Warm Winter Minestrone Soup
It’s an especially cold day in the The City, and I am not in the “create a large meal” kind of mood. As I have mentioned in the past, I really like soups. The great thing about soup is that while there can be a fair amount of preparation, it mostly cooks and tends to itself. And if you choose the right kind of soup, it can serve as the main course. What better soup for a main on a cold night than Minestrone.
I am never in any kind of shortage of dried or canned goods in my pantry. Pasta, lentils, check! Onions, garlic, lemons and herbs are always hanging about as well. Canned tomatoes, beans, and chiles are also part of my regular stock. So hitting the store on my way home is easy enough. All I really need are some fresh herbs and kale.
Part soup, part pasta dish, Minestrone is, at the very least, a meal you should be having twice a month during the winter. Make a double batch and freeze leftovers the first time, you will only have to re-heat it the second. Perfect for those night where you REALLY don’t want to cook. Warm, toast bread, done and yum.
Butternut Squash & Cauliflower Soup with spicy Pepitas & Scallions
Soups. Soups. Soups. I love soups. Living in San Francisco there is often weather opportunities, which make it a perfect time to enjoy a cup or bowl of soup. I came up with this one after a weekend in Tahoe, and had unused butternut squash earmarked for vegan tacos. (They are really delicious and a favorite of Tacolicious patrons)
I also had a head of cauliflower I had to use up before it went bad, and since there was no dinner in the next few days that called for either, soup! Soup is a great solution when you need to use up vegetables that you have the best intentions for, but deep down inside you know you will not get to them. Hopefully this recipe will inspire you, and lead to your own creative soups.
Salty and spicy. Mmmmm. Nothing goes better with a beer. These little guys are a quick easy treat that can be eating along side a cold one or used to top your favorite soup, salad, or even a taco.
I encourage you to make these ASAP. Throw them in a jar and they will keep for a very long time. Ready to bust out when you have an amigo over for an after work cerveza. Enjoy!
Blistered Shishito Peppers
Brewpubs are popping up all over San Francisco. So, as a foodie and beer lover it is my duty to check out all these new places as they pop up. You know, so I can report back to inquiring minds. Ahhhh , I really do love beer.
I am fortunate enough to have one of these new Brewpubs open up two blocks from my front door (one of the advantages of living in a city). Barrel Head Brewhouse opened up almost two years ago. Their beers are fantastic and the food isn’t too shabby either.
Sunset Reservoir Brewing Company, located in the Outer Sunset, has been open less than a year. They too have great beer on tap, delicious food, and a Sunday brunch that is not to be missed.
I happen to visit both of these fine establishments within a week of each other. Purely coincidental. They both had Blistered Shishito Peppers on the menu. And both times I had them as a fantastic accompaniment to my fine ale. I really enjoyed the flavors and simplicity of this dish and decided I had to have it at home.
The recipe is super easy, and super fast. 5-10 minutes.