So without further delay ...
Even though we all had a very long drive upstate on Friday, we got right to work preparing dinner upon arrival (adult beverage in hand of course). Our night began with Eric's tasty and super creative Sriracha Deviled Eggs. He cleverly adapted the recipe HERE with an attractive garnish of sliced Persian Cucumbers and Black Sesame Seeds -
Next came Natalie's brilliant Asparagus Pizza from the Smitten Kitchen Cookbook - recipe HERE -
Scott and I contributed Pizza with Arrabiata Sauce, fresh Mozzarella, Sauteed Mushrooms, and half Soppressata, for the meat-eating set, which was kind of similar to last month's Pizza Piccante (recipe HERE).
Then, from the most dedicated "make it from scratch" folks I know, came Mike and Alexis' home-distilled Moonshine and Handcrafted Italian Sausage -
Continuing with the Pork theme, Saturday night brought us Janja and Tomislav's incredibly juicy and flavorful Slow Roasted Pig, a tradition 2 years running
which went wonderfully with Natalie's Red Quinoa with Chives, Parmesan and Pomegranate and Brian and Katie's Skillet Roasted Vegetables -
Missy and Kevin made our final night festive with their yummy Taco Bar spread -
And just when we think there's no room for dessert, Natalie presents us with S'mores Ice Box Candy Bars from the Joy the Baker recipe HERE. They were a-mazing.
I hope you've enjoyed our recipe roundup as much as I enjoyed eating it.
Photo: NK |
Next came Natalie's brilliant Asparagus Pizza from the Smitten Kitchen Cookbook - recipe HERE -
Preparing the Asparagus Pizza, Photo: NK |
Shaved Asparagus Pizza fresh from the oven, Photo: NK |
Scott and I contributed Pizza with Arrabiata Sauce, fresh Mozzarella, Sauteed Mushrooms, and half Soppressata, for the meat-eating set, which was kind of similar to last month's Pizza Piccante (recipe HERE).
Photo: NK |
Then, from the most dedicated "make it from scratch" folks I know, came Mike and Alexis' home-distilled Moonshine and Handcrafted Italian Sausage -
Moonshine with Apples, Photo: NK |
Photo: NK |
Continuing with the Pork theme, Saturday night brought us Janja and Tomislav's incredibly juicy and flavorful Slow Roasted Pig, a tradition 2 years running
Photo: NK |
which went wonderfully with Natalie's Red Quinoa with Chives, Parmesan and Pomegranate and Brian and Katie's Skillet Roasted Vegetables -
Red Quinoa with Parmesan, Chives, and Pomegranate, Photo: NK |
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Roasted Sprouts, Broccoli and Carrots, Photo: NK |
Missy and Kevin made our final night festive with their yummy Taco Bar spread -
Photo: NK |
And just when we think there's no room for dessert, Natalie presents us with S'mores Ice Box Candy Bars from the Joy the Baker recipe HERE. They were a-mazing.
Photo: NK |
Until next week!