Cookbook Club
This club is designed for people who love the library and food! A monthly discussion of a featured cookbook and potluck is planned every first Thursday of each month.
Registration is required and starts two weeks before the meeting. You can register on our Events Calendar.
Check out a copy of the selected book from the library (books are available starting two weeks before the monthly meeting), pick a recipe (we’ll keep track to avoid duplicates), and prepare it for the program. We’ll sample lots of good food, talk about what worked and what didn’t, and select future cookbooks.
Below you will find our recipe submission form. When you have registered and picked a recipe, please fill out this form. Check to make sure you are not requesting a recipe someone has already claimed. Bon appetit!
For more information, contact Caroline Margolis, Assistant Director, at cmargolis@ipswichlibrary.org or (978) 356-6648 Ext. 1607.
Next meeting we will be cooking from:
“Take a step back in time with the Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach to recipe writing, presenting the reader with careful step-by-step instructions that are taken for granted in modern cookbooks.“
Submit a Recipe
Recipe Submissions
Recipe Name | Cook Book Title | Page Number |
|---|---|---|
Brisket | Brisket for the Holidays | 145 |
Chili | This is How to Make Chili | 132 |
Test | This is a test | 125 |
Previous Cookbook Club Picks:
Recipes discussed at the January 2nd, 2025 meeting: The Snowy Cabin Cookbook by Marnie Hanel and Jen Stevenson
Duck Filleted, p. 38
Smoky Cheddar-Pecan Coins, p. 54
Warm Cabbage and Butternut Squash Salad, p. 78
Fennel Gorgonzola Gratin, p. 82
Roasted Kabocha Squash Soup, p. 100
Caffe Corretto Mousse, 149
Apple Cranberry Strudel, p. 158
Hot Chocolate Hodgepodge & Mini Marshmallows, p. 186, 187
Recipes discussed at the December 5, 2024 meeting: Plant you: Scappy Cooking by Carleigh Bodrug
Leeky Tuscan minestrone, p. 92
Broccoli stem summer rolls, p. 108
Citrus Cabbage Slaw, p. 122
Pantry Bean salad, p. 134
Nutty Noodle Bowl, p. 180
Meaty vegan lentil loaf, p.190
Cupa Joe Chili, p.218
Broccoli ‘n’ Beef Stir Fry, p. 228
Second Chance Sheet Pan Fried Rice, p. 230
Wacky Cake, p. 240
All the Earl Grey Tea Cake, p. 268
Recipes discussed at the November 7, 2024 meeting: More is more : get loose in the kitche
Crick crackers and pickle marinated feta, p.58, 65
Purple Salad, p. 71
Marinated Zucch & Mozz, p. 90
Drunken cacao e Pepe, p. 96
Chicken salad with coconut crunch, p. 96
Shells, peas and buttermilk, p 104
The Only Meatloaf That Matters, p. 153
Curried Lentil and Sweet Potato Potpie, p. 203
Earl Grey and Apricot Jam Scones, p. 255
Ooey-Gooey carrot cake, p. 287
Orange Creamsicle Poppy Cake, p. 292
Pumpkin Cannoli, p. 295
Recipes discussed at the October 3rd, 2024 meeting: Milk Street Simple
Chickpea flour flatbread, p. 25
Butter roasted carrots, p. 45
Shredded Carrot Salad with Cumin and Cashews, p. 47
Lentil salad with arugula, p.54
Beet salad with horseradish dressing, p. 55
Broccolini with Miso Caesar Dressing, p. 63
Brussel sprouts with apples & bacon, p. 67
Ginger Beef with rice and peas, p. 101
Farro with Feta, Olives and Herbs, p.115
Basque-Style Leek and Potato Soup, p. 139
Cauliflower and Chickpea Tagine, p.141
West African Peanut Chicken, p. 164
Harissa spicy butternut soup with toasted pumpkin seeds, p 171
One-Pot Tortellini with Cherry Tomatoes and Salami, p.207
Stir fried sriracha eggplant with basil, p. 239
Broiled Ginger and Yogurt Shrimp, p. 259
Baked Feta with Tomatoes Olives and Oregano, p. 284
Cauliflower with salty sweet chili crisp sauce, p. 297
Recipes discussed at the September 8, 2024 meeting: (dinner tonight)
Creamy Italian Chopped Salad, p.35
2 a.m. Kimchi Noodles, p.78
Curry Chicken Skillet with Sweet Potatoes, p.104
Sheet Pan Hot Honey Dijon Chicken, p.115
Creamy Enchilada Chicken, p.121
Chicken Piccata Meatballs, p.126
Jalepeno Tuna Melts, p.189
Red Snapper Veracruzana, p.194
Sheet Pan ratatouille with crispy gnocchi, p. 211
Strawberry Oatmeal Bars, p.218
Recipes discussed at the August 1, 2024 meeting: (Noon)
Cucumber and Fennel Salad with Melon, p.21
Crisped Chickpeas with Belgian Endive and Strawberries, p.22
Artichokes, butter beans, and pink grapefruit with pistachios, p.25
Lentil Salad with Roasted Squash and Lemon, p.53
Chopped Cauliflower with Smoked Fish, Lemon and Capers, p.69
Roasted squash with feta and sage, p.95
Sweet Potato with Seared Plums and Olives, p.107
Turmeric Apricot and Ricotta Sandwich, p.135
Fusilli with Pea-Ramp Pesto, p.189
Mac and Ricotta with Lemon and Peas, p.203
Mediterranean Meatloaf with Vegetables & Herbs, p.239
Fennel and Alpine Cheese Quiche, p.259
June 6, 2024 meeting: (World Central Kitchen Cookbook)
Braised Pork Al Pastor, p.60
Layered Vegetable Enchiladas, p.134
Arroz Con Pollo, p.147
Classic Mac and Cheese, p.151
Chicken Chili Verde, p.167
Briam, p.199
Brooke’s Carrot-Farro Salad, p.209
Guy’s Green Bean Casserole, p.219
Torta de Cambur, p.261
Purple Sweet Potato Haupia Bars, p.262
Duchess Olive Oil Cake, p.269
Recipes shared at the May 2, 2024 meeting: (Dinner in One)
Chili Crisp Tofu, p.58
Spicy Turkey Larb, p.70
Spicy Stir Fried Pork, p.77
Parmesan White Beans and Kale, p.82
Cheesy Baked Pasta, p.106
Cheesy, Peppery Spaghetti, p. 110
Cavatelli with Butternut Squash, p.117
Creamy Goat Cheese Pasta, p.121
Pasta with Garlicky Broccoli Rabe, p. 122
Cumin-y Chicken and Rice, p.137
Turkey and Bean Tamale Pie, p.143
Roasted Salmon Salad, p.161
Spicy Gochujang Chicken Stew, p.205
Spicy Tomato White Beans, p.216
Cardamom Sour Cream Pound Cake, p.228
Easy Chocolate Fudge Torte, p.237
Ricotta Olive Oil Pound Cake, p.233
Recipes shared at the April 4, 2024 meeting: (Big Heart Little Stove)
Gram’s Clam Dip, p.39
Quick Pickled Vegetables Two Ways, p.40 & 42
Simple Salt and Rosemary Crackers, p.49
Fresh Celery Soup, p.67
Toasted Coriander and Carrot Soup, p.68
Stewed White Beans with Fried Sage, p.84
Mediterranean Mess, p.87
Carrot Salad, p.88
Summer Squash Rolls, p.101
Honeyed Beets, p.108
Brown Sugar and Maple Glazed Pork Tenderloin with Roasted Fruit, p.140
A Farmhouse Pie, p.146
Glazed Butter Cake, p.179
Old-Fashioned Apple Walnut Cake, p.192
Fig and Ginger Scones with Salted Honey Butter, p.211
Rose, Cherry and Almond Granola, p.217 (Patty Oakley)
Recipes shared at the March 7, 2024 meeting: (A Table)
Comte and Sesame Twists, p.71
Baked Camembert, p.82
Upgraded Potato Chips, p.85
Pichade de Menton, p.95
Steak for Diane, p.125
Cider Pork, p.141
Summer Tian, p.162
Winter Tian, p.165
Roasted Yellow Peppers with Cornichons and Capers, p.199
Sucrine Wedge, p.208
Escarole Salad with Concord Grapes, p.212
Extremely French Carrot Salad, p.215
Lentil Salad with Persillade, p.219
Carrot Tarte Tatin, p.223
Gratin Dauphinois (French Scalloped Potatoes), p.229
Beans with Pistachio Aillade, p.231
My First French Apple Tart, p.246
Sables, p.263
Macaroons, p.269
Recipes discussed at the February 1, 2024 meeting: (Nistisima)
Cypriot Village Bread, p.35
Roast Tomato, Orzo, Rocket Salad with Roasted Garlic Dressing, p.67
Pomegranate Fattoush, p.68
Fennel, Pear, and Almond Salad, p.71
Cooked Root Vegetable Slaw, p.77
Roast Squash, Lentil and Coriander Soup, p.81
Sauerkraut and Herb Potato Salad, p.82
Becar Paprikas – Slow Cooked Peppers, p.116
Briam, p.129
Manitaria Stifado, p.153
Fasoles (Slow Cooked Beans & Garden Vegetables), p.186
Maqluba Upside-Down Layer Cake, p.206
Pistachio and Cardamom Halva, p.236
