Brownie Pizza #SundayFunday

Life doesn't get much easier than this Brownie Pizza.  Boxed mix, topped with canned frosting and sprinkled with fresh fruit.  Simple, Beautiful, and always a hit whenever it is served.

The Sunday Funday Bloggers are celebrating Junk Food today.....

Watermelon Pizza #SundayFunday

This is a fun, easy dish to share at your Independence Day gathering.  While Red, White, and Blue may not be Eating a Rainbow, it is still eating colorful, healthy food that is as nutritious as it is delicious. 

The Sunday Funday Bloggers are celebrating Independence Day around the globe today......

Macaroni Ranch Salad #SundayFunday

This quick, easy pasta salad is made in less than 20 minutes with whatever ingredients you have available.  I am sure this is one of the reasons this Southern-American dish became a classic.

It's National Country-Cooking Month......

Ravioli Pasta Salad, The Weekly Menu and a Book Review

This easy pasta salad starts with prepared ravioli and is perfect for your picnic pot-lucks.  Dressed in a sweet Italian vinaigrette instead of a mayo-based dressing it can withstand some time outdoors in the heat.

Tuna Pasta Salad #SundayFunday

This is not your ordinary Tuna Pasta.  Lightly dressed with tons of veggies and extra tuna, this salad is a complete meal in itself.

The Sunday Funday Bloggers are sharing Pasta recipes today........

Patriotic Jello Bars and the Weekly Menu#SundayFunday

These Red White and Blue bars are the perfect dessert for your July 4th Potluck but are delicious and welcome anytime you want to feed a crowd.

The Sunday Funday Bloggers are sharing Dessert recipes today.....

Almond Butter Chicken and the Weekly Menu that wasn't #PotluckParty

Ready in less than half an hour, this delicious recipe is great for every occasion from family dinner to an elegant dinner party.

Mushroom Lo Mein #PotluckParty

This vegetarian lo mein gets it's meaty satisfaction from the plethora of mushrooms.  It is a wonderful fusion of Asian meets Italian and a perfect Meatless Monday dish.  I served it up as one of my vegetarian offerings when we celebrated earlier this month.

It's time for a Potluck Party........

Pollo Agrodolce and the Weekly Menu #PotluckParty

This delicious dinner of Sweet and Sour Chicken with Eggplant served over pasta is a warm and comforting main dish that comes together in a snap.

Welcome to our first Potluck Party.........

Warm New Potato and Pea Salad #BBQ Week

Tender baby potatoes and freshly shelled peas wrapped in a mustard seed dressing.  Perfect side dish at your next BBQ.

Today is the first day of BBQ Week........

Bohemian Potato Salad (Bramborový Salát) #EattheWorld

Old Fashioned Eastern European potato salad, hearty and full of vegetables, makes a perfect dish to bring to your Christmas Potluck.

Join us as we Eat The World Holiday Style.....

Muffuletta #LaborDayRecipes

This gigantic and delicious sandwich, slathered with an olive salad and then stuffed with cold cuts and cheese is the perfect contribution to a picnic or potluck.

C'mon in.....We are sharing our favorite Labor Day Recipes today.....

Bacon, Lettuce and Tomato Salad #KitchenMatrixCookingProject

Garden Ripe Tomatoes tossed with Crunchy Romaine Lettuce and laced with Smoky Bacon Bits, this salad is like a BLT minus the bread.

Is there anything better in the world than freshly picked Tomatoes?   Not in my world........

Potato and Pea Salad #FarmersMarketWeek

Made with a tangy buttermilk dressing, flecked with fresh herbs and wrapped around tender baby redskin potatoes this salad is sure to become a new family favorite......

Welcome to Farmer's Market Week with the Gang from Festive Foodies.......

Spaghetti Salad #CookoutWeek

This is a quick easy side dish for whatever you are grilling.  I love it because it is so easily adaptable to whatever ingredients you have on hand.

Welcome to Day 3 of Cookout Week...…..

Barley and Apple Salad with Kale Pesto #BrunchWeek

Wow.  Is it just me or is this Brunch Week flying by?  It is already Day 4 of this tremendous event.

Have you entered the giveaway yet?  It only takes a moment to read all about our wonderful sponsors and the gifts they are providing for some of our lucky readers.  This information and the entry form can be found in my Welcome Post.

