The salad was Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (wow, that's a long name!) from the October 2011 Food Network Magazine. Instead of the blue cheese, we used feta that Bethany made, and we also substituted salad greens from Cornerstone for the Belgian endive. The apples came from Cornerstone as well, and rather than buy pomegranate molasses for the dressing, we used a little bit of plain molasses.
For the main dish we made Spinach Fettuccine with Parmigiano-Reggiano from the October 2010 Food Network Magazine. Since none of us had any guanciale, we used smoked bacon instead.
We made the pasta dough, which had lots of blanched spinach pureed with the flour, and then divided it into sections to roll it out
Each section was rolled out into a rectangle, and then rolled up and sliced
The third component of the meal was Fricassee of Chanterelles from the September 2011 Bon Appetit. We were able to get some local chanterelles, and added lots of kale and swiss chard from Cornerstone, rather than serving the mushrooms over pasta or potatoes.
Sticking with the green theme, dessert was Apple-Pear-Ginger Pie from the November 2011 Food Network Magazine.
We used more apples from Cornerstone, and used both cinnamon and ginger in the filling. For the top crust, we cut out lots of little apples and leaves, and layered them in circles to cover the top of the pie.
We decided not to cook the filling since we didn't want the pears and apples to turn into mush, so we just used less butter and added a little more flour. The pie was accompanied by frozen yogurt that Bethany made out of yogurt that Natalie had made
The next morning we didn't make breakfast together because Bethany had to work early and Ian and Jeanette were leaving pretty early too, but they came back a few days later and we made breakfast then!
The recipe was for Maple Glazed Sweet Potato Bread from Tasty Kitchen - the bread was delicious, and the "icing on the cake"...was the glaze on the bread!
Instead of shortening we used coconut oil, and we didn't have ground cloves, so we used nutmeg instead. We also substituted homemade raw buttermilk for the milk, and made raw maple whipped cream too!