We started off with two dips with crudites. Pioneer Woman's Crudite with Spinach Dip and Barefoot Contessa's Crudite with Herb Dip. I forgot to take a picture, so here is a picture from Food Network. Please don't sue me.
I enjoyed both dips and they lasted the entire week. A relatively healthy snack to eat with fresh vegetables.
The cocktail was a Honey Poloma using my new favorite alcohol, honey whiskey.
Honey Poloma
Ingredients1 Part Jim Beam® Honey Bourbon & Liqueur
Grapefruit Soda
Preparation
Fill with grapefruit soda. Garnish with a lime wedge.
Our main dish was Vegetable Lasagna. I lightened this up by using half and half rather than cream. I also simplified the recipe by using ready to bake lasagna noodles. I really liked this lasagna. It was hearty and creamy yet still had lots of vegetables with the spinach and mushrooms.
Our sides were Garlic Bread as prepared by Angelica and Green Bean and Asparagus Salad as prepared by Tonya. The garlic bread was different than I had prepared before - it had a melted butter and herb/cheese concoction that was made into a paste and spread on the bread. The salad was a warm salad and featured my favorite vegetable: asparagus. The tomatoes burst when roasted and added a fresh, summery taste to the salad.
For dessert, Mary brought an Italian Cream Cake from the House of Pies. The first rule of cooking club is your presence matters more than your making of a homemade dish. Second rule is that you are allowed to leave early if you have a pressing engagement. Third rule is that there are no rules in cooking club.
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