Cooking Club…last gasp of summer!
mybizzykitchen
mybizzykitchen
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Ingredients

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  • One 750-ml bottle of crisp white wine (she used pinot grigio)
  • One 24 ounce bottle Italian blood orange soda
  • 1.25 cups fresh squeezed orange juice
  • 1 blood orange, sliced
  • 1 cup blueberries, washed
  • 10 ounces multicolored cherry tomatoes
  • 2 garlic cloves, thickly sliced
  • 5 tablespoons extra virgin olive oil
  • salt and pepper
  • 4 thin slices of pancetta
  • 32 sage leaves
  • 1 pound ricotta cheese
  • 8 slices of country bread, cut thick and toasted
  • Flaky sea salt for serving
  • 3 cups dried orzo
  • 8 cups chicken broth
  • 1/2 cup jarred roasted red peppers, chopped
  • 1 pound fresh asparagus
  • 1 lemon, zested
  • juice from 1 lemon
  • 3 cloves garlic
  • 1 tablespoon jarred pesto (thanks Jacky!)
  • 1/4 cup olive oil
  • salt and pepper
  • pinch of crushed red pepper
  • 1/4 cup shaved parmesan cheese
  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 cup frozen (or fresh) blueberries
  • 2 eggs
  • 1/2 cup melted cutter
  • 1 cup milk
  • 1/8 teaspoon cinnamon
  • 1/2 cup sugar
  • 3/4 cup butter
  • 1 1/2 cups brown sugar, firmly packed
  • 2 Tbsp water
  • 1/4 tsp salt
  • 1 Tbsp vanilla extract
  • 1-2 – 3/4 cup evaporated milk

Instructions

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