Provençal Greens Soup

Provençal Greens Soup is my get rid of leftovers meal. And it is awesome! I always manage to buy the wrong amounts of kale, or spinach, leeks, or some other green for my recipes and they sit there staring at me from the fridge. I combine them together to create this soup. A couple of eggs help to thicken and bring heartiness to the dish.

Spinach Catalana with Polenta and Soft Boiled Eggs

Spinach Catalana with Polenta and Soft Boiled Egg Daria Souvorova 20 minutes serves: 5-6 We have been eating less meat of late, and when I realized I forgot a few pounds of spinach in the back of the fridge, I decided to salvage it by cooking it. I have been reading about Catalan Spinach, which…

Spinach and Chard Quiche

My filling, inspired by chef Alain Ducasse, had some lambs brain in it for a bit of extra flavor. If you want to add it, a half a lamb’s brain will do, or perhaps a bit of prosciutto or some pancetta.

Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Yose Nabe (Seafood Hot Pot)

This dish seemed like a perfect representation of our Communal Dinners. The Yose Nabe (Seafood Hot Pot) is a mixture of all of the fish you can think of, like a gathering of friends. Some even add chicken thighs and tofu to the mix. To make it even more communal, the dish is generally served in separate parts on the dining table with the broth simmering directly on a butane stove in the center of the table. Everyone adds whatever they would like to eat, cooking together and bringing more and more complexity to the delicious broth!