Recipes discussed at the January 4, 2024 meeting: (Ottolenghi Test Kitchen)
Double Lemon Chicken with Cheat’s Preserved Lemon, p.25
Beets with Charred Green Onions, Za’atar and Feta Cream, p.32
One-Pot Chickpeas with Carrots, Dates, and Feta, p. 38
Spicey Cabbage Stir Fry with Aleppo-Salted Cabbage, p.42
Whole Roasted Carrots Sweet and Sour Dressing p.62
Shawarma Cauliflower with Green Tahini, p.97
Chaya’s Dal Pita with Grilled Tomato Salsa, p.158
Brown Butter Beans with Green Onion Peston, p.170
Two Scalloped Potatoes with Chimichurri, p.176
Baked Polenta with Feta, Bechamel, and Za’atar Tomatoes, p.185
Black Lime Focaccia, p.206
Coffee Mousse with Tahini Fudge, p.229
Recipes discussed at the December 2023 meeting: (Preppy Kitchen)
Mexican Egg Bake, p.31
Delicata Squash Gratin, p.38
Dutch Oven Chicken Pot Roast, p..47
Pecan Shortbread and Rosemary Caramel Bars, p.57
Sun Dried Tomato and Sausage Strata, p.101
Smoked Almond and Cheddar Wafers, p. 115
Garlicky White Beans and Rainbow Chard, p.116
Wild Mushroom Bolognese, p.120
Crudite Platter with Arugula Avocado Ranch, p.129
Rummy Chocolate Crinkle Cookies, p.165
Creamy Vegetable Linguine with Goat Cheese & Prosciutto, p.209
Pavlova with Orange Curd, p.243 (Kathy Farnham)
Chipolte & Honey Glazed Shrimp with Charred Oranges, p.264
Key Lime Coconut Cream Pie, p.303
Recipes discussed at the November 2, 2023 meeting: (California Soul)
Skillet Frittata with Bacon & Spring Onions, p.41
Mixed Cucumber Salad, p.89
Brentwood Corn and Bellwether Ricotta Hushpuppies, p.91
Dirty Potato Salad with All the Peppers and Onions, p.103
Grilled Shrimp and Corn with Avocado White BBQ sauce, p. 109
Roasted Beets and Fennel, p.142
Shaved Brussels Sprouts Salad with Warm Bacon Dressing, p.146
Butternut & Acorn Squash with Pears and Goat Cheese p.149
Roasted Carrot Soup, p.154
Stuffed Sweet Potatoes, p.161
Gravenstein Apple Hand Pies, p.178
Fresh Gingerbread Cupcakes with Molasses Buttercream, p.181
California Date Bars, p.182
Winter Chicory Salad, p. 189
Cornmeal Crusted Green Tomatoes, p.197
Savory Bread Pudding with Corn, Cheddar, Thyme, p.213
Recipes shared at the October 5, 2023 meeting: (Pulp)
Apple Salad, p.128
Baked Ricotta with Black Pepper Raspberries & a Big Salad, p.223
Grape Custard Pie, p.244
Biscuits with Ground Cherry Butter, p.260
Peach Berry Cobbler with Whipped Sour Cream, p.296
Winter Casserole, p.420
Recipes discussed at the September 7, 2023 meeting: (My Vermont Table)
Ramp Pesto Twist Bread, p.34
Blackberry Cornmeal Cake, p.68
Creamy Kitchen Garden Pasta, p.84
Onion Saffron Tart, p.134
Upside down Plum Cake, p.143
Bullock Brown Butter Banana Bread, p.180
Goulash-ish, p.208
Tourtiere with Cream Cheese Flaky Crust, p.213
Cranberry Crumble Shortbread, p.228
Spicy Coleslaw with Maple, p.252
Spicy Maple Buffalo Wings, p.253
Maple Bundt, p.259
Recipes discussed at the August 3, 2023 meeting: (Home is Where the Eggs Are)
Bagel Salad with Roasted Salmon, p.70
Pretzel Chicken Nugget Salad with Honey Mustard Dressing, p.80
Rainbow Couscous Salad with Chickpeas, p.82
Crunchy Asian Salad, p.92
Tomatoey Parmesan Beans, p.100
Squash Soup, p.107
Preserved Lemon Pappardelle with Pine Nuts, p.134
Veggie Supreme White Bean Hotdish, p.174
Chicken Sawarma Meatballs, p.187
Rugbrod, p.241
Smoky Squash Hummus, p.254
Marzipan Chocolate Chip Cookies, p.269
Preserved Lemon Yogurt Loaf Cake, p.297
Recipes discussed at the July 5, 2023 meeting: (The Woks of Life)
Mini Char Siu Bao, p. 29
Chicken Curry Puffs, p.56
Classic Scallion Pancakes, p.62
Old Shanghai Potato Salad, p.77
Lazy Veggie Noodles, p.115
Three Cup Chicken, p.141
Hand Shredded Chicken, p.158
Oil Crackling Shrimp, p.217
Milk Bread, p.284
Chinese Sugar Donuts, p. 293
Chinese Bakery Cream and Fruit Cakes, p.301
Recipes discussed at the June 6, 2023 meeting (The Moosewood Restaurant Table)
Asparagus-Mushroom Frittata, p.14
Butternut Squash Latkes, p.43
Walnut and Roasted Pepper Spread, p.68
Chilled Pineapple-Mango Soup, p.104
Chilled Curried Pea and Coconut Soup, p.106
Italian Couscous and Vegetable Salad, p.141
Middle Eastern Grain Bowl, p.152
Scalloped Potatoes and Mushrooms, p.202
Pasta with Spinach and Apricots, p.230
Roasted Red Pepper, Black Olive, and Tofu Burgers, p.249
Fennel Gratin, p.301
Lemon Zucchini Cake, p.363
Texas Italian Cream Cake (gluten free), p.367
Fresh Pineapple Upside Down Cake, p.369
Recipes discussed at the May 4, 2023 meeting: (The Cook You Want to Be)
Kudu Sabzi, p.78
Smoky Eggplant Dip, p.103
Borani, p.104
Fluffy and Crisp Flatbread, p.111
Sweet and Sour Carmelized Squash with Pistachio Za’atar, p. 166
Tangy Roasted Beets, p. 176
Roasted Carrots with Hot Green Tahini, p.179
Fall Apart Caramelized Cabbage, p.184
Long Beans with Creamy Sesame Sauce, p.187
Big Shells with Lamb Sausage & Pistachios, p.214
Hot and Sour Soup, p.239
Masoor Dahl with Salty Yogurt, p.240
Spicy Coconut Chowder with Toasted Garlic, p.243
Kufteh, p.291
Peach & Blackberry Crisp with Cinnamon Crunch, p.310
Recipes discussed at the April 6, 2023 meeting: (Arabiyya)
Saj Bread, p.73
Sesame Crusted Bread Pouches, p.85
Aleppan Braided Brioche, p.103
Chocolate Chip-Tahini Cookies, p.125
Chickpea Tahini Spread, p.138
Charred Eggplant Salad, p. 142
Roasted Red Pepper Walnut Spread, p.145
Onion-Studded Lentil and Rice Pilaf, p.167
Sumac-Spiced Chicken Wraps, p.173
California Fattoush Salad, p.211
Winter Tabbouli with Orange and Fennel, p.214
Arabian Milk Custard with Strawberry Compote, p.256
Recipes discussed at the March 2, 2023 meeting: (Modern Comfort Food)
Warm Spinach and Artichoke Dip, p.43
Split Pea Soup with Crispy Kielbasa, p.62
Pea Salad with Mint and Manchego, p.73
Creamy Tomato Bisque, p.83
Truffled Macaroni and Cheese, p.138
Baked Cod with Garlic and Herbed Ritz Crumbs, p.125
Roast Cauliflower with Lemon and Capers, p.154
Celery Root and Cauliflower Puree, p.165
Provencal Zucchini Gratin, p.166
Applesauce Cake with Bourbon Raisins & Bourbon Cream Cheese Frosting, p.197
Boston Cream Pie, p.205
Chocolate Dipped Brown Sugar Shortbread Cookies, p.218
Recipes discussed at the February 2, 2023 meeting: (Once Upon a Chef)
Deviled Eggs with Candied Bacon and Chives, p.40
Fiery Roasted Tomato Basil Soup, p.58
Curried Carrot and Sweet Potato Soup, p.61
Thai Crunch Salad with Peanut Dressing, p.90
Nutty Wild Rice Salad with Cranberries and Apples, p.99
Creamy Grilled Lemon Chicken Salad, p.100
Garlic and Herb Roasted Potatoes, p.170
Smoked Salmon Spread, p.199
Spinach and Gruyere Quiche, p.204
Salt Crusted Currant and Walnut Rye Bread, p.225
Sausage and Cheddar Bread Pudding, p.20
Sticky Butterscotch Banana Cake, p.266
Recipes discussed at the December 1, 2022 meeting: (Skinnytaste One & Done)
Spicy Stir-Fried Chicken and Shredded Brussels Bowls, p.29
Jalepeno popper Frittata with Pickles de Gallo, p.56
Giant Turkey Meatball Parmesan, p.94
Short Cut Vietnamese Chicken Pho, p.131
Skillet Spinach and Feta Pie, p.63
Lemon Parmesan Shrimp, p.114
Kielbasa and Cabbage, p.227
Classic Chicken Nuggets, p.183
Shrimp Jambalaya, p.240
Fall-off-the-Bone Whole Rosemary Chicken, p.251
Indian Butter Chickpeas, p.273
Turkey Kofta Kabob Lettuce Wraps, p.282
Recipes discussed/shared at the November 3, 2022 meeting: (Simply Julia)
Doug’s Tex-Mex Turkey Meatballs, p.8
Ricotta Potato Chips Fish Cakes, p.17
Roger’s Jambalaya, p.31 (Nathalie and Larry)
Shredded Pork in the Spirit of Cochinita Pibil. p.38 (Julia Parisien)
Best Vegan Chili, p.50
More-Vegetables-Than-Rice Fried Rice, p.58
