Summertime is so beautiful at the Knapp Farm and we have (at least) 4 supper clubs where we can eat outside. Delightful! So many folks have asked about my classes, I decided to hold a short demonstration class before this event. Please consider joining us! Or forward to someone you think might be interested. Thank you! I appreciate it.
This month we’re exploring the wonderful world of spiralizing and ricing vegetables and fruits. You do not have to own or purchase a spiralizer. This device is different from an apple peeler, though you may be able to use yours to get some of the same effects. I will show you how to achieve some of these effects with ordinary kitchen appliances as well. I also have some delicious new recipes to share.
We were confined to the indoors last month, but the food was just as sunny. Below are a few tantalizing photos. But first, here are the May 2015 Recipes for which I was given the print version. You’ll see vegan banana bread, peanut-butter teff cookies, colorful quinoa salad, Pat Baxter’s delicious southwest salad and the most requested recipe–Linda Squires’ copycat version of a dip she likes from Forest Hill Foods: Curried Lentil Dip.
Don’t these salads just make you feel like having a picnic? These aren’t carrots, by the way. They are spiralized sweet potatoes.