Recipes
Horiatiki-Style Spoon Salad
Mixed Mushroom Polenta
Roast Fennel, Orange & Quinoa Salad
Whipped Ricotta w/ Charred White Beans & Chimichurri
Beet & Quinoa Salad w/ Pecans & Goat Cheese
Brunch Stuffed Potatoes
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Baked Kale Salad
Butternut Squash & Kale Gratin
Green Goddess Quinoa Salad
Grilled Suya Chicken w/ Peaches & Avocado
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
The Crispiest Roasted Potatoes
Dilly Roasted Carrot Salad
Roasted Green Beans w/ Pine Nut Crumble
White Bean & Tomato Skillet
Zhougy Bean Picnic Salad
After School Mini Tacos
Cornbread, Pancetta & Fresno Stuffing
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
Savory Granola
Baked Feta w/ Marinated Olives
Charred Artichokes w/ Green Olive Aioli
Crispy Broccoli Caesar
Curated Groups
Weekly Menus
Browse the AlmanacChronological menus published over the course of Cooking Club's history.