After making a sufficient mess in the kitchen this weekend, some lovely gals came over for Sunday dinner. I love playing hostess, and am super lucky to have friends who act as my cooking guinea pigs! The menu was a little bit haphazard, but the outcome was a warm, hearty and healthy meal with good friends, which is the most important part!
This red lentil soup is very simple to prepare, but with a drizzle of the spiced oil on top and garnished with a sprig of coriander, it will look like you slaved over the stove.
Serve up some soup! And see the rest of the random dinner menu…
We’re definitely in the middle of winter now here in Ottawa, and I’m gravitating toward hot comforting foods these days after the rush of the holidays. The veggies required for this soup abound in the winter, so make it now! It freezes well, so you can make a big batch and enjoy it later.
A tip from Williams-Sonoma: don’t substitute another type of potatoes in this recipe; only russet potatoes have enough starch to get the proper consistency in the soup. Easy Recipe Here!
Everyone knows the holidays are a time to indulge — but since I feel like I’m constantly indulging with desserts, we like to keep our dinners healthy.
Butternut Squash Soup with Italian Bread Salad
The butternut squash soup is creamy without being heavy and the bread salad has an herby-ness that is delicious and appropriate for any season. Two recipes here!