Recipes
vegan
Roasted Shallot Vinaigrette
Spring Bistro Chopped Salad
White Bean & Harissa Tomato Soup
Chopped Vegetable Salad
Chunky Monkey Cocoa Pops
SKCC 'Bitchin Sauce'
Summer Slaw w/ Cashew Dressing
Tahini Dressing
Walnut "Chorizo" Tacos
Crispy Sesame Tofu w/ Coconut Rice
Frozen Banana Pops
Plum & Blackberry Oat Streusel Bars
Scotcheroos
Zucchini & Torn Olive Pasta w/ Tahini Basil Sauce
Chimichurri Quinoa w/ Roasted Delicata Squash
Babaganoush Dip
Chunky Cocoa Granola
Mushroom Stuffed Sweet Potatoes
Quinoa & Pepita Granola Bars
Simple Arugula w/ Poms
Sweet Potato Breakfast Cookies
Warm Squash Salad w/ Avocado Pepita Sauce
Baked Artichokes
Cashew Nacho Sauce
Curated Groups
Weekly Menus
Browse the AlmanacChronological menus published over the course of Cooking Club's history.