White Bean Hummus

2 tablespoons extra-virgin olive oil, plus more for garnish 1 medium onion, chopped

3 cloves garlic, finely chopped

3 sprigs fresh thyme

One 4-inch sprig fresh rosemary

Two 15-ounce cans white beans, such as cannellini

2 teaspoons coarse salt, plus more as needed

Freshly ground black pepper

Pinch of cayenne pepper

2 tablespoons sesame paste (tahini)

2 teaspoons freshly squeezed lemon juice

Pita Chips

Olive Relish (Option)

Directions

Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes.

Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard.

Transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning and let cool.

Top with the Olive Relish and serve with the pita chips or toasted pita bread

1 plum tomato, seeded and very finely chopped

2 tablespoons pitted Kalamata olives, very finely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon finely grated lemon zest

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground black pepper

Directions

Stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.

Roasted Eggplant and Feta

1  medium eggplant, (about 1 pound) 2 Tbl lemon juice

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese, Greek

1/2 cup finely chopped red onion (optional)

1  small red bell pepper, finely chopped

1  small chile pepper, such as jalapeño, seeded and minced (optional)

2 tablespoon chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Directions

Preheat oven to 450

Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over. Roast the eggplant, until it is soft inside and a knife inserted into the flesh near the stem goes in easily, 18 to 20 minutes. Let the eggplant cool

Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Adjust Seasoning if needed

Vegetarian Lasagna with Artichokes and Leeks

1/2 lb. dried lasagna noodles 2 cups ricotta cheese

3/4 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

2 Tbl. olive oil

12 baby leeks, including 3 inches of green portion, or 5 large leeks, including 1 inch of

green, rinsed well and cut into 1/2-inch dice

Juice of 1 lemon

4 large or 20 baby artichokes

1/2 cup water

5 garlic cloves, minced

3 cups milk

3 Tbl. unsalted butter

1/4 cup all-purpose flour

Freshly grated nutmeg, to taste

1/2 lb. whole-milk mozzarella cheese, shredded

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to cool and drain again. Lay the noodles on a baking sheet and cover with plastic wrap.

In a bowl, stir together the ricotta, Parmigiano-Reggiano, salt and pepper; set aside.

In a pan over medium-low heat, heat the olive oil. Add the leeks and sauté until very soft and lightly golden, about 30 minutes. Set the leeks aside.

Fill a bowl with water and add the lemon juice. Cut off the top half and remove the tough outer leaves down to the pale green leaves. Cut off the base of the stems and peel away the dark green outer layer. If using large artichokes, cut in half lengthwise and scoop out the prickly chokes. Cut the artichokes, large or small, lengthwise into thin slices. Add the slices to the lemon water.

Drain the artichokes and add to the fry pan along with the 1/2 cup water and a large pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the artichokes are tender, about 15 minutes. Add the garlic and cook for 1 minute. Transfer to the bowl with the leeks and stir to combine. Set aside.

In a saucepan over medium heat, bring the milk to a simmer. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat.

Preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil.

Cover the bottom of the prepared dish with a layer of the noodles. Spoon one-third of the ricotta mixture over the noodles. Top with one-third of the leek-artichoke mixture and then with one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve.

Creamy Caramelized Onion Soup

6 tablespoons unsalted butter 1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped

5 garlic, thinly sliced

7 large shallots, thinly sliced

2 large Vidalia onions, cut into 1/4-inch-thick slices

3/4 cup dry white vermouth

4 cups homemade or store-bought chicken stock

salt

1 cup heavy cream

Directions

Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.

Add vermouth, stock, and salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth. Set aside.

Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.

Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

Cauliflower Soup w/ Cheddar Croutons

1/4 cup Canola Oil 1/4 Cup Spanish Onion (Medium Dice)

1/4 Cup Celery (Medium Dice)

Salt & Pepper

3 Lbs Cauliflower (Cut in Florets)

4 Cups Water

1/4 Cup Grated Cheddar Cheese

Pour oil into large stockpot and warm it over low heat.  Add the onions, celery and a pinch of salt.  Cook until softened but not browned about 4 mins.  Add the cauliflower and cook without browning for another 3 mins.  Pour in the water and bring to a boil over high heat, lower heat and simmer until the cauliflower is tender, approximately 30 mins.  Stir in the cheddar cheese.

Put the soup in a blender and puree until smooth.  Might need to add a little more water to get smooth consistency should coat the back of a spoon.  Season with salt and pepper to taste. Garnish with croutons and chives..

Cheddar Croutons

2 cups baguette (3/4 inch cubes)

1 Tbl olive oil

1 Tbl unsalted butter

1/4 cup Grated Cheddar Cheese

1/4 tea salt

Preheat oven to 325.. Warm the olive oil and butter in a saucepan over low heat.  Pour over the bread cubes and stir to coat the cubes evenly.  Sprinkle with cheese and salt over the cubes and toss coat the cubes evenly.

Pour the croutons onto a cookie sheet or baking sheet, spread them out in a single layer, and bake them in the oven until golden-brown and crisp on the outside, 5-6 mins.  Serve the croutons warm or cool