French Lentil Vegetable Stew

Decadent. Rich. Epitome of being well nourished. As close to being transported to the French Countryside as you will get. Eat this soup when you need uplifting, hope, extra love or inspiration.

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Serve with a dry French Sauvignon and crusty bread.

Viva la France!

Homemade Granola Bars

There is something very special about homemade granola bars. Having control of the quality of ingredients is empowering and makes them that much more delicious. These will not disappoint and according to my husband, we can't go back to store bought brands anymore. You can adjust the sugar level if they are too sweet and these get even better the second day. Thanks Ina, for yet another family favorite!

2 cups Bob's Red Mill old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ (see note)
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates or prunes
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish (or cookie sheet) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Note: Toast wheat germ on a baking sheet lined with parchment paper for 5 minutes at 350).

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Autumn Inspired Salad

This salad incorporates a perfect balance of autumn; crisp apples, toasted walnuts, maple syrup, oranges, and blue or Roquefort cheese. Inspired from Ina Garten's Cape Cod Chopped Salad. The dressing recipe is great on other salads as well and makes plenty for leftovers.

8 oz baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts
1/2 cup dried cranberries
6 oz Maytag Blue Cheese or Rogue River Creamery Blue

For the dressing:
3 tbsp good apple cider vinegar
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 tbsp pure maple syrup
Dash kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil

In a large bowl, toss together the salad ingredients. In a separate blown whisk the first seven dressing ingredients (all ingredients except the olive oil). Slowly whisk in the oil.

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Pairs beautifully with crab cakes w/roasted red pepper aioli sauce

Remoulade Sauce

This Remoulade Sauce is an excellent option instead of traditional tarter sauce. It is delicious on pan fried oysters, as a sauce for grilled fish, or on Maryland Blue crab cakes. It comes from the master, Ina Garten.

1/2 cup good mayonnaise
2 tablespoons corchichons (specialty small tart pickles)
1 tsp coarse-grained mustard
1 tbps champagne or white wine vinegar
dash kosher salt
dash freshly ground black pepper

Place all of the ingredients in a food processor or blender and pulse several times until the pickles are finely chopped and all of the ingredients are well mixed but not pureed.

Roasted Red Pepper Aioli Sauce

One of our favorite quick week-night dinners is Oregon Shrimp or Crab Cakes from Whole Foods paired with a great sauce and salad. They use only MSC certified fish so they are delicious and sustainably raised. Many specialty grocers carry other versions as well. They key for any crab cakes is the sauce and this Dunn family original is fantastic.

3/4 cup good mayonnaise
12oz jar roasted red bell peppers
2 tbsp dijon mustard
1/2 - 1 tsp Secret Aardvark habanero hot sauce (plus more to taste)
1 tbsp freshly squeezed lemon juice
Dash Salt
Dash Pepper

Add all ingredients in a blender then mix until well blended. Start here as you can always adjust seasonings to taste later. Aardvark sauce is sold in many specialty markets near the sauces. We make our sauce on the mild-medium spectrum then let guests add more if they prefer more heat. You can also use freshly roasted peppers and start with 1 1/2 cups then adjust to taste.

Pairs extraordinarily well with a dry reisling or chardonnay. Gin & Tonics are great too!

Black Bean Chili

This fabulous chili is from The New Vegetarian Epicure. It has such depth and breadth of flavor that guests won't even notice it's vegan. The ancho chili sauce base is so delicious that you can make it separately to use with burritos or quesadillas. Also, it's full of ingredients you can keep on hand in the pantry and throw together at the last minute! Enjoy!



5 ancho chiles (whole pods, dried)
2 chipotle chiles (whole pods, dried)
4 teaspoons ground cumin
4 teaspoons dried oregano leaves
4 teaspoons paprika
3 tablespoons vegetable oil
3 yellow onions, chopped
5 cloves garlic, minced
1 bay leaf
1 (15 ounce) can chopped tomatoes, undrained
2 tablespoons red wine vinegar (we use cabernet vinegar)
1/2 - 1 (5 ounce) can chopped roasted green chiles
3 cans black beans, undrained
1/2 cup chopped cilantro leaves
1 avocado

Soak the dried ancho and chipotle chiles in enough hot water to cover them for 20 minutes. When the chiles are soft and pliable, take them out, remove the stems and as many seeds as come away easily, then place them in a blender along with the soaking water. Blend then add the cumin, oregano, and paprika. Puree until smooth.

