Couscous with figs, zucchini, red peppers, sundried tomatoes and mushrooms

Couscous (sea salt, evoo, garlic, ginger, turmeric) with roasted figs, zucchini, red peppers, sundried tomatoes and mushrooms (vegetable stock, evoo, black pepper, allspice, cardamom, cumin, coriander, paprika, wine vinegar).

Arugula, black lentil and fig soup

Arugula, black lentil and fig soup

3 cups of cooked beluga/black lentils
Dash of liquid smoke
2 cups of vegetable stock
4 dried figs, minced
1 tablespoon of lemon juice
1 tablespoon of minced garlic
Kosher salt to taste (I use about 1/2 teaspoon)
Black pepper to taste (I use about 1 teaspoon)
2 cups of packed baby arugula, minced

Bring everything except arugula to a boil, cover, and simmer for a few minutes. Puree if you want a creamy soup, or pulse blend if you want a little more layered texture (I pulse blend). Add half of the minced arugula and simmer for five minutes. Ladle out and garnish with the remaining arugula. Add an optional tablespoon of evoo for a richer tasting puree.

Black bean cassoulet with brown bread and figs stewed with white wine, espresso and mint

Dinner 27 March 2007. Black bean cassoulet (black beans, red pepper, tomatoes, mirepois, basil, liquid smoke, onion, lemon juice, sea salt, black pepper, garlic), brown bread (whole wheat flour, yeast, sea salt, basil, garlic) and stewed figs (white wine, espresso, mint, lemon juice and stevia).

Wine: Clos de los Siete.
Digestif: Espresso and cognac.