Recipes
Granola Cups
Korean Shredded Beef
Leek & Pea Soup w/ Rye Croutons
Mexican Chorizo & White Beans
Skillet Lasagna
Tomato, Nectarine & Mozzarella Salads
Creamy Boursin Chicken
Kale & Quinoa Salad w/ Squash, Apricot & Bacon
One-Bowl Carrot Date Muffins
Sheet Pan Chorizo Meatballs
Sweet Potato, Greens & Goat Cheese Frittata
Aloha Granola
Compost Cookies
Grilled Italian Sausages w/ Green Aioli & Sweet Potato Fries
Pumpkin & Red Lentil Soup
Rainbow Bowls w/ Muhummara
Stuffed Red Peppers w/ Cashew Chipotle Crema
Tinga Stuffed Sweet Potatoes
Fall Salad w/ Cider Mustard Dressing
Lemon Bundt w/ Berries
Spicy Citrus & Harissa Carrot Soup
Squash & Roasted Tomato Bisque
Swiss Chard & Sweet Potato Breakfast Bake
Thai Peanut Slaw
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.