Recipes
vegetarian
Roasted Carrot Salad
Roasted Stone Fruit Parfait
Roast Fennel, Orange & Quinoa Salad
S’mores Bars
Sweet Potato Croquettes w/ Garlic & Chive Aioli
Vegetable Broth
Caramelized Squash & Pear Salad
English Potatoes w/ Gremolata
Mexi Green Goddess Dressing
Mixed Mushroom Polenta
Roasted Eggplant Pasta
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Southwest Lentil Salad Slaw
Strawberry Tiramisu
Whipped Ricotta w/ Charred White Beans & Chimichurri
Baked Kale Salad
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Chimichurri Base
Flourless Peanut Butter Cookies
Kale Pesto
Nut & Seed Butter
Pistachio Pesto
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.