Sunday Night Suppers, May

Rhubarb and blackberry  Pie

Rice and asparagus with garlic

Rice, sag paneer with tofu, asparagus

Rice, black beans, carrots and zucchini

Tomato and Kale soup with barley, whole wheat bread, new peas and asparagus


As always, Bold indicates locally grown, often from the back yard.  It was a good year for asparagus.

 Tomato Kale soup with barley:

Start about 2/3 of a cup of barley cooking in a small pan.

Saute an onion with a little salt. When the onion is soft, add the barley and 2 half pint jars of roasted tomatoes and a handful of sundried tomatoes.  Toss in a couple of bay leaves-- we have a small tree right outside the dining room door. Add four cups of chopped kale. It's best to take a little more time and cut it up fairly fine so that it does not slobber down the sides of the bowl...Season with salt, cayenne pepper, dill, and maybe some feta cheese.