I want to take a moment right now to thank all of our sponsors and our event coordinators, Terri of Love and Confections and Christie of A Kitchen Hoors Adventures.  These events take a whole lot of time and effort and I really appreciate them.  I also appreciate our sponsors who send us not only the prizes being offered to our readers but also product for the bloggers to use in recipe development.  All opinions are my own.

The recipe I am sharing with you today is sponsored by CalOrganic Farms.  They sent each blogger coupons for free produce from our grocer.  Is it just a Michigan thing or have all grocers been sparse with produce lately?  This recent e coli outbreak has wreaked havoc on our local stores.

CalOrganic Farms is dedicated to sustainable farming techniques that bring only the best, safest foods to your families table.  They pride themselves, not only on the produce they grow but on their belief that employees are family and are treated as such.  Nothing is more important to CalOrganic than family.

I like that mindset.  Nothing is more important to me than family either.  Not only that family that is born to us but those who become family because God has placed them in our lives.  We have been truly blessed with both.

CalOrganic is featuring Kale this month on their website so I wanted to share a great recipe containing Kale with you today.  I made up this amazing Kale Pesto that you could use for pasta or as a dip for fresh veggies as well as for the Salad that I'm sharing today.

This salad is wonderfully creamy and decadent tasting.  No one will ever guess that it is filled with whole grain goodness from the barley and tons of nutrients and antioxidants from the kale, spinach and apple.

The Angel Face loved it....even if it was green.

Your family will love it too.  It is perfect for a brunch and would pair nicely with grilled chicken or baked ham.  We had ours with grilled pork chops and it was delicious.  It will also work well for your summer potlucks when you want salads that can hold up to the heat without worry of spoiling.

You will find a whole slew of other great brunch ideas right after my recipe.  Don't forget to enter the raffle.  I would love one or two of my readers to be a lucky winner.

Yield: 4-6 servingsAuthor: Wendy KlikPin it

Barley and Apple Salad with Kale Pesto

This creamy salad is so tasty that your family will never suspect that it is chock full of whole grains, antioxidents and nutrients.

ingredients:

1 c. Instant Barley

2 T. pine nuts

1/2 c. extra virgin olive oil

1 apple, cored and diced (I used Honeycrisp)

5 oz. kale,  stemmed and chopped 

1/2 c. baby spinach leaves

1/2 lemon

instructions:

Cook the barley according to package directions.  Let cool slightly.

Squeeze a small amount of the lemon onto the apples and toss to prevent browning.  Set aside.

Place the kale, pine nuts, remaining lemon juice and olive oil in a food processor and pulse until smooth.  

Place the barley into a bowl with the spinach leaves and apple.  Add the kale pesto and toss until well coated.  Taste and season with salt and pepper, if needed.

Can be served immediately or refrigerated.  Allow to come to room temperature before serving.

https://adayinthelifeonthefarm.blogspot.com/2018/05/barley-and-apple-salad-with-kale-pesto.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Cranberry Coffee Cake #CranberryWeek

Happy Monday.  I hope your weekend was awesome.  We have a wonderful week ahead of us as we start sharing all of our favorite Cranberry recipes with you today.

Our host for this week long event is Caroline of Caroline's Cooking.  She invited us to join her as we kick off the holiday season by making recipes that contain cranberries in any form; fresh, dried, juice, etc.

I will only be participating today, Thursday and Friday but I will be posting with other groups on Tuesday and Wednesday so I hope to see you each day this week.

I am starting the week off with this coffee cake that I adapted from a recipe in one of my Cuisine at Home magazines.  We had our choir concert yesterday and were asked to bring desserts for the reception afterwards.

I like bringing coffee cake instead of frosted cakes to potluck type events because it is so much easier to cut into serving size pieces and pack up for transport.

This cake was delightful with tart little ribbons of cranberry jam woven through and topped with a nutty cranberry struesel topping.

This was perfect to offer for our afterglow.  It would make a wonderful addition to a holiday breakfast buffet or to serve to overnight guests in the morning as you visit over coffee or tea.

Cranberry Coffee Cake

adapted from Cuisine at Home

For Struesel:

4 T. butter

2/3 c. flour

1/3 c. pecans

1/3 c. dried cranberries

1/4 c. sugar

zest of half an orange

Place all ingredients into a food processor and pulse until crumbly.  Set aside.

For Cake:

1 c. fresh cranberries

2 1/4 c. sugar, divided

zest of half an orange

2 c. flour

1 t. salt

1 t. cinnamon

1/2 t. baking powder

4 eggs plus one egg yolk

1 1/2 c. butter

Place the cranberries, 3/4 c. sugar and orange zest in the bowl of a food processor and pulse 2 or 3 times.  Set aside.

