"Deceptively Easy Gourmet" Caramelized Espresso Frappe

Caramelized Espresso Frappe

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We have recovered from Easter, Lent and April Fool's Day so for the month of  April we are strengthening our bonds, enjoying each others company virtually, and honouring the season with this months theme "Deceptively Easy Gourmet" which was chosen by one of our newest members Sarah of All Our Fingers in the Pie.  

Foraging for Mushrooms in the Kitchen with Cabernet-Balsamic Burgers with Sautéed Mushrooms and Onions

Cabernet-Balsamic Burgers with Sautéed Mushrooms and Onions

Autumn is bombarding all of our senses. The bright kaleidoscope of autumn leaves, the nip in the air, the sound of flocks of geese moving on. You can feel the changes at night. As the sun sets, a cool blanket of air gently rolls down the hill. And that,  if combined with steady rains, means we are into the autumn mushroom season. As I walk through the woods I see clusters of mushrooms. Not being an expert forager I would never take the chance and gather my own, so for now am content to leave this to the experts. Chanterelles, hen of the woods (maitake), and porcini  tasting like meat from the earth are complex, rich, and woodsy and can be found in markets everywhere this time of year.

Party it Up with Cooking Light and a Shrimp Bouillabaisse Fondue

Becky Luigart-Stayner

Welcome Suppers to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in.This month we are partying and celebrating birthdays; a theme chosen by our very own Giz of Equal Opportunity Kitchen. 

Let's see what our members have brought to the table to celebrate!!! Break out the sparklers and the good china! We are up to something special.

Enjoy Marinated Mozzarella and Pepper Salad as the Virtual Supper Club Celebrates

Marinated Mozzarella and Pepper Salad

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!! This month we are joined by two of the original members of the Virtual Supper Club... Helene of La Cuisine d'Helene and Shelby of The Life and Loves of a Grumpy's Honeybunch. Welcome ladies while we celebrate Canada's 145th birthday, a theme chosen by Jerry of Jerry's Thoughts Musings and Rants. If you would like to join us as a guest blogger for one month as we create a menu based on a theme from the pages of Cooking Light sometime in the upcoming year send us an e-mail.

Celebrate Mom with the Virtual Supper Club and a Fresh English Pea Salad with Mint and Pecorino

Fresh English Pea Salad with Mint and Pecorino

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living.This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This months theme " A Celebration with Mom" was chosen by our very own Giz of Equal Opportunity Kitchen to celebrate mom this Mothers day, a subject near and dear to her heart.

Dreaming of Italy with the Virtual Cooking Light Supper Club and Crispy Greens with Tonnato Dressing

Crisp Greens with Tonnato Dressing

When I tell people one of my goals in life is to travel to the Adriatic Coast of Croatia or take a hot-air balloon ride over the Cappadocia area inTurkey it simply does not evoke the response as when I say I will be spending 5 weeks in Italy this coming fall. Maybe we all dream of being in Italy.

Yes I will be spending 5 weeks in Southern Italy exploring the art of making pizza in a wood fired oven in Naples; renting a medieval house in the Portico Antico of a mountain village and learning from an Italian nonna how to make the local pasta dishes; travelling Sicily with a group of food enthusiasts and preparing arancini, pistachio gelato and making our own couscous; living in a 13th century convent in a coastal resort town in Calabria with a volcanic island as my view; and balancing between the sea and the mountains in a pedestrian only town on the Amalfi Coast where the road was built only 10 years ago. This is my sojourn in a nutshell where my dreams will become a reality as I discover the hidden treasures of Southern Italy.

Cooking Light Late Autumn Harvest Curried Butternut Squash and Potato Latkes with Apple Salsa

Curried Butternut Squash and Potato Latkes with Apple Salsa

Once Thanksgiving has come and gone it is time to switch gears and bring out the warm sweaters, start a fire and begin to browse through my trusted cookbooks for comforting dishes to ward off any chill in the air. Living in Canada cold weather is an inevitable and unavoidable part of winter. Since I won't be moving to the Bahamas any time soon I have to think of ways to keep warm during the cold winter months and food usually plays a huge role.

Serving up Oven Fried Chicken for a Cooking Light Beachcomber Picnic

Oven Fried Chicken

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

August is the perfect month for outdoor eating. Invite friends and family to a picnic at the beach, in the park, on top of a mountain or even in your own garden. Today here at the Cooking Light Virtual Supper Club we are headed to the beach for a Beachcomber Picnic. We have searched for picnic recipes that both tantalize your taste buds and are nutritious and healthy. Is it just me, or does everything taste better when eaten outside? With plenty of refreshing drinks, and nutritious healthy food we hope these suggestions make your picnic with family and friends memorable.

