Good morning, generations of readers (three of those generations, at least). A local grandmother received a photo from her grandson that brings her, in a hurry, to you. “It was a picture of a huge bunch of kale sitting in his kitchen sink, and he wrote beneath it, ‘More kale than I know what to do with.’ His vegetable garden is clearly in great shape, but he needs help with recipes as well as storage ideas, particularly how to freeze.”
You have been searching, of late, not just for recipes but also for menus. Last week, it was in particular a vegan menu. Earlier, one of us asked the rest of us to report on favorite menus from the holiday season just past. So will you please keep searching?
The first holiday report came from Elise Clay, who recommended “London broil cooked and sliced to make as tender as possible, along with what might be called fajita fixings. Our host served black beans; fresh-grated cheese; sliced avocado; roasted red, orange and yellow peppers and onions; and soft tortillas, both flour and corn. Guests could either roll the ingredients in a soft tortilla or eat them separately. Tortilla chips and salsa completed the menu.”
In particular this week, we’ll ask for a meal centered on soup, but with accompaniments. Menu please, and recipes would be welcome as well.