Roasted Tomato & Rosemary soup with kale & potatoes

adapted from La Buena Vida

Enjoy!

(photos taken by me)

Ingredients:

• 4 yukon gold potatoes, cubed
• 1 bunch of lucinato kale (or other variety), roughly chopped
• 5 cups of vegetable or chicken stock 
• 1 cup of white wine
• 4 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 yellow onion, diced
• 1 can of fire roasted tomatoes
• 4 sprigs of rosemary
• 3 sprigs of fresh thyme
• extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. On medium heat in a large stock pot add garlic, onions, and celery with a drizzle of olive oil. Sauté for 1-2 minutes until garlic is fragrant and not browned.
2. Add 4 sprigs of rosemary and 3 sprigs of thyme (stems intact to be removed later) and pour in the white wine.  Cook until ingredients are tender.
3. Add the potatoes, can of tomatoes, stock and 1 cup of water. Season with salt and pepper.  Simmer on medium low heat for 1-2 hours, stirring occasionally and adding extra water if necessary.
4. During the final 3-5 minutes, add the kale (allowing the kale to hold its flavor and its integrity) and remove the sprigs and Enjoy!  

Zucchini Potato Cakes

adapted from The Yellow House

Ingredients:

• 4 to 5 medium potatoes, cubed
• 1 medium zucchini, grated 
• 1-2 carrots, grated
• 1 yellow squash, grated
• 1/2 cup parsley, chopped
• 1/2 cup chives, chopped
• zest of one lemon
• 1 teaspoon extra virgin olive oil
• canola oil
• 1 clove garlic, pounded to a paste
• sea salt

Method:

1. In a large pot, bring the cubed potatoes to a boil.  Reduce to a rapid simmer and cook until very tender, 20 minutes.
2. Remove potatoes from heat and drain.  Mash with potato masher (I used a rice scooper).  Salt to taste (optional). If the mixture is crumbly, add a little water and mix it in.
3. Using your hands or a cheese cloth, squeeze the extra water out of the zucchini, squash, and carrots.
4. In another bowl, mix parsley, chives, lemon zest, zucchini, squash, carrots, olive oil, and garlic.  Add a pinch of sea salt.  Add this mixture to the potatoes.  
5. Form circular patties from the mixture and put onto a baking sheet and place in the refridgerator.  Allow to chill for 40 to 60 minutes.
6. On medium high heat, put enough canola oil to cover the bottom of the pan.  When the oil shimmers, add potato cakes.  Cook each side for 3-4 minutes (flip once only). Then transfer to plate.
7. Repeat directions for the rest of the cakes, adding more oil as needed.  
8. Serve and Enjoy!

Note:

• We make a dipping sauce instead of serving with lemon wedges. 
•  Combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce or gochugaru, and a pinch of sesame seeds.