I usually start thinking about this right after breakfast. HA! But, I am a chef, so, I am kind of always thinking about food, meals, lists of ingredients, etc… I thought, hey, I can help answer this age old question of “What’s for dinner?” How? By telling you! No really, I have so many ideas, flavors, and recipes swirling around in my head. I have decided that I could really answer this question over and over again and at the same time offer some assistance to those of you who may be stumped, bored, uninspired, tired of the same old TV Dinner (just kidding, I know you never eat TV dinners).  And of course if after you read this and you feel the burning question of “What’s for Dinner?” has been answered to your satisfaction but your hands think it is easier to press the speed dial to pizza, I want you to call me instead and I will make it for you! In fact, I will make it for you and bring it to you!

Enjoy!
Jen

• Black Bean Soup w/ Chipotle and Cumin-Lime Creme Fraiche
  
• Corn Bread
  
• Mixed Greens Salad w/ Herbs, Red Onion, Pepitas and Queso Fresca
  

Black Bean Soup w/ Chipotle and Cumin Lime Creme Fraiche

2 cups dried Black Beans (or 3 large cans)
1 large Onion, chopped
3 cloves Garlic, minced
1 teaspoon Cumin
1 teaspoon Coriander
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Sea Salt
1 large can Fire Roasted Tomatoes
1-2 dried Chipotle Chilies, halved and seeded
1 large or 2 small Yukon Gold Potatoes, peeled and diced
4 cups Vegetable/ Chicken Stock or water
Sea Salt and Pepper to taste

Cumin-Lime Creme Fraiche

8 ounces Creme Fraiche or Sour Cream
1 tablespoon Lime Juice
1/2 teaspoon Cumin

In a large container, soak the beans in 6 cups of cold water in refrigerator overnight.

Drain the beans and place in a large pot, cover with 3 inches of cold water and bring to a boil.  Lower the heat to a simmer, cover and cook until beans are soft.  Add water as needed to keep beans covered.  Drain and set aside.

Heat  a large skillet over medium high heat.  Toast the chilies in the skillet, turning often with tongs, until slightly softened and browned.  Remove to a bowl of hot water to soak until soft.  In same skillet, heat olive oil, add the chopped onion and sautee until softened, add the garlic, cumin, coriander and salt.  Cook, stirring, about 3 minutes.  Turn off heat.

Puree the tomatoes in a blender w/ the chilies and pour into a large pot with the beans, onion mixture, potatoes and 4 cups stock or water.  Bring to a boil, lower heat to simmer, and cook slowly, stirring occasionally, until the potatoes are cooked, about 45 minutes, adding more liquid if soup gets too dry.  Season to taste with salt and pepper. Serve topped with Cumin-Lime Creme Fraiche.

*begin with 1 of the chilies and taste the tomatoes for heat.  Add more chili to taste.

Cumin-Lime Creme Fraiche

8 ounces Creme Fraiche or Sour Cream
1 tablespoon Lime Juice
1/2 teaspoon Cumin

Place in a bowl and whisk to combine.  Serve with Black Bean Soup w/ Chipotle.

Corn Bread

1 1/2 cups Sugar
1 stick Butter, softened
3 large Eggs
2 cups Milk
2 cups Corn Meal
1 1/2 cups All Purpose Flour
1/2 cup Whole Wheat Flour
1 tablespoon Baking Powder
1 teaspoon Salt

Heat oven to 400 degrees.  Butter a 9×13 inch baking dish.

Beat the butter and sugar in a large bowl until fluffy.  Add the eggs one at a time, beating to combine.  Beat in the milk and corn meal.  Sift together the flours, baking powder and salt.  Add to the corn meal mixture and stir until blended. Pour into the prepared pan and bake 35 minutes or until toothpick comes out clean when inserted in the center.  Let cool on rack and serve warm or room temperature.  Store tightly covered on counter.

Mixed Greens Salad w/ Herbs, Red Onion, Pepitas and Queso Fresca

4 cups Mixed Spring Greens
1/2 cup Cilantro, coarsely chopped
2 tablespoons Basil, coarsely chopped
1/2 small Red Onion, thinly sliced
1/4 cup pepitas (or pumpkin seeds)
1/2 cup Queso Fresca or Goats Cheese, crumbled
1 Orange, Juiced
2 tablespoon Wine Vinegar
1 teaspoon Honey
1/2 teaspoon Dijon Mustard
1/4 cup Extra Virgin Olive Oil
Salt to taste

Combine in salad bowl the Greens, Herbs and onion.

Combine in a jar with a lid the orange juice, vinegar, honey, mustard and olive oil.  Shake to combine the dressing.  Add salt to taste and shake again.

Dress the salad to taste, top with the pepitas and cheese and serve immediately.