Welcome to Spooky Season, S&S!!
As we soak up all the cozy vibes of fall, we want to say a huge THANK YOU to all of you who have brought this big idea to life. Our dream is to grow this communal table and create a sense of belonging for our members, but none of this would be possible without you.
This month’s supper club menu is a hearty fall feast full of comfort food – baked cheese, creamy pasta, and an out-of-this-world pumpkin dessert.
This pasta dish is the second we tried for this month -- the first recipe included toasted bread crumbs which our eldest sister burnt and led to a week's worth of pasta nobody would touch...
This Orecchiette dish with Chicken Sausage and Broccoli, however, was an all-around hit, and cooking was a breeze.
The side salad is a simple dump-and-toss recipe. If you want to skip the homemade vinaigrette, we won't tell anyone you used store-bought ;)
Rounding out the meal is our ode to all things pumpkin. This may have been the first "dump cake" we've made, but it won't be our last!
Be sure to RSVP to this month’s supper to receive all the materials you’ll need, including the detailed schedule, curated playlist, dinner questions and more.
We can't wait to dine with you!
xo,
S&S
NOTE: the following recipes are designed for a four-person dinner. Please adjust ingredient amounts as necessary
APPETIZER: Baked Brie with Cranberry Sauce by The Toasty Kitchen
MAIN DISH: Orecchiette Pasta with Chicken Sausage and Brocolli
SIDES: Apple Arugula Salad with Maple Vinaigrette
DESSERT: Pumpkin Cake by Sugar and Soul