Heat the oil in a large soup pot and saute the onions and garlic with the bay leaf until the onions are just turning translucent. Stir in the ancho chile puree, the can of chopped tomatoes (with their juice), the vinegar, and the chopped green chiles. Then add the beans with their liquid and simmer over low heat, stirring occasionally, until the chili has the consistency you like. Add salt and pepper to taste. Stir in the cilantro leaves, top with avacado and serve.

Coconut Curry Vegetables

This curry is decadent, delicious and the perfect way to warm up on a cold day. Even better, it is very quick and easy to prepare. It was inspired by the Jasmine Bowl at McMenamins and our ongoing quest to build more vegan dishes to our repertoire. It has a gentle heat that intensifies when more mango chutney is added. Feel free to use any combination of vegetables.

1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 medium sweet potato, peeled & cubed
1/4 cup chopped sweet yellow onion
1/2 cup chopped broccoli
1/2 cup chopped zucchini
1 small baby bok choy chopped
1/4 cup chopped mushrooms
1/2 cup chopped kale
1/4 cup chopped basil
Chopped cilantro & extra chopped basil to taste
Avocado sliced (optional)
Mango Chutney (prepared) to taste (2 tbsp per serving is ideal)
Brown Rice
Optional: Throw in some cooked black or red beans for additional protein. Add with vegetables.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir in sweet potatoes. Cover, and cook 10-15 minutes, stirring occasionally. Mix in onion, broccoli, zucchini & bok choy ribs. Cook 5 minutes. Stir in mushrooms, bok choy leaves, kale and basil. Season with remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice, garnish with avacado, chutney and chopped herbs.

Sauteed Vegetable Trio

This dish is truly the decadence of summer. We found it while perusing Ellie Krieger's Healthy Living recipes and it was beyond fantastic. Simplicity is the key and the flavors perfectly compliment one another. Try pairing it with fresh linguine & basil pesto for a very quick and light weeknight meal.

2 ears Yellow Corn (sweet)
1 medium Yellow Squash
1/2 pt grape tomatoes (yellow or red)
1/3 cup chopped basil
Olive oil, salt and pepper

Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.

Voila!

Roasted Asparagus Salad

One of the great perks of business travel is being able to enjoy some of the most notable restaurants in each city. Earlier this year, I had an inspirational meal at SALT the Bistro in Boulder, Colorado. (saltboulderbistro.com). They served a roasted asparagus salad over arugula with blood oranges which was the perfect combination of sour and salt, gorgeously displayed and delicious!

The night after I arrived back home, I immediately started the quest to recreate this dish. It was easy, and a hit! Be warned though, I don't have exact quantities for all ingredients. Trust your instincts and live dangerously.

Preheat Oven to 400 degrees.

Baby arugula (1 medium sized bag)
1 lb trimmed asparagus and roasted at 400 degrees until tender
2 medium (or 3 small) blood oranges. Valencia oranges are a good substitute. Slice thin and peel.
2-3 radishes, thinly sliced
Parmesan shavings
Salt & Pepper to Taste

Lemon Vinaigrette
3 tablespoons fresh lemon juice (usually one lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

-Or- Use Blood Orange Juice, Lime Juice, etc. Adjust honey and dijon to taste.
Assemble salad and drizzle vinaigrette over the top.

Thai Coconut Rice

Coconut rice comes in many varieties and a favorite is Thai. This pairs great with jerk chicken or any curry dish.

2 cups Thai jasmine-scented white rice
2 cups light or whole coconut milk (whole is best)
1 3/4 cups water
2 1/2 Tbsp dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil
1-2 Tbsp toasted coconut for garnish
1 Tbsp finely chopped cilantro for garnish

Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!

When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. Top the rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).

