Halifax Supper Club, June 2015

Local strawberries are finally here, and lots of other lovely produce.  Here’s what we made on Saturday: Salad Nicoise Strawberry Shortcake Cooking together Eating together                                           Clean-up

Biscuits for Strawberry Shortcake

About 1/2 an hour before you want to serve the strawberry shortcake, cut up your strawberries, sprinkle them with a bit of sugar, and mix well.  Just before serving, whip cream with a little bit of sugar, and optional vanilla or finely-grated lemon zest.  We used lemon zest, and it went really well with the strawberries.…

Classic Salad Nicoise

This is the classic version, but feel free to make additions, substitutions and deletions, according to your preferences.  For vegetarians and those who don’t like tuna, we had chickpeas.  Almost everybody in our crowd left off the olives. Serves 4 Kitchen equipment Measuring cup, measuring spoons Jar with lid Salad bowl Salad spinner or dish…

Halifax Supper Club, May 2015

We used lots of spring produce from the farmer’s market, and Audrey’s garden, to make this seasonal meal: Spring frittatas, with Mediterranean vegetable kebabs and garlic bread   We made four kinds of frittata: Smoked salmon, with dill, chives and goat cheese Bacon with pea shoots, thyme and smoked swiss cheese Asparagus with parmesan Spinach…

Mediterranean Vegetable Kebabs

Serves 8 Kitchen equipment small pot 8 wooden skewers measuring cup medium-sized mixing bowl large mixing spoon Salad spinner or dish towels Cutting board, cutting knife can opener baking sheet lined with parchment paper Ingredients 2 medium red peppers (or orange or yellow) 8 artichoke hearts, canned, drained, rinsed 1 Tbs olive oil grinding of…