Recipes
Winter Greens w/ Shaved Fennel, Persimmon, Glazed Pecans & Roasted Shallot Vinaigrette
Quinoa & Sweet Potato Salad w/ Tahini Turmeric Dressing
Caramelized Carrot Salad
Chimichurri Orzo Steak Salad
Buffalo Brussels Sprout Bowls w/ Yogurt Ranch
Cucumber Crunch Salad
Honey Roasted Red Kuri Squash Wedges w/ Wild Rice Salad
Strawberry Tofu Chop
Broccoli Salad w/ Bacon, Cherries & Crispy Shallots
Grilled Zucchini Panzanella
Mexi-Slaw
Cherry & Cornbread Panzanella
Greens w/ Date Vinaigrette
Roasted & Raw Harvest Salad
Strawberry Kale Salad w/ Pistachio Parm Crispy Crumbs
Chopped Vegetable Salad
Curry Roasted Cauli Kale Salads
Kale Caesar w/ Grilled Spatchcock Chicken
Blackberry Salad w/ Crispy Goat Cheese
Spring Bistro Chopped Salad
Street Corn Pasta Salad w/ Cilantro Pesto
Pizza Bianca w/ Arugula Salad
Roasted Shallot Vinaigrette
Summer Slaw w/ Cashew Dressing
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.