To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir/shake the pan until light golden brown

Caribbean Red Bean Stew with Pork

We are regulars at Sur La Table, the culinary boutique and are easily recognized by the staff in all of the local stores in Portland. On a recent trip we discovered the 1997 Edition Joy of Cooking in the sale section. With a cookbook collection well over 120 now, you wouldn't think we'd get so excited about another one. The 1997 version has so many updated favorites and we've had a great time drooling through each section. Here is a very well balanced stew full of life and flavor. Perfect in the spring when you need a taste of summer. We served it with coconut rice. Pair it with any of your favorite rum cocktails.

2 cans red kidney, pinto or small red beans (or 1 1/2 cups dried).

Combine in a large saucepan with:
8 cups water
1 small onion
1 leafy celery top
1 bay leaf
1 clove garlic, peeled
1 cinnamon stick

Bring to a boil. Reduce the head and simmer, covered for 20 minutes. (1 hour or until tender if dried beans). Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and seasonings.

Heat in a large saucepan over medium heat:
1 pound trimmed boneless pork, cut into 1 inch cubes

Add:
1 large onion cut into 1/2 inch cubes
1 green bell pepper, cut into 1 inch cubes
2 cups 1 inch cubes peeled sweet potato
1 tablespoon coarsely chopped garlic
1 teaspoon salt

Cook, stirring until the onions are golden, 12-15 minutes.

Add:
2 teaspoons hot paprika (or sweet paprika with a pinch of cayenne)

Stir to blend. Add the cooked beans and the reserved cooking liquid. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 hour. Serve hot.

Ricotta Strawberry Pancakes

We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.

3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Mulligatawny Soup

It must be obvious that I am inspired by many food icons. Lynne Rosetto Kasper and Mollie Katzen are two who have been so vital to the foodie movement, and my first inspirations back in college. Lynne is incredibly innovative and my inspiration for always having a well stocked pantry. Mollie brings balance through her passion for whole living. Who would have thought a little vegetarian joint in Ithaca, New York could be such a catalyst for change.
This Mulligatawny Soup is a delightful variation of Mollie's version from her "Sundays at Moosewood" cookbook. Last week I suddenly found myself craving this soup and I hadn't made it in years. Lynne's relevance to the picture was the fact that I had everything handy in our pantry and fridge to make the soup. No last minute dash to the store needed. Start to finish plan on 25-30 minutes and voila! You will have a savory, gorgeous and aromatic meal. The only accompaniment needed is an appetite and maybe a piece of your favorite Naan bread.

1 1/2 cups chopped sweet onions
1 celery stalk, chopped
2 tablespoons olive oil (or ghee)
1 pinch cayenne to taste (more if you want heat)
1 teaspoon turmeric
1 tablespoon ground coriander
4 cups vegetable stock
1/2 teaspoon sea salt
1 medium carrot chopped
1 large yukon gold potato, cut into small cubes
1 medium red or orange pepper, seeded and chopped
1 firm tomato, chopped
1/2 cup unsweetened finely grated coconut
1 cup coconut milk
2-4 teaspoons fresh lime juice (to taste)
2 teaspoons chopped fresh cilantro
top with plain greek yogurt

In a medium soup pot, saute the onions and celery in the oil. When the onions are becoming translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lime juice and cilantro. Adjust the seasonings. Serve at once, or even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Top with yogurt and more cilantro if desired.

Four Cheese Pizza

Here is an adaptation of a Spago pizza, Cameron's Four Cheese, named for Wolfgang's son. This will bring out the kid in everyone and the dough is fantastic. When you are in a hurry, Whole Foods fresh whole wheat pizza dough works great too.

For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
1/2 cup sun-dried tomatoes, sliced or 2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
Roasted garlic is great too!

Directions
For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Be sure to let the dough come to room temperature if it has been refrigerated.

For the Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil

In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.

Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.

For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. The longer you preheat the better, so the stone will be as hot as possible.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.The dough can rest for 20-30 minutes from this stage as well. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.

Sprinkle the mozzarella and Fontina, arrange the slices of the sun-dried or Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.

