I’ve been on a discovery kick lately, trying to familiarize myself with vegetables that I don’t usually incorporate into my diet. For example, my mom passed along an awesome recipe for celery root salad; I have to admit, I found a strange pride in having to identify the large root to the cashier at the market.
This week I’d like to share a recipe that highlights kale – another vegetable that I’m “embracing.” Now don’t get me wrong, the addition of sausage automatically gives any dish points in my book, but I’m now a huge fan of kale and am happy there’re leftovers of this soup in my fridge!
Italian Kale Soup
1 lb smoked Italian sausage (I recommend spicy, it adds a kick!)
2 yellow onions, chopped
12 cloves garlic, chopped
1 tsp dried crushed red pepper
1 cup dry white wine
8 cups vegetable broth
2 cans diced tomatoes in juice
2 potatoes, peeled and diced
2 carrots, diced
1 can kidney beans, rinsed and drained
1 large bunch kale, stems removed and chopped (8+ cups)
2 green bell peppers, diced
3 tbs red wine vinegar
Cook sausage in oversized pot over low heat for about 10 minutes. Increase heat to medium; add onions and sauté until translucent. Stir in garlic and dried red pepper. Add wine, stock, tomatoes (with juices), potatoes, carrots and beans. Bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes. Add kale, bell peppers and vinegar to soup and simmer until kale is just wilted, about 5 minutes. Enjoy with warmed whole wheat French bread and a glass of merlot!
Tucos Wine Market & Cafe, Davis
Tucos Wine Market and Café proved to be the perfect setting for good times amongst great people last weekend as a few friends and I finally found our way to the adorable restaurant and wine bar on G Street in Davis.
I’d heard the buzz surrounding Tucos from a few friends, including fellow foodie Jenna Kirkwood, who recommended it highly – so I knew it was time to see for myself. Tucos (pronounced two-coze) has been pleasing the taste buds of Davis residents since 2004 and now I know why!
We each started with a flight of choice, the perfect introduction into the unknown. If you’re into white wines, I recommend the “White Discovery” flight. For a red-favoring palate, try the “Old World Discovery.”
Of course we couldn’t leave without something to snack on, so we chose the Pradera Aged Gouda of Holland and a memorable (although I seem to have forgotten the name) Brie. The cheeses at Tucos are served in ounce-portions and come with ACME bread, oven-roasted almonds, dried fruit, sliced apple, and olive oil.
Overall, the atmosphere was delightful and the food and drinks were perfect. I will be returning at the next opportunity! Tucos can also be visited at the Davis Farmers’ Market on Wednesday nights. Click here for more information and definitely call ahead to make a reservation on weekend evenings!
Diaper Cake?!
Our office threw a surprise baby shower for our very own mommy blogger Shelly Kessen and not just any center piece would suffice! Okay, so maybe its not edible, but it is a cake, right?
Leave it to SacFoodies to find a tie between diapers and food! Here are a couple of photos of our lovely diaper cake, which to be perfectly clear, is diapers arranged in the shape of a cake:
Frozen Lunch, Anyone?
We’re all foodies here, right? Okay good, then I’ll let you in on a little office secret… we are regular consumers of frozen lunches, not only that, I would say that we could be considered frozen lunch connoisseurs. Well, like any office, we enjoy our fair share of left-overs, sandwiches and take-out salads, but as I was standing in line at the microwave one day last week, waiting for one Lean Cuisine to be done so my Eating Right meal could get its due four minutes and thirty seconds, I decided to take an informal office poll – What are our favorite frozen lunches?
The new Chicken Tuscan Panini from Lean Cuisine…
SacFoodies:
Kim and I have discussed frozen lunches in the office kitchen on many occasions and I would place her recommendations in high regard.
Kim’s Top 3 Faves:
1. Sesame Chicken from Lean Cuisine
2. Lasagna with Meat Sauce from Eating Right
3. Lemongrass Chicken from Eating Right
“Mommy Blogger” Maria eats Lean Cuisines, but is so busy, she can’t remember the names! However, she just had the Butternut Squash Ravioli for the first time and reported it was delicious.
Butternut Squash Ravioli…
Christine’s thoughts on the subject:
“In general, I enjoy the [Lean Cuisine] ‘Spa Cuisine Classics’ – Butternut Squash Ravioli and Salmon with Basil are my top faves. When on sale, I also splurge for the Kashi frozen entrees, of which I would recommend the Lemongrass Coconut Chicken.”
Amy Jackson is an Amy’s Organic loyalist (no relation). She loves how the product line offers a low-sodium option and says the portion sizes are good. Amy once accidentally ate Shelly’s because she also brings in Amy’s Organic (imagine the confusion in our office freezer!). In particular, Amy likes Amy’s Pesto Torellini, Vegetable Lasagna, Enchiladas and Black Bean Casserole.
