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Dinner For Two

I felt inspired by a magazine that I recently acquired that is devoted to gatherings. Whether it is a get together for two or twelve, the stories shared in the magazine demonstrate that there is a multitude of ways to make your guest feel special. I had the opportunity to entertain twice this past weekend-purveying artisanal smoked fish from the institution Russ and Daughters for brunch and composing a simple home cooked dinner for a dear friend. Food brings us together and good sustenance usually leads to a great time.

Spelt with toasted coconut and kale with a sesame soy dressing

For my dinner gathering of two, I once again utilized my new cookbook, Super Natural Every Day, to aid in inspiring my meal. I put together a simple and delicious potato and cauliflower soup that was enhanced with aged gruyere and finished with oat bran mustard croutons. For the croutons, I utilized a left over oat bran everything bagel from my brunch that stood up well in the soup and added a crunchy and flavorful element.

Despite the clean-up that usually follows entertaining, the convivial company and the act of sharing a meal always supersedes any size stack of dishes.

Cauliflower Soup with Aged Gruyere and Oat Bran Mustard Croutons

Recipe adapted from Super Natural Every Day by Heidi Swanson

Serves 4 to 6

Croutons

1 Oat bran everything bagel or 6 oz whole wheat bread, torn into cube-like pieces

2 tbsp Earth Balance Spread

2 tbsp olive oil

2 tbsp Dijon mustard

¼ tsp sea salt

Soup

2 tbsp Earth Balance Spread

2 shallots, chopped

1 yellow onion, chopped

1 tsp Salt

1 large potato, peeled and cut into small cubes

4 cloves garlic, chopped

3 ½ cups vegetable broth (if you want a whiter soup use water)

1 head of cauliflower, cut into small florets

2/3 cup grated aged gruyere, plus additional for garnish

1 tbsp Dijon mustard

Croutons-

Preheat oven to 350 degrees

Place bread in a bowl

Melt Earth Balance over medium high heat and whisk in olive oil, mustard, and salt until combined.

Pour sauce over bread and mix well.

Place on a baking sheet and bake for 10-15 minutes until crunchy and golden. Flip half way through.

Soup-

Melt Earth Balance or olive oil in a large pot.

Mix in shallots, onions, and a tsp of salt.

Sauté until onions are soft.

Stir in the potato, cover, and cook for 4-8 minutes or until the potatoes are softened.

Uncover, add garlic, and broth.

Bring to broil and check that potatoes are tender, if so, add cauliflower.

Cover and cook for 5 minutes or until the cauliflower is cooked.

Remove from heat and puree with an immersion blender.

Stir in half of the cheese and the mustard.

If you prefer a thinner soup, add water or additional broth.

Taste and add additional salt if needed.

Top with an additional sprinkling of cheese and a few croutons.

Brunch For 7