Happy President's Day!

We had a Springtime tease this weekend, which was glorious.  There was a lot of time spent on family walks, out and about, and driving with the windows down.  However, the weather is back to chilly.  Cold blowing winds make me want to stay inside, make a hearty meal, and curl up with a blanket, Carnivore and Omnivore. However, the recent sunshine makes it quite evident... swimsuit season is just around the corner!


Below is an article and good looking healthy recipe I found in the Lawrence Journal World this morning... A veg soup that Carnivore may attempt, if the greens don't look too overwhelming.  Also, another yummy salad that my friend shared with me can be found here. The combo would be delicious!! Of course, the salad wouldn't be Carnivore's pick, but he can eat the bread.


Enjoy! Oh, and Happy President's Day, Mr. Obama :)


***


Happy President’s Day, Meatless Monday folks! In the spirit of the day, we thought we’d pick a recipe featuring one of our current president’s favorite foods. So, ready or not, we’ve chosen a soup featuring President Obama-approved arugula, along with yummy soup mainstays bread and potatoes.


Now-president Obama got a lot of flack for mentioning arugula while running for the presdiency, a food choice that seemed a bit high brow to some pundits.


But you know what?


It’s good stuff and it’s good for you too. According to NutritionData.com, 100 grams of the leafy green veggie has 47 percent of your daily vitamin A, 25 percent of your vitamin C and only 25 calories.


Those are numbers you can’t argue. So, eat up and warm up with this easy soup. Oh, and an added bonus? This recipe is from Lidia Matticchio Bastianich, aka the Lidia of Lidia’s in Kansas City.


Bread, Potato and Arugula Soup


3/4 pound potatoes (baking) peeled and cut into 1/2 inch thick slices
7 cups water
Salt to taste
1 pound arugula (2 - 3 large bunches)
1/2 cup Italian bread, a day old or toasted with crusts removed and diced 1/2 inches
1/4 cup extra virgin olive oil
6 cloves garlic, crushed
1/2 cup Romano cheese, freshly grated  (or leave off, for vegan)
1/2 teaspoon crushed red pepper




In a deep, heavy 4-5 quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the heat to medium-high and cook the potatoes, covered, until they are tender but still hold their shape, about 18 minutes.


Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut it into 2 inch lengths.


Stir the arugula and bread into the pot and let boil for another 10 minutes.


Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and crushed red pepper and cook, stirring, until the garlic is golden, about 3 minutes.


Scrape the contents of the skillet into the soup pot and stir well. Season the soup with salt to taste and serve in warm bowls, sprinkled with the grated cheese.


— Recipe from by Lidia Matticchio Bastianich for www.melissas.com