Saturday night – 10/01/2016

In a rarity this summer and fall it was rainy over the last couple of days. Rainy fall weather puts me in the mood for soup. I like this white bean and kale soup because it is easily converted to vegetarian and remains flavorful.

Menu
White Bean and Kale Soup
Baked Kielbasa
Sauteed Chorizo
Green Salad with Roasted Red Peppers, Fennel and Silvered Almonds
Ted’s Whole Wheat Bread

French Apple Cake

Notes
11 gathered for dinner this week (8 adults; 3 kids).

I added a couple of sweet onions to the soup to add a bit of bulk and flavor. Using baby kale cut down the tedious prep work of stripping leaves from kale stems and cutting them into bite size pieces.

Ted made the apple cake following a rather convoluted recipe from Cook’s Illustrated. The result was amazing with an almost creamy apple filling with a wonderful cake surrounding it.

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