yam and kale soup with smokey chipotles

yes, i know its summer, but a northwest coast summer has its fair share of breezy days and cool nights.  for those, the soup is on!

kale has been one of my local farmers' market favourites this summer.  it comes in so many varieties, but my favourite, especially for soup, has been black kale.  this simple soup is a more colourful take on a potato kale soup... it is summer after all, so bright colours and vibrant flavours are still a must! yams give this soup creaminess and velvety texture, kale is all about nutrients, lime and cilantro provide all the fresh, summer flavour you'll need. finishing it off with a little smoked chipotle sauce, adds just the right amount of heat and earthiness all at the same time.

you'll need:

3 medium size yams, diced
1 bunch black kale (or any kale will do), chopped
1 white onion, chopped
2-3 cloves of garlic, minced
2T olive oil
1T cumin
1t coarse salt
1t coriander seeds
3 cups water or veggie broth
juice of 1 lime
handful of cilantro
smoky chipotle sauce

in a heavy pot heat olive oil, saute the garlic, onions, coriander, cumin - until onions are translucent (but take care not to burn the spices),
add the diced yams, saute for 3 mins until coated in spices,
add the water or stock,
bring to boil, then turn down the heat and simmer for 30mins or until the yams are soft.
add most of the chopped kale (reserve a handful) salt and the lime, cook for another 5 mins.
with a hand blender, or in a food processor, process the soup until blended but some chunks still remain, add the remaining kale, cilantro and simmer for another 5 mins until the kale softens but is still vibrant green.
serve in bowls with some smoky chipotle sauce and extra cilantro as garnish.

stir fries, sautees and other light summer meals

i admit, i haven't been spending all that much time in the kitchen ... its summer after all, time to enjoy the great outdoors, not linger inside.  but summer is also the time to eat up all the wonderful fresh produce! my local farmers' market has been a goldmine for beautiful fruits and veggies and i've religiously gone every saturday to take in the sights, smells and tastes of seasonal offerings.  once home, i'd mostly opt for big fresh salads or quick stir-fries - to preserve the nutrients, flavour and to save some time.  among my favourites this summer have been broccolini, garlic greens, tiny summer zucchinis, beet greens, and black kale.  just chopping the veggies and sauteing, or stir-frying them with a little olive oil, lemon or white wine, provencal herbs or fresh basil was enough to make for a very fresh, very healthy and very satisfying lunch or light dinner.  just take a look at the vibrant colours and get inspired!

the best quinoa

quinoa is fast to prepare, really delicious and so very good for you!  in this simple recipe, quinoa, roasted or grilled zucchini squash, red peppers, cherry tomatoes mingle with chipotle, coriander and lime seasoning for a delicious summer lunch!

1 cup quinoa, cooked

3 small zucchinis (i used 2 yellow and one green), roasted or grilled, cooled and diced

1 cup red cherry tomatoes, halved

1/2 red onion, diced

1 red bell pepper, diced

1T coriander seeds

coarse salt

1/2 t cumin

1-2 chipotles in abodo sauce, diced finely

1-2 cloves garlic 

juice of 1 lime

2T olive oil

heat 1T olive oil, toast the coriander seeds, set aside

saute garlic, onions, red bell peppers with the chipotles and a little olive oil

mix quinoa with the grilled, diced zucchinis, cherry tomatoes, sauteed peppers (with onions and garlic)

add the toasted coriander seeds, season with cumin, salt, lime juice 

serve garnished with cilantro or mint.