Our Cooking Light Supper Club Goes Alfresco with Poached Salmon with Creamy Herb Sauce

Poached Salmon with Creamy Herb Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Sounds Like Summer" was chosen by Mary Ann of Meet Me in the Kitchen.

Cooking Light Gets Out of the Kitchen and onto the Grill

Barbecued Chicken Sliders with Pickled Onions

(photo from Cooking Light)

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Get Out of the Kitchen" was chosen by Sandi of The Whistestop Cafe.

 Lets see what we have cooked up for you with this months theme. If you would care to join in either link your light barbecue recipes or add your link to the Linky tool below.

Fallen Chocolate Cake with Cherry Red Wine Sauce for 100 Miles of Flavour

Fallen Chocolate Cake with Cherry Red Wine Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "100 Miles of Flavour" was chosen by Jerry of Jerry's Thoughts, Musings and Rants to highlight local ingredients from each of our corners of the world.

Singing Praises of Spring with Notes of Citrus in a Blood Orange Sangria

 

Blood Orange Sangria

If dreary winter weather is getting you down, lift your spirits by adding bright, zesty citrus fruits to your every day cooking. The new year is well under way and already we have visions and hopes of Spring.

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

This months theme " Notes of Citrus"was chosen by long time member Jamie following her Floridian roots. We've mixed and matched these tropical-flavoured recipes for an aromatic menu that includes a splash of sunshine from start to finish. If you have a dish that would fit into this months theme please feel free to add your link at the bottom of this post with the Linky Tool.

Next month we will be highlighting local ingredients with "100 Miles of Flavour"

Cooking Light Virtual Supper Club Goes Red for "Have a Heart" (and my 4 Year Blogiversary Giveaway)

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

As Valentine's Day approaches, our minds turn to our loved ones...plus perhaps a little bit of panic about what to give and what to eat. To make things easier on you, we have collected our Valentine's Day menu ,with a twist, from the pages of Cooking Light with recipe suggestions on how best to say "I love you" with Red Food. We are also honouring Heart and Stroke Month since these recipes are on the "light" side and good for not only your own heart health but for the ones you love. What better way to show them you love them by creating light dishes that are good for them from the pages of Cooking Light magazine. Stay tuned for my 4th Anniversary Giveaway...so keep reading!

As we continue into a new year we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. If you have a "heart - healthy" red dish that would fit into this months theme please feel free to add your link at the bottom of this post.

From strawberries to beets, red fruits and vegetables pack a vibrant nutritional punch. We've all heard the cliche that an apple a day can keep the doctor away, but the same runs true for a virtual cornucopia of red foods, including strawberries, cherries, raspberries, watermelon, tomatoes, and beets? Many red fruits and veggies are loaded with powerful, healthy antioxidants...such as lycopene and anthocyanins...that may do everything from fight heart disease and prostate cancer to decrease the risk for stroke and macular degeneration (the leading cause of blindness in people aged 60 and older). Antioxidants soak up damaging free radicals as well.

To amp up our Red Menu Jamie of Mom's Cooking Club started us off with Bruschetta with Warm Tomatoes. Briefly heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavours. This is a timely reminder of summer! In the area of food and phytonutrient research, nothing has been hotter in the last several years than studies on the lycopene factor , another antioxidant, in the prevention of heart disease and cancer. Good thing I eat tomatoes like apples!

For our menu I chose a recipe from the pages of Cooking Light that used both red meat and red potatoes... Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes. I've made this recipe several times, always to rave reviews!!! It's perfect to make when you want something that tastes special, but takes no time at all. Marinate the steak before you head off for work in the morning and supper will be ready in however long it takes to cook the potatoes.

Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. Analysis of Red potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.

Mary Ann of Meet Me in the Kitchen rounded out the theme by bringing a refreshing Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette. This tasty salads include radishes and radicchio and is eye candy when the vegetables are julienned.

In the vegetable neighborhood of salad greens Radicchio is the rowdy redhead when it comes to nutritional power. Radicchio has many healthful properties, it provides an antioxidant content rivaling that of blueberries and spinach.

Next Sandi of The Whistlestop Cafe wowed us with a salad that uses red onions....Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing.This is a typical Spanish-style salad that goes so well with our menu.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Onions are also a rich source of flavonoids, substances known to provide protection against cardiovascular disease.

