Halifax Supper Club, May 2017

We made this lovely Spring meal, using all sorts of market produce, and rhubarb from Audrey’s garden. Pasta Primavera (which means Spring Pasta, in Italian) Garden Salad, with a Simple Vinaigrette Rhubarb-Ginger Cheesecake Parfaits Cooking together

Quick Rhubarb Ginger Cheesecake Parfaits

Makes 6 servings Equipment Medium-sized mixing bowl Electric beaters Measuring spoons Fork 6 dessert dishes, cups, or small glass jars (125 ml work great) microwave-safe dish, or small pot, for melting butter Cutting board & knife   Fruit Topping Make a batch of Rhubarb Ginger Compote Crust ¾ cup Graham cracker crumbs 2 Tbs. Melted butter…

Rhubarb ginger compote

makes about 3/4 cup EQUIPMENT medium saucepan wooden spoon measuring cup, measuring spoons knife, cutting board INGREDIENTS 1 Tbs butter about ½ inch fresh ginger root, finely chopped 3 Tbs brown sugar 2 cups rhubarb, cut in ½ inch pieces INSTRUCTIONS Melt the butter in a medium saucepan over medium heat and stir in the…

Pasta Primavera

This recipe looks kind of long, but it’s not complicated.  It just has a lot of steps because each vegetable has to be lightly cooked on its own, then they all get added to the pasta and sauce.  That way they keep their firmness instead of getting overcooked and soggy.  Vibrant vegetables, and the basil,…

Halifax Supper Club, April 2017

We had three birthdays to celebrate this month, so we chose this party menu (again! everybody likes it): Chicken Fajitas                                                          Brown Rice, Black Bean and Avocado Pilaf        …