The "Dinner" part

Here's a couple of recipes I stole from friends this month that have been particularly fabulous.  Mmmmmmmmmm.

Tuscan White Bean and Garlic Soup (from Alison)
2 T unsalted butter
1 T olive oil
2 shallots, chopped
1 fresh sage leaf (or 1 t dried thyme)
2 15 oz cans cannellini beans, drained and rinsed
4 c reduced-sodium chicken broth
4 garlic cloves, halved
1/2 c heavy cream
1/2 t  freshly ground black pepper
6 slices crusty bread

Saute shallots in oil and butter over medium heat, stirring occasionally, till softened, about 5 minutes.  Add sage and beans and stir to combine.  Add broth and bring to a simmer.  Add garlic and simmer till garlic is tender, about 10 minutes.  Pour in batches into large blender or food processor.  Puree until smooth. Return to heat.  Add cream and pepper, stir over very low heat 2 minutes.  Serve with crusty bread for dipping.


Couscous Salad aka Fake Tabbouleh (from Ayako)
3 T olive oil
5 scallions, chopped
1 clove garlic, crushed
1 t ground cumin
1 1/2 c vegetable stock
1 c couscous
2 tomatoes, chopped
1/4 c fresh parsley, chopped
1/4 c fresh mint, chopped
1 fresh green chile, seeded and finely chopped (I used anaheim)
2 T lemon juice
salt and freshly ground pepper

Heat the oil in a saucepan.  Add scallions, garlic and cumin, stir and cook for 1 minute.  Add stock and bring to boil.  Remove from heat, stir in couscous.  Cover and let stand 10 minutes, or till couscous has fully absorbed liquid.  Scrape into a bowl.  Stir in all remaining ingredients.  Season with salt and pepper.  Cover and allow to sit for up to 1 hour to allow flavors to blend. 

And for dessert, how about one of these cake pops, from my li'l sister. 

You can order them at . . . no, just kidding, you can't.  But man oh man, I wish you could.