Now let's introduce you to one of our latest members of the Virtual Supper Club Jerry of  Jerry's Thoughts, Musings and Rants from my old stomping grounds of  Ontario, Canada. He rocks red with beets in a Roasted Sweet-and-Sour Beets, Carrots and Parsnips dish. The cider vinegar provides fruity, acidic zip and enough liquid to prevent the sugary maple syrup from burning.

Beets are a unique source of phytonutrients called betalains shown to provide antioxidant, anti-inflammatory, and detoxification support.

And for the "piece de resistance" I would also like to introduce Roz of La Bella Vita who is living "the beautiful life" in South Carolina and loves Cooking Light also. She uses fragrantly sweet and subtly tart raspberries in a sensuous Almond Jelly Roll with Raspberry Filling. This cake can be made a day in advance; just wrap it in plastic wrap, and store your treat in the fridge. This leaves more time to spend with the ones you love.

 Raspberries are high in antioxidants and flavanoids. Now for the giveaway....

Cooking Light Virtual Supper Club Takes on New Food for the New Year.... Quinoa with Roasted Garlic, Tomatoes, and Spinach

By now I hope you have each embraced 2011 like a warm blanket and look forward to all the possibilities a new year brings. I am not one to make New Years resolutions but when our newest member here at the Cooking Light Virtual Supper Club suggested we start our year off with a New Food the course was set.

In our well-rounded worlds it was at first hard to believe that we had not tried pretty much every ingredient available to us in our 5 corners of the world. What ingredients have I never tried before was my first reaction? But as I peeled back the layers it came to me that I have never tried quinoa...yes that's true... so a search was made on the Cooking Light web site for the perfect dish to share with our ladies. Since my initial reaction I have come across so many foods I have not tried making before like panna cotta, sauerkraut, oysters, kale soup...the list goes on. We tend to make resolutions like keeping the house cleaner, spending less, or biking to work. This year why not throw your foodie fantasies into the mix? Do you want to learn to handcraft pasta or make the perfect pie crust? Thank you Mary Ann for opening our minds to all the possibilities.

As we continue into our second year we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

Cooking Light Virtual Supper Club Celebrates the Holidays with Wild Rice Dressing with Roasted Chestnuts

Wild Rice Dressing with Roasted Chestnuts and Cranberries

We are taking a brief break from my "Bucket list " menu to bring you our monthly event. We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

Cooking Light Virtual Supper Club Celebrates with Corn

Creamed Corn with Bacon and Leeks

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!!This months theme "A Celebration of Corn" was chosen by Sandi of The Whistestop Cafe.

Cooking Light Virtual Supper Club Goes Vegetarian

Butternut Squash Lasagna

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our theme was chosen by Shelby of The Life and Loves of Grumpy's Honeybunch.

Virtual Supper Club Showcases Our Fall Favourites

Frisée, Baby Spinach, and Golden Beet Salad

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our theme was chosen by Jamie of Moms Cooking Club featuring a tasty menu of:

Fall Favourites

Fall is right around the corner! Very soon, leaves will begin changing colour and falling to the ground as the air turns cool and crisp.It is an inbetween season where it is not really cold and not really warm. The air has that certain woodsy fragrance with a little nip to bite your nose early in the morning and my world is seen through multihued glasses of red and russet. If you haven't already gathered it is THE season and my favourite by far!!!!! I love to bring the warm cozy blankets and sweaters out of hibernation and sit curled up on the couch in front of the fire with a book...or better yet a cookbook.

Not only is Fall a great time for jumping into piles of leaves and carving pumpkins, but it also provides a great chance to try out some delicious recipes that will help bring the spirit of the season into your kitchen and home. One of the easiest ways you can do this is by using the bounty of inspirational produce of the season from your garden or farmers markets in various recipes.

The Virtual Supper Club Goes Light for the Moon Festival with Salt Baked Chicken

Salt Baked Chicken

We interrupt our Eat, Pray, Love Italian challenge for our monthly Cooking Light challenge! We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our menu features dishes for:

A Taste of Chinatown

Every year on the fifteenth day of the eighth month of the lunar calendar, when the moon is brightest for the entire year, the Chinese celebrate "zhong qiu jie." The August Moon Festival or Mid-Autumn Festival is one of the most celebrated Chinese holidays. Chinese families celebrate the end of the harvest season with a big feast so what better way for our club to celebrate getting together this month virtually than with a traditional Chinese feast and some great company..don't forget the sake!!

