{Starting off the 3 Day Weekend Right}

Miss Lola's SouthSide Grill

I have been looking forward to this weekend for a long time and am so excited it’s finally here! Having an extra day off just seems magical and so needed this time of year.

My parents also had Friday off so they headed up to SLO to hang out for the weekend. Although it was raining, we met them in Morro Bay at Miss Lola’s SouthSide Grill which had a recent write up in Sunset magazine.

We all ordered warm sandwiches, grilled cheeses, and soups to stay warm. The food was traditional American with a few twists like my grilled cheese with tomato and avocado.

Grilled Cheese

Jeff and my Dad had a pulled pork sandwich with coleslaw.

Pulled Pork Sandwich

Despite a few mix-ups in the orders, it was the perfect meal to kick off the weekend!

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{White Bean and Rainbow Chard Soup topped with Cheesy Kale Chips}

White Bean and Rainbow Chard Soup

We had our first rain of the season yesterday and you know what that means–soup! I love making soup, mostly because it always tastes¬†so¬†good no matter what you throw in it. The best part about making a large pot of soup is eating the leftovers for lunch the next day after the flavors have had a chance to meld together even further overnight. Plus, there’s just something so homey and comforting about having a bowl of soup in the middle of the work day. It almost makes you feel like you’re not at work. Well,almost.

The inspiration for this soup was, you guessed it, our csa veggies. I soaked the beans overnight so the soup would cook quickly when I got home last night and basically just added all of the veggies that seemed like they would work together. Then, since we got kale this week, I decided to make some cheesy kale chips to sprinkle on top. Kale chips always surprise me because every time I eat them because somehow, I just expect them to taste horrible. But they never do! In fact, they’re pretty darn amazing. I usually bake them by just sprinkling a bit of olive oil and salt and pepper on them but this time, I added some nacho cheese popcorn seasoning from a local shop where my sister lives in Colorado. Perfect for a rainy night!

White Bean and Chard Soup

White Bean and Rainbow Chard Soup Recipe

Serves 6

Print recipe!

Ingredients:

1 small package white beans (pre-soaked)

1 32oz box reduced sodium vegetable broth

6 stalks celery, sliced

1/2 yellow onion, diced

5 large leaves rainbow chard, chopped

2 cloves garlic, minced

2 bay leaves

Salt, to taste

Pepper, to taste

Olive Oil

Steps:

Heat olive oil in a small frying pan over medium heat. Add onion, garlic, and celery and cook until onions are translucent, about 3 minutes.

Move mixture into a large pot. Add remaining ingredients, bring to a boil, then reduce and cover until beans are soft, about 1 hour.

Top with some cheesy kale, and enjoy!

Cheesy Kale Chips Recipe

Serves 4

Print recipe!

Ingredients:

6 large leaves kale, chopped

2 tablespoons nacho cheese seasoning

Steps:

Pre-heat oven to 350 degrees.

Place chopped kale and nacho cheese seasoning in a small bowl. With your hands, mix until evenly combined.

Spread kale mixture out on large cookie sheet and place in oven. Cook until crispy but not burnt, about 10 minutes.

Enjoy!