THE QUARTER-LIFE COOKBOOK


Finger Food

Asian Meatballs with Tomato Chutney
Avocado and Radish Crostini
Avocado Quesadillas
Crab Cakes
Soft Scrambled Eggs
Spinach Hash Browns
Spinach-Pie Quesadillas
Sundried Tomato-Sausage Frittata Sandwich
Yogurt Pancakes with Pomegranate
Zucchini-Shallot Frittata

Sandwiches
Ancho Chicken Sandwiches with Avocado and Chipotle Mayonnaise
Biscuit Club Sandwiches
Chicken Satay Banh Mi
Chickpea Burgers with Mint Raita
Classic Grilled Cheese
Crunchy Spicy Hummus Wraps
Egg Salad, Arugula & Bacon Wraps
Five Spice Pulled Brisket Sandwiches
Fried Multi-Color Tomato BLT's with Basil-Chive Mayo
Grilled Mushroom Cheddar Melts
Grilled Salmon Sandwiches with Heirloom Tomatoes & Chive-Cashew Pesto
Lobster Salad on Toasted Brioche Rolls
Man Burgers
Mediterranean Lamb Burgers

Mini Meatball Subs
Oversized Mozzarella Arepas with Summer Veggies
Pesto Chicken Salad Sandwiches
Pesto Grilled Cheeses
Pork Burgers with Thyme Mayo and Red Cabbage Crunch
Prosciutto & Fontina Panini with Arugula Pesto
Pulled Chicken Sandwiches with Pickled Onion
Pulled Pork Sandwiches with Fennel-Cabbage Slaw
Radicchio and Fresh Mozzarella Toasts
Roast Beef Baguettes with Cider Onion Jam and Fennel Remoulade
Roasted Eggplant Sandwiches with White Bean Spread and Chive Pesto
Sundried Tomato Pesto Panini
Tuna Burgers with Lemon Paprika Aioli
Turkey Pepperjack Melts

Pizzas
White Pizza with Ricotta, Sundried Tomato, and Scallion
Pepperoni & Shallot Pizza
Margarita Pizza with Fresh Mozzarella & Basil


Salads
Arugula Caprese
Arugula Salad with Roasted Garlic Vinaigrette
Asparagus Spears with Burrata & Prosciutto
Autumn Pasta Salad
Beet and Arugula Salad
Bistro Salad
Corn with Mustard Seeds
Green Beans with Spiced Nuts and Cider Vinaigrette
Grilled Eggplant Salad
Roasted Brussels Sprouts with Crispy Bacon
Rosemary Potato Galette
Sarah's Herbed Potato Salad
Semi-Sweet Potato Mash with Spiced Caramelized Onions
Shredded Butternut Squash
Spiced Carrot-Potato Puree
Spinach Hash Browns
Other Sweets