A Taste of Spring with Cooking Light and Rosemary-Crusted Rack of Lamb with Balsamic Sauce

 

Rosemary-Crusted Rack of Lamb with Balsamic Sauce

We are so glad that you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty. Appreciate this months write-up at their blog Test Kitchen Secrets.

For the month of March we enjoyed each others company virtually and continued with our healthy themes and honoured the season with A TASTE OF SPRING. We created what we consider a delicious and healthy menu from the pages of Cooking Light magazine. The idea is simple because we all share a common interest in cooking and healthy eating. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!

After what has seemed like an eternity, the northern hemisphere (read that The Great White North) can finally breathe a sigh of relief. Heavy winter coats are lifted along with people’s spirits.  With the turn of the calendar Spring has finally arrived!!!!Although in truth winter never really seemed to arrive here in the valley this year. It was mild, warm and snow free!! We are hovering between seasons here in the valley, the robins are back and they will be counting daffodils soon. Nevertheless it’s time to give winter staples "the boot" and dedicate suppertime to everything the change in seasons has to offer!!!!!.

 Spring is when everything seems to come alive!!!!! The days are longer and the markets begin to burst with the colours of the bountiful fruits and vegetables of the season. This is the time to enjoy fresh rhubarb, sweet garden peas and furled fiddleheads . It is the season for asparagus and escarole and a wide variety of lettuce handplucked from the garden for green salads. The delightful fragrance of chives, mint, chervil and tarragon fill the air to season your dishes. All of these tastes of Spring are bursting from our gardens, forests, markets and window boxes.

Teanna of Spork and Foon says, "The advantages to cooking with fresh, seasonal ingredients are endless. The produce tastes richer, fresher, and is more nutritious. The beauty of cooking with ingredients that are freshest in the Spring months are their pure simplicity.  The standout flavours are the fresh, natural ingredients themselves... the sweet taste of a carrot or the pop of a freshly shelled pea. Toss arugula with cherries, red wine vinegar, a touch of extra virgin olive oil, freshly ground black pepper, and thyme with some creamy goat cheese and you will have a dynamic spring starter. Top poached halibut with an orange vinaigrette and serve with asparagus sautéed in a bit of olive oil and topped with a dash of sea salt and shaved parmesan cheese or sauté fresh peas with spring onions in butter and delicate chervil for a side that is surprising ripe with flavor."

For those who are lucky enough to live near a farmers market as I am, we would be hard pressed not to be aware of which fruits are at the peak of their season. Pods of fresh peas and stalks of beautifully green asparagus will cook beautifully in a sauce of lemon zest, butter, mint and tossed with pappardelle or fettucini noodles. Later in the Spring season you can pick up sweet, deliciously ripe red strawberries or cherries that spill out of their baskets and pair them with early sweet-tart red rhubarb for a delicious galette. Add a bit of whipped cream topped with fragrant mint and you have the ultimate springtime dessert.

For me, just hearing the word Spring, turns my thoughts to lamb. In real time my daughter and friends came to dinner and we enjoyed the ultimate Rosemary-Crusted Rack of Lamb With Balsamic Sauce found in Cooking Light magazine.  I will make it time and time again with its crisp bread crumb coating. The sweet balsamic sauce made the perfect accent to the dish, my only regret was there was not enough so double the recipe!!!!! No need to rely on complicated recipes featuring heavy sauces or lengthy cooking times to create a mouthwatering dish such as this!!! To accompany the Spring lamb virtually Shelby of The Life and Loves of Grumpy's Honeybunch brought a mind-blowing staple of Zucchini Ribbons with Saffron Couscous. Adding to our healthy menu Aggie of Aggies Kitchen cooked up a colourful and flavourful Spring Giardiniera.  For finesse Jamie of Mom's Cooking Club wowed us with Strawberry Salad with Poppy Seed Dressing. Spring has arrived!!!!! To end our meal with a finale worthy of late Spring flavours Helene of La Cuisine d'Helene prepared  the ultimate delicious dessert....Raspberry-Almond Crumb Cake.

Although distance always prevents us from gathering as a group in each others homes we have enjoyed sharing a well balanced meal through our Virtual Supper Club this month and hipe you have enjoyed our healthy Spring menu. These dishes from Cooking Light magazine are sure to bring "daffodil smiles" to your own table.

What would you bring to the table? Link to the Cooking Light blog Test Kitchen Secrets when you see the post in a few days or to one of our blogs here and make something delicious from the pages of the magazine to add to our TASTE OF SPRING menu...the more the merrier!!!! 

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.