Halifax Supper Club, Sept. 2017

Here’s what we made at our first Supper Club of the Fall: Beef Taco Salad with Fresh Tomato Salsa and guacamole Peach Crisp Cooking together First, we always read our recipes over, so we know what to do. Then, we cook.   Eating together  

Halifax Supper Club, June 2017

We celebrated two more birthdays this month, with this summery party menu: Gazpacho Pita Pizzas   We each made our own pizzas, and our own sundaes, with the ingredients we like. Yonanas Ice Cream Sundaes, with fresh Raspberry Sauce, Magic Chocolate Sauce, and other toppings Cooking together Eating together Celebrating birthdays      

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,…