For dinner - I can't wait! Grilled Leek and White Bean Salad 3 medium leeks 2 cups cooked large white beans (Cannellini or Great Northern) - or 1 can drained and rinsed 2 Tbls olive oil 2 Tbls chicken broth, veggie broth or water 1 Tbls white wine vinegar 1 1/2 tsp dijon mustard 2 Tbls minced fresh parsley salt and pepper Preheat the grill (or broiler) Trim the greens on the leeks and then slice in half lengthwise (leave the root end in tact). Rinse the leeks well to get all the dirt out. Pat dry. Place the leeks cut side down on the grill and cook until tender, 5-10 minutes. Turn and cook another 3-5 minutes. Trim off the root ends and then slice the leeks. Place in a serving bowl with the beans. Mix the remaining ingredients and pour over the beans and leeks. Toss to coat. Enjoy! The rest of the family is going to have some grilled pork chops with the salad. I haven't decided yet what I'll have.

This is a very simple recipe I've learned from my mother. Take some broad beans, rinse them, cover them in water and add some savory. Let it cook for 25-30 minutes at medium temperature. Add some salt after the first 15 minutes. (Fresh beans may take a little longer, canned beans may be ready a bit faster.) Stir up one or two spoons of wheat flour with cold water, add to the beans and allow to cook for another two or three minutes. Add some more savory. Usually eaten with thick slices of smoked bacon, which is added to the beans from the beginning, but I left it off this time. Boiled potatoes are indispensable.