Recipes
Bee’s Knees Cocktail
Green Goddess Quinoa Salad
Kale Pesto
Seared Halibut w/ Lemon Caper Pan Sauce
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Winter Squash Sheet Pan w/ Hot Honey
Burger Bowls
Cilantro Green Sauce
Leek & Potato Skillet Frittata
Roasted Green Beans w/ Pine Nut Crumble
Spanakopita Pasta
White Bean & Tomato Skillet
Zhougy Bean Picnic Salad
After School Mini Tacos
Cambozola & Walnut Stuffed Dates in Crispy Prosciutto
Dairy-Free Chocolate & Almond Butter Brownies
Gnocchi in Creamy Butternut Sauce
Green Salad w/ Persimmons, Poms, Walnuts & Minted Tahini Vinaigrette
Italian Sausage Stuffed Peppers
Leftover Soup
Lemon Curd
Mushroom Shawarma Pitas
Oven Fries w/ Spiced Lentils, Tomatoes & Tahini Drizzle
Watermelon Mojito
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.