Recipes
vegetarian
Caramelized Squash & Pear Salad
Cauliflower & Walnut Chorizo
Citrus & Spice Granola w/ Apricots
Cornmeal Oat Thumbprints
Mexi Green Goddess Dressing
Nut & Seed Butter
Pina Colada Popsicles
Pinto Bean Burgers w/ Slaw
Ras El Hanout Spice Blend
Roasted Eggplant Pasta
Smoked Paprika Pasta Bake
Sweet Potato Muffins w/ Figs & Walnuts
Whipped Ricotta w/ Charred White Beans & Chimichurri
Aji Sauce
Chimichurri Base
Pistachio Pesto
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Tahini Chocolate Crispy Treats
Baked Kale Salad
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Fennel Apple Salad w/ Walnut Vinaigrette
Kale Pesto
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.