Thursday, November 5, 2009
We just began the extended season of our CSA this week, and received a beautiful bunch of kale. Back in the Spring, I started to run out of ideas of what to do with it, as we had several weeks of kale in a row. Then I remembered about the Portugese kale and linguica soup. A search on the Food Network website's Recipe tab turned up some Spanish recipes with chorizo. I made Bobby Flay's recipe yesterday (click blog title to link to recipe) and it was delicious and comforting -- a keeper. I had a dinner guest who is not fond of beans, so I substituted diced sweet potato, also from the CSA. There is also a recipe for tomato-garlic toast, but I just sprayed slices of ciabatta on both sides, toasted them and then rubbed them with cut garlic (that is, I made crostini). The recipe is time consuming, but you could probably just use jarred sun dried tomatoes as a shortcut. If I did this right, you should be able to link right to the recipe by clicking the title of this blog post. Now I just need to figure out what I'm going to do with the rutabagas and parsnips!