Welcome to our November edition of The Cottage Cooking Club, our online international cooking club where we monthly gather sharing recipes from the cookbook “River Cottage veg everyday!” by Hugh Fearnley-Whittingstall, cookbook author, and British television personality.
Recipes are prepared from a designated list provided by our immensely talented and fearless leader, Andrea, of The Kitchen Lioness, Notes from a Very Small German Kitchen. If you have been following along over the past couple of years, you already know that members of our group commit to preparing as few or many of the dishes as desired, meeting again on the 28th of the month to share our experiences. With the Thanksgiving holiday falling two days prior in the United States, our gathering deadline was moved to the 30th.
Even with the deadline extension, having prepared two very large stuffed turkeys, a smoked ham, fifteen side dishes, and a couple of homemade desserts in a sit-down dinner for 18 guests in our festive feast, and given we are just finishing up leftovers, and tonight I’m coordinating the set-up and decorations for my grandsons cross country club banquet where will share pizzas, I felt the need to make it a bit easier on myself. So for lunch today I’ve prepared and enjoyed the refreshing and lovely Celery, Orange, & Pecans salad. With just few celery stalks left from the holiday, and only one orange, I also combined a beautiful ruby red grapefruit that I thought might perhaps require a bit of sugar but it did not, blending well with the sweet juice of the orange served as the dressing after segmenting the fruit, then tossing through with lightly toasted pecans, and orange rind. Simple perfection, just what I was craving at this moment.
To see what other Cottage Cooking Club members have prepared in November check here.
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