Sauteed Peas and Spinach

Here's a really simply, really delicious way to get you going on you veggie combo-ing, as mentioned in Nosheteria.

Serves 4

3 shallots, thinly sliced
1 tablespoon butter
2 cups frozen peas
1/4 cup water
1 bunch (4-5 cups) spinach, washed and dried
salt and pepper to taste

In a large skillet, preferably non-stick, melt butter over high heat. Add the shallots and brown slightly, about 3 minutes. Pour in the frozen peas and the water, cover with a lid and steam until thawed and evenly cooked, about 5 minutes. Add the spinach, which has been washed and spun dry, and cover the pan one last time to wilt the spinach, about 2 minutes. Season with salt and pepper and serve.

Breakfast As Dinner

Banana Pancakes
Crisp Bacon
Broiled Grapefruit

Bagna Cauda Dipping Sauce

Here is the recipe for Bagna Cauda, as mentioned in a Nosheteria posting. The recipe can easily be altered, more or less garlic, etc. it's all to taste. This is for a smaller batch, for dipping artichokes in, but the recipe doubles or triples easily if you're making the dip for crudites. In that case, it's really best if served in a fondue pot or warm ceramic dish, to keep the dip warm and amalgamated.

1/4 cup olive oil
2 tablespoons butter
1 1/2 tablespoons minced anchovy fillets
1 tablespoon minced garlic

In a small saucepan, over medium heat, melt the garlic and anchovies in the olive oil. Stir frequently and watch to make sure you do not scorch the garlic, it should just begin to brown. When the anchovies have melted, fallen apart, and the garlic is slightly browned add the butter, tablespoon at a time. Mix well to incorporate. The dip should be an emulsion, with each component of the dressing well incorporated. Pour into ramekins and serve with steamed artichokes.

Butternut Squash and Green Apple Soup

Here's a recipe for a lovely soup I made over the weekend. It is especially nice to curl up with this cup of warm soup when it is cold and dreary out, much like it has been here these past few days.

2 leeks, white and light green part only, sliced
2 cloves garlic, minced
5 cups butternut squash, peeled, cut into 1 inch chunks
4 green apples, cored, cut into 1 inch chunks
6 cups broth
1 tablespoon curry powder
2 teaspoons cinnamon
3 tablespoons butter
salt and pepper to taste.

In a large pot, melt the butter, and sweat the leeks until half their volume, about 5 minutes. Add the garlic, and continue to saute for 1 minute. Season with salt and pepper, add the curry powder and the cinnamon and toast for 2 minutes. Add the squash and apples, stirring well to ensure they are evenly coated by the spices. Saute for 5 minutes. Pour in the broth, bring to a boil, and taste for seasoning. Continue to simmer the soup until apples and squash are well-softened, about 25 minutes. Remove the soup from the heat. Puree in batches in a blender until smooth. Return the soup to the pot, heat again to a simmer, taste for seasoning, and serve with a loaf of crusty French bread.

Lunchtime

Cream of Tomato Soup
Gruyere Grilled Cheese on Challah Bread
Oatmeal Cookies

Mid-Week Meal

Sole Meuniere
Fingerling Potatoes with Rosemary
Steamed Zucchini and Crook-Neck Squash

Fusion Meal

Rolling Lettuce Chicken
Steamed Rice
Green Tea Ice Cream

Sunday Supper

Chard, Potato, Shredded Zucchini Frittata
Mesculan Salad with Simple Vinaigrette

Simple Vinaigrette

1 teaspoon dijon mustard
1/2 minced shallot
juice of half a lemon
4 tablespoons olive oil
salt and pepper to taste

Blend all of the ingredients to an emulsification, and serve.