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San Diego Cookbook Club
a crowdsourced feast since 2016

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To Asia, With Love

Sweet Potato with Black-Eyed Peas & Coconut Vinaigrette
from To Asia, With Love

An Ode to Chang’s Crispy Noodle Salad
from To Asia, With Love
prepared by Justine

Pumpkin & Cheddar Strata
from bonappetit.com
prepared by Becky

Roasted Butternut Squash, Lentils, Pickled Shallots & Special Sauce
from hettymckinnon.com
prepared by MaryLou

Cumin Tofu Stir-fry
from To Asia, With Love
prepared by Jennifer

Beet & Lentil Salad with Cheddar
from NYT Cooking
prepared by Susan

Crusted Eggplant with Spicy Tomato, Chickpeas & Goats Cheese
from hettymckinnon.com
prepared by Adele

Gruyere-Roasted Cabbage with Lentils, Burnt Butter, Sage & Walnuts
from hettymckinnon.com
prepared by Shelley

Finger-lickin’ good edamame beans with fried curry leaves
from To Asia, With Love
prepared by MaryLou

Hong Kong Milk Tea
from To Asia, With Love
prepared by Justine

Salted Caramel Slice
from hettymckinnon.com
prepared by MaryLou

Black sticky rice pudding with lime-pickled pineapple
from To Asia, With Love
prepared by Maria

Tamarind Apple Crisp
from To Asia, With Love
prepared by Jackie

Flourless soy sauce brownies
from To Asia, With Love
prepared by Justine

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