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!  

Chipotle and Rosemary Roasted Nuts

adapted from 2010, Barefoot Contessa How Easy is That

Chipotle powder from Spice Merchants, A2 Michigan.

Delicious!

Ingredients:

• Vegetable Oil (Canola)
• 3 cups whole roasted unsalted Almonds*
• 2 cups whole walnut halves
• 2 cups whole pecan halves
• 1/2 cup roasted unsalted peanuts
• 1/3 cup pure maple syrup (365 brand Whole Foods - Light Amber)
• 1/4 cup light brown sugar, lightly packed
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons ground chipotle powder
• 4 tablespoons minced fresh rosemary leaves, divided
• 1-2 teaspoons sea salt

*the original recipe called for cashews, but we decided to use almonds since my wife isn't too fond of cashews :)  I'm certain any variety you decide to use will be as delicious!

Method:

1. Preheat the oven to 350 degrees F.
2. Brush a sheet pan (Pyrex Pan works better) generously with vegetable oil.  Combine the almonds, walnuts, pecans, peanuts, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan.
3. Toss to coat the nuts evenly.  Add 2 tablespoons of the rosemary and 1 teaspoon sea salt and toss again.
4. Spread the nuts in one layer.  Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.  Remove from the oven and sprinkle with 1 teaspoon sea salt and the remaining 2 tablespoons of rosemary.
5. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning.  Serve warm or cool completely and store in airtight containers at room temperature.  Enjoy!