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San Diego Cookbook Club
a crowdsourced feast since 2016

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Grist/Ruffage/Dessert Person

Tomato Tart with Spices & Herby Feta
from Dessert Person
prepared by Justine

Shaved fennel salad w/apricots, chili oil, parsley, mint & lamb
from Grist
prepared by Susie

Sprouted lentils w/shaved brussels, parm + hazelnut rig
from Grist
prepared by Jackie

Roasted potato salad w/egg, celery, herbs, & bread crumbs
from Ruffage
prepared by Sandy

Roasted parsnips w/citrus ricotta, arugula + savory granola
from Grist
prepared by Dianne

Massaged kale w/tomatoes, creamed mozzarella, & wild rice
from Ruffage
prepared by Becky

Garlic marinated white beans w/celery & parsley salad
from Grist
prepared by Shelley

Crispy eggplant w/fresh mozzarella, tomatoes, pickled raisins, & mint
from Ruffage
prepared by Connie (Shelley's guest)

Black-eyed peas w/parmesan rinds, grilled bell peppers, roasted corn, basil + paprika cumin oil
from Grist
prepared by MaryLou

Barley w/roasted squash, gingered apples + spinach w/mustard vinaigrette
from Grist
prepared by Dianne

Corn kernel salad w/soybeans, cherry tomatoes & basil
from Ruffage
prepared by Sue

Tarte Tropeziènne
from Dessert Person
prepared by Jackie

Flourless Chocolate Wave Cake
from Dessert Person
prepared by Susan

St. Louis Gooey Butter Cake
from Dessert Person
prepared by MaryLou

Malted "Forever" Brownies
from Dessert Person
prepared by Amy

Gateau Basque
from Dessert Person
prepared by Cindy (Dianne's guest)

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