Made this soup last night. We used the more meat rather than less, version, venturing to meating on queen to fetch two mild Italian sausages. And discovered that they also sell queso fresco and corn tortillas! Finally. An east end supplier.
This soup was exactly as good as I hoped. I even made and used the garlic oil drizzle, though it's a good thing she insisted because I would have been inclined to skip it otherwise.
From smitten kitchen: http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/
Also tried a new version of corn bread, from gluten free girl. I'm not as excited about this one as I am about my regular one. Though, in fairness, I did overcook it a smidge. I should give it another shot. It is definitely easier than the version I usually make - not as much screwing around with cutting the butter into the flours.
Later today: tacos! With this:
Red Cabbage Slaw:
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-mahi-mahi-tacos-with-red-cabbage-slaw-tomato-and-avocado-salsa-and-pineapple-hot-sauce-recipe/index.html?oc=linkback
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