Recipes
Sweet Potato Muffins w/ Figs & Walnuts
Whipped Ricotta w/ Charred White Beans & Chimichurri
Green Chile Chicken Stuffed Poblanos
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Baked Kale Salad
Beef Brisket w/ BBQ Sauce
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Delicata & Hearty Greens Salad w/ Crispy Chickpeas
Fennel Apple Salad w/ Walnut Vinaigrette
Pumpkin Pretzel Bites w/ Honey Mustard
Seared Shrimp w/ Garlic Parmesan Risotto & Chermoula
Black Bottom Chocolate Mousse Pie
Lasagna Bolognese
Leftover Soup
Mushroom Shawarma Pitas
No-Bake Date Granola Bars
Pumpkin Chai Cheesecake Tart
Pumpkin Pie Baked Oatmeal
Spanakopita Pasta
Baked Feta w/ Marinated Olives
Burger Bowls
Charred Artichokes w/ Green Olive Aioli
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.