Recipes
make ahead
Roasted Carrot Salad
Roasted Stone Fruit Parfait
Roast Fennel, Orange & Quinoa Salad
Shawarma Roasted Lamb
S’mores Bars
Spatchcock Lemon Pepper Chicken w/ Rustic Mash
Vegetable Broth
English Potatoes w/ Gremolata
Grilled Caesar Club Salad
Herby Seedy Rice w/ Tamari Pork
Mexi Green Goddess Dressing
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Strawberry Tiramisu
Beef Brisket w/ BBQ Sauce
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Chimichurri Base
Green Curry Skillet
Italian Dogs w/ Giardiniera Relish & Basil Aioli
Kale Pesto
Nut & Seed Butter
Pistachio Pesto
Pumpkin Pretzel Bites w/ Honey Mustard
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.