chickpeas)

1. Toss chickpeas with olive oil and Espresso Rub.

2. Spread on a sheet pan.

3. Roast at 425°F for 20–25 minutes until crispy.

Simple Arugula Lemon Salad

Ingredients

• Arugula

• Juice of 1 lemon

• 1–2 tbsp olive oil

• Pinch salt (optional)

• Optional: 1 tsp Dijon mustard

Instructions

1. Add arugula to a bowl.

2. Toss with lemon juice, olive oil, and Dijon (if using).

3. Season lightly and serve immediately.

Optional Lemon Tahini Drizzle

Ingredients

• ¼ cup tahini

• Juice of 1 lemon

• 1 garlic clove (grated)

• 2–4 tbsp warm water

Instructions

1. Whisk tahini, lemon, and garlic together.

2. Add warm water until smooth and pourable.

3. Drizzle over the finished plate.