April 2019


  • 2 tbl olive oil
  • 1 lrg yellow onion, diced
  • 2 lrg carrots, diced
  • 3 med sweet potatoes (1#) peeled and diced
  • 2 cps bron lentils
  • 1 14.5oz can fire roasted tomatoes
  • 8 cps vegetable stock
  • 1 tsp Madras Curry Powder (or other curry powder)
  • 1 bay leaf
  • q tsp thyme
  • 2 tbsp sherry vinegar
  • salt and pepper
  • 1 large handful of cilantro leaves
  • Set a very large pot over med-low heat and add oil. Add the onions and carrots to the pot and cook until soft - BOUT 10- MINUTES.
  • Add the curry powder and cook on low 2 minutes. Add sweet potatoes, lentils, stock, tomatoes, bay leaf, thyme and bring to a simmer.l. Reduce the heat to med-low or low and cook for 30-40 minutes, or until the potatoes and lentils are tender.
  • Add the sherry vinegar and taste the soup. Add salt and pepper as needed. Ladle into bowl and sprinkle with fresh cilantro leaves.

Adapted from Thomas Keller's Ad Hoc at Home.

Thomas Keller uses bacon fat instead of olive oil. He uses 5 thick slices of applewood smoked bacon, cut into 1/2 inch strips. Then uses these as garnish.




  • 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
  • 1/3 cup pine nuts (can substitute slivered almonds)
  • 1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


1 Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.

Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.

2 Prep the kale: Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices.

The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end.

Place the kale slices into a large bowl.

3 Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.

4 Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.

optional - top with grated parmesan cheese