More chicken? Well, I couldn't resist this Cuban version from El Colmao in Los Angeles, via the LA Times. Pollo al Comao is chicken that's baked slowly then braised on the stove top with a chile spiked tomato sauce. Finished with briny olives, and served with black beans and rice, it's hearty cold weather food at its finest. Just look at it--Yum.
You know I love pureed vegetable soups and cauliflower might be my fave. This very simple vegetarian Cauliflower Pesto Soup from The Washington Post is topped with a deconstructed pesto (read: basil and toasted pine nuts) but that easy garnish is what makes it special. The crunch of the nuts and the freshness of the basil will be perfection with the silky soup. Pair it with a crunchy salad (I'm loving this escarole salad from the February Bon Appetit) and you've got dinner.
Happy Reading and Happy Cooking!