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

IMG_7267   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 with dill, chive and feta

Strawberry rhubarb crumble


Cooking together



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