Recipes
vegetarian
Carrot Zucchini Muffin Tops
Mango, Black Bean & Avo Salad w/ Mexi Green Goddess
Molten Chocolate Cakes
Roasted Carrots w/ Red Lentil Hummus
Chunky Tuscan Bean and Kale Soup
Emerald City Pizza
Grilled Skewers w/ Spicy Cashew Sauce
Mixed Berry Steel Cut Baked Oats
Whipped Feta w/ Pom Relish & Crostini
Buttermilk Plum Cake
Golden Rice & Crispy Chickpea Bowls
Honey Chocolate Fudge
Marinated Beets w/ Burrata & Arugula
Mezze Bowls w/ Quinoa Tabbouleh
Zucchini Rice Casserole
A Spring Lasagna
Marrakesh Carrot Salad
Umami Cashew Sauce
Beet Burgers
Cabbage Crunch Salad w/ Ginger Miso Dressing
Cauliflower & Chickpea Masala
Spring Minestrone
Tahini Ranch Dressing
Autumn Wild Rice Tangle
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.