Spago House Dressing

We always prefer homemade salad dressing and Wolfgang Puck's Spago House Dressing is versatile, can be stored easily and most importantly, is delicious. There are some celebrity restaurants that have been overhyped (sorry Emeril) but we've visited Spago several times and it consistently delivers a special meal. The trick we've found to a good homemade dressing is in the quality of the vinegars and oils. Some are exceptional for dressings and drizzling but others should be reserved for cooking. Pasta Works or City Market are great places to sample a wide range from all over the world.

3 tablespoons balsamic vinegar (6% acidity, aged 10 years such as Else, Napa Valley Organic, Lucini)
1 tablespoon sherry wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced fresh thyme
1 small shallot minced
1/2 cup extra-virgin olive oil (1st cold pressing)
1/3 cup walnut oil (or part walnut/hazelnut)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

Whisk together vinegars, mustard, thyme and shallot. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. When ready to use, whisk again.

Makes about 1 cup. Dressing will keep 3-4 weeks refrigerated.

Cracked Crab Enchiladas

In the winter, Oregon's bounty is Dungeness Crab. There are so many delectable ways to prepare it and these cracked crab enchiladas are phenomenal. It's also a family affair to crack the crab which makes preparation that much more fun. Serve them for brunch, lunch or dinner with mixed greens. The chipolte-cream cheese sauce can be used for multiple purposes, over crab cakes, as a dip or the daring can try it over a seafood fettucini. This is adapted from a Chevy's Restaurant recipe. Serves 6.

1 tablespoon olive oil
1/2 cup diced sweet onion
1 tsp minced garlic
1/2 cup stemmed, seeded and diced red peppers
1/2 cup chopped green onions
1 recipe Chipotle-Cream Cheese Sauce (recipe follows)
8 oz Dungeness crabmeat
Salt & Pepper
6-12 corn tortillas
1 1/2 cups queso fresco
Avacado to garnish (optional)

To make the filling:
Heat the olive oil in a saucepan over medium-high heat. Add the onion and saute until clear. Add the garlic, red peppers and green onions and saute for 30 seconds or until soft. Add 1/2 cup of the Chipotle-Cream Cheese Sauce and bring to a boil. Remove from the heat and folk in the crabmeat. Season to taste with salt and pepper.

To make the enchiladas:
Preheat the oven to 375. Lay 4-6 of the tortillas on a baking sheet and place in teh over for 3-4 minutes to warm and soften. Set a tortilla on your work surface and spoon about 1/3 cup of filling in a line down the center of the tortilla. Loosely roll up the tortilla and place them in a 9x13 inch baking pan. Cover the enchiladas with the remaining Chipotle-Cream Cheese sauce and sprinkle the queso fresco over the top. Garnish with optional avacado.

To make the Chipotle-Cream Cheese Sauce:
2 tbsp butter
1/2 cup minced onion
1 tsp minced jalapeno (seeded for mild flavor)
1 tsp minced garlic
1/4 cup minced red bell pepper
1/2 tsp minced fresh oregano
1/2 tsp salt
1/4 tsp ground cumin
1 tsp minced Chipotle chilis in adobo sauce (seeded for milder flavor)
1 cup heavy cream (half and half is OK)
4 oz cream cheese (light cream cheese is OK)
1/2 cup grated Tillamook Monterey Jack cheese

In a saucepan over medium-high heat, melt the butter. Add the onion and saute until translucent. Add the jalapeno, garlic, and bell pepper and saute until soft. Add the oregano, salt, cumin, and Chipotle. Decrease the heat to low, add the heavy cream, cream cheese, and simmer for 5-10 minutes.
Remove the saucepan from heat and stir in the jack cheese, stirring until melted and well incorporated. Keep warm over the lowest heat till used.

Roasted Pears with Blue Cheese & Walnuts

Picture an elegant Christmas Eve with family. The menu? Roasted pork loin with port wine/fig sauce and butternut squash risotto. The perfect compliment and absolute low stress side? Ina's Roasted Pears with Blue Cheese and Walnuts. Exquisite!

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons - meyer were fabulous)
3 ounces coarsely crumbled sharp Maytag or Point Reyes blue cheese
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider (organic gravenstein juice is good too)
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula or mixed greens
Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.