Restaurant Dropout x Alix Traeger
Restaurant Dropout x Alix TraegerOur second-ever Restaurant Dropout collaborative menu, featuring White Fish Souvlaki from Alix Traeger's Scratch That
This week, I teamed up with my friend, Alix Traeger—an enthusiastic cook, flourishing creator, and Buzzfeed Tasty Alum—to create a menu for you to enjoy. We’re not only making one of Alix’s recipes from her debut cookbook, Scratch That, but we will also utilize some of her recipe elements across the menu in true Restaurant Dropout fashion. One thing I truly admire (and adore) about Alix is her ability to showcase her messes and mistakes, inspiring everyone to embrace the chaos of cooking and of life. Scratch That does just that. It features approachable and playful recipes that teach technique without being didactic, rather focusing on having fun and learning from mistakes. You can order your copy here.
Alix’s long-awaited debut cookbook, Scratch That, is filled with creative, delicious, decadent recipes—many of which were born from her signature process of trial and error. These recipes are fun and approachable: The book is organized into recognizable categories such as Weekend Breakfast (best served after sleeping in), Dips, Snacks, and Apps (for a party or a party of one), Sweet Treats (for your sweet tooth), and more. Best of all, every single recipe shares a piping HOT TIP from Alix to help you avoid or fix common cooking errors—all of which she learned the hard way, so you don’t have to! You’re sure to find plenty of new favorites, and as long as you laugh through the (potentially) messy process, you’re doing it right!
 Peperonata Pizza, Yogurt-Marinated Chicken Skewers, White Fish Souvlaki (Photograph by Kristin Teig)
Rollover MintYou’ll notice that some recipes this week suggest adding mint, since it might be something you still have from last week (if you cooked through Foods That Scream Herbaceous and Bright). I found myself with a surplus of mint after last week’s menu, and since it was still looking fresh a whole week later, I used it in a few recipes this week when it felt right. Since it’s technically a rollover ingredient, don’t fret if you don’t have it (especially if you’re starting fresh this week). Just leave it out and keep to dill and chives. OrzoWe’re using orzo in our rice pilaf this week rather than the fideo noodles I typically love using; however, since we’re only using 1/4 cup of orzo, you’ll have plenty leftover for next week. So close up your box (or bag) of orzo and pop it in the pantry—we’ll see it again in seven days as a rollover ingredient. Essential IngredientsTahiniIf you don’t have tahini (or if you’re allergic), feel free to make last week’s Simple Lemon Vinaigrette instead of this week’s Tahini Lemon Dressing. If you’re new here (hello & welcome!!), we use tahini (ground sesame) a decent amount, hence why it’s a pantry staple/essential ingredient. Dried Thyme & RosemaryAlix’s White Fish Souvlaki calls for dried Thyme and Rosemary, which are ingredients you could already have stored in your pantry, or ones you don’t. If you’ve been cooking with Restaurant Dropout for some time, you should technically already have Herbes de Provence (HDP) in your pantry from previous recipes. I highly recommend using 1 tsp of HDP instead of buying two new containers of dried herbs. Ingredient NotesPersian CucumberAlix’s Tzatziki (Scratch That Tzatziki) calls for half of one Persian cucumber, which might be difficult to source independently (usually Persian cucumbers are sold in containers of 7-9 cucumbers). Considering Persian cucumbers contain less water, have softer skin, and are perfectly sized to avoid wasting half a cucumber, they make for the perfect cucumber addition to tzatziki. That said, we’ll use one whole Persian cucumber since we’re doubling her Tzatziki recipe for use throughout the week. If you can’t find Persian cucumbers in your local grocery store, you can source an English cucumber; however, since they typically have a higher water content and tougher skin, make sure to peel and then seed the cucumber before grating half of it. Use the remaining half of your cucumber (or remaining Persian cucumbers) for lunch or snacking this week. Grocery List
Printable Menu
Re: Olive Oil-Based Dressings Separating in the FridgeSomething worth mentioning (as I haven’t yet) is that your olive oil-based dressings will probably split in the refrigerator, since the oil will likely solidify or separate from the vinegar. You can avoid this by using a neutral oil (like canola) or remedy the split (and half-hardened) dressing by taking it out of the refrigerator before starting on dinner and allowing it to come to room temperature. Once your dressing reaches room temperature, you can easily shake it up, emulsifying it back to normal. ArugulaMeasurementsA container of arugula at the grocery store is generally 5 oz, so you’ll need to spread the 5 oz throughout the week. I have a recommended measurement of how much arugula you’ll need for the recipes that call for it; however, don’t worry about being exact (please don’t take out a kitchen scale to measure arugula). Just keep in mind that…
Measure your pinches accordingly. SubstitutionsIf you’re anti-arugula or your kids aren’t quite there yet in embracing the peppery, bitter green, feel free to substitute with Spring Mix (my recommendation) or Spinach. Adaptations for White Fish SouvlakiAs I previously mentioned, I adapted Alix’s White Fish Souvlaki in the Recipe Vault to work with our Restaurant Dropout format. However, her published recipe, as seen in Scratch That, is attached below. White Fish Souvlaki (as seen in Scratch That)
