Our menu was loaded with vegetables from the farmers’ market. Here’s what we made: Summer Vegetable Gazpacho Some people thought cold soup sounded awful, but most everybody liked it when they tried it. And it’s the only kind of soup for a hot summer day. Rustic Hummus Mediterranean Potato Salad Dark Chocolate Blueberry Clusters Cooking together…
Serves 4 This basic salad is easily varied and can be turned into a main-course salad with the addition of chickpeas, feta cheese, hard-boiled eggs or canned tuna. You can also add other vegetables, such as quartered artichoke hearts or steamed green beans, and herbs such as chopped dill, parsley, or dried oregano. Kitchen equipment…
You don’t need a blender or food processor to make hummus, as long as you don’t mind it a bit lumpy. Just mash it with a potato masher until it’s the texture you like (or your arms give out). At Supper Club, we have lots of people to take turns mashing. Serves 4 Kitchen equipment…
Cold soup for hot days. Serves 6 Kitchen equipment Blender Knife & cutting board garlic press or micro grater Measuring cup, measuring spoons Ingredients 1 cup (250 ml) Cucumber, seeded, chopped, skin on 2 cups (500 ml) chopped Red pepper 2 cups (500 ml) chopped Plum tomatoes 3 cloves Garlic, minced 3 cups (750 ml)…
Club Inclusion Cooks 