I’ve been a bit of a TV junkie of late watching the Olympics in prime time, pushing the limits of my shut eye.  After this week comes the Academy Awards on March 7th, which is another excuse to create a party around a food theme. Certainly with Julie and Julia in the mix we will see Boeuf Bourguignon or this lovely adaptation of pumpkin soup from Shirley at GFE.  For the Oscars, I tend to lean toward a variety of nibbles and small plates – don’t want to miss a glimpse of George Clooney! – and one of my favorite winter snacks are fresh baked kale chips.

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There is something so satisfying about a dish that combines sweet and savory.  It may be because I can’t make up my mind which is more desirable.  In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.

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I  received pears in my CSA box yesterday which was a bit of a surprise, as I tend to focus on them more in the fall.  But I’m always game to put produce to new uses, and I love the combination of pears and almonds.  This recipe was adapted from a friend who was in my chef program.  Its flour-less and therefore gluten free.  The result was light and decadent (if that makes sense) – and just in time for Valentine’s Day…

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In my CSA box this week was a beautiful bunch of broccoli.  Add that to the beautiful bunch I got at the farmers’ market, and another soup was in the making.  I love blender soups – you steam the veggies, saute some onions, measure the stock, pull out the Vitamix and voila!  Dinner is served…and lunch the next day.

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I know you’re all planning your menus for the big game on Sunday…OK, not ALL of you.  Nonetheless, this time of year begs for soups, stews and beans!  The beauty of cold, wet weather is that it gives us ‘permission’ to stay inside and create dishes which require low and slow methods.  Beans fall into that category, with their pre-soak and longer cook time, enabling the flavors to permeate from the stove to the table.

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