Chilly outside and only soup and a sandwich will do!

I picked up these flowers at a local market and they completely set the tone for the weekend.

Even the colors inspired this Sunday’s menu.

Creamy baby lima bean and yukon gold potato soup with Kerrygold cheddar grilled cheese.

Fragrant rosemary and roasted garlic add to the rich creaminess of this meal.

Start by soaking the beans overnight.

Pour out the water and add fresh water for quick boiling.

When you’ve brought these beans to a boil pour out this water, as well.

For the final cooking add enough water to cover plus about 4 cups.

Add a large sweet onion and allow to cook until the onion is soft and translucent.

Meanwhile, roast a head of garlic in the oven at 350 degrees for about 30 minutes

When the onion is done remove and place in the food processer with the roasted garlic, about 2 Tbspn of dried rosemary, 1/4 cup of olive oil and 2 Tbspn flour.

Blend until creamy.

Add this to the boiling beans.

Add 2 Tbspn of vegetarian boullion and salt and pepper to taste.

Chop 5-6 Yukon Gold potatoes and ad to the soup and allow to cook on medium heat for 2 hours.

Grilled cheese is perfect with this soup!

This is the perfect winter meal for a lazy Sunday afternoon.

Enjoy!

The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.

Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.

2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup

Place everything in the food processor until velvety and creamy.

Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!

We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.

We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.

The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

We are already missing her and looking forward to the next visit.

Meatless Monday! Fried Eggplant and spinach fettuccine is easy and fresh!

Fresh mozzarella puts the finishing touch on thinly sliced eggplant lightly coated in Italian breadcrumbs.

Roasted garlic and roasted cherry tomatoes add rich flavor to spinach fettuccine.

With all this flavor, who misses the meat?

Top with shredded parmesan and enjoy!

Toss tomatoes in olive oil and roast on 400 degrees until they pop open! and smell delicious!

Beautiful beaujolais makes dinner…beautiful!

Egg and water then bread crumbs go into frying pan with hot oil for a quick, light frying.

Mash up roasted garlic with a fork and mix in about 1/4 cup olive oil to create a “sauce”.

Add salt to taste.

Just throw in fresh baby spinach to the last few minutes to boiling pasta to add flavor and nutrition.