Here's my attempt at Fawn's Warm Spinach Salad and Pan Fried Radicchio, Garbanzo Beans, Shredded Pork, tossed with Bleu Cheese an Orange Vinaigrette.
I made this for my dinner salad on Monday night with leftover prepped ingredients, and again tonight where I added some extra green cabbage with the raddichio.
Jill Collins (our host kitchen), Leslie Gandy, Jennifer Bermudez, me....Tracy, and Fawn. Cathy Bingham is taking the picture. (top picture)
Ah, there she is! Me, Cathy and Fawn.
Roasted Shitake Mushrooms, Sweet Potatoes, and Brussels. These were topped with Meyer Lemon, Garlic Aoli, Roasted Pork, and Fennel, Orange Slaw. Sorry, once the food started being served there was no time for pictures....time for eating!
Cathy B. watching Fawn make fennel slaw.
Since my food hero, Fawn Friday, was coming to stay with me for the weekend I asked her if she would be interested in leading a cooking class, and then my idea was to swing bells afterwards.....we should of KB'ed first!
But more importantly she agreed to share her talent for food with us! How stinkin' lucky could we be! Wow! I'm still trying to implement some of the things I learned from her in October when I stayed at her house! Now I have all sorts of new ideas and methods to practice. Everyone that came to our class (OK...Fawn's class!) is a friend or KB friend of mine, and I don't know if they knew what they were in for.
I am a big, OK...huge, advocate if home cooking, and anytime, or anything, I can do to help encourage and support anyone interested in feeding their bodies with good tasting, nutritious, healthy, foods I will do! Nothing is more important, in my opinion, than feeding our precious bodies with the highest quality foods we can afford.
I will be making the Garbanzo and Pork soup with Mussels, Shrimp topped with Grilled Ruby Red Chard, sometime this next week. Next week I'll do the pork roast, veggies and slaw. Practice makes perfect and if there's one thing I believe in is repetition...gee, ya think (swinging, lol)..... When it comes to cooking you have to repeat a recipe and technique over, and often, so it becomes second nature....that's the key to effortless meal preparation, in my opinion.
So much more from this weekend.....stay tuned!