Recipes
Whipped Ricotta w/ Charred White Beans & Chimichurri
Baked Kale Salad
Butternut Squash & Kale Gratin
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Zhougy Bean Picnic Salad
Green Goddess Quinoa Salad
Roasted Green Beans w/ Pine Nut Crumble
Savory Granola
White Bean & Tomato Skillet
Baked Feta w/ Marinated Olives
Charred Artichokes w/ Green Olive Aioli
Cornbread, Pancetta & Fresno Stuffing
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
The Crispiest Roasted Potatoes
Crispy Broccoli Caesar
Smooshed Carrots w/ Pistachio Cilantro Pesto & Pickled Onions
Watermelon Fattoush Salad
Kale and Radicchio Salad w/ Beets & Blood Oranges
Wheat & Rosemary Dinner Rolls
Corn Risotto
Pumpkin Soup w/ Frizzled Sage & Seeds
Baby Kale Salad w/ Quick Pickled Kumquats, Crispy Crumbs & Herby Vinaigrette
Cranberry Jalapeno Meatballs
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.