Recipes
vegetarian
Beet & Quinoa Salad w/ Pecans & Goat Cheese
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
Vanilla Cake w/ Strawberries & Cream
Yogurt Ranch
Baked Kale Salad
Bee’s Knees Cocktail
Butternut Squash & Kale Gratin
Chocolate Peppermint Crinkle Cookies
Kale Pesto
Pumpkin Pretzel Bites w/ Honey Mustard
Pumpkin Sticky Toffee Pudding
Simple Greens w/ Blood Oranges, Pistachio & Sesame Seeds
The Crispiest Roasted Potatoes
Winter Squash Sheet Pan w/ Hot Honey
Black Bottom Chocolate Mousse Pie
Cilantro Green Sauce
Dilly Roasted Carrot Salad
Curated Groups
Weekly Menus
Browse the AlmanacChronological menus published over the course of Cooking Club's history.