Garlic and Sesame Noodles with Mushrooms & Broccolini, p.71
Sticky Chicken, p.82
Jalapeno Popper Stuffed Chicken, p.89
Italian Sausage, Farro, and Tomato Stew, p.116
Braised Red Cabbage and Green Applies, p.136
Sled Dog Muffins, p.158
Honeyed Apricots, p.188
Sesame Peanuts, p.192
Card Night Ginger Cookies, p.206
Lemon Ricotta Cupcakes, p.218
Carrot Pineapple Cake with Maple Cream Cheese Frosting, p.224
Cream Cheese Olive Spread
Recipes discussed at the October 6, 2022 meeting: (Together)
Honey Focaccia Bread, p.12
Easy Baked Eggs, p.16
Fragrant Squash Curry, p.46
Smoky Eggplant Daal, p.50
Cheese Puffs, p.84
Potato Salad, p.92
Pecorino and Chili Jam, p.102
Baby Mozzarella with Pistachio, Pecorino and Parsley Pesto, p.104
Crispy Pesto Chicken, p.144
Comforting Red Rice, p.148
Quiche, p.208
Pretty Pickled Vegetables, p.218
Orange and Fennel Salad, p.228
Rippled Cheesecake, p.238
My Sumptuous Beef Bourguigon, p.288
Warm Wonderful Salad, p.304
Veggie Crown, p.306
Recipes discussed and shared at the September 1st, 2022 meeting:(Simple)
Zucchini, Thyme, and Walnut Salad, p.31
Carolina Nero with Chorizo and Preserved Lemon, p.85
Carrot Salad with Yogurt and Cinnamon, p.118
Bulgur with Tomato and Eggplant, p.162
Baked Mint Rice with Pomegranate Olive Salsa, p.171
Baked Rice with Confit Tomatoes and Garlic, p.174
Ricotta and Oregano Meatballs, p.221
Bridget Jones Pan-Fried Salmon with Pine Nut Salsa, p.246
Blueberry, Almond and Lemon Cake, p.276
Spiced Apple Cake, p.285
Recipes discussed at the August 11th, 2002 meeting: (The Rise)
Chicken Liver Mousse, p.22
Classic Croissants, p.25
Rice and Peas, p.53
Flaky Andouille, p.98
Roasted Carrots, p.111
Sweet Wild Berry Pie, p.154
Leftover Wine Spiced Chocolate Cake, 159
Aunties Layer Cakes, p.165
Watermelon Soup, p.187
Saffron Tapioca Pudding, p.209
Peanut Succotash with Hushpuppies, p.243
Boston Bay Jerk Chicken, p.251
Collard Greens and Fresh Cheese Salad, p.252
Callalou Hand Pie with Red Pepper Sambal, p.288
Recipes discussed at the July 7th, 2022 meeting: (Ripe Figs)
Sour Cherry Jam, p.50
Spiced Corn Bread with Feta, p.76
Garlicky Egglant Salad, p.99
Muhammara, p.100
Iranian Eggplant with Kashk dip, p.105
Turkish White Beans, p.108
Afghan Spiced Pumpkin, p.115
Turkish Braised Carrots & Leeks, p.121
Zucchini and Feta Fritters, p.125
Greek Vegetable Medley, p.128
Greek Salad, p.145
Sweet Potato, Chickpea, and Tahini Salad, p.151
Cypriot Potato Salad, p.152
Greek Tomato Meatballs, p.244
Citrus Cake, p. 258
Fig and Peach Tart, p.271
Recipes shared at the June 9th, 2022 meeting: (Lidia’s a Pot, a Pan, and a Bowl)
Spinach and Fontina Casserole, p.18
Cauliflower and Tomato Soup, p.37
Tuna, Celery, and Warm Potato Salad, p.45
Poached Chicken and Giardiniera salad, p.46
Steamed Broccoli, Cannellini, and Egg Salad, p.51
Roasted Eggplant, Tomato and Mozzarella Salad with Salami, p.58
Summer Panzanella, p.59
Shrimp and Melon Salad with Basil Mint Pesto, p.68
No-Boil Stuffed Shells, p.88
Zucchini, Peas, and Pancetta Risotto, p.93
Skillet Gratinate of Chicken, Mushrooms, and Tomato, p.140
Beef Goulash, p.157
Poached Pears in Red Wine, p.166
Mixed Berry Bread Pudding, p168
One-Bowl Olive Oil Cake, p.169
Chocolate Chip Ricotta Cookies, p.173
Recipes discuss at the May 5th, 2022 meeting: (Colombiana)
Plantains Stewed in Coconut Milk and Orange Zest, p.78
Smoky Lentils with Chorizo, p.95
Potato Soup with Corn, Chicken, and Capers, p.126
Grilled Arepitas & Tomato Coriander Jam, p.139
Popcorn, Coconut & Anise Joy Bites, p.201
Guava Paste & Feta Cheese Pastries, p.210
Beachy Shrimp Cocktail, p.229
Soupy Pearl Barley with Mushrooms and Chorizo, p.250
Rice and Toasted Angel Hair Pilaf with Ground Beef, Capers & Raisins, p.253
Raspberry Roll Cake with Arequipe, p.280
Chocolate, Tamarind, Cashew Tart, p.289
Recipes discussed at the April 7, 2022 meeting: (The Lost Kitchen by Erin French)
Spring Bean Salad, p.28
Spinach Salad with Warm Bacon Vinaigrette & Poached Egg, p.38
Parsnip Needhams, p.68
Sweet Parsnip Cake, p.74
Chilled Golden Beet and Buttermilk Soup, p.88
Perfect Potato Salad, p.106
Peach and Ginger Cobbler, p.137
Waldorf Salad, p.157
Warm Mushroom Toast, p. 158
Chicken Liver Paté, p.195
New England Brown Bread, p.219
Dad’s Meatloaf, p.225
Nanny’s Molasses Cookies, p.236
Recipes shared and discussed at the March 3, 2022 meeting (The Official Downton Abbey Cookbook)
Vegetable Curry, p.59
Stuffed Tomatoes, p.124
Chicken Vol-au-Vent, p.127
Cucumber Soup, p.129
Salmon Mousse, p.143
Cauliflower Cheese, p.225
Seed Cake, p.246
Porter Cake, p.249
Recipes discussed and shared at the Dec. 2, 2021 meeting (Cook, Eat, Repeat)
Celery Root and Anchovy Gratin, p.24
No Knead Bread, p.40
Burnt Onion and Eggplant Dip, p.97
Bulgur with Roasted Vegetables, p.181
Root Vegetable Mash, p.206
Butternut Squash salad with Radicchio, p.223
Chicken in a Pot with Lemon & Orzo, p.249
Marmalade Molasses Sausages, p.290
Recipes discussed at the November 4, 2021 meeting: (In Bibi’s Kitchen)
Kicha Fit Fit, p.40
Shaman Ful, p.47
Firfir, p. 48
Beef Suqaar, p. 84
Kachumbari, p. 114
Basboosa, p.128
Quick Stewed Eggplant with Coconut, p.152
Ma Vicky’s Famous Lasagne, p. 156
Date Bread, p.158
Malva Pudding Cake, p.213
Akoho Misy Sakamalao-Chicken, p.237
Sweet Pea Soup with Coconut and Ginger, p.260
Kunde, p.266
Recipes discussed at the October 7, 2021 meeting: (Milkstreet: The New Rules)
Summer Squash and Herb Salad, p.15
Sicilian Caponata, p.23
Hot and Sour Curried Chickpeas, p.27
Indian-Spiced Potatoes and Peas with Chilies & Ginger, p.32
Roasted Cabbage with Cilantro and Sesame, p.35
Portuguese Rice with Kale and Plum Tomatoes, p.39
Gemelli with Tomato-almond Pesto, p.122
Flatbread Pizza, p.128
Spanish Tortilla with Roasted Red Peppers, p.163
Vietnamese Chicken Salad with Sweet Lime Garlic Dressing, p. 210
Fennel Brown Sugar Pork Ribs, p.243
Suyu-Spiced Pan-Roasted Pork Tenderlion, p. 249
Meatballs in Chipotle Saunce, p. 287
Recipes discussed at the Sept 2, 2021 meeting: (Super Simple)
Zucchini Bites, p.66
Heirloom Tomato Nectarine Salad, p.83
Moroccan Chickpea and Carrot Tagine, p. 150
Instant Chicken Gumbo, p.170
Coconut Chicken Tikka Masala, p. 184
White-wine Braised Chicken with Artichokes and Orzo, p.191
Spiced Lamb Hummus, p.206
Easiest Cinnamon Apple Tots, p.261
Swirled Banana Bundt Cake, p.373
Recipes discussed at the August 5, 2021 meeting: (from Flavor Equation)
Chickpea Salad with Date and Tamarind Dressing, p.84
Churico Pao, p.91
Couscous with Sesame Roasted Carrots, p.154
Masala Cheddar Cornbread, p.183
New Potatoes with Mustard Oil Herb Salsa, p. 250
Beef Koftas in Almond Gravy, p.264
Gingerbread Cake with Date Syrup Bourbon Sauce, p.268
Crab Tikka Masala Dip, p.284
Braised Cabbage with Coconut, p.291
Chicken Coconut Curry, p.302
Sun-Dried Tomatoes & Red Bell Pepper Spread, p.314
Recipes shared and discussed at the July 1, 2021 meeting: (from Open Kitchen)
Smokey Cheddar Crackers, p.55
Baked Ricotta, p.59
Beet Hummus, p.60
Burrata and Pickled Cherries, Sumac, and Basil, p.69
Whole Grain Cumin Crackerbread, p. 73
Kale and Prosciutto-Wrapped Chicken Breasts with Roasted Meyer Lemons, p.123
Shrimp and Chickpeas with Chermoula, p.135
Meyer Lemon Gnocci with Spring Vegetables, p.189
Green Bean Salad with Tahini and Quinoa, p.213
Cold Soba Noodles Salad with Strawberries, p. 243
Spring Potato Salad with Green Garlic Dressing, p.281
Summer Corn Pudding, p.285
Triple Ginger Chocolate Chunk Cookies, p.295
Cornmeal Thumbprints with Preserves, p.299
Parsnip Sheet Cake with Cream Cheese Frosting, p.327
