Tuesday
Black bean soup (recipe in the comments from February 22, 2008)
Salad with yogurt blue cheese dressing
Grainy rolls
Hot tea
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I truly love this soup. One of the best things about it is that it seems to work in any season. One of the labels from the last time was "Soup is the best winter food", but here it is June 2nd and this soup still seemed perfectly in keeping with the season. This is a big T favorite and all the kids we've ever served it too agree. We've recently discovered Wegman's yogurt dressings and, though we don't usually use bottled dressing, we're really loving this one. It's been great on chopped raw veggies as a dip and also makes a great leafy dressing. Yum.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, scallions
Time: 30 minutes
Make ahead: This saves beautifully.
Reaction
J: "Soup for any season!"
M: "Excellente!"
Showing posts with label Bean-y goodness. Show all posts
Showing posts with label Bean-y goodness. Show all posts
Tuesday, June 2, 2009
Friday, February 15, 2008
Friday
White beans alla Pines of Rome (recipe in the comments)
Hearty bread with roasted garlic
Seasoned broccoli
Hot tea
English toffee
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This is a recipe M and I created to mimic a wonderful appetizer from a restaurant outside of Washington, DC called The Pines of Rome. Pines is a low brow American-Italian style restaurant that I have been going to for as long as I can remember. I introduced M to Pines early in our relationship, and he is now an ardent fan as well. I love these beans because they're easy, good for you, and SO comforting. They were the perfect way to welcome ourselves to our first real weekend at home in a long while. We elevate the appetizer to entree status with some bread (or rice) and a side vegetable. Our friends F and E joined us at Pines while we were in DC (because they're awesome and trained down from CT to see us!), so I hope they make this and let me know how it compares!
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 20 minutes
Make ahead: It's best fresh, but we make a lot and keep the leftovers, which are also good. If you make it with rice store them separately so the beans stay juicy.
Reaction
J: "Did Pines move to Michigan?"
M: "The pupil has surpassed the teacher."
White beans alla Pines of Rome (recipe in the comments)
Hearty bread with roasted garlic
Seasoned broccoli
Hot tea
English toffee
______________________________________________________________
This is a recipe M and I created to mimic a wonderful appetizer from a restaurant outside of Washington, DC called The Pines of Rome. Pines is a low brow American-Italian style restaurant that I have been going to for as long as I can remember. I introduced M to Pines early in our relationship, and he is now an ardent fan as well. I love these beans because they're easy, good for you, and SO comforting. They were the perfect way to welcome ourselves to our first real weekend at home in a long while. We elevate the appetizer to entree status with some bread (or rice) and a side vegetable. Our friends F and E joined us at Pines while we were in DC (because they're awesome and trained down from CT to see us!), so I hope they make this and let me know how it compares!
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 20 minutes
Make ahead: It's best fresh, but we make a lot and keep the leftovers, which are also good. If you make it with rice store them separately so the beans stay juicy.
Reaction
J: "Did Pines move to Michigan?"
M: "The pupil has surpassed the teacher."
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