Recipes
Brunch Stuffed Potatoes
Harissa Honey Roasted Carrots w/ Whipped Feta
Roasted Cauliflower w/ Farro & Green Tahini
Snap Pea Salad w/ Lemon Dressing, Mint & Pistachios
Turmeric Corn Muffins
Adobo Jackfruit Bowls w/ Jicama Slaw
Braised Cannellini Beans
English Potatoes w/ Gremolata
Hassleback Butternut w/ Crispy Breadcrumbs
Horiatiki-Style Spoon Salad
Mixed Mushroom Polenta
Roasted Carrot Salad
Roast Fennel, Orange & Quinoa Salad
Sweet Potato Croquettes w/ Garlic & Chive Aioli
Vegetable Gyoza Soup
Zucchini & Rice Soup
Caramelized Squash & Pear Salad
Mixed Tomato & White Bean Crostini
Whipped Ricotta w/ Charred White Beans & Chimichurri
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Baked Kale Salad
Butternut Squash & Kale Gratin
Delicata & Hearty Greens Salad w/ Crispy Chickpeas
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.