Recipes
Vegetable Tagine w/ Apricot Couscous
Winter Greens w/ Shaved Fennel, Persimmon, Glazed Pecans & Roasted Shallot Vinaigrette
Beef Bulgogi w/ Roasted Broccoli
Blackened Salmon Skewers w/ Green Goddess Dressing
Creamy Chicken & Sun Dried Tomato Pasta
Halloumi Hummus Bowls
Halloumi Skewers w/ Chunky Chimichurri
Pantry Peanut Butter Gochujang Pasta
Quinoa & Sweet Potato Salad w/ Tahini Turmeric Dressing
Sesame Broccoli & Wontons
Wild Rice & Roasted Carrot Grain Bowls
Chilled Cabbage-Loaded Noodles
Chimichurri Orzo Steak Salad
“Marry Me” Chicken Soup
Strawberry Kale Salad w/ Pistachio Parm Crispy Crumbs
Teriyaki Pork Meatballs w/ Pineapple & Coconut Rice
Moroccan Meatballs w/ Carrots & Cilantro Yogurt Sauce
Spiced Beef Kebabs w/ Lemony Potatoes & Yogurt Sauce
Buffalo Brussels Sprout Bowls w/ Yogurt Ranch
Cucumber Crunch Salad
Lemongrass Skewers w/ Sauce & Charred Snap Peas
Strawberry Tofu Chop
Grilled Zucchini Panzanella
Roasted & Raw Harvest Salad
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.