Time to Welcome Spring

We’ve had an early spring… who is going to complain?  Our supper club in March was so mellow.  Below find some of your favorite friendly faces, courtesy of Megan Lendman….Thank you, Megan!  for taking some quick snaps with  my camera. Yes, you have to turn your computer sideways until I figure out how to fix this glitch.

Here are the March 2017 Supper Club Recipes.  They include: tempeh gado gado, blackened cauliflower creole, beet green salad, Irish white bean and cabbage stew, artichoke rice bake, spinach salad with orange sesame dressing, and sausage meatballs made with nutcase vegan sausage.



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