Lemony Kale Salad with Roasted Tomatoes

This salad is part of a meal in Curtis Stone's Good Food, Good Life, where he intends the kale salad and roasted tomatoes to be served separately alongside pram-crusted pork chops. I like to make the kale salad with the roasted tomatoes. I serve it alongside a variety of dishes - tonight we're having it with Will's Fish Chowder. This salad is very easy and consistently popular at potlucks.

Lemony Kale Salad with Roasted Tomatoes

20 cherry tomatoes

2 tbsp EVOO

kosher salt and pepper

tuscan kale, stemmed and thinly sliced (enough for about 4 cups)

grated zest of 2 lemons

2 tbsp lemon juice

2 tbsp EVOO

kosher salt and pepper

optional: coarsely grated parmesan or asiago

Preheat oven to 450F. Toss tomatoes with EVOO, salt and pepper, and place on a heavy baking sheet. Roast for 5 minutes, until tomatoes begin to burst.

Toss kale with lemon zest, juice, and EVOO. Season with salt and pepper. Add tomatoes and their juices and gently toss one more time.

If you wish, you can then sprinkle grated cheese over top.

Comfort Soup

Claire asked if I'd make her a cookbook when she leaves for university next year. (How is that possible?!) She asked if I could include this recipe, and I realized I hadn't put it on the blog. So here it is. This simple soup recipe is surprising. It has a sweetness to it from the carrots and red pepper. I found the inspiration in Michael Noble's Chicken Soup recipe in The Soup Sisters and Broth Brothers Cookbook. I like to make it when I have leftover roast or rotisserie chicken, although it does not need the chicken. I always add the lentils and noodles. You could easily double it so there are leftovers for lunches although it is best the day it's made. (Serves 3-4)

Comfort Soup

2 tbsp olive oil
2 tbsp butter, cut into cubes
1/2 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1/2 leek, sliced thinly
1/4 red pepper, diced
2 sprigs thyme (or about 1/2 tsp dried thyme)
pinch of red pepper flakes
salt and pepper to taste
6 cups chicken or vegetable stock
1 small bay leaf
Optional: red lentils (about 2 tbsp); fideo or vermicelli noodles (about 2 tbsp); leftover cooked chicken

Heat oil and butter in a pot over medium heat until foamy. Add onion and garlic and cook, stirring often, until softened but now brown. Add carrot, leek, red pepper, thyme, chili flakes, salt, and pepper. Cook, stirring often, until vegetables soften. Add chicken stock, lentils, noodles, and bay leaf. Bring to a boil, reduce heat, and simmer uncovered for about 20 minutes until vegetables, lentils, and noodles are fully cooked. Remove bay leaf and thyme sprigs. Season with salt and pepper.