The Chef: LizThe Menu: A spicy, zesty bowl of Dr. McDougall's Tortilla Soup complete with baked tortilla chips, corn, brown rice, garlic, pinto beans, and carrots served alongside a fresh kale salad.
The Goods: Nothing perks up an overcast, foggy San Francisco day more than a classic soup-and-salad combo. Today's pairing was especially satisfying, as it included my favorite leafy green: kale! Usually I prefer my kale dressed with a mixture or Braggs Amino Acids and nutritional yeast, but with none on-hand I improvised with reduced-sodium soy sauce and black pepper, which seemed to do the trick.
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