A Quick Riff on Aarón Sánchez's Sopa Seca (Dry Soup) for Cook the Books Feb/March Pick: "Where I Come From"

As usual, I am wildly behind for the month and for my submission for Cook the Books February/March pick, Where I Come From: Life Lessons from a Latino Chef by Aarón Sánchez, hosted by Claudia of Honey From Rock. (See the intro post here.) I'd love to tell you that I carefully crafted one of the chef's recipes from the book or on the web. The truth is, I tossed together my dish using shortcuts, and while listening to the last of the audio book, the night before our deadline. 

Lest you think I regret this, I have to say I don't because it turned me on to Sopa Seca, which might just be my new favorite flavorful pasta dish--whether you make your own salsa or not. But first, let's talk about the book.

I have always liked Aarón Sánchez, mostly from his show with Chris Cosentino, Chefs vs. City, where they traveled around to different cities competing with local chefs in food challenges. It only ran two seasons on Food Network, but it was a favorite. I also liked him on Chopped, MasterChef, and The Next Iron Chef. I actually received a copy of his memoir last year as part of #AbramsDinnerParty from Abrams Books. I was a bad participant though because I got behind and never even started it. I was very happy when Claudia selected it for Cook the Books and although I looked into my copy for photos and recipes, I mostly listened to the audio book (read by the author) which popped up as a Audible Daily Deal a while back.

                                         

Where I Come From follows the chef from his childhood with Zarela Martinez, his single mother who was a renowned restaurateur, cookbook author, and authority on Mexican cuisine. He floundered a bit in his teenage years, causing his mother to send him to an Outward Bound-style camp one summer and to apprentice with celebrity Chef Paul Prudhomme. His twin brother was more the scholar and ended up a lawyer but Aarón knew he belonged in the kitchen. The book goes through his early years, his time working in and eventually owning his own restaurants, his personal life and battles with depression, and his celebrity and Food Network years. I liked listening to him tell his story, as his passion for food and family shine through--although the man does like an F-bomb a little too much. 

I found myself more interested in his account of the early Food Network and the early "chefs as celebrities" days and his restaurant experiences than I did his personal life--especially his teenage machismo stories, but he does spin a good story and isn't afraid to give all of the dirty details. He also describes food so well that I spent the book craving really good Mexican food which I wish was closer to where I live. There are about a dozen recipes in the book and they all sounded very good and seemed accessible to the home cook. Overall, I enjoyed the book and it reaffirmed my feeling that Aarón Sánchez is a talented chef and a good guy.  

On to the food. As mentioned, there is plenty in the book. From the included recipes, I was most interested in making the Sautéed Hominy with Pico de Gallo and Oregano, which I will make someday soon with the cans of hominy I like to keep around for soups and such. I decided to move away from the book and find a recipe online that might be quick to make. The recipe that popped up most frequently when I was Googling was a pasta dish called Sopa Seca which translates to "dry soup" and involves toasting pasta and cooking it with salsa and broth on the stove. In the Food Network recipe, Aarón makes a Roasted Tomato-Chile de Arbol Salsa but since I was under the gun for time and cooking after work, I chose a good medium-heat jarred salsa instead, making this dish ready in under 30 minutes. 

Aaron Sánchez says, "Pasta? That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup." 

Sopa Seca
Slightly Adapted from Aarón Sánchez via FoodNetwork.com
(Makes 2 Servings)

1/4 cup canola oil (I used olive oil)
1 cup small shaped pasta such as melon seeds, orzo, or alphabets

1/2 cup salsa (The Chef's Roasted Tomato-Chile de Arbol Salsa, recipe at Food Network, or your favorite jarred or fresh salsa)

2 cups chicken or veggie stock

1 Tbsp chopped fresh cilantro

handful of shredded cotija or queso fresco or pecorino, Parmesan, or lightly salty feta cheese

(I added some tiny tomatoes labeled "Sprinkles" from the grocery store)

Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.

Scoop out and discard 2 tablespoons of the oil. Add the salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.

Divide the pasta between two bowls and garnish with the cilantro and cheese (and tiny tomatoes).

Notes/Results: I was pleasantly surprised at how good this simple dish is--rich, comforting, satisfying and flavorful. And to think it came from just spending a few minutes toasting the pasta and then stirring in salsa and letter it simmer away. I had no trouble devouring my bowl and plan on eating the leftovers for lunch today and then making it again. I am sure it's even better with the chef's freshly-made salsa, but if you have small pasta and a jar of salsa in the pantry as I usually do, this is a quick and tasty weeknight dish. The fresh cilantro, crumbly (feta in my case) cheese, and the tiny "tomato sprinkles" I added gild the lily, but it is delicious on its own. Sometimes last minute, low effort is a big win. 

