Recipes
vegan
Blackberry Margaritas
Chunky Monkey Cocoa Pops
SKCC 'Bitchin Sauce'
Spring Bistro Chopped Salad
Tahini Dressing
Walnut "Chorizo" Tacos
Frozen Banana Pops
Roasted Shallot Vinaigrette
Summer Slaw w/ Cashew Dressing
Tomato Soup w/ Spicy Sausage & Orzo
Zucchini & Torn Olive Pasta w/ Tahini Basil Sauce
Chimichurri Quinoa w/ Roasted Delicata Squash
Crispy Sesame Tofu w/ Coconut Rice
Plum & Blackberry Oat Streusel Bars
Babaganoush Dip
Chunky Cocoa Granola
Mushroom Stuffed Sweet Potatoes
Scotcheroos
Simple Arugula w/ Poms
Sweet Potato Breakfast Cookies
Warm Squash Salad w/ Avocado Pepita Sauce
Baked Artichokes
Cashew Nacho Sauce
Mediterranean Cauliflower Steaks
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.