This is a soup that’s perfect for late winter and early spring. It’s warm, hearty, and full of spring flavor. If you have access to ramps, lucky you. Use them instead of scallions. The crunchy kale adds texture and a slight bitterness. Serve with a loaf of crusty bread and butter if you like. If you have a piece of Parmesan, you could pass it around and let people grate the cheese over the top. If you want to make a vegan version, just skip the eggs. This recipe for Garlic Soup with Crunchy Kale is a new favorite of ours. Enjoy!
for the crunchy kale: 1 bunch of kale, washed, dried and cut into 2” pieces 2 T. extra virgin olive oil salt and freshly ground pepper
for the soup: ¼ c. extra virgin olive oil (plus more for drizzling over kale) 1 head of garlic, cloves thinly sliced 6 scallions, sliced 2 t. smoked paprika 8 cups vegetable or chicken stock salt and pepper, to taste 4 eggs
Preheat oven to 400 f.
Line a sheet tray with parchment paper, spread out kale and drizzle with extra virgin olive oil. Season with salt and pepper.
Cook kale until crunchy, around 20 minutes.
Let cool completely then store in an airtight container at room temperature.
In a large soup pot, heat oil over medium heat.
Add garlic and scallions to the pot, stirring frequently for around five minutes until golden brown.
Add paprika and cook another couple minutes.
Add stock and bring to a simmer for around a half hour.
Right before serving, whisk eggs in a small bowl and whisk eggs into soup.
Ladle into bowls and garnish with crunchy kale.
Component in Action
-begin making the soup with caramelized onion and rendered bacon.
-add other greens like spinach, kale, arugula or chard towards the end of cooking.
If summer was a team in the basketball finals, I’d name hummus MVP. You can dip, drizzle, spread and smear on burgers, raw veggies, in dressings, on pretty much anything grilled.
There are two ways to make hummus. You can used dried chickpeas which take a bit more time to soak and cook, but result in a richer, more flavorful puree. Or you can used canned chickpeas and will be done from start to finish in less than ten minutes. I make both versions, depending on what I have the time for. Don’t waste a second feeling bad if you use canned chickpeas, just know there are two options to choose from depending on what’s working for you at any given time. This week I’m going right to the source, sharing a recipe adapted from one of my favorite cookbooks that came out on Ten Speed Press by Yotam Ottolenghi and Sami Tamimi entitled Jerusalem (2013).
You can make it thicker to dip and thinner to drizzle (less water/more water). You can add other ingredients like jalapenos, cooked beets, extra garlic or fresh herbs like basil or chives to spice things up.
After a few times making it, you’ll probably have the recipe memorized which is pretty sweet when you need to whip up something fast. It not only plays well with others, but when you take hummus off the bench it’s consistently a slam dunk. It doesn’t get much better than this when your putting together your summer line up of essential recipes. Cheers all around for summer and hummus<3.
1 c. dried chickpeas or 1 can (15 oz.) cooked chickpeas
1 t. baking soda (only if you are using dried chickpeas)
1 c. tahini (sesame paste)
4 T. fresh lemon juice
4 cloves garlic
6 T. cold water
salt, to taste
extra virgin olive oil for drizzling on top (optional)
1.) The night before: If you are using canned chickpeas, put your feet up with a glass of wine and see you tomorrow. If you are using dried chickpeas, put them in a large bowl and cover them with enough water to double in volume. Cover and refrigerate overnight. Ok, now put your feet up with a glass of wine:) Easy peasy.
2.) If you soaked dried chickpeas over night, drain them and put them in a big pot with the baking soda. Stir and cook them for about three minutes.
3.) Add about six cups of cold water and bring to a boil, skimming off foam and skins as they come to the surface. The chickpeas will take anywhere from 40 minutes to a couple hours to fully cook depending on how fresh they are and how long they soaked. You want them to be break easily when pressed between your fingers. Drain. If you used canned chickpeas, drain and rinse.*
4.) Put them in a food processor or high powered blender (I use my nutri-bullet for hummus and it works beautifully. Blend for a few seconds until they break apart.
5.) Add tahini, lemon juice, garlic, and a pinch of salt.
6.) Process, blend or pulse until smooth, adding water a Tablespoon at a time until the hummus is silky smooth. Check seasoning and add more salt as needed.
7.) Cover and refrigerate for a half hour or so before serving. Drizzle with high quality olive oil before serving.
