Hearty Farro and Lentil Vegetable Soup.

Welcome to this recipe. Here’s some hot hot info on cooking with parmesan rind.

If you buy parmesan cheese “the old-fashioned way,” a.k.a. you buy a real hunk of cheese and not the pre-shredded or grated stuff, you MUST start saving the rinds in the freezer. I keep a little plastic bag in the door of my freezer for them, because they’re an amazing ingredient. Cheese rind has all the same flavor as the cheese itself, so when I’m making a soup or a sauce, I throw in one (or three) bits of parmesan rind during the simmer stage and let all that parmesan-ness permeate into the dish while it cooks. It’s an amazing flavor trick AND it recycles something you would have otherwise thrown away. And given the beautiful plant-based nature of this soup, you might as well offset a bit of the damage your cheese (i.e. a cattle product) ingredient inflicts on the earth by recycling part of it!

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

INGREDIENTS

butter or olive oil
1 large onion, diced
1 large zucchini, diced
2-3 cloves garlic, minced
2-3 tomatoes, seeded and diced
1 3/4 tsp ground turmeric
3/4 tsp cumin
salt and pepper to taste
8-ish cups stock or broth (honestly guys I almost never measure stock, so just eyeball it. Also, I use homemade chicken stock, but vegetable stock will do the trick if you want to keep this vegetarian/vegan)
1 bay leaf
1 cup farro, rinsed
1 cup lentils, picked clean and rinsed
optional: parmesan rind (obvi this is not vegan so feel free to leave out. Or, if you love the flavor of parmesan as much as I do, add as much rind as you want)
1 heaping cup kale, washed, stems removed, chopped
good quality olive oil

DIRECTIONS

In a large stock pot, heat butter or olive oil over medium low and add onion, zucchini, and garlic. Cook until starting to soften, about 2-3 minutes. Stir in tomatoes and cook until veggies start to soften.

Add turmeric, cumin, salt, and pepper, and stir. Cook about 2 minutes until the spices are fragrant. Stir in the stock and bay leaf and bring to a boil. Once boiling, add farro and lentils. Bring back to a boil, turn down to a simmer, and partially cover the pot. Simmer, stirring occasionally, until the lentils are just tender and the farro is cooked but still chewy. Add the kale and cook just until softened, only a few minutes. Turn off the heat. Remove bay leaf and fish out the melted parmesan rind bits.

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

Mandatory: serve with a drizzle of good quality olive oil. Actually, “drizzle” is far too dainty a word for the amount of olive oil I add when I eat this soup. Some kind of magic happens when all those flavors get together. Enjoy.

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

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Maple and Orange Marmalade Cookies.

Yesterday I posted a goodbye-to-summer cocktail. Today I’m posting a hello-to-fall cookie. Now that I’m thinking about it, apple pie would probably be the most appropriate late summer/early fall baked good, but to me, maple syrup and fall just go together. Why is that? Maybe it’s the tree connection, I’m not sure. But I do know that these cookies, from a sweet beet & green bean recipe, make me want to cuddle up with a warm blanket and a hot cup of tea and watch the leaves change. Fall is cozy and comforting and so are these cookies, so get excited – my favorite season is on its way!

INGREDIENTS

for cookies:
1 stick butter, room temperature
1/2 cup brown sugar, packed
1/2 cup maple syrup
1 tsp cinnamon
1 tsp powdered ginger
1 generous tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup, plus 3 tbsp whole wheat flour
1 tsp baking powder
healthy pinch of salt

for glaze:
2 tbsp orange marmalade
1/3 generous cup powdered sugar
splash or two of water

DIRECTIONS

Preheat oven to 350 F.

Stir together butter, brown sugar, syrup, cinnamon, ginger, and vanilla in a mixing bowl until combined. If you’re as impatient as I am and your butter hasn’t softened all the way, no worries. Then gently mix in the egg.

In a separate bowl, sift together flour, baking powder, and salt.

Add the dry ingredients to the wet in 3 batches, stirring to full incorporate between each addition.

Using a spoon, scoop the dough in small knobs onto a cookie sheet, either floured or lined with parchment paper. They’ll spread out a bit, so leave some room between each one.

Bake for 10 minutes, then turn the pans around for the final 2-4 minutes of bake time. They’re done with the outsides have just barely started to brown.

While the cookies cool, mix up the glaze. First combine the marmalade and powdered sugar. Then slowly add water until it’s thin but still spreadable.

When the cookies have completely cooled, spread or brush the glaze over each one. Let the glaze harden a bit before packing them up. Share them and get ready for a change in the seasons!