What's for Dinner ~ Friday June 8th

[Lucinda]

?

[Viva_La_Revolution]

1. Black bean and ham soup with cornbread

Morning Lucinda!

[livetohike]

2. Baked sweet potatoes, sauteed broccoli with red peppers, feta and olives and some

leftover Greek diced salad .

[pinto]

3. Flat bread wrap - hot pastrami, provolone, horseradish mustard, greens. Cole slaw, potato salad.

Strawberries with mint 'n cream.

[cbayer]

4. Leftover beef and broccoli.

Even better the second time around (and your rice is perfect when reheated).

Have guests coming for a full week on Sunday, so trying to conserve what I still have.

How are you?

[NJCher]

5. half a ham sammich

and some potato salad in the middle of the night.

I had a surprise guest who had already had dinner, so I guess you could say I had wine as the first course.

Too tired to cook anything after gardening, but everyone else's dinners sound so good.


Cher

[eridani]

6. Another nosh nite at yet another campaign fundraiser

Reasonably good hors d'ouvres fare.

[Callalily]

7. Spinach Bisque with Goat Cheese

I've made this once before, and it's super yummy!

INGREDIENTS
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large yellow onions, chopped
1/2 teaspoon salt, divided, plus more to taste
2 tablespoons plus 2 cups water, divided
1 teaspoon dried thyme or 2 teaspoons fresh
1 large Yukon Gold potato, peeled and diced
2 tablespoons cream sherry or Marsala
4 cups vegetable broth, store-bought or homemade
24 cups gently packed spinach (about 1 1/4 pounds), any tough stems trimmed
Pinch of cayenne pepper
1/4 teaspoon ground nutmeg
1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish
2 tablespoons butter
1 tablespoon fresh lemon juice, or more to taste
Soup croutons for garnish (if desired)

PREPARATION
Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.