That soup. Oh...that soup.
Dark greens, mostly meant for cooking, are maybe my favorite vegetables of all. Kale, arugula, and chard are the top of my personal hit parade, but I love turnip and beet greens, too. Having reaped a ridiculous bounty of all of these this week, I’ve had to figure out how to use them up.
Salad, of course, super simple: just greens, a radish or two, some leftover avocado, with my usual house vinaigrette.
For dinner two nights ago, I made this saag, Indian spiced spinach, with tofu instead of paneer. It was absolutely delicious–a great recipe I’ll make again.
For lunch today, I made that spring turnip soup Alana taught me about, and was amazed that such a bowl of succulence could come from a few roots and herbs, and bit of butter. I had no fresh chicken stock in the freezer, so I made mine with water, which was fine–but it is a smidge better with the extra richness stock adds.
And tonight, exhausted from a non-stop weekend, I made my first attempt at arugula pesto: a processor bowl full of arugula, half of it raw baby leaves, the rest blanched mature plants, about 12 cups in total; 1 cup each of walnuts, grated romano cheese and extra virgin olive oil, plus about a half teaspoon each of kosher salt and fresh pepper…oh, and the juice of a lemon, for brightness. Satisfying and clean on rustic wheat bread I picked up Friday morning from the day-old shelves at Berkshire Mountain Bakery, my latest frugalista obsession.
I still have kale and loads of salad greens left from last Tuesday, plus my own heaping pile of French breakfast radishes. Tomorrow night may have to be a kale and onion frittata and a big green salad. We’ll see, but Tuesday, more bounty is on the way, so I’ve got some eating and cooking to do.
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