Recipes
Whipped Ricotta w/ Charred White Beans & Chimichurri
Yogurt Ranch
Baked Kale Salad
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Kale Pesto
Pistachio Orange Teacake
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Tahini Chocolate Crispy Treats
Winter Squash Sheet Pan w/ Hot Honey
Black Bottom Chocolate Mousse Pie
Chocolate Peppermint Crinkle Cookies
Lasagna Bolognese
Leek & Potato Skillet Frittata
Protein Overnight Oats
Pumpkin Pretzel Bites w/ Honey Mustard
Roasted Green Beans w/ Pine Nut Crumble
Vanilla Cake w/ Strawberries & Cream
Zhougy Bean Picnic Salad
Dairy-Free Chocolate & Almond Butter Brownies
Lemon Curd
Mushroom Shawarma Pitas
Nutty Chocolate Caramel Tart
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.