Lately, I’ve been thinking that I could use a few more recipes in my repertoire. Fortunately, I have a good friend, Elizabeth Canny who is a fantastic cook and has offered to show me how to make some of her favorites. Elizabeth invited me over to her beautiful kitchen last Tuesday and showed me how to make three beautiful Fall dishes: Baked Apples stuffed with Sausage and Cranberries, Gingered Carrots with Candied Pecans, and Broccoli with Rye Croutons. As soon as she writes up the recipes, I will share them.
In the meantime…. Here’s what I was serving up for lunch last Tuesday at my house…This is my standard Grilled Cheese on white bread. I use Cabot White Cheddar Slices, slather with butter and grill.
And here’s what Elizabeth had for lunch..Orzo Salad – yes!
And here’s the recipe. I took this photo while Elizabeth wasn’t looking… the only problem is that it doesn’t say how much of each ingredient. Hmmm. this could be challenging. Maybe she will tell me if I ask.This salad is absolutely delicious! A really flavorful combination of ingredients and so pretty! I’ll be back soon with more of Elizabeth’s recipes – most are recipes that she originally got from Bon Appetiit and Gourmet and has tweaked over the years to make them even better.
I am very grateful to Elizabeth for helping me with this project. She is a good friend. Also, I promise not to include any more of my recipes as I know your time is valuable.
PS. Still working on getting Lauren out for a meal soon and I am going to Green Land (not the continent, the Cafe) in Salem tonight. Can’t wait!!