Recipes discussed at the June 3, 2021 meeting: (from Mostly Plants)
Crispy Kimchi and Scallion Pancakes, p.40
Mediterranean Crunch Salad, p.59
New York Chopped Salad, p.64
Roasted Cauliflower Soup with Toasted Pepitas, p.72
Vegetable-Loaded Turkey Chili, p.90
White Bean & Kale Quesadillas with Roasted Tomatillo Sauce, p.96
Orecchiette with Shaved Brussels Sprouts and Creamy Pesto, p.141
Heavenly Meatless Meatballs, p.147
Roasted Corn and Avocado Salad, p. 219
Apple Galette Rustique with Apricot Glaze, p.234
Pina Colada Crumble, p.244
Recipes shared and discussed at the May 6, 2021 meeting (Dinner in French):
Sweet Pepper and Cheddar Clafouti, p.30 (Marianne Olmstead)
Gruyere Latkes, p.52 (Kayla)
Savory Gruyere Bread with Ham, p.55 (Linda Murphy)
Grated Carrot Salad with Lemon and Coriander, p. 71 (Pam Whitmore)
Spinach and Grape Salad with Roquefort Dressing, p.75 (Patricia Morley)
Delicate Pea & Lettuce Soup with Ricotta and Tarragon, p.92 (Nathalie Harty)
Asparagus Goat Cheese and Tarragon Tart, p.112 (Allyson Christopher)
Cod with Aioli and Heirloom Tomatoes, p.153 (Cathy Savoie)
Chicken Liver Mouse with Bourbon, p.191 (Diane Stringer)
Tomato, Eggplant, Zucchini Tian, p.233 (Jody Fleit)
Rustic Buckwheat Apple Ginger Cake, p.259 (Barbara Jordan)
French Yogurt Cake with Cherries and Cardamom, p.260 (Pamela Mansell)
Campari Olive Oil Cake, p.262 (Victoria Wallins)
Recipes discussed at the September 10, 2020 meeting: (Wichcraft)
Chopped Chickpeas with Roasted Peppers, Black Olives
with Lemon Confit and Parsley, p.59 (Jody Fleit)
Shrimp, Roasted, Salad with Tomatoes and Olives, p75 (Linda Murphy)
Bacon, Lettuce, and Tomato with Mayo, p.91 (Margaret Re)
Chicken Breast with Roasted Peppers, Mozzarella, and Spinash-Basil Pesto, p.121
(Cathy Savoie)
Meatloaf with Cheddar, Bacon and Tomato Relish, p.136 (Pam Mansell)
Peanut Butter Creamwich, p.160 (Pat Beirne)
Egg Salad with Caviar, p.56 (Anne McCambridge)
Recipes shared at the March 5, 2020 meeting: (River Cottage Veg)
North African Squash & Chickpea Stew, p.30 (Lesley Schreuer)
Herby, Peanutty, Noodly Salad, p.71 (Pat Beirne)
Fish Free Salad Nicoise, p.82 (Anne Girard)
Warm Mushroom & Roasted Squash Salad, p.94 (Pamela Mansel)
Crostini with Honey Roasted Cherry Tomatoes, p.178 (Barbara Jordan)
Over-Roasted Roots Frittata, p.237 (Allyson Christopher)
Linguine with Mint and Almond Pesto & Tomatoes, p.266 (Judi Robinson)
Beet Hummus, p.299 (Victoria Wallins)
Cambodian Wedding Day Dip, p.300 (Victoria Wallins)
Marinated Zucchini with Mozzarella, p.314 (Michelle Plaisance)
Spiced Spinach and Potatoes, p.321 (Marguerite Hoy)
Grilled Asparagus with Lemon Dressing, p.339 (Cathy Savoie)
Oven-Roasted Ratatouille, p.362 (Jody Fleit)
Scrumptious Raisin Tea Loaf, p.394 (Pam Whitmore)
Recipes shared/discussed at February 6, 2020 meeting: (Dinner: Chaning the Game)
Garlic-Chile Chicken Breast, p.35 (Greg Smith)
Ginger Pork Meatballs, p.101 (Allyson Christopher)
Vietnamese Caramel Salmon, p.119 (Cathy Savoie)
Stovetop Fusilli, p.175 (Maryann Malarkey)
Pasta Carbonara Torte, p.194 (Victoria Wallins)
Cold Sesame Noodles, p.202 (Pat Beirne)
Tofu Spaetzle, p.220 (Marianne Olmstead)
Scalloped Potato Skillet Gratin, p.258 (Jody Fleit)
Pomegranate Quinoa with Crunch Chickpeas, p.283 (Lesley Schreuer)
Smoky Fish & Potato Chowder, p.322 (Marguerite Hoy)
Nicoise Salad, p.335 (Pam Whitmore)
Roasted Cauliflower Salad, p.340 (Diane Stringer)
Carrot Muhammara, p.355 (Diane Smith)
Killer Hummus, p.353 (Anne McCambridge)
Seedy Crackers, p.368 (Barbara Jordan)
Rye and Cheddar Biscuits, p.380 (Pamela Mansell)
Coconut Rice, p.381 (Linda Murphy)
Quick Roasted Broccoli and Cauliflower, p.382 (Linda Murphy)
*Flourless Chocolate-Chile Cake (Nathalie & Larry Harty)|Eating Well Magazine
Recipes shared and discussed at the January 2, 2020 meeting:
(from “Just Cook It”)
Avocado Pizza with Dukkah, p.52 (Victoria Wallins)
Red Curry Peanut Soup with Chicken, p.94 (Greg Smith)
Brussels Sprouts, Apple and Pear Slaw, p.112 (Pam Whitmore)
Smashed Chickpea Salad Chicken Wraps, p.119 (Anne Girard)
Bloody Mary Panzanella, p.121 (Charlie Patten)
Cauliflower and Radicchio Salad, p.128 (Joyce Hurd)
Roasted Carrot and Avocado Panzanella, p.150 (Pamela Mansell)
Quinoa Pork Larb, p.181 (Lesley Schreuer)
Chicken Enchilada Stacks, p.208 (Diane Smith)
Pineapple Roasted Pork Shoulder, p. 228 (Regina Correia-Branco)
Free Form Apple Tart, p.244 (Jody Fleit)
Recipes shared and discussed at the December 5th, 2019 meeting (Laura Lee Balanaced Cookbook):
Maple Pecan Pie Balls, p.79 (Allyson Christopher)
Sweet Potato and Kale Eggy Muffins, p.140 (Pam Whitmore)
Energizing Oatmeal Cookies, p. 154 (Anne McCambridge)
Pumpkin Spice Pecan Bread, p.161 (Joyce Hurd)
Tahini Ginger Mashed Sweet Potatoes, p.178 (Charlie Patten)
Pan Seared Beets with Pumpkin Crumble, p.181 (Victoria Wallins)
Kale Caesar, p.199 (Janet Blanchette)
Asian Marinated Cucumber Zucchini Salad, p.203 (Lesley Schreuer)
Best 15-Minute Meat Tacos, p.215 (Cathy Savoie)
Slow Cooker Indian Butter Chicken, p.238 (Diane Smith)
BBQ Chicken Quinoa Casserole, p.249 (Marianne Olmstead)
Asian Salmon Cakes, p.266 (Maryann Malarkey)
Orange & Ginger Seared Scallops, p.270 (Sara Medeiros)
Cold Sesame Noodles, p.277 (Pat Beirne)
Corn, Kale, and Goat Cheese Chickpea Cake, p.285 (Michelle Plaisance)
Perfect Harvest Salad with Cinnamon Date Vinaigrette,p.295 (Jody Fleit)
Mushroom Rosemary & Hummus Soup, p.311 (Anne Girard)
No-Bake Truffles, p.319 (Nathalie Harty)
Maple Peanut Butter Freezer Fudge, p.334 (Greg Smith)
Recipes shared and discussed at the November 7th, 2019 meeting: Tasting Italy Risotto with Sausage and Beans, p.54 (Pamela Mansell)
Chocolate-Hazelnut Cake, p.60 (Catherine Savoie)
Basil Pesto, p.73 (Janet Blanchette)
Dry Aged Beef with Arugula & Parmesan, p.82 (Jody Fleit)
Saffron Risotto, p.85 (Dino Brown)
Bread Dumplings, p.96 (Marianne Olmstead)
Tiramisu, p.123 (Nathalie Harty)
Barley and Bean Soup, p.131 (Lesley Schreuer)
Braised Savoy Cabbage with Pancetta, p.134 (Anne Girard)
Milk-Braised Roast Pork, p.151 (Sara Medeiros)
Almond Biscotti, p.194 (Victoria Wallins)
Orecchiette with Sausage and Cream, p.202 (Pat Beirne)
Lentil and Escarole Soup, p.205 (Kathy Moore)
Sausage with Grapes, p.206 (Pam Whitmore)
Vegetable and Farro Soup, p.209 (Maryann Malarkey)
Potato and Tomato Gratin, p.304 (Michelle Plaisance)
Fennel, Orange, and Olive Salad, p.330 (Linda Murphy)
Caponata, p.333 (Charlie Patten)
Recipes shared and discussed at the October 3rd, 2019 meeting from Season
Spiced Beef Kabobs, p.52 (Carol Bousquet)
Toasted Cumin and Lime Cucumber Salad, p.59 (Lainie Brown)
Cocoa Spiced Bean and Lentil Soup, p.73 (Lesley Schreuer)
Toasted Naan and Chicken Soup. p.76 (Nathalie Harty)
Fennel & Ginger-Spiced Sweet Granola, p.91 (Anne Girard)
Savory Granola, p.93 (Pat Beirne)
Margherita Naan Pizza, p.99 (Joyce Hurd)
Eggplant Pilaf, p.102 (Charlie Patten)
Shaved Brussels Sprouts with Poppy Seeds, p.105 (Elaine Phaneuf)
Bombay Frittata, p.137 (Jody Fleit)
Deviled Eggs with Creamy Tahini & Za’atar, p.144 (Debra Sullivan)
Beef Stew with Verjus, p.170 (Marianne Olmstead)
Spiced Maple-Broiled Peaches, p.200 (Sara Medeiros)
Spicy Chocolate Chip Hazelnut Cookies, p.203 (Dino Brown)
Rum-Soaked Raisin Caramel Cake, p.220 (Barbara Jordan)
Upside Down Orange and Fennel Cornmeal Cake, p.216 (Victoria Wallins)
Recipes shared and discussed at the September 5th, 2019 meeting:
Italian Flag Bake Pasta, p.33 (Pat Beirne)