Whisk together the flour, salt, cinnamon and baking powder and set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and remaining 1 1/2 c. sugar.  Add the eggs, one at a time, beating well after each.  Add the egg yolk and beat well.  Gradually add the flour mixture, beating until well combined. 

Spread half of the batter into a 9x13" baking pan that has been treated with baking spray.  Top with the cranberry mixture and remaining batter and swirl with a knife to incorporate it into the bottom batter.  Sprinkle with struesel and bake in a preheated 350* oven for 50-60 minutes.  Print Recipe

See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n' Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Frosted Cranberries from Bear & Bug Eats
• Pear Frangipane Tart with Cranberries from Caroline's Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures

Kid Friendly Mac and Cheese in a Crockpot #SundaySupper

Our theme for this week's Sunday Supper is Slow Cooker Comfort Food.  You would think this would be an easy theme for me.  I love using my crockpot for stews and soups and roasts.....all comfort foods.  The only problem is, I have already posted all of those wonderful, comforting recipes.

Then, to make it even tougher, tomorrow we are celebrating Crocktober and are sharing even more Crockpot recipes.  The recipe I made for Crocktober is classic comfort food as well, Beef Shank Pasta Sauce, yum.

Providence smiled upon me, however, when my Little Angel Face turned 3 years old.  We had a Moana themed birthday party, held at her Aunt Amy's, and I provided the food.

I prepared all the food at home so that I didn't need to turn on Amy's oven and heat up the house.  Even though it was the end of September the temps were in the high 80's on the day of the party.

 

Keeping with the Hawaiian theme, I made Kalua pork in my electric roaster, that I tossed with homemade bbq sauce and served on Hawaiian King Rolls.  I also served up some Baked Coconut Chicken strips for any kids that may not care for pulled pork. I made up a Rice Mingle Salad and then at the last minute decided I should also have a more kid friendly side dish as well.

I decided on Mac and Cheese.  What kid does not like Mac and Cheese?  What adult, for that matter.  Normally, I make a dry Macaroni and Cheese in the oven.  It is a family favorite but, as I said, it was HOT and I didn't want to make Amy's house any hotter.

Then I remembered this event was coming up.  Providence!!  Slow Cooker Comfort Food.  Creamy, delicious Mac and Cheese.....Perfect.

Even better, I had everything I needed in my refrigerator and pantry.  I threw it all into the crockpot and set it to low.  After a couple of hours, I peeked inside and gave it a good stir, now that everything was melted and the pasta was partially cooked.

When I was ready to head out the door to Amy's, about an hour later, this is how the contents of the slow cooker looked.  Upon arrival, I turned the slow cooker back to low and let it cook for another hour, before turning it to warm as guests began to arrive.

When dinner was served, I had only to give the Mac and Cheese a quick stir and it was ready to go.  It must have been good because there was not a drop left when I went to get my plate while the others were enjoying birthday cake.

This is a great recipe for this theme.  It was perfect for taking to a party and would be a wonderful addition to a pot luck.  Being made in a crock pot, it is hands off so if you are going to be gone for a few hours enjoying the weekend it would be a nice meal to have waiting upon your return.  It only needs about 4 hrs. on low heat so it would not be great for a workday unless your slow cooker is equipped with a delay start.

Kid Friendly Mac & Cheese in a Crockpot

adapted from Kraft

4 c. lowfat milk

1 lb. processed cheese product (like Velveeta)

1 stick butter, cut into 10-12 pieces

1 lb. macaroni noodles

salt and pepper to taste 

Treat the crock of a slow cooker, liberally, with cooking spray.  Add all ingredients to the crock and cook on low for 3-3 1/2 hrs., stirring halfway through cooking time to combine.  Print Recipe

More Crockpot Comfort Foods

Desserts, Breakfasts, and Sides

• Easy Slow Cooker Apple Crisp by That Skinny Chick Can Bake
• Easy Slow Cooker Banana Coconut Pudding by Kudos Kitchen by Renee
• Slow Cooker Pumpkin Spice Baked Apples by Sprinkles and Sprouts
• Slower Cooker Cinnamon Raisin Bread Pudding by A Little Fish in the Kitchen
• Slow Cooker Pumpkin Butter by Our Good Life