Recipe reprinted with permission from Scratch That: Embrace the Mess, Cook to Impress by Alix Traeger©2025. Published by Union Square & Co.Photographs by Kristin TeigYou’ll find the version included in the recipe vault has the following updates:
Prep List
Prep Demo Prep List: Levels of DifficultyAfter questions and comments regarding prep time and difficulty, we thought it would be fun to start incorporating the difficulty level for each Prep List, which can be found next to the key. We’ll work on a more detailed guide on what determines the level of difficulty on a given prep list; however, in the meantime, we’re providing an average time expectation with some details to help you gauge your expectations and offer you the chance to decide if you want to split things up (if necessary). Easy: 1.5 to 2 hours + a light amount of produce/sauces + zero dough prepNormal: 2 to 3.5 hours + an average amount of produce/sauces + dough prepHard: 3.5+ hours + a heavy amount of produce/sauces + dough prep + frying + additional produce prep (like fire-roasting bell peppers, pickling, etc)As this is a new feature, please let us know if you have any suggestions—we’re always open to hearing productive feedback. Remember, you can always simplify your prep day by using some of the Time-Savers suggested on the Grocery List. Efficiency NoteSince we’re talking about time-saving, another thing I don’t think I’ve mentioned enough is how to maximize efficiency while prepping. One thing you’re taught in the first couple of weeks of cooking school (or something you pick up quickly in a restaurant) is that while prepping an ingredient, make sure to NEVER repeat a process twice. For example, when finely dicing four carrots, peel all of your carrots at once, then slice them into planks all at once, then slice them into batons all at once, and then dice your batons all at once. A common but time-consuming approach is peeling, slicing, and then dicing one carrot at a time, which in the game of prepping produce, takes far more time than necessary. All-Purpose Flatbread DoughNo Stand Mixer? No ProblemThis dough isn’t very wet, so it shouldn’t be too difficult to knead by hand. That said, if it still feels a bit sticky to knead, feel free to add 1 tablespoon of flour at a time to ease the process. Remember, though, sometimes it takes a while for your dough to absorb flour fully, so don’t prematurely add too much flour, because once it’s added, you can’t take it back. Protocol for Dividing & ConqueringThis week we’re using half of our All-Purpose Flatbread Dough for our Peperonata Pizza and the other half for our 4 Flatbread Rounds. You’ll cook the 4 Flatbread Rounds on prep day and reserve the remaining dough half (raw) for pizza. Allow it to ferment in the refrigerator before using, as this leads to a tastier pizza dough crust. Blanched Sugar Snap PeasMake sure you completely dry off your blanched snap peas before placing them in a container and storing them in the refrigerator. If they go into the container wet, they’ll likely spoil quicker, which, given they’re getting used in the final dish of the week, would be tragic. If you’d like to eat them without blanching, feel free to do so, too (as this might save you dishes and time on prep day). I adore blanched spring vegetables, hence why we’re blanching them 2 weeks in a row. Additional Notes:
Protein SubstitutionsFor the White Fish… For the Spring Vegetable Shakshuka… For the Peperonata Pizza… For the Tomato & Pepper Braised Chicken… For the Yogurt Marinated Chicken Skewers… Additional SubstitutionsTahini Lemon Dressing 🔄 Simple Lemon Vinaigrette Arugula 🔄 Spinach, Baby Gem Lettuce, Spring Mix (my recommendation) Dill 🔄 Mint Chives 🔄 Mint Mint 🔄 Dill or Chives Sugar Snap Peas 🔄 Asparagus or Snow Peas (no need to blanch) Greek Yogurt 🔄 Labneh (adjust seasoning as needed) Dried Rosemary & Thyme 🔄 Herbes de Provence Persian Cucumber 🔄 1/2 English Cucumber (peeled and seeded)
ElementsSauces, Dressings, & MarinadesScratch That TzatzikiUtilized in White Fish Souvlaki, Peperonata Pizza, Tomato & Pepper-Braised Chicken, and Yogurt-Marinated Chicken Skewers.
Tomato & Red Pepper Simmer SauceUtilized in Spring Vegetable Shakshuka, and Tomato & Pepper-Braised Chicken.
Tahini Lemon DressingUtilized in White Fish Souvlaki, Spring Vegetable Shakshuka, Tomato & Pepper-Braised Chicken, and Yogurt-Marinated Chicken Skewers.
Spiced Yogurt MarinadeUtilized in Yogurt-Marinated Chicken Skewers.
Peperonata MedleyUtilized in Peperonata Pizza, and Tomato & Red Pepper Simmer Sauce.
Breads & StarchesLemon Dill PilafUtilized in White Fish Souvlaki, and Tomato & Pepper-Braised Chicken
All-Purpose Flatbread DoughUtilized in Spring Vegetable Shakshuka, Peperonata Pizza, and Yogurt-Marinated Chicken Skewers.
DishesWhite Fish Souvlaki with Tzatziki (Adapted from ‘Scratch That’ by Alix Traeger)
 Spring Vegetable Shakshuka with Warm Flatbread
 Peperonata Pizza with Feta & Egg
 Tomato & Pepper-Braised Chicken with Lemon Dill Rice Pilaf
 Yogurt Marinated Chicken Skewers with Warm Flatbread
 Consolidated Lists
Consolidated Recipes
All Documents (Lists & Recipes)
As always, thank you so much for being here. Ciao for now, and happy cooking! 💖 Xo, You're currently a free subscriber to Restaurant Dropout. For the full experience, upgrade your subscription.
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