The Truffle Pig in Steamboat Springs Colorado was a great find.

Chef Ezra Duker has a light touch and sharp palette.

The flavors do not get lost or overpowered by each other.

This gorgeous grilled cheese with Gruyere and Cheddar Cheeses on Sourdough Bread with Tomato Bisque and Field Greens was probably the best I had ever had.

The bread was crispy and buttery and the bisque had a hint of BBQ sauce.

I had to order the Truffle Fries! Light and crispy; fried in Truffle oil with parmesan cheese. Fantastic.

Beautiful Dark Chocolate Cheesecake with Grand Marnier Orange Peel and fresh whipped cream was too tempting to pass up.

The Truffle Pig is a treasure.

From fine dinning to elegant apres ski ambiance it is a must see for foodies!

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!