I snacked on fresh strawberries at my last trip to the farmers market in Union City.
I picked up carrots, kale and a recipe for white bean and kale soup.
I enjoy one-pot dishes. I bopped around to some Pandora stations (Feist, Deerhoof and Casiotone for the Painfully Alone) as I prepped the soup. My favorite, decadent part about this recipe: the Parmigiano-Reggiano rind. I got a kick out of cutting out the rind from the cheese and plopping it into the simmering pot. I think you could taste its salty, hearty elements in the broth.
I ended up making more than I needed. So I used some batches for bentos. I also froze the leftovers for future newsroom lunches.
