2 pounds carrots

2 large leeks (chopped – white and pale green parts only)

2 TBSP chopped garlic

4 teaspoons ground cumin

2-3 TBSP finely chopped peeled ginger

3 TBSP stick of butter

5 cups of chicken or vegetable stock

1 lemon

salt and pepper

creme fraiche or sour cream

1. Heat butter in pan over medium heat, add carrots and leeks, and saute unti leeks begin to soften (about 5 minutes).

2. Add garlic and saute for about 1 minute.

3. Add cumin and ginger and saute for another minute.

4. Add stock and bring to boil.  Reduce heat and simmer uncovered until vegetables are very tender (about 35 minutes).

5. Working in batches, puree soup in blender until smooth.  Season to taste with salt, pepper, and the juice of half of one small lemon.

6. Refrigerate for about 4 hours until cold (keep in fridge overnight is possible)

7. Transfer to serving bowls and top each with dollop of creme fraiche or sour cream.

Preheat oven to 350 degrees. In a skillet over medium-high heat, cook 6 strips bacon (diced) just until the edges start to crisp. Remove to a paper-towel-lined plate. Reserve the fat. • Wipe skillet clean and return to medium-high heat. Melt 1 tbsp butter. Add a chopped shallot and cook until translucent, about three minutes. Coarsely chop 1 leek (white and light-green parts only) and 1 lb brussels sprouts,* and slice 1 scallion (white part only). Add to skillet and cook until the vegetables begin to soften, about ten minutes. Season to taste with salt and pepper. Add half a bottle of Jamaican lager, so that half of the hash is in liquid. Bring to a simmer and reduce until almost all the liquid is gone. Add the bacon, another tbsp butter, and reduce heat to low, stirring occasionally, about 15 minutes.

Stir in another tbsp butter, up to 2 tbsp of the reserved bacon fat, 1 tbsp whole-grain mustard, and 1 tsp Dijon mustard, and sauté a few minutes more. Total cooking time for the hash is about 30 minutes. · Divide hash onto two plates. Place steaks on top and spoon on some chutney. Serve with more lager. Serves two.

* You can use a food processor to quickly chop the brussels sprouts and leeks. Just don’t pulverize them — a few pulses and they’re good. Otherwise they’ll get mushy.

8 Pieces Haloumi Cheese
4 Portabella Mushrooms
2 Zucchini (Cut into ¼ inch round slices)
1 Eggplant (Cut into ¼ inch round slices)
2 Carrots
2 C Garbonzo Beans (Drained and Dried)
1 Bunch Fresh Mint (Finely Chopped)
5 T Canola Oil
Salt
Pepper

1.    In a large skillet, take sliced vegetables and sauté until both sides have some nice color.  Add a pinch or two of salt and pepper to the veggies while they are sautéing.  In another skillet, sear haloumi on both sides and set aside.

2.    In another pan, add 5 tablespoons of canola oil and heat over medium-high heat.  Add garbonzo beans and lightly fry until golden brown.

3.    Stack vegetables on plate, starting with the mushroom on the bottom, and work your way up, topping the dish with 2 pieces of the haloumi cheese.  Scatter fried garbonzo beans around the veggie stack and garnish with freshly chopped mint.