Saturday, June 13, 2015

Cook: Fancy BLT's with Roast Tomato Basil Soup and Kale Date Almond Salad

Last night's dinner was delicious! We enjoyed fancy BLT's made with Trader Joe's Sprouted Sourdough bread, Maple bacon (from Costco), Cheddar, Avocado, Romaine Lettuce and Tomato with a small smear of Mayonnaise.  As a busy mom of two boys, I made the salad and soup ahead of time during my toddler's nap. Here are the recipes for Tomato Soup and the Kale Salad. We enjoyed these Chocolate Cupcakes for dessert :)
Roast Tomato Basil Soup (Recipe by Ina Garten)
Prep: 15 min, Cook 1h 30 min, Yield 6-8 servings. 

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (about 2 medium onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes*
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock 
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8-quart stockpot ( I used our Le Creuset) over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes* for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.** Taste for seasonings. Serve hot or cold.
* I left the hot pepper out in case my toddler wanted to try the soup.
** I used a hand blender

Kale Salad with Dates, Almond and Parmesan (Recipe by Zoe Singer)

  • Juice of 1/2 lemon
  • 1/2 shallot, chopped
  • 1 teaspoon honey 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon red pepper flakes*
  • 2 bunches kale, stems removed, leaves shredded or finely chopped (we use Lacinato kale)
  • 2 tablespoons extra-virgin olive oil 
  • 1/3 cup sliced almonds
  • 8 dates, pitted and chopped 
  • 2 1/2 ounces Parmesan, shaved with a peeler 
In a bowl, whisk juice, shallot, honey, salt and pepper flakes*. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.
* I left the hot pepper out in case my toddler wanted to try the salad

No comments:

Post a Comment