White bean and Kale soup
Green salad with roasted red peppers, fennel and vinaigrette
We thought we would be away for the afternoon and this was a menu that I knew I could pull together quickly.
I prepared 1 pound of dried beans (soak over night & cook for 20-30 minutes), assuming I would have extras that I could use sometime during the week. Turned out that I used all of them. I guess it was pushing things to expect 16 oz. of dried bean to equal 76 oz. of canned beans.
I cooked the kielbasa & chorico separately because one of our friends has a beef alergy (the kielbasa was pork & beef).
I thin sliced the fennel on a mandeline and “marinated” it with olive oil and a bit of salt for ~1 hour before putting the salad together. We used red leaf lettuce and chicory this week.