“I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.”
― M.F.K. Fisher
FALL: CASUAL SOUP & SALAD SUPPER:
Roasted Butternut Squash Soup with Yogurt and Curried Squash Seeds
Warm Mushroom Salad with Pecorino and Toasted Hazelnuts
Blue Hill Farm’s Kale and Farro Salad
Crusty Whole Grain Rolls with Butter
Apple Cider Sparklers and Spritzers
Brown Rice Krispie Treats with Salted Cashews and Brown Butter
SNOWY DAY:
Lentil-Walnut Salad with Mustard-Walnut Vinaigrette
Crispy Roasted Brussels Sprouts with Honey and Sea Salt
Crusty Italian Bread
Secret Ingredient Beef and Vegetable Stew
Winter Kitchen Sink Cookies: Oats, Toffee, Dark Chocolate, Cranberry
SPRING: ELEGANT DINNER MENU FOR SIX:
Shaved Spring Vegetable Salad with Tarragon VinaigretteClassic, Buttery Popovers
Rack of Lamb with Crunchy Mustard-Herb Crust
Sauteed Green Beans with Tarragon, Butter, and Almonds
Coffee and Herbal Teas
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Kathleen,
I absolutely love this! I look forward to following it. Can’t wait to make your soup.
Thanks Allison, let me know how it turns out!
Kathleen, I just finished making a big pot of your Red Lentil Soup with Lemon…YUM!!!!
Ellen
It’s one of my absolute favorites, so glad you enjoyed it!