Reilly Meehan, a private chef renowned for his culinary skills, has built his career around the concept of seasonal produce, reports BritPanorama.
Hailing from Santa Cruz, California, Meehan’s upbringing was characterized by a backyard full of wild blackberry bushes, peach trees, and vegetable plots. This abundant environment sparked his passion for cooking from an early age, as he frequently harvested ingredients for his culinary endeavors.
At age 11, a pivotal moment occurred when he won a baking competition with a homemade peach pie, prompting him to consider a future in the culinary arts. By 15, he had embarked on a formal culinary path, working as a prep cook at his father’s brewpub, gaining practical experience that would serve him well in his career.
Following his graduation from the Oregon Coast Culinary Institute in 2012, Meehan took on the role of executive sous chef at a private club in San Francisco. A request to become a private chef led him to document his culinary adventures on social media, where he has attracted over 1 million followers across platforms like Instagram and TikTok. His posts range from hosting chic dinner parties to offering culinary tips on managing raw ingredients and maximizing seasonal flavors.
The enthusiasm for his approach to cooking has culminated in his new book titled “A Little Bit Extra: 100 Recipes That Serve Up Something Special,” set for release on March 31.
This book aims to empower home cooks, encouraging them to elevate their dishes through thoughtful additions, whether through a splash of red wine vinegar or a touch of zest to enhance flavors. “I want everyone to feel empowered to not be afraid to be a little over-the-top,” Meehan noted.
Among the recipes included is the Delicata, Pom and Goat Cheese Salad with Cumin Yogurt, showcasing the versatility of seasonal ingredients. Meehan illustrates that culinary creativity need not be limited by season or budget. “You don’t have to go out of your way to do some big over-the-top touch,” he advises, highlighting the importance of subtle, carefully considered elements in elevating dishes.
Delicata, Pom and Goat Cheese Salad with Cumin Yogurt
Serves 4 to 6
Prep time: 10 minutes
Bake time: 20 minutes
Total cooking time: 30 minutes
Make-ahead tip: Prepare components like roasted squash and spiced yogurt a day in advance for ease.
Squash ingredients
- 2 large delicata squash, cut into ½-inch-thick rings and seeded
- ¼ cup (55 grams) olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon dried sage
- Kosher salt and freshly ground black pepper
Cumin yogurt ingredients
- 1 cup (245 grams) plain full-fat Greek yogurt
- Zest and juice of ½ lemon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
Salad ingredients
- Seeds from 1 pomegranate (about 1 cup)
- 4 ounces (113 grams) goat cheese, crumbled
- ½ cup (60 grams) roasted pepitas
- ½ small red onion, thinly sliced
- Fresh tarragon leaves, for garnish
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet. Toss squash rings with olive oil, maple syrup, sage, and seasoning. Bake for about 20 minutes until tender.
- Whisk together yogurt, lemon zest, lemon juice, cumin, coriander, and salt in a small bowl.
- Assemble the salad by layering roasted squash on a platter and topping with pomegranate seeds, goat cheese, pepitas, onion, and dollops of yogurt. Garnish with tarragon.
Recipe adapted from “A Little Bit Extra: 100 Recipes That Serve Up Something Special” by Reilly Meehan. Copyright © 2026 by Reilly Meehan. Published by Union Square & Co.