Main Dish

• Beef Brisket in Slow Cooker by Life Tastes Good
• Crock Pot Beef Stroganoff by Flour On My Face
• Crockpot Cabbage Rolls by My World Simplified
• Slow Cooker Asian BBQ Pork by Simple and Savory
• Slow Cooker Asian Garlic-Ginger Meatballs by The Weekend Gourmet
• Slow Cooker Beef Tips and Gravy by Sunday Supper Movement
• Slow Cooker Chicken Tacos by Hezzi-D’s Books and Cooks
• Slow Cooker Cube Steaks Paprika by Hardly A Goddess
• Slow Cooker Pepperoncini Chicken by Cricket’s Confections
• Slow Cooker Salisbury Steak by Soulfully Made
• Slow Cooker Short Ribs with Mushrooms by Cooking Chat
• Slow Cooker Swiss Steak by Palatable Pastime
• Slow Cooker Tinga de Pollo Poblano by Cooking On The Ranch

Soups, Stews, and Pastas

• Beef Massaman Curry (Slow Cooker) by Caroline’s Cooking
• Beefy Chili Mac by Cindy’s Recipes and Writings
• Kid Friendly Mac and Cheese in a Crockpot by A Day in the Life on the Farm
• Pork & Lentil Stew by Gourmet Everyday
• Slow Cooker Baked Ziti by A Mind “Full” Mom
• Slow Cooker Curried Butternut Squash Soup by Bites of Wellness
• Slow Cooker Low Carb Mexican Casserole by My Life Cookbook
• Slow Cooker Pesto Mozzarella Chicken Pasta by Fantastical Sharing of Recipes
• Slow Cooker Southwestern Pork Stew by The Freshman Cook

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Four Bean Salad for #SundaySupper

This month, the Sunday Supper crew requested that we provide recipes that will help our readers get ready for the last hurrah of the season, Labor Day.

Labor Day is often the last big grill out event of the year.  Then kids start back to school, sports commence and fall starts to creep into the air. Grills, picnic tables and pools are replaced with Fire pits, lawn chairs and hot tubs.  I'm not ready for summer to end yet but autumn has almost gotten me entranced with the thought of cool, crisp air and long walks with the leaves crunching under my feet.

I decided to share a side dish that is perfect with whatever you decide to throw on the grill, from hotdogs to steaks.  I served mine up with the best barbecued Baby Back Ribs ever.

It helps you use up some of the beans that are prolific right now in your gardens or at roadside stands and farmer's markets.  I used a combination of yellow and green beans but you can use any fresh beans that you like and/or have on hand.  I have made this with soy beans, purple beans and fava beans.

You can also use whatever canned beans you happen to have in your cupboard, including green and yellow beans if you don't have fresh.  I happened to have kidney and garbanzo beans this time but I often use cannellini, northern, pinto and black beans.  You can have more than 4 kinds of beans as well, it just happened that these were what I had available.

There is not a lot of work involved.  Trim, halve and blanch the fresh beans.  Rinse the canned beans and chop your fresh herbs and veggies.

Toss it all together in a vinaigrette and chill until ready to serve or to take with you to your potluck. It is a great side salad when eating outdoors as there is nothing that needs to be kept cold and it can sit out without worry.

Four Bean Salad

1/2 lb each fresh green and yellow beans or 1 lb of either

1 (16 oz) can garbanzo beans

1 (16 oz) can kidney beans

1 stalk celery, diced

1/2 c. diced sweet onion

chopped fresh parsley, to taste

1/4 c. olive oil

1/4 c. red wine vinegar

2 T. sugar

salt and pepper to taste

Trim and halve the fresh beans.  Drop into boiling water for about 3 minutes.  Remove and immediately immerse into an ice bath.

Rinse the canned beans well and place into a large bowl.  Drain the fresh beans and add to the bowl with the canned beans.  Add the celery, onion and parsley to the bowl.

Place the olive oil, vinegar, sugar, salt and pepper in a small jar with a lid and shake until well combined. 

Pour over the beans and vegetables.  Toss to coat and refrigerate until ready to serve.  Print Recipe

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Soup Swap; The Book, The Party, The Recipe, The Review #SoupSwapParty

I was fortunate enough to be invited by the authors of The Book Club Cookbook , Judy Gelman and Vicki Levy-Krupp, to partake in a Soup Swap Blogging Party.

