Shaun, your Ricotta Gnocchi with Spring Peas and Mint was a huge hit.

[starburst]

I made it for my friend's "italian theme" potluck Sunday night. I doubled the recipe, and froze the gnocchi for easier transport to my friend's house. Once I got there, I boiled the gnocchi and made the sauce. I didn't have any pancetta on hand, so I used proscuitto. Everyone loved it, and it went well with my friend's Rack of Lamb with a cherry reduction sauce. Thanks again Shaun!http://eat.at/swap/forum1/110069_This_is_the_only_one_I_make_anymore_Light_freezes_well_Everyone_loves_them

 

[starburst]

REC: Not So Red, Red Velvet Cake

I tried this recipe from smitten kitchen this weekend for desser. I only used 1/4 of the food coloring in the recipe (because that was all i had left). But, I really like the extra cocoa powder in this recipe and the not as red color of the cake. I made them into cupcakes and they are delicious, makes 2 dozen cupcakes.

http://smittenkitchen.com/2007/09/red-velvet-cake/

 

[shaun-in-to]

Good to hear that, Starburst. And it *would* be perfect before rack of lamb.