Monday, September 28, 2020

Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody!

Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

Winter Sunchoke Soup with Cilantro Pesto

Ingredients: Winter Sunchoke Soup: 2 cups (500 mL) peeled and chopped sunchokes (about 1 pound/450 g) 1 cup (250 mL) small cauliflower florets 3 cloves garlic, unpeeled 2 tablespoons (30 mL) extra-virgin olive oil Salt and freshly cracked pepper ½ cup (125 mL) raw cashews, soaked in water for at least 4 hours, drained, and rinsed 4 cups (1 L) low-sodium vegetable stock, divided 1 tablespoon (15 mL) white miso ½ teaspoon (2 mL) ground cumin ½ teaspoon (2 mL) dried thyme Cilantro Pesto 1 cup (250 mL) lightly packed fresh cilantro leaves ¼ cup (60 mL) raw almonds ¼ cup (60 mL) olive oil ½ jalapeño pepper, seeded and chopped ⅛ teaspoon (0.5 mL) salt Zest of ½ lemon 1 tablespoon (15 mL) freshly squeezed lemon juice Preparation: Preheat the oven to 400˚F (200˚C). Make the Winter Sunchoke Soup On a baking sheet lined with parchment paper, toss the sunchokes, cauliflower, and garlic with the olive oil, a generous pinch of salt, and a few cracks of pepper. Roast for 25 to 30 minutes, until the cauliflower is golden brown at the edges. Watch carefully after 15 minutes so that the garlic does not overcook. Remove the garlic if done before the other vegetables. Make the Cilantro Pesto Meanwhile, in a high-speed blender, add the cilantro, almonds, olive oil, jalapeño, salt, lemon zest and juice and purée. Scrape the pesto into a small bowl and set aside. Rinse the blender. Remove the vegetables from the oven. Carefully remove the skin from the roasted garlic and discard. Add the roasted vegetables, garlic, and cashews to the high-speed blender, then add enough vegetable stock to cover and purée until smooth. Pour the soup into a medium pot and heat over medium-low heat. Stir in the remaining vegetable stock, miso, cumin, and thyme and season to taste with salt and pepper. Once heated, ladle the soup into bowls, swirl a spoonful of Cilantro Pesto on top, and serve.

Young Lettuces with Herbed Avocado

Ingredients: Herbed Avocado: 1 small shallot, finely chopped 1 tablespoon Champagne vinegar or white wine vinegar 1 tablespoon (or more) fresh lemon juice Kosher salt 2 large avocados, pitted ½ preserved lemon, seeds removed, finely chopped ¾ cup plain whole-milk Greek yogurt 2 tablespoons olive oil ¼ cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint) Lemon Vinaigrette: 2 tablespoons fresh lemon juice 2 teaspoons light agave syrup (nectar) Kosher salt 2 tablespoons grapeseed or vegetable oil 1 tablespoon olive oil Salad and Assembly: 3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated 2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane) 1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds) ½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or pansies) Flaky sea salt ½ cup finely chopped unsalted, roasted pistachios Preparation: Herbed Avocado: Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle. Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine. Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed. Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill. Lemon Vinaigrette: Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed. Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill. Salad and Assembly: Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt. Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.

White Bean Soup with Mustard Greens and Parmesean

Ingredients: 1 tablespoon olive oil 1 small white or yellow onion, thinly sliced 1 small fennel bulb, thinly sliced 3 cloves minced garlic 1/2 bunch mustard greens, torn into 1-inch pieces 2 tablespoons grated Parmesan cheese, plus more 1 15-ounce can white beans, such as cannellini 4 cups chicken or vegetable stock Kosher salt and freshly ground black pepper Lemon wedges ​Preparation: In a large heavy pot, heat olive oil over medium-high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season.

Three Onion Dip

Ingredients: 2 tablespoons plus 1 tsp. vegetable oil 2 medium onions, thinly sliced 2 anchovy fillets packed in oil, drained 1 teaspoon mushroom powder (optional) 4 garlic cloves, finely chopped, divided 4 scallions, green and white parts separated Kosher salt and freshly ground black pepper ⅓ cup mayonnaise ⅓ cup plain whole-milk Greek yogurt ⅓ cup sour cream 1 tablespoon chopped fresh chives 1 teaspoon Worcestershire sauce Potato chips (for serving) Preparation: Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens. Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.

Sunday, September 13, 2020

Bell Pepper Slaw



  • 3 tablespoons sugar
  • Kosher salt
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons mustard seeds
  • Freshly ground pepper
  • 6 bell peppers (red, orange and yellow), cut into thin strips
  • 2 stalks celery, finely chopped
  • 4 scallions, chopped
  • 1/2 head green cabbage, thinly sliced and roughly chopped
  • 3 tablespoons whole-grain dijon mustard
  • 1/2 cup mayonnaise


  1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
  2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.