Recipes
Brussels Sprout Pasta w/ Hazelnuts & Bacon
Italian Quinoa Casserole
Sundried Tomato & Spinach Pasta Bake
Roasted Cauliflower & Kale Pasta Bake
Herby Penne w/ Roasted Carrots & Arugula
Gnocchi w/ Chickpeas, Broccoli & Burst Tomatoes
Ratatouille Pasta
Roasted Cauliflower Pasta w/ Winter Pesto
Brothy Beans w/ Burrata & Pesto
NYT Shallot Pasta
Winter Minestrone
Butternut Squash Lasagna w/ Fontina & Simple Greens
Summer Puttanesca
Crispy Chicken Parmesan w/ Lemony Arugula Salad
Mixed Mushroom Pappardelle
Braised Beef Ragu
Pizza Burgers
Peach & Tomato Panzanella
Kale Caesar Salad w/ Crispy Artichokes
Emerald City Pizza
Grilled Bruschetta Chicken
Slow Cooked Ragu & Parmesan Polenta
Creamy Tomato Chicken Skillet w/ Artichokes
Chunky Tuscan Bean and Kale Soup
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.