Recipes
Whipped Ricotta w/ Charred White Beans & Chimichurri
Baked Kale Salad
Butternut Squash & Kale Gratin
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Green Goddess Quinoa Salad
Roasted Green Beans w/ Pine Nut Crumble
Zhougy Bean Picnic Salad
Savory Granola
The Crispiest Roasted Potatoes
White Bean & Tomato Skillet
Baked Feta w/ Marinated Olives
Charred Artichokes w/ Green Olive Aioli
Cornbread, Pancetta & Fresno Stuffing
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
Watermelon Fattoush Salad
Beet & Quinoa Salad w/ Pecans & Goat Cheese
After School Mini Tacos
Crispy Broccoli Caesar
Roasted Vegetable Platter w/ Red Pepper Dip
Smooshed Carrots w/ Pistachio Cilantro Pesto & Pickled Onions
Kale and Radicchio Salad w/ Beets & Blood Oranges
Pumpkin Soup w/ Frizzled Sage & Seeds
Wheat & Rosemary Dinner Rolls
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.