Recipes
vegan
English Potatoes w/ Gremolata
Roasted Eggplant Pasta
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Chimichurri Base
Nut & Seed Butter
Tahini Chocolate Crispy Treats
Oatmeal w/ Apple Butter
Stuffed Squash w/ Rice Pilaf
Spicy Cashew Sauce
Dairy Free Fudge Sauce
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
Spicy Green Herb Sauce
Garlic Confit
Pumpkin Soup w/ Frizzled Sage & Seeds
Whole Roasted Cauliflower w/ Tahini Drizzle
Country Bread Croutons
Romesco
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.