On a lovely Arizona evening in the gorgeous Catalina Foothills of Tucson, Sam’s Aunt Marilyn graciously hosted us on her back patio for a sunset happy hour. The wine was amazing (as always), the cheese plate perfection, and as we munched on fresh heirloom tomatoes she recalled this recipe to me. I had to try it the very next day.
- Baby Heirloom tomatoes – I find them at Fry’s (Kroger) and Trader Joes.
- Mayonnaise (vegetarian) or Vegenaise (vegan)
- Fresh Basil
- Wash desired amount of baby heirloom tomatoes.
- Using a sharp knife, slice off the very bottom of each tomato so it sits flat on the plate. Then cut a wedge-shaped hole into the top of the tomato.
- Eat everything you just cut off. Yummm.
- For the filling, mix equal parts mayonnaise and horseradish. Fill each tomato to taste – Sam preferred less filling, I preferred more (similar to what is pictured). It’s fantastic to have a nice horseradish vessel since my days of eating prime rib are behind me!
- Chop some fresh basil and sprinkle over the top.
This is a refreshing and very colorful appetizer – simple, easy to make, and perfect for a summer day or sunset happy hour. Or if you’re Sam, perfect for eating at your desk 🙂
Recipe Credit: Aunt Marilyn, and thanks for the wonderful happy hour!
There is something magical about this soup. Maybe it’s that it is so savory – the rosemary and vinegar combination reminds Sam of pork roast. Maybe it’s that it is so creamy – the blended white beans and veggie broth fool you into thinking this could be dairy-based. Maybe it’s that it is one of those mysterious recipes that hands-down tastes even better when it is leftover. Maybe it’s that I’m eating it right now (seriously), on a 111° summer day in Phoenix, and it is still hitting the spot. Whatever it is, all I know for sure is that this is a favorite meal for everyone in my family, and is wildly liked by anyone I make it for. This includes a pair of very skeptical grandparents who still live on their farm in Nebraska!
- 3 Tbsp olive oil
- 1 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/2 tsp salt, divided
- 4 cloves garlic, minced
- 5 cups vegetable broth
- 1 bunch kale, stemmed and chopped (approx 7 cups)
- 2 cans white beans, drained and rinsed – cannellini or northern.
- 1 can black beans, drained and rinsed
- 1/2 tsp ground black pepper
- 2 1/2 Tbsp red wine vinegar
- 2 tsp crushed rosemary
- Heat oil in large sauce pan or dutch oven. Add onion, carrot, and celery, sauté until tender (about 6 min). Stir in 1/4 t salt and garlic, cook 1 min more.
- Stir in 4 c veggie broth and all kale. Bring to boil; cover, reduce heat, simmer for 3 min or until kale is crisp-tender. (Note that the liquid will not cover the kale at this point – not to worry!)
- Place half of white beans in blender with 1 cup veggie broth and blend until smooth.
- Add puree, remaining beans, and pepper to soup. Bring to boil, reduce heat and simmer 5 min.
- Stir in remaining salt, vinegar, and rosemary.
Serves 4. Definitely double if you are serving any more than four. Enjoy hot, and don’t be afraid to make it a day early and let it sit overnight, or to make extra for leftovers. It really does make a difference in the flavor!
Recipe Credit: My mom’s good friend, Gail.