Potato, Leek, and Kale Soup

Potato, Leek, and Kale Soup

This soup isn’t healthy in the least, and I make no apologies for it. The more butter, the merrier. And don’t forget the heavy whipping cream! This is an easy recipe to follow and can be on the table in about 35-40 minutes. Save it for those bitter cold winter days when all you want to do is snuggle up on the couch with a warm blanket. Makes about 6 servings.

What you will need:
3 large baking potatoes
lots and lots of butter. I didn’t measure here, so I’m assuming maybe 3 T? Maybe more??!
1 leek
1/2 a bunch of lacinato kale (also known as Tuscan or dinosaur kale)
1 c heavy whipping cream
1 1/2 packets of Lipton Recipe Secrets Onion Mushroom Soup Mix
3 1/2- 4 c water
1 c potato flakes

In a pot, bring water to a boil. Dice the potatoes into 1/2 inch cubes and add them to the boiling water (cutting them into smaller pieces before boiling them cuts down on cooking time). Boil for about 15- 20 minutes, or until they are done. Meanwhile, in a separate large pot, melt butter over medium low heat. Chop the leeks and add them to the pot. Let simmer for about 10 minutes, stirring occasionally. Chop the kale into 1/8 inch pieces. Once the potatoes are done, drain and add them to the pot with the leeks, along with the kale, heavy whipping cream, water, and the packets of Lipton onion mushroom soup mix. Turn the heat up to medium, add the potato flakes and continue to cook for 10-15 minutes. Serve garnished with scallions.

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Grilled Pineapple and Portobello Mushroom Sandwich with Fresh Avocado Spread and Kale

Grilled Pineapple and Portobello Mushroom Sandwich

This vegetarian sandwich combines the perfect mix of sweet and savory, with the use of grilled, sweet pineapple and grilled, savory portobello mushrooms. This might just be my new favorite sandwich ever.

What you will need:
a George Forman grill
pineapple, sliced about 1/3 inch thick
portobello mushroom
cheddar cheese
avocado
kale
bread (I used 7 grain sprouted bread)
a little bit of butter for grilling the portobello mushroom

On a heated, non-greased, George Forman grill, take your pineapple slice and place it on the grill for 2-3 minutes. Remove it and use butter to grease the grill. Then, place your portobello mushroom on the grill for about 4-5 minutes. Meanwhile, toast your bread. Once the mushroom is done cooking, arrange it on the bottom half of the bread, then layer cheddar cheese and pineapple on top of it. Use the avocado as a spread and spread it across the top half of the bread and place kale on top as your lettuce. Serve with fries, chips or tomato soup.

Side note: if you don’t have a George Forman grill, you can make this on your stove top in a skillet.  Just cook your pineapple on medium heat for 2-3 minutes on each side, and cook your mushrooms on medium heat for 4-5 minutes on each side.