Dinner for four

Let's face it, even though it is still Fall it feels more like Winter around here. In honor of the approaching season I made Winter vegetable soup and mustard crusted Lamb loin. Both were quick, easy and delightfully satisfying.

Ingredients

2 Tbs. butter
1 med onion,cut in 1/2"dice
2 garlic cloves,coarsely chopped
coarse salt and ground pepper
1 lb. acorn squash,peeled,seeded, and cut in 1" chunks
1 bunch kale(3/4 lb.),ribs cut away ad discarded,leaves torn
5 1/2 c low-sodium chicken broth
1 can (14oz) cannellini beans,rinsed
3 sprigs thyme
grated parmesan cheese,for serving

Directions

In large Dutch oven or heavy pot,melt butter over medium. Cook onion and garlic until fragrant,3 mins;season with salt and pepper.
Add squash and kale and cook till kale is wilted,about 3 mins;season with salt and pepper. Add broth,beans and thyme. Bring to a simmer and cook until squash and kale are tender,about 12 mins. Season soup with salt and pepper and serve with parmesan if desired.
1. 

Everyday Food (November 2009)



Serves 4
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

-- 1/4 cup Dijon mustard
-- 1 tablespoon minced garlic
-- 1/2 cup plan dried breadcrumbs
-- 2 tablespoons finely grated Parmesan
-- 1 tablespoon minced fresh rosemary
-- 1 teaspoon dried Italian herbs
-- 8 lamb chops (3 to 4 ounces each)
-- course salt and ground pepper
-- 2 tablespoons vegetable oil

In a small bowl, combine mustard and garlic. In a wide, shallow bowl, combine breadcrumbs, Parmesan, rosemary and dried herbs: whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.