Garlicky Shrimp with Tequila and Lime, p.42 (Debra Sullivan)
Beet Salad with Poppyseed and Chive Dressing, p.56 (Nathalie Harty)
Applesauce Cake, p.58 (Anne McCambridge)
Maple Roasted Apples with Vanilla Ice Cream & Roasted Pecans, p.75
(Kim Dunne)
Skillet Cornbread with Cheddar & Scallions, p.93 (Charlie Patten)
Stuffed Mushrooms with Walnuts, Garlic and Parsley, p.103 (Elain Phaneuf)
Healthy Happy Wife Cake, p.158 (Barbara Jordan)
Crunchy Asparagus Salad with Marcona Almonds, p.172 (Anne Girard)
Charoset Quinoa, p.174 (Christine Williams)
Butter Lettuce with Shallot Vinaigrette, p.196 (Janet Blanchette)
Warm Grilled Eggplant Tomato Salad with Herbs, p.208 (Jody Fleit)
Cucumbers with Sumac, p.252 (Lesley Schreuer)
Slice Feta and Cherry Tomato Salad, p.254 (Michelle Plaisance)
Grilled Beef & Zucchini Meatballs with Tahini Dressing, p.257 (Sara Medeiros)
Brown Sugar Rice Pudding, p.269 (Pam Whitmore)
Recipes shared and discussed at the August 1, 2019 meeting (Turnip Greens & Tortillas):
Cajun Hash, p.28 (Linda Murphy) Cornmeal Waffles, p.30 (Pam Whitmore)
Taqueria del Sol Jalapeno-cheese Dip, p.42 (Ellen Kingsbury)
Deviled Eggs, p.46 (Jody Fleit)
Pork, Peanut Butter, and Black Bean Chile, p.128 (Elaine Phaneuf)
Buttermilk Fried Chicken with Chile-Horseradish Sauce, p.156 (Carol Bousqet)
Chicken Green Chile Potpie, p.159 (Christine Williams)
Bolillos, p.185 (Charlie Patten)
Mexican Spaghetti, p.197 (Pat Beirne)
Watermelon Jicama Relish, p.213 (Victoria Wallins)
Aromatic Pickled Jalapenos with Carrots & Onions, p.214 (Page)
Green Pea Salad with Roasted Chiles & Red Onion, p.225 (Janet Blanchette)
Black Bean & Corn Salad with Cilantro Mint Dressing, p.232 (Lesley Schreuer)
Roasted Potato Salad with Mustard-Orange Dressing, p.233 (Pamela Mansell)
Collards with Andouille, p.237 (Michelle Plaisance)
Roasted Cauliflower with jalapenos & blue cheese, p.246 (Anne Girard)
Mango & Watermelon Agua Fresca, p.264 (Nathalie Harty)
Natilla, p.274 (Michelle Plaisance)
Sweet Potato Cheesecake, p.281 (Barbara Jordan)
Recipes shared at the June 6, 2019 meeting (from Cooking for Jeffrey) Maple Roasted Carrot Salad, p.46 (Michelle Plaisance)
Camembert & Prosciutto Tartines, p.51 (Gail Campbell)
Spicy Sweet Potato Empanadas, p.72 (Joyce Hurd)
Zucchini & Leek Frittata, p.75 (Kathleen Moore)
Fiesta Corn & Avocado Salad, p.76 (Dino Brown)
Tarragon Shrimp Salad, p.82 (Larry Wielgos)
Brisket with Onions and Leeks, p.96 (Diane Young)
Roasted Italian Meatballs, p.111 (Christine Williams)
Rigatoni with Sausage and Fennel, p.114 (Elaine Phaneuf)
Crusty Baked Shells and Cauliflower, p.126 (Lainie Brown)
Parmesan Roasted Zucchini, p.134 (Evelyn O’Connor)
Couscous with Pine Nuts and Mint, p.144 (Pat Beirne)
Chipotle Smashed Sweet Potatoes, p.154 (Nathalie Harty)
Tsimmes, p.157 (Charlie Patten)
Cherry Pistachio Biscotti, p.182 (Lesley Schreuer)
Port Wine Prunes with Stilton and Walnutes, p.180 (Sara Medeiros) Irish Guinness Brown Bread, p.186 (Diane Smith)
English Oat Crackers, p.189 (Greg Smith)
Raspberry Rhubarb Crostada, p.205 (Pam Whitmore)
Prune Armagnac Clafouti, p.222 (Regina Correia-Branco)
Lemoncello Ricotta Cheesecake, p.232 (Pamela Mansell)
Recipes shared and discussed at the May 2, 2019 meeting (from Dinner Illustrated)
Grilled Thai Beef Salad, p.24 (Jody Fleit)
Arugula Salad with Pears, Prosciutto and Chickpeas, p.28 (Anne Girard)
Turkish Tomato, Bulgur, and Red Pepper Soup, p.78 (Lesley Schreuer)
African Sweet Potato and Peanut Stew, p.84 (Charlie Patten)
Roasted Pork Tenderloin with Green Beans & Potatoes, p.122 (Regina Correia-Branco)
Sausage and White Beans with Mustard Green Beans, p.126 (Michelle Plaisance)
Poached Chicken with Quinoa & Warm Tomato-Ginger Vinaigrette, p.152 (Judi Robinson)
Thai-style Chicken and Sweet Potato Curry, p.186 (Linda Murphy)
Garlicky Shrimp Pasta, p.219 (Sara Mediros)
Chickpeas with Endives, p.268 (Janet Blanchette)
Penne with Chicken, Artichokes, Cherry Tomatoes & Olives, p.278 (Pamela Mansell)
Sesame Noodles with Snow Peas, Radishes, and Bell Peppers, p.295 (Barbara Jordan)
Pad Kee Mao with Pork Drunken Noodles, p.306 (Diane Smith)
Skillet Burrito Bowl, p.330 (Greg Smith)
Spicy Braised Chickpeas, p.336 (Anne McCambridge)
Spring Risotto with Peas, Asparagus, Arugula, p.338 (Victoria Wallins)
Mushrooms and Gruyere Crostada, p.362 (Pam Whitmore)
Recipes shared and discussed at the April 4, 2019 meeting:
Smoked Trout Pate, p.61 (Jody Fleit)
Croque Monsieur Bake, p.106 (Diane Smith)
Coq au Riesling, p.119 (Nathalie Harty)
Sweet and Sour Cucumber Salad, p.122 (Pamela Mansell)
Slow-roasted Tomatoes, Goat Cheese, and Mint Salad, p.127 (Anne Girard)
Irish Cream Tiramisu, p.135 (Pam Whitmore)
Instant Chocolate Mousse, p.159 (Barbara Jordan)
Cheddar Cheese Risotto, p.176 (Dino Brown)
Flan, p.244 (Regina Correia-Branco)
Bunuelos, p.248 (Joyce Hurd)
Pea and Pesto Soup, p.254 (Janet Blanchette)
Sesame Peanut Noodles, p.261 (Lesley Schreuer)
Mortadella Pasta Salad, p.269 (Michelle Plaisance)
Crunchy Salad with Hot & Sour Dressing, p.265 (Greg Smith)
New Orleans Cole Slaw, p.277 (Margaret Re)
Tuna and Beans, p.284 (Victoria Wallins)
Cocktail Sausage, p.322 (Linda Murphy)
Broccoli and Stilton, p.330 (Charlie Patten)
Chocolate Pistachio Fudge, p.338 (Evelyn O’Connor)
Recipes shared and discussed at the March 7, 2019 meeting:
Corn Chowder, p.47 (Dino Brown)
Carrot Raisin Salad, p.56 (Charlie Patten)
Asparagus with Mustard Vinaigrette & Toasted Pecans, p.63 (Lainie Brown)
Sauteed Yams with Ginger & Lime, p.68 (Lesley Schreuer)
Black Bean, Corn & Tomato Salsa, p.100 (Margaret Re)
Fingerling Potatoes & Green Beans w/Lemon Dill Dressing,
p.111 (Pam Whitmore)
Grilled Vegetables with Pasta, p.116 (Barbara Jordan)
Sprouted Quinoa Tabbouleh, p.128 (Diane Smith)
Shallot Fig Spread, p.129 (Victoria Wallins)
Pan-Roasted Millet with Pumpkin Seeds, p.184 (Janet Blanchette)
Golden Split Pea Soup, p.206 (Larry and Nathalie Harty)
Roasted Brussels Sprouts with Fennel & Shitake Mushrooms
p.220 (Regina Correia-Branco)
Butternut Squash Casserole, p.224 (Pamela Mansell)
Maple Spiced Almonds, p.247 (Anne Girard)
Chocolate Pecan Pie, p.253 (Jody Fleit)
Teff Peanut Butter Chocolate Chip Cookies, p.275 (Greg Smith)
Recipes shared and discussed at the February 7, 2019 meeting:
Gruyere Gougeres with Marsala infused Mortadella Mousse, p.26 (Diane Smith)
Potatoes Alexa, p.32 (Margaret Re)
Praline-Cayenne Bacon, p.45 (Dino Brown)
Down Home Chili, p.98 (Linda Murphy)
Turkey Roulade, p.116 (Pam Whitmore)
Chicken with Champagne & 40 Garlic Cloves, p125 (Pamela Mansell)
Herbed Pancetta-Potato Gnocchi in Pink Vodka Sauce, p.183 (Greg Smith)
Salt-Roasted Beets, p.203 (Nathalie & Larry Harty)
Curry Acorn Squash, p.209 (Victoria Wallins)
Roasted Zucchini, Summer Squash, Shallots, Garlic with
Balsamic Vinegar, p.210 (Lainie Brown)
Spoonbread, p.231 (Regina Correira-Branco)
Watercress and Celery Salad, p.216 (Lesley Schreuer)
Portuguese Sweet Bread, p.251 (Charlie Patten)
Banana Cream Pie with Caramel & Chocolate Drizzle, p.261 (Kim Dunne)
Apple Pie, p.265 (Barbara Jordan)
Recipes shared and discussed at the December 6, 2018 meeting:
Deviled Eggs with Shrimp, p.28 (Sara Medeiros) Salmon Cucumbers, p.51 (Margaret Re)
Herbed Tzatziki, p.53 (Kerrin Nixon)
Spicy Red Pepper Hummus, p.55 (Lesley Schreuer)
Kale Salad with Carrot Ginger Dressing, p.70 (Carol Bousquet)
Snap Pea Salad with Parmesan and Bacon, p.76 (Nathalie Harty)
Frisee with Eggs and Bacon, p.82 (Lainie Brown)
Cauliflower Salad with Lime and Turmeric, p.87 (Arely F.)
