Recipes
Beet & Quinoa Salad w/ Pecans & Goat Cheese
Brunch Stuffed Potatoes
Caramelized Squash & Pear Salad
Delicata & Hearty Greens Salad w/ Crispy Chickpeas
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Baked Kale Salad
Butternut Squash & Kale Gratin
Green Goddess Quinoa Salad
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Dilly Roasted Carrot Salad
Roasted Green Beans w/ Pine Nut Crumble
The Crispiest Roasted Potatoes
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
Grilled Suya Chicken w/ Peaches & Avocado
Savory Granola
Baked Feta w/ Marinated Olives
Charred Artichokes w/ Green Olive Aioli
Crispy Broccoli Caesar
Roasted Vegetable Platter w/ Red Pepper Dip
Hugh's Guacamole
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.