Recipes
Baked Artichokes
Green Goddess Wedge Salad
Kale & Orzo Salad w/ Garlic Dressing
Rice Paper Rolls w/ Peanut Sauce
Tomato Tart
Weeknight Lentil & Sausage Soup
Avgolemono Chicken Soup
Braised Cannellini Beans
Roasted Carrot Salad
Butternut & Brussles in Agrodolce
Green & Tahini Lentil Lunch Salad
Roasted Delicata Squash Salad
Shrimp & Kale Salad w/ Crispy Crumbs
Simple Potato & Onion Flatbread
Baguette Pesto Pizzas w/ Crispy Mushrooms
Fattoush w/ Spiced Lavash
Jeweled Beets w/ Citrus & Herb Ricotta
Kale & Cabbage Spoon Slaw w/ Roasted Shallot Vinaigrette
Mixed Citrus Salad
Caramelized Japanese Yams w/ Sauce
Snap Pea Chicken Salad
Whipped Goat Cheese Dip w/ Bacon & Dates
Harissa Honey Roasted Carrots w/ Whipped Feta
Jalapeño Poppers
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.