Pistachio & Anchovy Pasta, p.93 (Pat Beirne)
Asparagus & Goat Cheese Tart, p.115 (Evelyn O’Connor)
Spice Crusted Pork, p. 133 (Regina Correia-Branco)
Sausage Jambalaya, p. 144 (Charlie Patten)
Mustard Roasted Carrots, p.177 (Pam Whitmore)
S’mores Bars, p.220 (Linda Murphy)
Peanut Butter Cheesecake cupcakes, p.223 (Dino Brown)
Spice Cookies, p.226 (Gail Campbell)
Recipes shared and discussed at the November 1, 2018 meeting:
Crepes with Boiled Apple Cider Sauce, p. 12 (Dino Brown)
Apple Onion Cheese Gratin, p.16 (Gail Campbell)
Apple Fennel Soup, p.119 (Lesley Schreuer)
Apple Cheese and Walnut Salad, p.119 (Lainie Brown)
Golden Delicious Risotto, p.130 (Pat Beirne)
Apple Sweet Potato Bake, p.146 (Evelyn O’Connor)
Carrot Apple Soup, p.147 (Christine Williams)
Cheddar, Apple Butter Ham Sandwiches, p.199 (Kathy Moore)
Apple Cider Doughnut Bread Pudding, p.208 (Devon McArdle)
Cider and Cheese Fondue, p.209 (Sara Medeiros)
Applesauce Pound Cake, p.217 (Shirley Wells)
Crock Pot Apple Cider Beef Stew, p.235 (Pamela Mansell)
Pumpkin Apple Crisp, p.237 (Rebecca Barthelmes)
French Toast Strata with Apple Cider Syrup, p. 247 (Linda Murphy)
Mom’s Applesauce Cake, p.249 (Magaret Re)
French Style Chicken with Apples, p.255 (Pam Whitmore)
McIntosh Meatloaf, p.258 (Nathalie & Larry Harty)
Apple Brownies, p.265 (Arely F.)
Recipes discussed and shared at the October 4, 2018 meeting:
Cucumber and Poppy Seed Salad, p. 20 (Charlie Patten)
Etti’s Herb Salad, p.22 (Regina Correia-Branco)
Haricots Verts & Snow Peas with Hazelnut and Orange, p.36
(Gail Campbell)
Butternut Squash with Burnt Eggplant & Pomegranate Molasses, p.46
(Lesley Schreuer)
Grilled Cauliflower with Tomatoes, Dill, and Capers, p.51
(Lainie Brown)
Roast Potatoes & Jerusalem Artichokes with Lemon & Sage, p.60
(Diane Smith)
Sweet Potato Maple, p.67 (Janet Blanchette)
Danielle’s Sweet Potato Gratin, p.68 (Christine Guzzardi)
Grilled Eggplant & Lemon Soup, p.91 (Kerrin Nixon)
Marinated Rack of Lamb with Cilantro & Honey, p.104 (Larry Wielgos)
Beef & Lamb Meatballs Baked in Tahini, p.109 (Sara Medeiros)
Marinated Turkey Breast with Cumin, Coriander, and White Wine, p.126
(Carol Bousquet)
Buttered Prawns with Tomatoes, Olives and Arak, p.150 (Judi Robinson)
Olive Oil Crackers, p.186 (Matthew Nixon)
Carrot & Walnut Cake, p.200 (Barbara Jordan)
White Chocolate & Cranberry Cookies, p.225 (Rebecca Bathelmes)
Sour Cherry Amaretti, p.232 (Arely F.)
Pizza with Feta, Tomatoes, and Olives, p.177 (Kathy Moore)
Recipes discussed and shared at the September 6, 2018 meeting:
Swordfish Tartar, p.25 (Larry Wielgos)
Oven Roasted Pork Ribs with Honey, p.27 (Pam Whitmore)
Mamy Simone’s Tabouleh, p.55 (Rebecca Bathelmes)
Yogurt Cake, p.72 (Kathyn Leva)
Potato and Green Bean Salad w/Pastis Vinaigrette, p.86 (Lesley Schreuer)
Mini Almond Cakes with a Raspberry Button, p.87 (Kim Dunne)
Lentils with White Wine, Herbs, and Tomatoes, p.112 (Nathalie & Larry Harty)
Braised Beef w/Red Wine, Garlic, & Thyme, p.114 (Pam Mansell)
Chocolate Profiteroles, p.131 (Pat Beirne)
Grandma Elsie’s Mandel Bread, p.187 (Kathy Moore)
Goat Cheese, Tomato and Anchovy Tart, p.161 (Carol Bousquet)
Pasta with Peas, Arugula, and Goat Cheese, p.162 (Shirley Wells)
My Mother’s Noodle Pudding, p.182 (Evelyn O’Connor)
Creamy Carrot Soup, p.197 (Charlie Patten)
Cauliflower & Tahini Soup, p.198 (Janet Blanchette)
Rabbit with Cider & Honey, p.268 (Regina Correia-Blanco)
Aunt Joyce’s Coconut Macaroons, p.314 (Sara Medeiros)
Recipes discussed and shared at the August 2nd meeting:
Evie’s Pub Cheese, p.23 (Penny Jones)
Farmstead Macaroni and Cheese, p.36 (Nathalie & Larry Harty)Grilled Squid, p.95 (Regina Correira-Branco)Chocolate-Sea Salt Shortbread Sandwich Cookie, p.129 (Pat Beirne)
Cornbread, p.136 (Anne McCambridge)
Country Style Pork Pate, p.155 (Lindy Booy)
Grilled Chicken Wings with Cider Barbecue Sauce, p.157 (Barbara Jordan)
Maple Lime Grilled Chicken, p. 164 (Linda Murphy)
Orecchietti Bolognese, p.168 (Lesley Schreuer)
Boston Baked Beans, p.201 (Charlie Patten)
Swiss Chard, Endive, and Radicchio Salad, p.201 (Lainie Brown)
Stone Fruit Salad, p.222 (Rebecca Barthelmes)
Marinated Summer Vegetables, p.232 (Dorothy Johnson)
Giardiniera, p.238 (Janet Blanchett)
Molasses Shortcakes with Pernod Plums & Cream, p.253 (Pam Whitmore)
Roasted Tomato Bread Custard, p.268 (Evelyn O’Connor)
Red Flannel Hash, p.268 (Dino Brown)
Recipes shared at the June 7, 2018 meeting:
Soy Sauce Deviled Eggs with Five-Spice, p.76 (Dino Brown)
Taiwanese Sesame Cucumbers, p.78 (Linda Murphy)
Etsi’s Hot & Sour Soup, p.83 (Lindy Booy)
Garlicky Spicy Coal Black Chicken Wings, p.96 (Pamela Mansell)
Sugar Snap Peas with Ginger Goddess Dressing, p.106 (Janet Blanchette)
Taiwanese Dan Dan Noodle Salad, p.109 (Pat Beirne)
Christopher’s Chinese Chicken Salad, p.121 (Charlie Patten)
Panko-Crusted Lemon Chicken, p.145 (Barbara Jordan)
Beef and Noodles, p.223 (Lesley Schreuer)
Sweet and Sour Brussels Sprouts, p.247 (Pam Whitmore)
Red Miso Glazed Carrots, p.250 (Anne McCambridge)
Kung Pao Chickpeas, p.254 (Judi Robinson)
Long Beans Amandine w/Homemade XO Brown Butter, p.262 (Kristen Seashore)
Mom’s Stir-Fried Shrimp & Scallions, p.277 (Shirley Wells)
Chocolate Tofu Mousse w/Black & White Sesame Brittle, p.289 (Devon McArdle)
Vietnamese Espresso Ice Cream, p.292 (Matthew Nixon)
Cornmeal-Lime Cookie Sandwiches, p.296 (Kerrin Nixon)
Recipes shared at the May 3, 2018 meeting:
Spanakoptia, p.10 (Sara Medeiros)
Meatloaf w/sour cream & Chive Potatoes, p.101 (Barbara Jordan)
Herbed Salmon Cakes with Asparagus, p.117 (Judi Robinson)
Baked Chicken Thighs with Chard & Mustard,p.146 (Charlie Patten)
Quinoa & Vegetable Stew, p.166 (Lesley Schreuer)
Italian Sausage with White Beans & Kale, p.186 (Nancy Scanzani)
Curried Chicken with Coconut Rice, p.208 (Pat Beirne)
Cajun-Style Rice with Andouille, Shrimp, and Okra, p.218 (Nathalie & Larry Harty)
Mexican-style Spaghetti Squash Casserole, p.220 (Regina Correia-Branco)
Spicy Chorizo & Poblano Enchiladas, p.227 (Arely)
Beef Taco Bake, p.228 (Janet Blanchette)
Reuben Strata, p.231 (Larry Wielgos)
Easy Baked Macaroni & Cheese, p.236 (Rebecca Barthelmes)
Garlicky Fingerling Potatoes, p.246 (Shirley Wells)
Lemony Chicken & Rice with Spinach & Feta, p.274 (Pamela Mansell)
Chickepea Tangine, p.285 (Kerrin Nixon)
Classic Pot Roast with Carrots & Potatoes, p.302 (Suzanne O’Connor)
Recipes shared at the April 5, 2018 meeting:
Onion Salad, p.47 (Lesley Schreuer)
Baku-style Tomato Salad, p.49 (Linda Murphy)
Cucumber Salad, p.51 (Lesley Schreuer)
Spinach Borani, p.56 (Kathryn Leva)
Herbed Yogurt Soup. p.96 (Larry & Nathalie Harty)
Stuffed Vegetables, p.126 (Pam Mansell)
Kurdish Stew w/Dried Fruit & Split Peas, p.194 (Pam Whitmore)
Beef Stew with Onion & Tomato, p.199 (Regina Correia-Branco)
Kurdish Golden Rice, p.218 (Pat Beirne)
Baked Persian Rice, p.222 (Dorothy Johnson)
Cheese Filled Pastries, p.247 (Barbara Jordan)
Old Bread Cheese Pie, p.272 (Shirley Wells)
Date Nut Halvah, p.293 (Evelyn O’Connor)
Oasis Baqclava, p.295 (Charlie Patten)
Recipes shared at the March 1, 2018 meeting:
Poached Chicken Breast Salad with Lemon & Mint, p.56 (Nancy Scanzani)
Artichoke Soup, p.104 (Larry and Nathalie Harty)
Seared Eggplant Caponata, p.129 (Lesley Schreuer)
Swiss Potato Galette, p.135 (Janet Blanchette)
Charred Green Beans & Almonds with Hummus, p.138 (Lainie Brown)
Roasted Heirloom Carrots & Scallions with Cumin Yogurt Dressing, p.191(Kathryn Leva)
Honey Roasted Squash with Arugula Salad, p.198 (Suzanne O’Connor)
Whole Roasted Cauliflower, p.200 (Pam Whitmore)
Four-Hour Aromatic Braised Pork, p.223 (Regina-Correia-Branco)
Walnut Cheddar Quick Bread, p.255 (Kerrie Nixon)
Multigrain Quick Bread, p.257 (Shirley Wells)
Mushroom Brioche Rolls, p.273 (Devon McArdle)
Walnut Cake, p.313 (Barbara Jordan)
Galette Dough, p.319 (Janet Lucey)
Feta, Onion and Mint Frittata, p.343 (Sandi Hackman)
Ham & Mushroom Frittata, p.347 (Linda Murphy)
Chocolate Truffles, p.395 (Charlene Patten)
Chocolate Satin, p.397 (Dino Brown)
Crunch Jasmine Rice, p.434 (Pat Beirne)
Herbed Couscous Salad, p.436 (Pam Mansell)
Recipes shared at the February 1, 2018 meeting:
Blueberry Lemon Muffins. p.246 (Devon McArdle)
Mom’s Stuffed Cabbage Rolls with Tomato Cranberry Sauce, p.290
(Glady Pack)
Italian Style Stuffed Peppers, p.300 (Linda Murphy)
Quick and Easy Salmon Cakes, p.310 (Susie Green)
Tomatillo Shrimp Cocktail, p.312 (Barbara Jordan)
Thanksgiving Stuffing Meatballs, p.334 (Kathyn Leva)
Asparagus with Lemon & Olives, p. 339 (Nancy Scanzani)
Candied Carrots, p.340 (Evelyn O’Connor)
Mashed Faux-tatoes, p.344 (Linda P.)
