Supper Club – Round 8

Every few days we are get a little taste of Spring then the cold, wet weather comes roaring back.  To keep my mind on Spring, I am taking full advantage of some of the produce that is coming into season…beets, carrots, fresh greens, strawberries, asparagus and spring peas.  This month’s supper club menu is fresh, light, and has Spring written all over it.


For starters, my household (including our babysitter) has enjoyed the Strawberry and Goat Cheese Flatbread.  It is basically a quesadilla, but with fresh strawberries, goat cheese, basil, and spinach.  They are warm, yummy, and everyone loves them.  Serve with a little glass of Prosecco and you have yourself some happy guests.

This is the time of year to enjoy strawberries as they are at their peak sweetness during the next few months.  Florida’s are delicious right now and soon the pick your own strawberry farms in the south will be swarming with kids and adults.


Anyone that knows me, knows I love salads.  If you invite me to your house for dinner….I always volunteer to bring a salad, but not just a bowl of mixed greens with store bought vinaigrette.  I love getting creative and I always make my own dressing.  It is just too easy and SO much better for you.  This Roasted Beet, Orange, and Arugula Salad is no exception…roasted beets, crunchy pistachios, and creamy blue cheese all tossed with local arugula and a fresh orange vinaigrette.  What could be better?


Spring peas, mint, and lemon flavor this Salmon and Orzo Pasta for a main dish that is easy enough for weeknights, but fancy enough for entertaining.  Topped with mustard-glazed wild salmon, this dish turned into fabulous leftovers served over mixed greens.  The wild salmon that is available this time of year is previously frozen, but I still highly recommend it.  Usually frozen at sea, it is very fresh and cooks fast.  The key is to undercook it (medium-rare) so it does not dry out.


Last but not least,  Lemon Pot de Creme with Blueberry Compote is a perfect way to round out the meal.  Not too filling and it has just the right amount of sweetness and fresh lemon flavor.  You can even serve it with gingersnaps if you want a little crunch.


As I anxiously await warmer weather, nothing gets me in the mood like a delicious Rose.  Many see a pink wine and think sweet, but this is not White Zinfandel.  Roses are not sweet and if you were to taste it blind folded you would think you were drinking white.  They are well priced and one of my favorites.


Supper Club – Round 7 (It’s Back!)

Gena Knox Supper Club is back!  After a three month book tour while I was seven, eight, and nine months pregnant I took a few weeks off to rest and welcome our little girl, Georgia Mae Knox into the world.  Life with three little ones is busy, to say the least, but lots of fun.  Spending so much time at home has got me cooking more than ever so I have lots of fun recipes in store for GK Supper Club.


     February’s menu is a fun way to celebrate Valentine’s Day, cooking with friends, and avoiding the restaurant crowds.  I must say, it just might be my least favorite night to dine out because every restaurant in town is packed.  So, what better night to host supper club!   Get the evening started with a class of refreshing Cava (Spanish Sparkling Wine) and  Smoked Salmon Toasts with Caper Relish.


     Stores are loaded with fresh citrus this time of year and Meyer Lemons are on the top of my list.  It is a sweeter lemon with a soft, bright yellow, smooth skin and pairs perfectly with chicken and fish dishes.  I serve the Meyer Lemon Roasted Chicken over a Parmesan Mashed Cauliflower that is not only easy to prepare, but incredibly healthy.  My 4 year old loves it and still has no idea what he is eating.

Finish the dish with a drizzle of Georgia Olive Oil and you will be amazed.  They just released there 2013 fall harvest oil and wow, it is truly amazing!


     Of course Valentine’s Day would not be the same without chocolate and what is more fun than serving a homemade Cherry Chocolate Ice Cream Bombe.  Super easy to make in advance and I doubt there will be leftovers.


It is great to be back in the swing of things and I am looking forward to the next few months of recipes.  Get those Supper Clubs started for the new year and keep the feedback coming.  Don’t forget, if you need more inspiration then flip through a copy of my latest cookbook, Southern My Way:  Food & Family.  If those pictures don’t inspire you, I don’t know what will!  Stay tuned for my Spring Book Tour schedule coming soon.

Gena Knox Supper Club – Round 7

Smoked Salmon Toasts with Caper Relish

Meyer Lemon Roasted Chicken

Parmesan Mashed Cauliflower

Cherry Chocolate Ice Cream Bombe