My friend Laura is a fabulous cook and watch for her chocolate-zucchini muffins coming soon to a bakery or outdoor market in Venice, California in the nearer future—

leh4:

Shallots, chopped

hot chilis, chopped

fresh ginger, grated

garlic, minced

1 sweet potato

1 regular potato

3 green onions

1 can unsalted black beans

salt & pepper

1/2 to 1 cup white wine

1.5 cups chicken stock

Roast the green onions, potato and sweet potato with a little olive oil and salt at 425 for 35 mins. Sautee in butter the shallots, ginger, chilis, garlic. Add the chicken stock and a little wine. After the veggies are roasted, mash or puree them and add to the stock mixture. Add the black beans, salt and pepper to taste. and simmer on low for an hour. Puree if you want it soup-like or keep it chunky. Serve with a little plain yogurt or sour cream. YUM.