Soup Swap Blog Party

Twenty two bloggers were sent the cookbook, Soup Swap, written by Kathy Gunst.  In return, we were requested to choose a recipe to make, review the cookbook and the recipe and blog our personal, honest opinion of the book and the recipe during the week of September 11-20.  I did not receive any monetary compensation for this review or post.  I did however receive some nifty gifts from Chef's Choice and Zeroll.  Neither of these companies requested a review of their product, however I am happy to share my thoughts with you.

Chef's Choice sent me the Pronto Pro knife sharpener.  Frank is the knife sharpener in the family so I turned this over to him and he set to work sharpening every knife that he could find in the house that needed sharpening.  He said it was easy to use and "fool proof", even I could do it.....he's a funny guy.

Zeroll sent me a ladle and a slotted serving spoon both of which were used in the creation and serving of this recipe and will be used many more times in the future.  I wish to thank both companies for their generosity.

On to the cookbook.....

I got this cookbook in the mail around 2 pm.  I sat right down and read the Introduction where Kathy tells of her love of soup and how it developed into a near obsession during a particularly rough New England winter when she was stuck in her house for months.  Kathy then goes on to say how she and a neighbor decided to host once monthly soup swaps which resulted in not only many good meals and lots of laughs but also to many wonderful and lasting friendships.

I then read the first chapter "The Basics of Hosting a Soup Swap".  By 5 pm, I had chosen a date and invited 3 other couples to join me for a soup swap of our own.

I had set up a buffet table prior to my guests arriving.  I placed a salad at one end, followed by room for all 4 pots of soup and ending with some dinner rolls.  I bought some cute little chalkboards so that each guest could write out the name of their soup and also take the chalkboard home with them as a little remembrance.  I found bowls to match the chalkboards so it was all color coordinated.

We had a lovely selection and all of the soups were tremendously good.  My offering was in the orange section,  Escarole and White Bean Soup, that I made from one of the recipes in the Soup Swap Cookbook.  I wanted a recipe that was quick and easy and would reheat well if made ahead because, as host, I was also providing drinks, salad, dinner rolls and dessert.

I found exactly what I was looking for with this Escarole and White Bean Soup.  You can get a glimpse of how lovely this book is with photos of many of the soups.  Each one more delicious looking than the last. I made a few, very slight adaptations to the recipe and let me tell you....it was mmm, mmm, good!!!

Start off by cooking up your leeks, onions, garlic and thyme seasoned with salt and pepper.

Puree a cup of the beans with a cup of vegetable stock and add it to the pot.

Add in the escarole and the remaining beans allowing the escarole to wilt a bit.

Add the remaining stock and parmesan rind and allow to simmer for 15 minutes.

I placed mine right into the crockpot and left it on low for about an hour before my guests arrived.

Once the guests arrived and we started eating, I forgot to take photos of the soups in individual bowls. They were all lovely and we had a great variety.  Everyone thought the idea of a soup swap was wonderful and while we won't have it monthly, perhaps quarterly would work since there are 4 couples.

I want to thank Chronicle Books for providing the cookbook,  Kathy Gunst for writing this book and the ladies from The Book Club Cookbook for inviting me to partake in this party.

Escarole and White Bean Soup

adapted from Soup Swap by Kathy Gunst

1 lg head escarole

1 lg leek 

1 vidalia onion

5 garlic cloves, minced

1 T. olive oil

2 sprigs fresh thyme

salt and pepper to taste

1 (48 oz) jar Great Northern Beans, drained and rinsed

8 c. vegetable stock

1 parmesan cheese rind, optional

grated parmesan cheese, optional

Remove the core from the escarole, rinse and dry using a salad spinner or pat dry with paper towels. Finely chop half of the head and roughly chop the other half, set aside.

Trim the leek, removing the root end and dark green leaves.  Cut the leek in half lengthwise and rinse well under cold water.  Cut thinly into half moons.  Peel and thinly slice the onion and mince the garlic cloves.

Heat the oil in the bottom of a large soup pot or dutch oven.  Add the leeks, onions, garlic and thyme sprigs.  Season with salt and pepper and let cook until translucent and tender, about 5-10 minutes, stirring often.

Place 1 cup of the beans and 1 cup of the stock into a blender or food processor.  Puree until smooth. Add to the pot with the onions.  Cook and stir for a few minutes.  Add all of the escarole and the remaining beans.  Cook and stir until escarole wilts.  Add remaining stock and cheese rind, if using. Bring to a boil, reduce heat and simmer for about 15 minutes.  Remove thyme sprigs and cheese rind. Serve with parmesan cheese for sprinkling.  Print Recipe