Recipes
vegetarian
Chimichurri Base
Nut & Seed Butter
Pina Colada Popsicles
Pistachio Pesto
Pumpkin Pie Baked Oatmeal
Ras El Hanout Spice Blend
Seared Cabbage Wedges w/ Tahini Crema & Pepita Harissa
Tahini Chocolate Crispy Treats
Yogurt Ranch
Baked Kale Salad
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Kale Pesto
Pumpkin Pretzel Bites w/ Honey Mustard
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
Vanilla Cake w/ Strawberries & Cream
Winter Squash Sheet Pan w/ Hot Honey
Black Bottom Chocolate Mousse Pie
Chocolate Peppermint Crinkle Cookies
Cilantro Green Sauce
Dilly Roasted Carrot Salad
Lasagna Bolognese
Leek & Potato Skillet Frittata
Pumpkin Sticky Toffee Pudding
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.