Recipes
vegetarian
Vegetable Stew
Vegetarian Beetballs
Cranberry-Citrus Chutney
Grilled Zucchini Panzanella
Herby Couscous
Herby Hummus
Peach Cake
Raspberry Pancakes w/ Maple Cream
Rye Crepes w/ Whipped Ricotta & Roasted Vegetables
Shingled Harissa Potatoes
Spicy Tempeh Burritos w/ Mango-Pineapple Salsa
Apple, Yogurt & Grain Free Granola Parfaits
Banana Pumpkin Loaf
Buffalo Brussels Sprout Bowls w/ Yogurt Ranch
Cherry & Cornbread Panzanella
English Muffin Pizzas
Everything Sauce
Fall Fattoush
Garlic Broccoli Noodles w/ Marinated Tempeh
Grilled Asparagus w/ Lemon Vinaigrette
Peas & Cheese Pasta
Quick Roasted Asparagus w/ Pesto & Burrata
Rainbow Sandwich
Zucchini, Pea & Basil Soup
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.