*Its important to mention that at this point you could peel the chickpeas. It will make your hummus extra smooth and velvety. It will also take you about ten minutes to gently squeeze the chickpeas between your fingers and the skins will pop right off. Totally optional.
Component in Action
-use as a dip for raw or cooked veggies, toasted pita or even apples
-drizzle over salads, grilled steak or chicken, even fish
-add a spoonful to lemon vinaigrette for creamy salad dressing
-spread on crackers, cucumber slices, toasted bread or even sandwiches
Pesto in itself is a simple beauty from northern Italy, lending a vibrant and luscious punch to everything from a piece of bread to a bowl of pasta. As I was playing around with the recipe this week, it almost became a game as to all the different ways I could use it with what I already had in the house–a perfect sauce with some linguine I found in the cupboard, a delightful spread on some thick slices of toasted bread, an out of the ordinary dip for carrots, celery & cucumber, and with a splash of lemon juice, it made a bright and decadent dressing for a salad of greens and fresh mozzarella.
Traditionally, pesto is made of basil, pine nuts, garlic, extra virgin olive oil, and a hard grated cheese like Parmesan. And this in itself is amazing, especially in the summer months when basil is abundant and has the chance to get together with good friends like tomatoes. For the rest of the year, there is a lot of room to play around with the recipe and make it work in your kitchen for what’s happening in real life, like a half bag of spinach or a bunch of kale hanging out in the fridge without a hope of being used up before it’s too late. Recently Hans and I had a super rare opportunity for a date night and we spent the evening at one of our favorite spots in San Diego, Ironside Fish & Oyster for one of Chef Jason McLeod’s incredible Chef’s Catch dinners. This particular dinner featured Sara Gasbarra, the special guest of the evening, who also happens to be a friend from Chicago:) Sara owns and operates Verdura, where she cultivates (from concept to harvest) culinary gardens for restaurants and hotels.
This delightful dinner was all about celebrating the lesser-known or ugly parts of vegetables (and animals) that in fact are full of flavor and culinary possibility. Aside from the novelty in creating a gremolata sauce from citrus pulp leftover from juicing, or a pesto made from vegetable tops, or using the forgotten flowers from rapini plants, a deeper chord ran through all the fun and adventure that could not escape me. There is real, nourishing food that never makes it to the bins at the grocery store. And not only that, but there is real, amazing opportunities in my fridge right now even though it may look like “there’s nothing to eat”.
I could not stop thinking about it as I walked through the grocery store later that week, and I continued to think about it as I wandered through the farmers market on Saturday. Actually, I found myself feeling a lot of emotions about these forgotten foods, like I wanted to stick up for them being bullied by the cool veggies like breakfast radishes, or heirloom tomatoes, or the stunning romanesco.
And honestly, I think it’s a combination of the current political shenanigans and things like the anticipation of EO Wilson’s new book, Half-Earth: Our Planet’s Fight for Life where he proposes a plan to save the planet by devoting half of the surface of the earth to nature, but I can’t stop thinking about the unknown future and my part in it. I know I probably shouldn’t be writing about politics in a food blog, but oh well. When I heard Drumpf was running for President, I didn’t give it a second thought. I took it as a bit of fun for the media and hardly credible. But look where we are now. This planet has been so good to us for so long, it feels hard to believe that anything really apocalyptic could ever happen, and yet look at what’s happening to the ice caps and weather patterns. So the thought that has been spinning around in my head is this; when we pluck something from the earth, do we have a responsibility to use every bit that we can? There is also money savings when we buy a bunch of carrots with the tops and use the carrots for snacking and soups and salads, and then use the green tops for something as delicious as pesto. The point is, it’s your kitchen, it’s your grocery store run, it’s your trip to the farmers market, it’s your budget. Make it count, make it fill your table with fun, adventure, and make it yours. <3<3
2 large garlic cloves 1 ½ c. kale leaves
(or other greens like carrot, beet or radish tops, spinach, arugula, ramps, broccoli florets, rapini,etc.) 1 ½ basil leaves ¼ c. raw almonds (or pine nuts, pecans, walnuts, etc.) ½ c. freshly grated Parmesan cheese (optional) ½ c. extra virgin olive oil salt and pepper, to taste
Wash greens and basil well and dry thoroughly.
Blend everything together until smooth.
Season with salt and pepper to taste.
Keep in the fridge for up to 3-4 days.
Component in Action
sauce for pasta
spread for croustinis
scrambled with eggs
as a dip by itself, or folded into some greek yogurt for a creamy dip