I've been holding onto this recipe for the longest time. Now that we have an abundance of kale (and tomatoes), I made it for dinner. All I can say is - yum.
Portuguese Kale Soup
It can easily be made vegan. We used a bit of leftover andouille sausage and added corn. The whole recipe makes tons, but its perfect to freeze for later. We filled up our 8 quart soup pot. With a large serving for both of us, we still have 2 lunch servings and at least 6 servings to freeze.
If anyone wants to take some kale on Thursday to make this, feel free to raid our plants.
Wednesday, August 18, 2010
Monday, August 9, 2010
Bi-Color Dinner
Our dinner was Honey Ginger Carrots and steamed green beans with crumbled bacon. That, and wine. (Szechuan green beans would have been a better match, but our week+ old beans needed a little face lift before consuming)
I also made tabouli for lunch tomorrow to use up some of our cucumbers and tomatoes.
Even though we still have an abundance of summer squash, I feel as though we've made a serious dent on our veggie supply tonight!
I also made tabouli for lunch tomorrow to use up some of our cucumbers and tomatoes.
Even though we still have an abundance of summer squash, I feel as though we've made a serious dent on our veggie supply tonight!
Thursday, August 5, 2010
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