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All Our Fingers in the Pie: Steamed Asparagus with Lemon Garlic Gremolata
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All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Steamed Asparagus with Lemon Garlic Gremolata. Today is the last post for our Cooking Light Supper Club. It has been rewarding to share and work. Now for ideas using lemons, here we go. Val at More Than Burnt Toast has found a wonderful recipe called Pasta with Asparagus, Lemon and Prosciutto. Shelby at Whistlestop Cafe has Lemon Sole with Lemon Caper Sauce. Steamed Asparagus with Lemon-Garlic Gremolata.
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All Our Fingers in the Pie: March 2015
http://allourfingersinthepie.blogspot.com/2015_03_01_archive.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Zucchini Stuffed with Ricotta Fiddlehead Mousse. Spring is a great time of year for the food lover. Our plates will soon be filled with fresh from the garden foods. Until this new crop arrives I am using up my freezer and pantry stash from last summer. For April our group has this wonderful line up of foods that just might fool you . April Fool Spicy Shrimp with Grits from Jerry at A Life Lived. Bake at...
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All Our Fingers in the Pie: Roasted Carrot, Orange and Avocado Salad
http://allourfingersinthepie.blogspot.com/2015/05/roasted-carrot-orange-and-avocado-salad.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Roasted Carrot, Orange and Avocado Salad. ROASTED CARROT, ORANGE AND AVOCADO SALAD. For the roasted carrots:. 1/4 tsp. coriander seeds. 1/4 tsp. fennel seeds. 1 sprig fresh thyme. 1 clove garlic, crushed. 2 - 3 navel oranges. 3 sprigs fresh cilantro. Juice of 1 lime, or to taste. Heat the oven to 400 F. Peel and cut the carrots into serving size pieces, whatever you prefer, and place them in a bowl.
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All Our Fingers in the Pie: June 2014
http://allourfingersinthepie.blogspot.com/2014_06_01_archive.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Duck Prosciutto with Micro Greens. Yesterday was our first Farmers' Market of the season. It was cold and rainy but regardless there were hundreds of people attending. I was anxious about opening day and forgot to take my camera. I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil. Arugul...
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All Our Fingers in the Pie: Butternut Squash and Broccoli Lasagna
http://allourfingersinthepie.blogspot.com/2015/04/butternut-squash-and-broccoli-lasagna.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Butternut Squash and Broccoli Lasagna. We are in the shoulder season between our winter stash of cold room and preserved foods and the garden's spring bounty. One day it feels like summer and we are digging in the soil and the next we have a few inches of snow. Butternut Squash and Broccoli Lasagna. 1 pound fresh ricotta. 1 pound mozarella cheese. 1 1/2 cup finely grated Parmesan cheese, divided. Meanwh...
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All Our Fingers in the Pie: July 2014
http://allourfingersinthepie.blogspot.com/2014_07_01_archive.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Argentinian Chimichurri Sauce is great on your mixed grilled meats. Chimichurri sauce is just like a pesto. Lots of fresh herbs, garlic and a good quality olive oil. It matches with any meat from your grill. And it only takes a minute to make. 2 c packed fresh Italian parsley leaves 500 mL. 4 garlic cloves, peeled and coarsely chopped. 1/4 c packed fresh oregano leaves 60 mL. 1/4 c red wine vinegar 60 mL.
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All Our Fingers in the Pie: December 2014
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All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Not Another Christmas Recipe. Paris street person's Christmas. My Christmas was enjoyed in essence as an onlooker, a bystander, a non-participant. This is partially because my only camera is in for repairs and without pictures of the meal, the cocktails, the tree, what is Christmas? Again, who cares? And if I listen to Sixpence None the Richer or Counting Crows, nobody knows, nobody cares. How can I say...
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All Our Fingers in the Pie: October 2014
http://allourfingersinthepie.blogspot.com/2014_10_01_archive.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. Tuscan Rabbit Ragu with Pasta. I lived in Calgary for a lifetime and one of my favourite neighbourhoods was Bridgeland, little Italy. At any time you could drive in and find wild rabbits hopping in the back lanes. Folklore has it that some escaped from the warrens kept by the Italian immigrants and continue to raise their young in this friendly area. Tuscan Rabbit Ragu with Pasta. 2 tbsp. olive oil.
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All Our Fingers in the Pie: Subbing Calendar
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All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. This page has been moved. Click here for the link and bookmark it. I appreciate your comment! Subscribe to: Post Comments (Atom). All recipes and photos are the property of Sarah Galvin and All Our Fingers in the Pie. Publication without consent is forbidden. Swift Current, SK, Canada. View my complete profile. Butternut Squash and Broccoli Lasagna. Coconut OIl - How do you use it? Violets in my Garden.
allourfingersinthepie.blogspot.com
All Our Fingers in the Pie: November 2014
http://allourfingersinthepie.blogspot.com/2014_11_01_archive.html
All Our Fingers in the Pie. For the love of food.the love of creating.the love of eating.with friends. I have travelled to many cities around the world and often I have been averse to tours but when it comes to localized community tours it is always worth the time. Today's Chinatown tour in Victoria, Canada was no exception. Our tour guide with Discovery Walks. Offerings of fresh fruit. Ancient gong and bell were brought from China for this temple. The tour was filled with real historical facts from the ...
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