For a long time I had great difficulty perfecting my tomato bisque. I love the Pacific brand cartons of the stuff, and when I tried to make it at home it was either too much like tomato-sauce or over-seasoned and had lost that sweet tomato taste. The cherry tomatoes are essential because even the conventional brands will have ten times the sun-sweet, lemony tomato flavor than a traditional plum tomato will. As far as cans go, San Marzano brand has no BPA's and is a really delicious tomato.
(ingredients in boldface)
🍅➡️chop one onion, one carrot, three cloves of garlic and sauté in olive oil
🍅➡️when translucent sprinkle 2 tbsp of flour and cook for a few minutes, scraping the sides of the pan.
🍅➡️add two branches of fresh thyme
🍅➡️(optional)deglaze with a 1/4 cup white wine/sherry/brandy/vermouth, reduce, then add 3 cups of stock and one bunch of thyme (whole)
🍅➡️blitz 12 oz or one container of cherry tomatoes (they're sweeter) and add to the soup
🍅➡️blitz a 16oz can of whole tomatoes (I like San Marzano) and add to the soup
🍅➡️ let this whole conspiracy cook down until the level of liquid in the pan is down an inch, remove the thyme (which will just be twigs at this point) then (working in batches) transfer to the blender.
🍅➡️add a 1" cube of pecorino to one of the batches (or skip it and make it #vegan)
🍅 ➡️whisk in a little olive oil for richness and if it seems a little flat (sometimes you get a boring tomato) perk it up with a little balsamic vinegar. Like, a tiiiiiny bit. Garnish with crouton and olive oil and share with someone you give a big shit about. Like yourself!
Greens, grains, protein, vitamins, and minerals! This salad has it all. I invite you to use whatever you have in your refrigerator (corn, chickpeas, tofu, leftover fish or veggies, rice, nuts, pickles, WHATEVER! it's all good). Kale provides a nice sturdy base and it's earthy, vegetal flavor doesn't get lost under all the add-ons. Massaging the kale makes it soft enough to chew easily. If you get bored after 20 seconds of massaging someone's back, don't worry! It only takes about ten to get the kale where you want it to be. Do you need the parsley? Not at all, it's your salad. However, adding a little of any fresh herb (mint, cilantro, tarragon, celery leaves, chervil, or even thyme works) to your salad really takes it to the next level, I wouldn't skip it!
YOU WILL NEED:
one bunch kale, ribs and stems removed. USE YOUR HANDS
1/2 bunch parsley, chopped
any veg you have hanging around, amounts aren't really necessary, we are just building a salad, after all. I used
-1/2 carrot (grated)
- 1/2 cucumber, peeled and seeded
- 8 cherry tomatoes, sliced in half
-a few pieces of baked tempeh
-roasted sunflower seeds
- about 1/3 cup cooked quinoa
-1/2 red onion, sliced
1 teaspoon mustard (any kind)
juice of 1 lemon + zest (if you have a microplane)
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic
(a scoop of hummus, nutritional yeast, a tablespoon of goddess dressing, a bit of mashed avocado or a little tahini are all welcome here as well.)
Wash your hands. You'll be using them a lot.
Add the mustard into a large mixing bowl, use your hand to smear it a bit around the inside of the bowl. If this weirds you out, you can use a rubber spatula. This step ensures that you won't get a bite of salad with an entire teaspoon of mustard hidden in it.
add your kale leaves into the bowl, and massage it in your hands until the green color deepens a bit, and the leaves are softer. You'll be able to see this change, and it only takes a few seconds.
Add the rest of your salad ingredients, add whatever you like. If you are using softer ingredients like avocado or a boiled egg, you can leave these aside and arrange them on top once the salad is dressed.
Drizzle the olive oil, lemon juice, and balsamic on top. Add a little salt and pepper and get your hands in there! Toss the salad thoroughly with relaxed hands, getting the dressing all up in everything. Dressing a salad like this means you need less liquids and fats to get the full flavor of a well dressed salad, without wilted greens or bland tomatoes.
Wash your hands, serve it up, and vow to never eat boring salad again.
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.