I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's round up post here.

 

The deadline for this round is today and Claudia will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our April/May pick, Honeysuckle Season by Mary Ellen Taylor, hosted by Debra of Eliot's Eats. 

 

 

The Book Tour Stops Here: A Review of "The Light Through the Leaves" by Glendy Vanderah, Served with a Recipe for Easy Vegan Cauliflower Tacos

I am so happy to be today's stop on the TLC Book Tour for The Light Through the Leaves by Glendy Vanderah, her second novel. Accompanying my review is a recipe for Vegan Cauliflower Taco Filling, made into Easy Vegan Cauliflower Tacos. 

Publisher's Blurb:

Go on a powerful journey of forgiveness and healing with The Light Through the Leaves, a transcendent novel of love, loss, and self-discovery by the Wall Street Journal bestselling author of Where the Forest Meets the Stars.

One unbearable mistake at the edge of the forest.

In a moment of crisis, Ellis Abbey leaves her daughter, Viola, unattended—for just a few minutes. But when she returns, Viola is gone. A breaking point in an already fractured marriage, Viola’s abduction causes Ellis to disappear as well—into grief, guilt, and addiction. Convinced she can only do more harm to her family, Ellis leaves her husband and young sons, burying her desperate ache for her children deeper with every step into the mountain wildernesses she treks alone.

In a remote area of Washington, a young girl named Raven keeps secrets inside, too. She must never speak to outsiders about how her mother makes miracles spring from the earth, or about her father, whose mysterious presence sometimes frightens her. Raven spends her days learning how to use her rare gifts—and more important, how to hide them. With each lesson comes a warning of what dangers lie in the world beyond her isolated haven. But despite her mother’s cautions, Raven finds herself longing for something more.

As Ellis and Raven each confront their powerful longings, their journeys will converge in unexpected and hopeful ways, pulled together by the forces of nature, love, and family.

Paperback : 463 pages

Publisher: Lake Union Publishing (April 1, 2021)

My Review:

Glendy Vanderah's debut novel, Where the Forest Meets the Stars was a sleeper hit for me two years ago (see my review post here). It was a book I enjoyed and recommended to others, who found it equally wonderful. I was crossing my fingers that I would like The Light Through the Leaves just as much and I indeed I did, in fact, I might love it even more. I was a bit worried as the subject matter seemed depressing--Ellis, a young mother loses her baby and falls so deeply into grief and despair that she feels she needs to leave her sons rather than damage them with her pain and her addictions. The book tackles some difficult and sometimes triggering subjects--grief, addiction, mental illness, kidnapping and child endangerment, assault, martial issues--but it doesn't wallow in it. The story is told by both by Ellis, and her chapters and story are very painful, and also by Raven, a young girl growing up in seclusion with her mother--and her story has its pain as well. But in that pain is hope, healing, and growth, and also friendship and love, and it all comes together in a book I was immediately engaged in and didn't want to put down. 

Glendy's love of nature and passion for the land and its inhabitants, plants, animals and people permeate her books, so woven into the story that the settings are their own characters. You can visualize each place; feel the cold of the mountains or the humidity of a Florida summer, smell the mossy earth, and see the river and the meadow wildflowers with each well-crafted sentence. It's only March but The Light Through the Leaves will definitely end up on my list of favorite books for 2021. Highly recommended. 

If you would like to win an autographed copy of Where the Forest Meets the Stars and you have a U.S. or Canada mailing address, head over to my Instagram account @DebinHawaii for a chance to win. 

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Author Notes: Glendy Vanderah is the Wall Street Journal, Washington Post, and Amazon Charts bestselling author of Where the Forest Meets the Stars. Glendy worked as an avian biologist before she became a writer. Originally from Chicago, she now lives in rural Florida with her husband and as many birds, butterflies, and wildflowers as she can lure to her land..

Connect with Glendy on her website or Instagram. 

