Recipes
Honey Roasted Red Kuri Squash Wedges w/ Wild Rice Salad
Lemongrass Skewers w/ Sauce & Charred Snap Peas
Meatloaf w/ Roasted Potatoes
Slow Cooker Banh Mi Sandwiches
Smoky Loaded Baked Potato Soup
Spicy Tempeh Burritos w/ Mango-Pineapple Salsa
Squash, Greens & Quinoa Fritters
Tuna Salad
Vegetarian Beetballs
Zucchini, Pea & Basil Soup
Chicken Sliders w/ Peaches & Slaw
Crispy Carnitas
Crispy Chicken Caesar Wrap
English Muffin Pizzas
Grilled Zucchini Panzanella
Raspberry Pancakes w/ Maple Cream
Rye Crepes w/ Whipped Ricotta & Roasted Vegetables
Shredded Brisket Sandwiches w/ Jalapeno Slaw
Squash & Fennel Soup
Strawberry Tofu Chop
Garlic Broccoli Noodles w/ Marinated Tempeh
Jerk Chicken Lettuce Cups w/ Pineapple Pico
New Mexican Posole
Rainbow Sandwich
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.