We used lots of lovely fall vegetables to make this delicious meal. Click on the links to get the recipes.
We made 4 kinds: Bacon, leek & smoked cheddar; Spinach-tomato-feta; Mushroom-zucchini-goat cheese; and a Southwestern version with corn, red & green pepper, and pepper jack cheese. They all had potatoes as well.
We made roasted carrots using multicoloured carrots from this morning’s market:
Caprese Salad is just tomatoes, basil, and bocconcini cheese, drizzled with olive oil and balsamic vinegar. This lovely variety of tomatoes came from the garden of one of our Club members.
Dessert was Lemon Coconut Squares — they were a hit.