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Food Inspiration: 

Funny story. As mentioned I reviewed Glendy's first book and I follow her on Instagram and left a comment on her post that I was excited to start reading this one. She replied back: "Thanks to your long list of food mentioned in my debut, I tried to cut back on food mentions in this book. But there's still quite a lot."  Yes there is still quite a lot, including grilled ham and cheese sandwiches, apple slices, pizzas, martinis and old-fashioned, butterscotch candies, coffee, ice cream, whiskey, Bugles and Cap'n Crunch, strawberry jello with peaches in it, hamburgers, cereal, bourbon, fancy French cognac, salad and a grilled cheese sandwich, fried venison strips for a sandwich, vegan enchiladas, ham, baked potato, squash, green beans, hummus, avocado , and vegetable sandwiches, leftover casserole, soda, vegetables, oatmeal with strawberries and sweet soy milk, cupcake, cookies and cream milkshake, food from a Mexican restaurant, hot beef and barley soup, bread, hot spiced cider, vegan tacos and burritos, popcorn, greasy fries, Prime rib, baked potato with butter and sour cream, salad with bleu cheese dressing, homemade cheesecake with blackberry preserves on top, casserole with greens and a bean salad, a vegetable-and-fried-seitan wrap, scrambled tofu and veggies, steak, and kombucha. 

A few of the characters in the book are vegetarian and vegan and Glendy mentioned she recently transitioned to veganism herself. Although I'm not a vegan (fish, eggs and cheese all make their way to my diet), I eat that way regularly and I knew I wanted a vegan recipe to represent the book. The mother of Raven's friends made the vegan Mexican food mentioned above so I decided to make vegan tacos. Since I was making them after a long day at work, I needed them to be quick and easy so I decided to use packaged cauliflower rice with taco seasoning as a base. I intended to buy those little taco bowls and layer things all pretty but of course the store had known to be found so I ended up with taco shells. You can make these tacos as homemade as you like--rice your own cauliflower, chop your own veggies, and make the guacamole but I went the easy route and bought or pulled together most of it from the pantry. It's still delicious and it was on the table in under 20 minutes. 

Vegan Cauliflower Taco Filling

By Deb, Kahakai Kitchen

(Makes about 4 cups of filling)

2 Tbsp olive oil

1/2 sweet onion, diced

1 packet taco seasoning of choice + other spices you like to taste (I used 1 tsp roasted garlic powder, 1 tsp mushroom umami powder, 1/2 tsp cumin, 1/2 tsp mojito lime seasoning, 1/2 tsp chili powder)

1 head of cauliflower, riced or 2 (8.5 oz) packages of cauliflower rice. (I use this one)

Heat the olive oil in a large pan over medium heat and add onion. Cook about 6-7 minutes until onion softens and turns translucent. Add seasoning and spices and mix together, then add the rice cauliflower. Stir mixture until all of the cauliflower is covered with the seasonings. Cook about 7-10 minutes, stirring occasionally until cauliflower filling is warmed and onions are cooked through. Taste and add sea salt and black pepper to taste. 

To Make Tacos: Layer taco shells (toast in oven or heat in microwave if store-bought)  with cabbage mix or shredded lettuce, Vegan Cauliflower Taco Filling, guacamole and salsa. I used this pickle salsa I found because...why not?! ;-) Add other toppings as desired--roasted corn, chopped tomatoes, green onion, cilantro, vegan cheese or non-dairy sour cream, etc. 

Notes/Results: These are really good! I am not going to claim that you will fool meat-eaters or anything with them but the flavor and mouthfeel is there, they are satisfying, and they are pretty darn healthy too. I think the key is too use more spice than you normally would with meat, mushroom or even plant-based soy crumbles because cauliflower id like tofu in that there isn't much flavor so you want to give it that extra oomph. I like the dried mushroom powder--I ran out of my Trader Joe's version but found that Target (which we do have here in Hawaii) has a knock off. It, and the roasted garlic powder give the taco filling more depth of flavor. I will happily make these again. 

Note: A review copy of "The Light Through the Leaves" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.   
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here. 

 

(Not) Chicken Enchilada Soup: A Vegetarian Jackfruit Take for Souper (Soup, Salad & Sammie) Sundays

The September Eating Well Magazine had an article on Kindersoups--soups that would appeal to kids. I think of myself as a big kid sometimes and was drawn to the Chicken Enchilada Soup which looked so creamy and inviting. Since I don't eat meat or chicken, I replaced it with canned jackfruit, as it works really well in soups and stews. My changes to the recipe are noted in red below.

Eating Well says, "Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family."

