Supper Club: June 11, 2008

Appetizer: Baked Feta with Marinara The crushed red peppers give it a nice kick and I just sprayed butter-flavored cooking spray on the slices of French bread to toast them under the broiler. Very easy to make.

Entree: Spinach Fettuccine with Artichokes This was a light summery pasta with a fun green hue. It was a bit bland but that can be easily remedied with a myriad of spices I have up in the cabinet.

Side Dishes: Broiled Parmesan Tomatoes and Green Gobble-‘Ems Garlic Bread Nice complementary dishes to go along with the pasta. The tomatoes tasted better than they looked and the garlic bread had a nice flavor to it.

Dessert: Marinated Fresh Berries over Frozen Yogurt A wonderful summer dessert that introduced me to vanilla frozen yogurt that I like. I love fresh berries!

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