Lumpy Pea and Potato Soup

There are certain things that remind me of fall. Pumpkin pie, acorn squash, hot apple cider... At  my house it doesn't get much more fall-like than a bowl full of lumpy fiberlicious split peas... mmm. (Erin, take note, JC wants you to make him some soup. This one is impossible to muff up and I'm sure you can get your hands on all of these ingredients south of the border. But I know summer has arrived so save it for a chilly day in Chile.) If you wanted to dress up this soup a little bit you can always add some crispy pancetta and asigo cheese to top it off or even a squeeze of lemon. This insanely easy recipe is as follows:

yields 4 servings

5 cups chicken stock

1 1/4 cup dried peas

10 baby yukon gold potatoes

½ white onion chopped

1 celery stalk, chopped

2 cloves of garlic, minced

2 tbsp butter

salt and pepper to taste

In a pot bring chicken stock to rapid boil. Add all of the above ingredients EXCEPT the potatoes. Boil on med high, covered, for about 25 mins. Add pototoes and simmer on low, covered, for about another 25 mins. Make sure the peas are soft. ...and Voila!! Soup that is easy on both your backside and wallet. Not to mention easy to make and extra tasty on a crisp fall day. It tastes even more delicious after it rests for a few hours allowing time for all of the flavors meld together, so make extra for later as well!

Crispy Lemon Kale Salad

I am now officially on a kale kick. I highly recommend this recipe if your looking for a change of the usual over cooked kale recipe or a change to your usual broccoli and cheese side. I must say that I was patting myself on the back with every bite. The flavor is a burst of citrus with nutty overtones, while the texture is both out of this world silky and crunchy. I am really wishing I had more right now... this was definitely a big hit at my house. Thomas and Ron were both on their knees begging for more. Best of all not only do you get to reap all the nutritious benefits of our super food friend, Mr. Kale, but it takes only 2 minutes to prepare. Gotta love that right?!


Yields about 4 servings
1 - bunch of kale cut in small ribbons
olive oil to coat kale
salt & pepper to taste
1/2 - 1 lemon juice 
1/2 lemon rind for zest
hard nutty cheese shavings to top salad (romano, pecorrino, manchego, parmesan, etc)


Preheat oven - set to broil at 400 degrees. Toss your kale with a good quality olive oil in bowl. Make sure not to saturate it, the goal is to lightly coat the greens. On a baking sheet layout the kale in a thin layer. Keep in mind you might need to do this in two separate batches, depending on how big your kale bunch was. Salt & pepper the top and put in oven on top shelf. Keep an eye on the Kale, making sure it doesn't burn. Take out after about 1-2 mins when the tips start to brown slightly. Put back in bowl and toss with lemon rind shavings & juice of 1/2 lemon - add more if desired. Plate with cheese shavings on top. 

Kale & Cannelloni Soup

I love the hearty texture of kale and there is no better time to enjoy it then fall while it is in season. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. When considering all of these good nutrients packed into one tasty green, I find myself wondering why we, as americans, don't eat more of it. Not only does it taste great, but it's good for our eyes, hearts, skin and soul. So make a big batch and keep it on hand when you feel like you need some simple comfort food and an extra vitamin boost.

Yields 4 - 6 servings
- 5 cups chicken or vegetable stock
- 1 large carrot peeled and chopped
- 1 can cannelloni beans (white kidney beans)
- 2 cloves minced garlic
- 1 small sweet onion chopped
- 3 cups kale chopped (remove rib)
- Salt and Pepper to taste
- Parmesan or Peccorino to top soup.


Bring your stock to a boil and add carrot, garlic and onion. Simmer until carrot is slightly tender. Add cannelloni beans  in order to warm them up. Let simmer for only about 5 mins and take off heat. In order to take advantage of all of the nutrients in the kale and not cook them out, put a handful of kale into the hot soup once ladled into a bowl. Stir well and top with a sprinkling of parmesan or peccorino.