(Not) Chicken Enchilada Soup
Adapted from Eating Well Magazine, Sept. 2019, Recipe by Annie Peterson
(Serves 6) 

1 Tbsp canola oil

1 cup chopped onion

3 cloves garlic, minced

5 cups low-sodium chicken broth (I used no-sodium non-chicken broth)

1 (15-oz) can diced tomatoes (I used fire-roasted tomatoes)

1 (4-oz) can diced green chiles 

(I added 1 1/2 cups frozen corn)

6 corn tortillas, chopped (I added 2 extra tortillas when I stirred in the cheese)

2 tsp chili powder

1 tsp ground cumin

2 cups shredded cooked chicken breast (I used about 3 cups seasoned jackfruit*)

4 oz reduced-fat cream cheese, softened

3/4 cup shredded white Cheddar cheese (I used a sharp cheddar cheese)

1 1/2 tsp cornstarch

fresh cilantro, sour cream and/or guacamole for garnish

Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, (corn) tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

Add chicken (jackfruit) and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. (I also added two more chopped corn tortillas as mine had completely melted.) Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.

*For the jackfruit, I rinsed and drained two cans (about 3 cups total) of jackfruit and used my fingers to pull it apart. I sauteed it with a little olive oil and my favorite taco seasoning mix before adding it to the soup.

Notes/Results:  Like a rich and creamy tortilla soup, this one is a very tasty bowl-full. It is very thick (I did add extra tortillas) so if you like things more soup-ish than stew-ish, you might try adding an extra cup of broth. I liked the addition of the corn, hominy would be good too. If you want to make it vegan, just sub in vegan cheese, cream cheese and sour cream. I am looking forward to my lunches of this soup this week. I'd happily make it again.

Let's look into the Souper (Soup, Salad & Sammie) Sundays Kitchen and see who is here.

Judee of Gluten Free A-Z Blog shared a few of her Carrot, Jicama, and Apple Coleslaw recipes, saying, "If you are looking for an easy, but healthy simple vegan side dish, think about sweet and juicy apple jicama coleslaw! Everyone seems to enjoy it, and it can literally be made in minutes with the shredding blade of your food processor. If you don't have jicama, I've included another dairy free, gluten free recipe that is also made with apple !! I'm not talking about the commercial mayonnaise drenched coleslaw that you can buy at the store. My recipes are fresh, low calorie, (zero points on WW), raw, nourishing and versatile."

Elizabeth of Literature and Limes shared Moroccan Lentil Chickpea Stew, inspired by a recent read and said, "Like I said, there were a lot of mentions of food in this book. Nothing in this book though was entirely crucial to the telling of the story. It was all mentioned rather in passing. So the reason I chose the Moroccan stew is because there was a scene that sort of revolved around this dinner with the stew. I didn’t make it with the lamb and the apricots that were discussed in The Great Believers, because unfortunately buying lamb is really hard at my local stores and when I can find it, is very expensive. ... This hearty stew was a great way to begin into soup season, with us meeting one of our colder nights since summer started."

  
Vicki of I'd Rather Be at the Beach shared a recipe for Slow Cooker Root Beer Pulled Chicken that can be used as sandwich fixins' on rolls or buns. She said,"This is so quick and easy to get ready for the fridge, and tastes really good. ... Serve on buns or rolls (gluten-free if you are on a GF diet) as sandwiches. ... It was very good but since the flavor wasn’t quite as bold as I like, when I make it again I’ll double the sauce ingredients. The recipe says it makes 6 servings but for us it was a lot more than that."

 
Debra of Eliot's Eats shared the Kale-Quinoa Salad with Pistachios and Raisins and Meyer Lemon Vinaigrette inspired by our current Cook the Books read, The Food Explorer. She said, "Because of the kale, quinoa, pistachios and raisins that Fairchild “discovered” along with wanting to give a nod to Meyer, I decided to make a salad combining all these flavors. ... This salad turned out quite tasty if I do say so myself. The pistachios paired well with the nutty quinoa and the raisins gave it the right amount of sweet. I have to say that this kale salad was both charismatic and delicious!"

 Thanks to everyone who joined in this week!

 About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!
 

Emerald Corn Chowder with Roasted Tomatillos and Poblano from Rick Bayless for Souper (Soup, Salad & Sammie) Sundays

This week I was craving hominy and sweet corn and wanted a chowdery soup to enjoy in my cold office lunchroom. I ended up slightly adapting this Rick Bayless recipe for Emerald Corn Chowder with Roasted Tomatillos and Poblano by swapping out the chicken broth for veggie broth to make it vegan, adding canned hominy and cauliflower rice to make it more substantial. Because this soup uses jarred green salsa in it, it doesn't require a lot of effort in the kitchen making it great for a humid August Sunday.  
 