Our office freezer…
Amy’s Organic Enchiladas…
Honorary Fleishman-Hillard Sacramento SacFoodies:
Super-Intern Jacqueline says that Butternut Squash from Lean Cuisine is her absolute favorite and she could eat it everyday. She also likes their Chicken and Spinach Panini and Chicken Mediterranean. She enjoys the Chicken Enchilada and Chicken with Creamy Mushroom Sauce from Eating Right and says that their Lasagna is so good, even her fiancé likes it!
Chicken with Creamy Mushroom Sauce…
Although Gayla has switched to sandwiches and salads lately, when the weather gets cooler she’ll be back to the freezer section for a hot lunch. Here are Gayla’s Top 3 Faves:
1. Lemongrass Chicken from Lean Cuisine
2. Lime Cilantro Shrimp from Kashi
3. Butternut Squash Ravioli from Lean Cuisine
Ali admitted to eating frozen lunches, too. She likes Cheese Pizza from Lean Cuisine, Escalloped Chicken and Noodles from Stouffer’s (although it’s not a low fat meal, she says that it’s not that many calories and she likes the breadcrumb topping), and Swedish Meatballs from Lean Cuisine.
As for me, I’ll try anything once, and that includes most flavors of frozen lunch. I like to mix it up, but I do definitely make repeat purchases of certain ones… did anyone mention Lemongrass Chicken or Butternut Squash Ravioli??? 😉
Do you have any frozen lunch recommendations? Leave us a comment!
Midweek Morsels
This week’s morsels include upcoming cooking classes and an olive orchard tour and luncheon… get out there and eat it up, foodies!
In honor of this post, here is a photo of olives from Nugget Market that I enjoyed last night…
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Upcoming East Bay Culinary Center Cooking Classes
Friday, Oct. 5th, 11:00 a.m. – 2:00 p.m.
The Food of Piedmonte
Experience Northern Italy with Dr. Giovanni & Dr. Sheri Gaudio of Gaudio Culinary of the Fairplay Wine Region.
Space is limited to 40 participants – the fee is $50.00
Saturday, Oct. 6th, 11:00 a.m. – 2:00 p.m.
Men Can Cook!
Chefs Thelma & Louise (Chef Joan Lapuyade of Joan Lapuyade Catering and Sacramento & East Bay Chef Caroly Kumpe) will be teaching guys how to impress their sweethearts with a masculine, yet sexy, simple & elegant meal, including this delicious line-up:
*Salad of Autumnal Delights
*Savory Bread Pudding with Pancetta, Fontina & Sage
*Capellini Fritatta with Pecorino Romano, Cracked Black Pepper & Dressed Arugula
*Seasonal Fruit in Prosecco
Space is limited to 40 participants – the fee is $40.00
East Bay Restaurant Supply Inc.
522 North 12th Street, Sacramento
MON – FRI: 8am – 5pm
SAT: 9:30am – 5pm
(916) 440-0620 – Main
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Saturday, Oct. 13 from 10:30 a.m. – 2:30 p.m.
Pre-Harvest Tour & Feast at the Historic Wolfskill Ranch
UC Davis Olive Oil, Yolo Agricultural Marketing Initiative and Slow Food Yolo invite the public to attend a guided walking tour through the olive orchards, olive oil tasting and four course luncheon at the historic Wolfskill Ranch in Winters. The luncheon will be served outdoors, at a table set for 150 guests, beneath Wolfskill’s 146-year-old olive trees and Paul Vossen, UC Davis Olive Oil Sensory Expert will give a short presentation.
The Menu:
Appetizers
*Olives
*Rosemary & Sea Salt Almonds
*Walnut Stuffed Wolfskill Figs
First Course
*Salad of Local Greens, Persimmons, and Pomegranates with UC Davis “The Silo” Olive Oil Vinaigrette
Main Course
*Sheep Dreams Ranch Capay Red Lamb Cooked Three Ways
*Gratin of Leeks
*Roasted Mixed Peppers
*Braised Greens
*Stuffed Butternut Squash (vegetarian entrée)
Dessert
*Walnut & Almond Tarts
*Dried Apricot Tarts
*Coffee
With Cabernet Sauvignon donated by the UC Davis Department of Viticulture & Enology
Location:
Wolfskill Ranch
4334 Putah Creek Road, Winters
Tickets:
Tickets are $75 per person and $65 per person for Slow Food members and can be purchased in advance at Steady Eddy’s Coffee Shop, (5 Main St., Winters), by calling (530) 795-4995 or online. Seating is limited and reservations are necessary. Visit Slow Food Yolo for more information.
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