Italian Garbage Soup

We were hunting around for something new to make and had some odds and ends. I'm not a big fan of Olive Garden but their Tosca Zuppa is pretty good (and would be better with less salt). I decided to look around online for a recipe and it quickly became obvious that this was the Italian version of "Garbage Soup." Every culture has one and they are clearly the invention of over-worked housewives who need to get something on the table. Not surprisingly, they are also some of the tastiest soups around. The potatoes, green beans, thyme, and kale came from Dewdrop Farms in Springboro.

Preparation Notes
This recipe begs to be improvised.  That doesn't mean using substandard ingredients, however. Avoid canned vegetables and bullion cubes if you can. Do not underestimate the importance of deglazing. Getting all the goopy crud off the bottom of the pan will really add depth to your dishes.

Tosca Zuppa
1 small onion, coarsely chopped
2 cloves garlic, minced
2 tbs extra virgin olive oil
1/2# sage sausage
white wine, for deglazing
6 cups chicken stock
1# red bliss potatoes, quartered
2 bay leaves
1# fresh green beans
4 sprigs of lemon thyme
few leaves of kale

Saute the onion in the olive oil until translucent. Add the garlic ans saute a few minutes more. Add the sausage and brown until cooked. Deglaze the pan with the white wine and add the rest of the ingredients except the kale. Cook until the potatoes are to your liking. Season with salt and pepper to taste and stir in the kale.

Summer Salads

Imagine a hot summer day. You've mowed the lawn and done the laundry and there just isn't time to get in the pool. You definitely don't want to be in the house heating up the stove or oven and even normal heavy grill fare seems unbearable. How about just sitting out back on this hot summer evening and eating a cool salad that is both tasty and filling. Here are three to choose from. The cucumbers, mint, basil, and kale all came from Dewdrop Farms in Springboro.

• Cucumber Salad with Chile, Mint, and Basil
• Crispy Kale Salad with Lime Dressing
• Grilled Peach and Mozzarella Salad

Preparation Notes

You can avoid using the stove (and heating up the house) for the reductions by using the small side burner that comes with most gas grills. It would finally give you a reason to use it...

Cucumber Salad with Chile, Mint, and Basil
4 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1/3 cup white wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
2 seeded and minced Thai or Serrano chilies
2 tsp peanut oil
2 tsp sugar
1 tsp salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup coarsely chopped peanuts, toasted

Evenly spread cucumber slices on a cookie sheet covered with paper towels and chill in refrigerator. Reduce vinegar to 2 tbsp (approximately 4-6 minutes on medium-low heat). Allow to cool and then whisk in lime juice, fish sauce, chilies, oil, sugar, and salt. Add mint and basil and toss with cucumbers. Let stand 5 minutes and re-toss. Sprinkle with peanuts. Serves 4-6.

Crispy Kale Salad with Lime Dressing

1-1/2 tbs light brown sugar

1/4 cup lime juice

3 tbs fish sauce

1 tsp minced garlic

1 jalapeno, thinly sliced

24 small kale leaves

1 tbs extra virgin olive oil

3 cups mixed herbs (such as cilantro, mint, and basil)

3 cups mixed shaved vegetables (such as carrots, beets, and radishes)

2 cups pea tendrils, watercress, or baby arugula

2 cups thinly sliced kale leaves

1 cup thinly sliced cucumber

Preheat oven to 250. In a bowl, microwave sugar and 2 tbs water on high until dissolved (about 30 seconds). Cool. Whisk in lime juice, fish sauce, garlic, and jalapeno. Gently toss small kale leaves with oil, salt, and pepper. Arrange in single layer on baking sheet and bake until crisp (about 30 minutes). Mix remaining greens and cucumbers and toss with 6 tbs of dressing. Divide among plates, top with crispy kale chips and drizzle with remaining dressing. Serves 4-6.

Grilled Peach and Mozzarella Salad

5 peaches (not white)

3 green onions, sliced

1/4 cup fresh cilantro, chopped

3 tbs honey

1 tsp salt

1 tsp lime zest

1/2 cup lime juice

3/4 tsp ground cumin

3/4 tsp chili powder

1-1/2 tsp tequila

1/3 cup olive oil

6 oz watercress or baby arugula

3/4 lb fresh mozzarella cut into 16 1-inch slices

extra cilantro for garnish

Peel and chop 1 peach. Cut remaining into 1-inch thick rounds. In food processor, combine shopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila until smooth. Add oil and pulse until emulsified. Brush both sides of peach rounds with dressing and grill over medium high heat 3-5 minutes on each side. Arrange greens on plates, top with peach rounds and mozzarella slices, drizzle with remaining dressing, and garnish with cilantro.