It was an evening of new recipes across the board. First up, white bean soup with crispy prosciutto. Perfect for a snowy winter night.
In our never-ending quest to find tasty ways to eat Brussels sprouts, we tried another salad recipe, this one includes carmelized red onion and mozzarella cheese.
And for dessert, a cake that uses one of our new favorite ingredients, pomegranate molasses butter cake. I took this photo the next day, when I had a slice for breakfast with homemade chai tea, a winning combination.
Keeper recipes all.