Sauteed Red Cabbage with Onions & Apples, p.352 (Marylou MurphY
Sauteed Spinach with Pine Nuts & Currants, p.366 (Lesley Schreuer)
Squash Caprese Noodle Salad, p.374 (Shirley Wells)
Nutty Bacon Bark, p.400 (Kerrin Nixon)
Moo-less Chocolate Mousse, p.402 (Kim Dunne/Lainie Brown)
Recipes shared at the December 7, 2017 meeting:For this month club members prepared recipes from one of their cookbooks in their home collection!Beer Batter Bread, p.54 (Williams Sonoma Bread|Devon McArdle)
Black Bottom Cupcakes, p. 55 (Mullen: the Cookbook|Kathy Moore)
Chewy Pecan Pie, p.137 (Deep Run Roots|Dino Brown)
Christmas Soup, p.56 (Wenham Tea House Cookbook|Sarah Medeiros)
Curried Mushroom Soup, p.18 (In the Kitchen with Rosie|Suzanne O’Connor
Hungarian Tomato Soup, p.80
(Helen’s Hungarian Heritage Recipes|Judi Robinson)
John Schenk’s Yukon Gold Potato & Horseradish Salad, p.202
(Chef on a ShoeString|Pam Whitmore)
Madeleines, p.12 (Joy of Cooking|Ann McCambridge)
Parsnip Curry, p.247
(Goldbecks American Wholefoods Cuisine|Lesley Schreuer)
Paul Lynde’s Stew, (Cookbook title N/A|Shirley Wells)
Raspberry Snowflake Pull-Apart Bread, (Food Network Website|Kerrin Nixon)
Spicy Cashews
(163 Best Paleo Slow Cooker Recipes|Nathalie & Larry Harty
Squash & Fontina Casserole Pudding, p.347
(Deep Run Roots by Vivian Howard|Lainie Brown)
Recipes shared at the November 2, 2017 meeting: Green Eggs & Ham, p.33 (Sara Medeiros)
Apple & Toasted Oat Muffins, p.46 (Pam Whitmore)
Everything Biscuits, p. 53 (Devon McArdle)
Raspberry Jam Buns w/ Creme Fraiche Frosting, p.49 (Anne McCambridge)
Corn & Potato Chowder, p.78 (Shirley Wells)
Crispy Hominy & Cheddar Fritters, p.140 (Ruth Harkness)
A Nice Meat Lasagna, p.145 (Linda Murphy)
Brisket with Apricots & Prunes, p.162 (Glady Pack)
Sausage & Ricotta Meatballs, p.168 (Laura Hoffmann)
Indecision Grilled Chicken, p.182 (Larry & Nathalie Harty)
Roasted Salmon with Maple & Soy, p.205 (Lee Karpa)
Flounder w/ Roasted Tomatoes & Black Olives, p.209 (Sueann Stiles)
Chocolate Cupcakes, p.225 (Barbara Jordan)
Afternoon Cake, p. 229 (Lesley Schreuer)
Berry & Buttermilk Cobbler, p.234 (Dorothy Johnson)
Recipes shared at the October 5, 2017 meeting:
Chicken & Dumplings, p.17 (Lindy Booy)
Gigante Beans with Feta & Arugula, p.22 (Ruth Harkness)
Braised Chicken & Parsnips, p.35 (Mary Smith)
Spanish Style Chicken, p.40 (Lainie Brown)
Beer-Braised Sausage with Potatoes, p.47 (Kathy Moore)
Linguine with Tomato & Basil, p.59 (Linday Murph)
Spinach Pie, p.78 (Lee Karpa)
Chicken with Sauteed Mushroom, p.92 (Maureen Gage)
Pulled Pork, p.105 (Nathalie & Larry Harty)
Potato & Bacon Soup, p.116 (Devon McArdle)
Provencal Vegetable Tian, p.139 (Shirley Wells)
Pork & Parsnips & Sweet Potatoes, p.159 (Dorothy Johnson)
Pasta with Lentils & Greens, p.208 (Anne McCambridge)
Pasta with Farm-Stand Vegetables, p.212 (Pam Whitmore)
Bean & Tomato Soup with Indian Spices, p.233 (Lesley Schreuer)
Peach Crumble, p.236 (Evelyn O’Connor)
Skillet Chocolate-Chip Cookie, p.239 (Laura Hoffman)
Giant Almond Crumble Cookie, p.239 (Sarah Medeiros)
Blender Chocolate Mousse, p.243 (Kim Dunne)
Recipes shared at the September 7, 2017 meeting:
Bar Nuts, p.33 (Sara Medeiros)
Deviled Eggs, p.35 (Dino Brown)
Wild & White Rice Salad, p.80 (Linda Murphy)
Chickpea Stew with Saffron, Yogurt, & Garlic, p.84 (Sandi Hackman)
Spicy Tomato Soup, p.87 (Nathalie & Larry Harty)
Chicken Thighs w/Lemon, p.108 (Shirley Wells)
Past with Yogurt & Caramelized Onion, p.144 (Marylou Murphy)
Tomato Sauce with Butter & Onion, p.151 (Sueann Stiles)
Spice Braised Lentils, p.159 (Lesley Schreuer)
Pasta with Let-my-Eggplant Go-free, p.161 (Evelyn O’Connor)
Green Lentil Salad, p.169 (Anne McCambridge)
Broccoli Cooked Forever, p.176 (Joan Wilking)
Ratatouille, p.191 (Dorothy Johnson)
New Classic Coconut Macaroons, p.209 (Lainie Brown)
Purple Plum Torte, p.217 (Kathy Moore)
Dense Chocolate Loaf Cake, p.218 (Lindy Booy)
Marie-Helene’s Apple Cake, p. 221 (Gladys Pack)
Fresh Ginger Cake, p.226 (Devon McArdle)
Recipes shared at the August 3, 2017 meeting:
Chicken Salad, p.25 (Rebecca Barthelmes)
Tomato Salad, p.26 (Evelyn O’Connor)
Boston Lettuce with Radishes, Carrots, Apples &
Yogurt-Chive Dressing, p.29 (Lesley Schreuer)
Macau-style Pork Chop Sandwiches, p.90 (Sharon Saline)
Grill Bitch’s Grilled Nuts, p.112 (Dino Brown)
Macaroni & Cheese, p.128 (Anne McCambridge)
Spaghetti w/Garlic, Anchovies & Parsley, p. 287 (Lindy Booy)
New Mexico-Style Beef Chili, p. 230 (Larry & Nathalie Harty)
Ratatouille, p. 236 (Shirley Wells)
Mushrooms Sauteed with Shallots, p.245 (Maureen Gage)
Buttermilk Biscuits, p.254 (Sue Stiles)
Recipes shared at the July 6, 2017 meeting:
Moules Ravigote, p.12 (Shirley Wells)
Tortilla, p.74 (Lainie Brown)
Julia’s Composed Near Nicoise Salad, p.110 (Evelyn O’Connor)
Julia’s American Style Potato Salad, p.122 (Dorothy Johnson)
Jacques’s Lentil Salad, p.128 (Kathy Moore)
Pommes de Terre Mont d’Or, p.156 (Dino Brown)
Tomatoe Provencale, p.210 (Mary Lou Murphy)
Jacque’s Salmon Fillet en Papillote, p.222 (Glady Pack)
Roast Pork Loin, p.356 (Larry & Nathalie Harty)
Apple Tart, p. 415 (Sueann Stiles)
Recipes shared at the June 1, 2017 meeting:
Oatmeal Banana Nut Bread, p.13 (Sara Medeiros)
Butternut Squash and Goat Cheese Quiche, p. 38 (Dorothy Johnson)
Guava Cheese Hand Pies, p.45 (Linda Murphy)
Veggie Chili ‘N Beer, p.81 (Nancy Phinney)
Snow Pea Slaw, p. 99 (Shirley Wells)
Cucumber, Peach, and Feta Salad, p. 105 (Lindy Booy)
Bomb Broccoli Salad, p.111 (Maureen Gage)
Curried Egg Salad Sandwich with Dressed Greens, p.119 (Pam Whitmore)
Spiced Butternut Squash with Mint Yogurt, p.150 (Lesley Schreuer)
Broccoli and Cauliflower Gratin, p. 153 (Sueann Stiles)
Harissa Roasted Carrots, p.171 (Lainie Brown)
Rigatoni with Green Monster Pesto & Kale Chips, p.179 (Pat Beirne)
Honey-Lime Chicken Wings, p.235 (Dino Brown)
Italian Style Turkey Meatballs, p.252 (Larry & Nathalie Harty)
Basil & Berries Lemonade Sorbet, p.287 (Judi Robinson)
Crisp Gingersnaps, p.289 (Judi Robinson)
Recipes shared at the May 4, 2017 meeting:
Roasted Sweet Potato & Figs, p. 26 (Shirley Wells)
Fried tomatoes with Garlic, p.50 (Mary Lou Murphy)
Spiced Chickpeas & Fresh Vegetable Salad, p.56 (Alice Doosey)
Butternut Squash and Tahini Spread, p.69 (Rebecca Barthelmes)
Tabbouleh, p.85 (Nancy Phinney)
Latkes, p.92 (Glady Pack)
Basmati Rice & Orzo, p.103 (Linda Murphy)
Ruth’s Stuffed Romano Peppers, p.165 (Dorothy Johnson)
