Monthly Archives: June 2011

Basil Kind of Day

I went to the garden this morning… I didn’t get to visit yesterday so I decided I would go visit before it rebelled against its caretakers (David and me).

The basil and mint were in need of a harvest… and the cucumbers too! The tomatoes are all green and will be turning a blush-red soon. The DC garden sure did enjoy the rain on Tuesday… you know there is a difference between water-hose water and rain water 🙂 Let’s just say the rain water is better… although growing up I personally liked drinking water hose water.
Anyways… the basil was harvested! Along with some mint. Notice the different glasses to hold the herbs? Who knew a margarita glass was perfect for herbs! Perfect!! Let me just tell you my apartment is smelling GOOD (basil+mint= sweet aroma)! I also have my 3 favorite magazines to look at… study hard during the week so I can read these this weekend 🙂

With the sweet smell of basil and very ripe heirloom tomatoes in my kitchen I decided I needed to have me a goat cheese, basil, and tomato sandwich!

Guess what I put on there… balsamic vinegar. WOW if you haven’t warmed it and reduced it down in a pan before— GO TRY NOW!! It turns into this rich syrup that smells amazing!

It soaked through the bread… have I told you how URGENT it is to go get a tomato, cheese, and basil and reduce some balsamic? I promise it will light up your taste buds!

Now off to grab the Week 12 basket…


Escarole Soup

I know it hot outside, but this soup is full of energizing greens and tastes better when it is not “pipin” hot.
Also if you are a member of a CSA and have a huge space being occupied in your fridge by escarole… this is your soup 🙂


You will need–

  • Red onion (sliced and diced small)
  • 1 Head of escarole (wash thoroughly and then cut into spinach-size pieces)
  • 2 bunches (give or take, I just used what we had) of leeks (wash thoroughly and cut length wise then into small pieces)
  • 1 15oz can of white northern beans (drained)
  • Brown rice (I used 1 cup dry)
  • 64oz chicken stock
  • Curry powder
  • 2 tablespoons of butter
  • Salt/pepper.

This made enough to fill 5 mason jars… so around 15 cups of soup!!

I served it with my grape tomatoes… they are so sweet!

Want to give it a try? Here is how you do it:
1. Prep all your veggies. Then melt your butter in your soup pot over medium-high heat.
2. Saute your red onion and then throw in your leeks too.
3. After those get pretty soft and translucent, add in your escarole (it will fill the pot up, but will wilt down. Promise!).
4. Wait about 3 minutes and add your drained beans and a good sprinkle of curry powder. Pour in your stock.
5. Cook that until it starts bubbling again. And let it cook until the escarole is nice and wilted. Taste the liquid and adjust your salt and pepper needs. Remember you can always ADD 🙂

**NOW Declare a WIN over the huge-massive head of escarole taking up half of the fridge!**

You can puree the soup if you want. We used the immersion blender to just get it a bit creamy. Now add in your brown rice. Bring to a boil and cover.
5. Let the rice cook for about 15 minutes covered. Get a spoon full and make sure the rice is cooked. You want it to still have a bite to it…
6. Now eat up!

I chose a nice big cracker as my spoon!

It is good y’all… try it! A friend of mine recommended the curry with it and it was a good call! That stuff smells AMAZING! I just kept smelling of the soup.

Hope today has been a good one. Have a relaxing night… I just got in and throwing together some enchiladas (no taco shells but 2 Ezekiel wraps, woohoo).

Better check the enchiladas…