The recipe for these ginger scones comes from Deborah Madison's Vegetarian Cooking for Everyone. They are traditional cream scones with crystallized (candied) ginger pieces cut the size of raisins and topped with sugar. Baked on a pizza stone, the bottom crust came out with a nice bit of crunch to match the top which browned deliciously.
For this meal, we used a recipe from Jacques Pepin's Fast Food My Way, with alterations. The Gratin with penne, zucchini, corn, peas called for only ham but we didn't have enough so, as suggested in the text introducing the recipe, we included cold cuts (Genoa salami) and we also had to make an improvisation with the cheese; we were out of Gruyere so used some flavorful Gorgonzola instead. The full flavors from the meats and cheese were great and created a new, wonderful dish.
Orrechiette, prosciutto, and peas -- this dish is from Nancy Silverton's Twist of the Wrist. It was lovely and delicious. The cream sauce is light -- made from creme fraiche with lots of garlic.