Beef Meatballs with Fava Beans & Lemon, p.196 (Lainie Brown)
Turkey & Zucchini Burgers, p.200 (Pam Whitmore)
Polpettone, p.202 (Judi Robinson)
Cod cakes in tomato sauce, p.225 (Larry/Nathalie Harty)
Marinated Sweet & Sour Fish, p.238 (Lindy Booy)
Tahini Cookies, p.292 (Anne McCambridge)
Yogurt with Cucumber, p.299 (Sara Medeiros)
Recipes shared at the April 6, 2017 meeting:
Cinnamon-Cream Brioche, p.64 (Anne McCambridge)
Garlic & Rosemary Home Fries, p. 84 (Dino Brown)
Christopher’s Oven-Baked Potatoes & Red Pepper Tortilla, p.93 (Linday Murphy)
Winter Greens, Mushroom & Parmesan Strata, p.96 (Maureen Gage)
Vegan Carrot & Ginger Soup, p.104 (Pam Irwin)
Spicy Three Bean & Corn Chili, p.113 (Lesley Schreuer)
Chipotle Chicken & Bean Soup, p.116 (Dorothy Johnson)
Mama Chang’s Hot & Sour Soup, p.124 (Pat Beirne)
Curried Tuna with Apples & Golden Raisins, p.139 (Alice Doosey)
Asian Celery, Fennel, and Edamame Salad, p.163 (Nancy Phinney)
Mushroom & Leek Lasagna with Bechamel, p. 181 (Judi Robinson)
Triple Cheese Pizza, p.185 (Barbara Jordan)
New England Style Baked Beans, p. 188 (Larry Harty)
Buttermilk Fried Chicken, p.199 (Gladys Pack)
Gougeres, p.216 (Rebecca Barthelmes)
Flaky Parmesan Cheese Straws, p.218 (Evelyn O’Connor)
Maple Apple Upside Down Buttermilk Cake, p.242 (Collen Lefthes)
Best Boston Cream Pie, p.248 (Linday Booy)
House Made Raspberry Seltzer, p.268 (Pam Whitmore)
Recipes shared at the March 2, 2017 meeting:
Hot Olive Whirligigs, p.15 (Shirley Wells)
Clothbound Cheedar Cheese Wafers, p.16 (Alice Doosey)
Potted Maine Shrimp, p.21 (Linday Booy)
Butternut Squash & Cider Soup, p.44 (Gladys Pack)
Vermonter Chili, p. 54 (Dominic Blake)
My Mother’s Cucumber Salad, p.57 (Evelyn O’Connor)
Maine Lobster Mac & Cheese, p.123 (Olaf Booy)
Maple-Glazed Salmon, p157 (Fred Pack)
Greek Girlfriend Chicken & Orzo, p.178 (Linday Murphy)
Good Go-To Meatloaf, p.208 (Nathalie Harty)
My Favorite Fall & Winter Brussels Sprouts, p.244 (Lainie Brown)
Greek Eggplant Pudding, p.251 (Lesley Schreuer)
Sage Potatoes, p.259 (Dino Brown)
Martha’s Vineyard-Style Zucchini Casserole, p.267 (Dorothy Johnson)
Farro Tabbouleh, p. 285 (Pam Irwin)
Ziti Picnic Salad, p.286 (Barbara Jordan)
Parke’s Picnic Chicken, p.295 (Pam Whitmore)
Pumpkin Corn Bread with Maple Pecan Butter, p.298 (Judi Robinson)
Apple Walnut Coffee Cake, p.323 (Mary Lou Murphy)
Daffodil Lemon Square, p.351 (Rebecca Barthelmes)
Recipes shared at the February 2, 2017 meeting:
Chicken Liver Pate, p. 6 (Pam Irwin)
Spicy Tuscan Kale, p. 17 (Dorothy Johnson)
Nectarines Galettes, p.18 (Evelyn O’Connor)
Basic Chili, p.45 (Nathalie Harty)
The Cake that Cures Everything, p. 63 (Colleen Lefthes)
Tart Lemon Tart, p.100 (Hester Clapp)
Beef, Wine, and Onion Stew, p.111 (Barbara Jordan)
New York Corn Muffins, p.114 (Nathalie Harty)
Food Cart Chicken Curry, p. 118 (Linda Murphy)
Big New York Cheese Cake, p.139 (Maureen Gage)
Spaghetti alla Carbonara, p.141 (Susie Green)
Tuscan Bean Soup, p.146 (Dino & Lainie Brown)
Longchamp Rice Pudding, p.120 (Melinda Booy)
Asian Eggplant Salad, p.152 (Lesley Schreuer)
Custard in a Crust, p.216 (Rebecca Barthelmes)
Tomato Pie, p.283 (Shirley Wells)
Recipes shared at the January 5, 2017 meeting:
Avocado, Orange & Herb Chicken Wrap, p.39 (Paula Eriksen)
Chicken Cranberry Salad & Fennel Wrap, p.46 (Mary Lou Murphy)
Zucchini, Prosciutto, and Basil Pinwheels, p.56 (Tina Vuylsteke)
Lamb “Dosa” Purses, p.70 (Leigh Mantoni Stewart)
Spicy Salmon & Cucumber “Noodle” Salad, p.87 (Krista Blaisdell)
Hearts of Palm, Shrimp & Avocado Salad, p.91 (Pam Irwin)
Wild Tuna, Orange and Parsley Salad, p.95 (Pam Whitmore)
Chicken Avocado Bacon Salad, p.99 (Dorothy Johnson)
Butternut Parsnip Soup with Leeks, p.116 (Lesley Schreuer)
Sweet Apple Spice Breakfast Sausages, p.132 (Nathalie Harty)
Bacon, Lemon, & Greens Egg Muffins, p.138 (Helen Danforth)
Thai Curry Crab Cakes, p.161 (Lisa Soininen)
Moroccan Meatballs, p.162 (Linda Murphy)
Zucchini “Pasta” with Tomata Sauce, p.166 (Susie Green)
Indian Spiced Winter Squash, p.171 (Maureen Gage)
Recipes shared at the December 1, 2016 meeting:
Sweet Potato & Chorizo Frittata Squares, p.24 (Nathalie Harty)
Cranberry & Cheddar Conserve-Butter Tea Sandwiches, p.44 (Sara Madeiros)
Loin of Pork with Fennel Seeds & Apple Cream, p.74 (Sandi Hackman)
Coffee Roast Beef Stew, p.75 (Kathy Moore)
Roast Squash Risotto, p.82 (Maria Chipman)
Harvard Beets with Orange Caper Twist, p.90 (Pam Whitmore)
Root-Vegetable Latkes, p.94 (Gladys Pack)
Red Cabbage and Cranberries, p.97 (Lisa Mullikin)
Wintertime Coleslaw, p.98 (Linday Murphy)
Curried Parsnip Soup, p.104 (Lesley Schreuer)
Chicken & Ham Croquettes, p.117 (Paula Eriksen)
Turkey Sandwiches with Avocado & Bacon on Portuguese bread, p.116 (Susie Green)
Cranberry Crunch, p.126 (Maureen Gage & Constance Condon)
Cranberry Beach-Plum Cheescake, p.129 (Dino Brown)
Spirited Gingerbread with Ginger Ice Cream, p.130 (Denise Parsons Sinibaldi)
Pumpkin Caramel Pudding, p.136 (Becky Benson)
Hilda Simon’s Gingersnaps, p.154 (Mary Lou Murphy)
Date Pudding, p.156 (Kathy Berggren)
Recipes shared at the November 3, 2016 meeting:French-Style Baguette Sandwiches, p.36 (Nathalie Harty)
Lemony Bean Dip, p.42 (Lesley Schreuer)
Grainy Mustard Dressing & Kitchen Sink Salad, p.55 (Joan Wilking)
Quick Tomato Jam, p.59 (Tina Vuylsteke)
Cheesy Mushrooms, p.60 (Pat Beirne)
Chocolate-Coconut Popcorn, p.119 (Susie Green)
Fruit and Ginger Bark, p.129 (Lainie Brown)
Chocolate Truffles, p.130 (Mary Lou Murphy)
Peanut Butter Ball, p.132 (Linda Murphy)
Graham Cracker Toffee, p.135 (Kathy Moore)
Sweet & Salty Pantry Cookies, p.152 (Marybeth Gerrish)
Molasses Cookies, p.155 (Pam Whitmore)
Apple Galette, p.158 (Gladys Pack)
Tomato Tart, p.168 (Dorothy Johnson)
Savory Cheese-Plate Quick Bread, p.171 (Shirley Wells)
Recipes shared at the October 2016 meeting:
Caesar Salad with Blue Cheese & Bacon, p.42 (Susan Bailey)
Cauliflower & Celery Root Soup, p.54 (Joan Wilking)
Tomatoes & Burrata, p.58 (Kathy Moore)
Quinoa Tabbouleh with Feta, p.74 (Lesley Schreuer)
Herbed Pork Tenderloin, p.109 (Nathalie Harty)
Garlic & Herb Roasted Shrimp, p.140 (Shirley Wells)
Spinach & Ricotta Noodle Pudding, p.150 (Gladys Knight)
Carrot & Cauliflower puree, p.169 (Linda Murphy)
Roasted Cauliflower Snowflakes, p.170 (Mary Smith)
Baked Farro & Butternut Squash, p.173 (Dorothy Johnson)
Tri-Berry Crumble, p.202 (Maureen Fay)
