RecipeMuncher

It’s the beginning of soup season at our house. How do we know? Well, there are a number of contributing factors. The air has a pleasant chill to it. The heat’s on. And the farmer’s market is filled with Brassicas, root vegetables, and winter squash. And that means we’re moving beyond the namby-pamby brothy soups that can sometimes sneak their way into our late summer repertoire. This weekend, we thought it might be nice to use up some of this lovely red kale — alon (...)