After snow storms and midwinter drain, spirits were lifted as we got to hold our February Community Kitchen.  Our theme “That’s Amore,” inspired comforting traditional Italian cuisine.

We feasted on tomato-polenta soup, homemade pasta dressed with sundried tomatoes and arugula, roasted sunchokes with walnuts and sage, and parsnip frittata with chives. For dessert we had a traditional walnut Sbrisolana with blackberries and fresh whipped cream. A veggie-packed Ribollita soup and hazelnut-cherry biscotti were also prepared in kitchen and taken home. See the full menu below with included recipes…