Recipes
Sweet Potato Chocolate Muffins
Kale Crunchy Salad w/ Miso Vinaigrette
Chocolate Peanut Butter Shortbread Bars
Winter Salad w/ Roasted Sweet Potatoes, Date, Avocado & Goat Cheese
Peach & Lentil Salad w/ Roasted Jalapeno Ranch
Delicata Squash Salad w/ Pistachios & Marinated Lentils
Broccoli & White Cheddar Quiche
Mixed Berry Morning Muffins
Harissa Chickpea Bowls w/ Roasted Potatoes & Mixed Greens
Chili Cauliflower Tacos
Crunchy Lunchy Lentils
White Bean Veggie Burgers
Crispy Greek Wraps
Grilled Corn Salad
Summer Skewers w/ Peaches & Cilantro Mint Sauce
Kale Slaw w/ Spicy Tofu and Lemon Tahini Dressing
Quick Pickled Onions
Ottolenghi Curried Tomato Soup
Roasted Carrots & White Bean Salad w/ Crispy Crumbs
Spaghetti Squash Casserole
Charred Scallion Yogurt Sauce
Leek & Potato Soup
Loaded Greek Feta Fries
Oven-Baked Risotto w/ Butternut Squash & Rosemary Candied Walnuts
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.