Bedford Supper Club, Autumn Edition

We’ve been celebrating autumn in Bedford with delicious harvest-inspired recipes!

Our first session was October 4th, and the latest one was November 1st.
In October, we made a lovely green tossed salad, with a dijon-balsamic vinagrette, Shepherd’s pie, and maple apple crisp!

Serving dinner!

    Serving dinner!

Shepherd's pie

Shepherd’s pie

Last weekend, we made a spinach and carrot salad, with cranberries, bell pepper, goat cheese and delicious balsamic vinagrette; Stuffed baked potatoes with a variety of fillings, like bacon, broccoli, caramelized onions and roasted garlic; and tofu chocolate pudding!

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New members! They did a great job making dessert!

New members! They did a great job making dessert!

Mmmm pudding!

Mmmm pudding!

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