Recipes
Mejadra w/ Crispy Shallots & Roasted Peps
Winter Greens w/ Shaved Fennel, Persimmon, Glazed Pecans & Roasted Shallot Vinaigrette
Quinoa & Sweet Potato Salad w/ Tahini Turmeric Dressing
Caramelized Carrot Salad
Chilled Cabbage-Loaded Noodles
Buffalo Brussels Sprout Bowls w/ Yogurt Ranch
Cranberry-Citrus Chutney
Cucumber Crunch Salad
Herby Couscous
“Marry Me” Chicken Soup
Roasted Broccoli Wedges w/ Green Goddess
Shingled Harissa Potatoes
Smoky Loaded Baked Potato Soup
Squash, Greens & Quinoa Fritters
Vegetarian Beetballs
Zucchini, Pea & Basil Soup
Grilled Zucchini Panzanella
Squash & Fennel Soup
Cherry & Cornbread Panzanella
Roasted & Raw Harvest Salad
Broccoli Salad w/ Bacon, Cherries & Crispy Shallots
Chicken Gyoza w/ Dipping Sauce
Greens w/ Date Vinaigrette
Mushroom & Spinach Rice Gratin
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.