- Orange, Fennel, and Butter Lettuce Salad
- Orange Vinaigrette
- Gruyère Soufflé
- Poached Kumquats
It might sound like a lot, but most of it is relatively simple. I'm off to the farmer's market this afternoon, we will see what types of oranges (I'm hoping for blood oranges) and lettuce (might not be butter) I come across. The recipes are from Deborah Madison's, "Vegetarian Cooking for Everyone" and Alice Waters, "The Art of Simple Food".
At the beginning of the meeting we will also learn a little about what sustainable agriculture is and why it's important. Here's a link that gives a good description:
http://www.sustainabletable.org/intro/whatis/
Mmmmmm. Souffle -- so easy, so spectacular. I hope it goes really well.
ReplyDeleteAnd oddly enough, I was just reading about kumquats preserved in syrup! Are you coming to marmalade next month?
The kumquats were really easy to make! The sugar in the syrup tames the bitterness of the outside while the inside becomes like jello in a way... When we made the kumquats today, they were simmered with a vanilla bean so the syrup has an amazing aroma. I think the kumquats would be delicious over vanilla ice cream or maybe rice pudding.
ReplyDeleteUnfortunately I have to work that day so I can't attend the marmalade workshop. But, if you do it again I would love to come! I've actually never canned anything, although, I've been wanting to learn how to do it for more than a year.