Recipes
Adobo Jackfruit Bowls w/ Jicama Slaw
Citrus & Spice Granola w/ Apricots
Roasted Eggplant Pasta
Roast Fennel, Orange & Quinoa Salad
Vegetable Broth
Chimichurri Base
Cornmeal Oat Thumbprints
Nut & Seed Butter
Pina Colada Popsicles
Ras El Hanout Spice Blend
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Tahini Chocolate Crispy Treats
Winter Squash Sheet Pan w/ Hot Honey
Zhougy Bean Picnic Salad
Cilantro Green Sauce
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
Spicy Cashew Sauce
Stuffed Squash w/ Rice Pilaf
Spicy Green Herb Sauce
Dairy Free Fudge Sauce
Kale and Radicchio Salad w/ Beets & Blood Oranges
Roasted Vegetable Platter w/ Red Pepper Dip
Garlic Confit
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.