Chickpea & Kale Soup
The new farmers’ market on Wednesday nights has a stand where a couple serves up some dishes using products from the other vendors. I love it because it gives me ideas of what to cook at home with what I buy at the market, taking some of the mental work out of figuring out how to cook with local and seasonal products (which is harder than it sounds, which you probably know if you’ve ever tried it). Last week one of their dishes was a chickpea and kale soup served on top of a frisella (a type of toasted bread from Puglia). We ate some at the market and then made it twice at home later in the week.