The September/October Supper Club Social Magazine hit digital newsstands this morning!
This issue we are focusing on meals that can be made ahead and are perfect for leftovers to carry you through the busy week. We touch on how to have #nosaddeskbreakfasts, how to throw a dinner party on a Tuesday, how to utilize your slowcooker, how to eat on the go without eating fast food, and much more!
Summer has ended, and with the beginning of fall comes back to school, busy schedules, and crazy days! So we collected our favorite recipes that take little time, but yield lots of results for brown bag lunches and on the go mornings!
While meal planning and cooking ahead leads to easier days, lunches, and nights, it also has a positive impact on the environment and food waste. Packing lunches and following the tricks in this issue helps lower your “food print” and global warming, read more on page 6.
Read the entire issue here (it is best viewed on a computer to give you the magazine effect!)…