Halifax Supper Club, May 2016

The markets are starting to have lots of lovely Spring produce, so we used some of it on Saturday to make this meal for 19 people: Baked Frittata We made three kinds of frittata: Asparagus, salmon, yellow pepper & goat cheese; Spinach, sun-dried tomato & feta; and Mushroom, bacon, chives & cheddar Olivia Newton-John’s Quinoa Salad…

Baked Frittata for a Crowd


Makes 8-10 servings This is adapted from our basic frittata recipe, for those times when you need to feed a lot of people and don’t have room for six frying pans on your stove (like when we have 24 people at Supper Club). Kitchen equipment 9 X 13 in. (3 L or 3 qt.) glass…

Birthdays Supper Club, Apr.2016

We celebrated THREE birthdays with this party menu: Chicken Fajitas and Brown Rice, Black Bean & Avocado Pilaf Muddy Middle Chocolate Cake Cooking together We each constructed our own fajita, with the toppings we like. Birthday  X  3! Cleaning up