Cocktails

Starters

Main Course

Sides

Desserts


Google Places and Platypie

Sides

Fiddlehead Ferns

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Ingredients

Instructions


Liz’s Squash and White Bean Salad

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Heat oil in skillet, add onion, cook for a few minutes then add the rest of the vegetables and sage. Cook covered for about 5 minutes. Add beans, tomatoes and vinegar... cook until heated, remove from heat and stir in Parmesan.

We like it at room temperature.


Corn and Black Bean Salad

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Corn and Black Bean Salad

Mix

Whisk and pour over corn and beans

Add

Serve cool, but not cold

This recipe started with a Rachel Ray recipe. (Laundry Rooms at campgrounds are full of old magazines left for the next traveler. One could build an entire collection of used Cooking with Paula Deen or EveryDay with Rachel Ray magazines from the cast-offs.)