Rick Bayless says, "The roasty flavors of this zesty soup are wonderfully enriched with the sweet corniness of masa the dough that’s used for making corn tortillas. Whether you use the easily accessible dehydrated masa harinaor the fresh dough available from tortilla factories, you’ll love the complex flavors. (No masa at all? Thicken the soup with a little cornstarch dissolved in water.) Dress up your soup with grilled shrimp or scallops to start a very special meal—even drizzle on a little Mexican crema or crème fraiche right before serving. It’s based on a classic soup from Central and Eastern Mexico that’s called chileatole"

Emerald Corn Chowder with Roasted Tomatillos and Poblano
Slightly Adapted from Salsas That Cook via RickBayless.com

(Serves 4 to 6)

1 small white onion, sliced 1/4-inch thick

1 large fresh poblano chile, stemmed, seeded and roughly chopped

1 Tbsp vegetable oil or olive oil

2 cups corn kernels, either freshly cut off the cobs or frozen, depending on the season (I used 4 cups)

2 cups Frontera Roasted tomatillo Salsa 

2 1/2 cups chicken broth (I subbed in 4 cups of veggie broth)
 (1 added one 29 oz can white honimy)

2 Tbsp freshly ground corn masa for tortillas or masa harina (corn flour) (I used cornmeal + cornstarch)
(I added one 10-oz package of frozen riced cauliflower)

salt, about 1/2 tsp to taste

1/2 cup chopped fresh cilantro
(I added diced avocado and toasted peptitas)

In a large saucepan or soup pot, cook the onion and poblano in the oil for 5 or 6 minutes until both are tender. Scrape into a blender or food processor and add half of the corn and all of the salsa. Process to a smooth puree and press through a medium-mesh strainer back into the pan or pot. Stir in the broth, partially cover and simmer over medium-low, stirring often, for 30 minutes. In a small bowl, mix the fresh masa or masa harina with 1/4 cup water, making sure there are no lumps. Strain the mixture (you can use the same strainer) directly into the simmering pot, stirring all the while. Continue to stir until the soup thickens, then taste and season with salt. Add the remaining corn kernels, let return to a simmer, then ladle into warm bowls and sprinkle with the chopped cilantro before carrying to the table.

Notes/Results:  I like this chowder a lot--it has the great tang from the tomatillos and a kiss of heat at the end. The salsa I used it medium, you could get a spicier salsa or add some hot sauce if you like more a burn. I added extra corn (using about 4 cups total) in addition to the hominy and still found myself wanting a  bit more substance so I added a bag of riced cauliflower from my freezer. Perfect! I didn't have the masa on hand or want to drive to get some so I used cornmeal and a bit or cornstarch instead. Also, other than sieving the cornmeal mixture, I didn't want to bother with doing the same to the soup and I used my VitaMix blender and I don't think it needed to be put through a sieve first. I topped the soup toasted pepitas, diced avocado and the suggested cilantro. I would happily make this again. 

Linking up with I Heart Cooking Clubs for this weeks Monthly Cuisine Spotlight: Mexican.

Let's look into the Souper (Soup, Salad & Sammie) Sundays Kitchen 

Judee of Gluten Free A-Z Blog is here with Healthy Vegan Wraps and says, "Bright green collard greens stuffed with mixed colorful raw vegetables, a little avocado, and some flavorful hummus, make a satisfying vegan lunch and a delicious way to eat more greens! Transitioning to an all vegan diet is not easy for me. I'm not always sure what to make to eat but I'm discovering as I go! My newest idea are these healthy looking collard green wraps!"

Tina of Squirrel Head Manor enjoyed this Grilled Chicken and Black Bean Salad on a recent trip to Tampa, she says, "We ate well while being away. Next is a healthy salad of grilled chicken breast over salad greens, black beans and feta cheese. Refreshing and cool with a balsamic vinegar dressing."

Welcome back to Nancy of Colors 4 Health who shares some awesome reasons to eat celery with recipes attached. She shares a tasty Chickpea/Celery Salad on a Bed of Tossed Greens and says, "Try your hand at making a crisp, crunchy, fresh-tasting veggie salad with a rainbow of colors that's pleasing to the eye and palette. ... Top this salad with a vegan bean, garlic, and ginger salad dressing to enhance celery's subtle, but juicy flavor".
 

Here at Kahakai Kitchen I tried my hand at Welsh Rarebit this week for a book tour review. I adapted a Hugh Fearnley-Whittingstall recipe to what I had on hand and ended up with a tasty, cheesy open-faced sandwich for an evening snack.

 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!