Chickpea, Kale and Tomato Stew

So apparently some people still read the newspaper, because a small line was waiting when we opened the Brillobox doors this Sunday. People had started showing up at 5:30pm and by 6pm a good dozen people were ready to eat. I experienced my first dinner rush, we ran out of bowls, I briefly ran out of food...it was fantastic!

This week's menu combined a stew made from chickpeas, tomatoes, kale, red onions, ginger, garlic, orange juice, cumin... with giant croutons made fresh from Breadworks beautiful rustic sour dough loaves.

It was only about 9pm when we kicked the first 32 quarts of stew so I made a second batch substituting some lovely green cabbage I found in the walk in cooler. Round two was more of a soup but it was just as delicious with croutons piled on top. The photo above is actually the cabbage variety.

Sourdough Croutons

Sourdough Bread - stale but not moldy, cut into 1 inch cubes
Olive Oil - depends on how much bread you've got
Garlic - smashed and chopped
Pepper - fresh cracked
Salt - from the sea

Just take your bread and saute it in some hot olive oil and garlic and toss with salt and pepper. You can also toss everything together and put your cubes on a cookie sheet and bake them on low until they are crispy and golden brown.

The one thing to be careful of when making homemade croutons is the infamous Captain Crunch effect. You know, when you eat so much cereal you cut the crap out of the inside of your mouth. Trust me, the same goes for croutons, I speak from experience.

Thanks so much to all of you who came out this week, especially those of you who ventured out to the Brillobox for the first time! I hope to see you back around! And as always, thanks to my old friend Pete for taking pictures and my new friend Aaron for being the best kitchen partner EVER. Click here to see more of Pete's great photos.

Coming this Sunday...

(VEGAN by nature not by design) Pan seared tempeh with roasted root vegetables and brussel sprouts over smashed garlic potatoes topped with toasted walnuts and parsley with mixed green salad topped with red onions and dried cranberries.

Full Dinner: $7
Second Helping (half portion): $3.50

If you've never been to the Brillobox, they also have an excellent selection of draft beers to accompany your meal which is truly a bonus. Doors open at 6pm, so come on down!