White Bean and Chicken Soup

1 lb. dry white beans, soaked overnight

2 onions, diced

2 cloves garlic, minced

2 tsp. Herbs de Provence

1 bay leaf

1 quart chicken stock

1 carrot, peeled and diced

2 stalks celery, diced

2 cups fresh baby spinach

1 1/2 lbs. cooked , boneless chicken breast, shredded

salt and pepper, to taste

In a large stock pot add drained soaked beans, onions, garlic, 1 tsp Herbs de Provence and the bay leaf. Pour just enough water to cover. Bring to boil and reduce to a simmer, adding more water as needed. When beans are almost finished add the chicken stock, diced carrots and celery and the remaining 1 tsp Herbs de Provence. Cook beans, celery and carrots until tender. Stir in the shredded chicken and the baby spinach. Salt and pepper, to taste.

Hummus Sandwich with Tomato-Cucumber Relish

 

Hummus:

1 1/2 cups canned garbanzo beans, drained

3/4 cup tahini paste

3 cloves garlic, minced

juice from one lemon

1/4 cup olive oil

2 tsp. cumin

salt , to taste

Tomato-Cucumber Relish

2 tomatoes, seeded and chopped

1 small cucumber, peeled, seeded and diced

1 tsp. fresh ginger

2 cloves garlic, minced

1 shallot, chopped

2 tablespoons rice wine vinegar

2 tablespoons vegetable oil

1/2 tsp chile paste

1 tsp. fresh cilantro, chopped

salt and pepper, to taste.

1/2 cup pitted kalamata olives

baby spinach

6 rolls

Hummus:

In a bowl of a food processor fitted with a metal blade add the garbanzos, tahini paste, garlic, and lemon juice. Process until smooth. With motor running slowly pour in the olive oil. Add the cumin ans salt and process until combined. Set aside.

Relish:

Combine the tomatoes, cucumber, ginger, garlic , olives and shallot in a bowl. Add the vinegar, olive oil, chile paste and cilantro. Season to taste with salt and pepper, mix well.

Split each roll in half. Spread each bottom with the hummus. Top with relish, baby spinach and top with other half of roll.

Old fashioned comfort food of Chicken Gravy over Biscuits

 

1 tablespoon butter and dash of olive oil

1/2 onion, diced

1 clove garlic, minced

1 carrot, peeled and diced

2 stalks celery, diced

3/4 cup chicken stock

1/4 cup flour

4 cups whole milk

1 1/2 cup fresh baby spinach

1 cup frozen peas

rubbed sage to taste

salt and pepper; taste

Biscuits

In a heavy bottom pan saute the onions, carrots, celery and garlic until onions are softened. Add the chicken stock and simmer until carrots and celery are tender. Add the flour, sage, salt and pepper and combine well. Pour in the milk and bring to a simmer; simmer until thickened. Add the spinach and peas and cook briefly just until peas are defrosted. Serve over warm biscuits.

There’s nothing like a gourmet Spinach Artichoke Grilled Cheese Sandwich to satisfy the soul.

 

1(8 oz.) package Cream Cheese, room temperature

1 cup grated Fontina cheese

1/4 cup grated Parmesan

2 tablespoons grated Pecorino

2 cloves minced garlic

1 1/2 cups fresh baby spinach

1 small jar marinated artichokes , drained

salt and pepper; to taste

Sour dough bread

Place all ingredients in a food processor fitted with a metal blade except the bread and process until fully combined. Spread on slices of sour dough bread .  Lightly butter the outside of the sandwiches and grill until golden.