What does one do with a pound of kale languishing in the fridge? Answer: one makes Zuppa Toscana. I’ve been a long-time fan of this soup, Olive-Garden-style, but was a bit nervous making it myself.
I shouldn’t have been so hesitant. The soup calls for Italian sausage and bacon, two no-fail ingredients–I could have dipped the vat in horseradish and it still would have tasted good.
I found a good recipe here, which I used as a launch pad, adding way more potatoes and bacon than it called for. And oh my, I must admit it was heavenly, perhaps the best thing I’ve ever made, perhaps better than the restaurant…no, definitely better than the restaurant.
In other food news, I’ve been hunting around for quite some time, looking for the perfect whole wheat waffle recipe. And I found it here.
The secret to their goodness is using King Arthur’s White Whole Wheat flour. Also, the recipe calls for five eggs, which makes them so delightfully chewy and cake-like.
Cake for breakfast? I’ll take it. Bon Appétit!