Lately I’ve had a pretty full social calendar with lots of dinners out, for friends’ birthdays, my two dinner clubs, plus a handful of friends visiting from out of town. Still, eating at home a couple times a week is a necessity for me so that I have lunches for weekdays. Here’s what I’ve been stirring up the past week or so.
Chunky potato, leek and carrot soup
Mussels cooked in white wine with garlic, shallots, fennel, tomatoes and crushed chili flakes
Spicy three bean chili with black beans, kidney beans, chickpeas, corn and edamame
Cavolo nero (Tuscan kale), oyster mushrooms and broccoli rabe