Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Roasted Poblano Queso Fundido

 

Ingredients:

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Preparation:

1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers, and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil, and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

kitchenkonfidence.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com

Black Eyed Pea Chili Verde

 

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 smoked ham hocks
• 2 large onions, 1 chopped, 1 quartered
• 6 garlic cloves, thinly sliced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 2 cups black-eyed peas, soaked overnight
• 3 poblano chiles, seeds removed
• 4 serrano chiles, seeds removed, divided
• 1 pound tomatillos, husks removed, rinsed, divided
• Kosher salt
• 2 cups cilantro leaves
• Freshly ground black pepper
• Sour cream and sliced chives (for serving)

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups of water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
2. Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
3. Meanwhile, preheat the oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with the remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
4. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
5. Stir purée into bean mixture; season with salt and pepper. Serve Chile Verde topped with sour cream and chives.

bonappetite.com

Pico De Gallo

 

Ingredients:

• 1 lb tomatoes, (3-4 medium), diced
• 1/2 medium onion, (1 cup chopped)
• 1 jalapeno pepper, seeded and finely minced (optional)
• 1/2 cup cilantro, chopped
• 2 Tbsp lime juice, from 1 lime
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Preparation:

1. In a medium bowl, diced tomatoes, onion, jalapeno pepper, and chopped cilantro.
2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

natashaskitchen.com

 

Sofrito

 

Ingredients:

• 2 medium onions, yellow or white
• 3 green bell peppers
• 10 aji dulce peppers, or 1 red bell pepper, or, try Shishitos!
• 2 medium tomatoes
• 1 head garlic, peeled
• 1 large bunch of cilantro
• ½ bunch recao, or an additional 1 bunch of cilantro
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

1. Clean and prepare all vegetables: remove seeds from bell peppers, peel onions and cut into pieces.
2. To a blender or food processor, add onions, green bell peppers, red bell peppers (or aji dulce), tomatoes, and garlic.
3. Blend until the ingredients form a coarse mixture.
4. Add cilantro, recao, salt, and pepper. Blend again until finely minced.
5. Serve immediately or transfer to an airtight container or jar for later use. Good for up to 10 days if kept refrigerated.

tipbuzz.com

Grilled Zucchini Nachos

 

Ingredients:

• 4 small zucchini sliced into "chips," about ¼ inch thick rounds
• Olive oil for brushing zucchini chips
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 15 oz can of black beans, rinsed and drained
• 2 small tomatoes chopped
• 1 large avocado chopped, seed removed
• 2 green onions chopped
• 1/4 cup chopped cilantro
• 1 lime

Preparation:

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted about 1 minute.
2. Remove zucchini from the grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

https://www.twopeasandtheirpod.com 

Chili Lime Shrimp Tacos with Radicchio Slaw

 

Ingredients:

Chili Lime Shrimp

• 2 tablespoon olive oil
• 1 lb shrimp deveined
• 1 tablespoon chili powder
• 1 lime juiced
• salt to taste

Radicchio Slaw

• 1/4 cup olive oil
• 1 teaspoon cilantro finely chopped
• 1 teaspoon sugar
• 1 lime juiced
• 2 teaspoons vinegar
• 1 head Radicchio washed and sliced thinly

Cilantro Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 bunch cilantro
• 1/2 teaspoon salt

To assemble

• 8 tortillas

Preparation:

1. To make the shrimp, place them in a bowl. Add the juice of 1 lime. chili powder and salt. Toss in a bowl to coat evenly. Heat oil in a pan on medium heat. Add the shrimp and cook until the shrimp are cooked through.
2. To make the slaw, place olive oil, cilantro, sugar, lime juice, and vinegar in a large mixing bowl and whisk to combine the ingredients. Add the thinly sliced radicchio and toss to coat evenly.
3. To make the cilantro sauce, combine all ingredients in a food processor and pulse until well combined.
4. Assemble ingredients on the tortillas and serve.

https://www.herbsandflour.com

Herbed Beet and Celery Salad

 

Salad Ingredients:

• 3 large beets (peeled and cut into 1/2" wedges)
• 6 stalks of celery
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 red onion (finely sliced)
• 6 to 8 radishes (thinly sliced into rounds or matchsticks)
• 2 ounces goat cheese
• 3 tablespoons pumpkin seeds

Dressing Ingredients:

• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon sumac plus more for garnish
• Pinch of fresh ground pepper

Preparation:

1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.

https://www.freshnessgf.com 

Moroccan Chicken Tagine with Nigella Seeds

 

Ingredients:

• 1/4 to 1/3 cup olive oil
• 1 medium onion, sliced into rings
• 1 whole chicken (with or without skin), cut in half or into pieces
• 1 medium onion, finely chopped
• 3 or 4 cloves garlic, finely chopped
• 1 tablespoon nigella seeds, toasted lightly and ground
• 1 tablespoon nigella seeds, toasted lightly and left whole
• 1 teaspoon salt
• 1 teaspoon turmeric
• 3/4 teaspoon ginger
• 3/4 teaspoon white pepper
• 1/2 teaspoon saffron threads, crumbled
• 1 cinnamon stick, optional
• 1/3 cup water
• 1/4 teaspoon smen, optional
• Handful of fresh cilantro sprigs, tied into a bouquet, for garnish
• 1/2 preserved lemon, cut into 2 quarters, for garnish
• Red or violet olives, for garnish

Preparation:

1. Gather the ingredients.
2. Pour the olive oil into the base of a tagine or the bottom of a wide pot or Dutch oven. Distribute the sliced onion over the bottom.
3. In a bowl, toss the chicken with the chopped onion, garlic, ground nigella, whole nigella, and spices. Arrange the chicken bone side down in the center of the tagine or pot, and distribute the chopped onions all around.
4. Swirl 1/3 cup of water in the bowl to clean it of the spices, then add the water to the tagine or pot. If using smen, add it to the liquids.
5. Garnish the tagine with the cilantro bouquet, lemon, and olives. Follow one of the cooking methods below. 

https://www.thespruceeats.com

Egg in a Hole Peppers with Avocado Salsa

 

Ingredients:

• 2 bell peppers, any color
• 1 avocado, diced
• ½ cup diced red onion 
• 1 jalapeño pepper, minced
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced 
• Juice of 1 lime 
• ¾ teaspoon salt, divided
• 2 teaspoons olive oil, divided 
• 8 large eggs 
• ¼ teaspoon ground pepper, divided

Preparation:

1. Slice tops and bottoms off of bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon of each salt and pepper. Cook, until the whites are mostly set but the yolks, are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

https://www.eatingwell.com/recipe/269125/egg-in-a-hole-peppers-with-avocado-salsa/

Butternut Squash Quesadillas with Caramelized Onions

 

Ingredients:

• 2 cups onions, caramelized
• 3 cups butternut squash, 1/2-inch cubed (roughly 2 lbs)
• 1 tbsp olive oil
• 6 cups mozzarella cheese, shredded
• 2 cups black beans (optional)
• 8- 10" flour tortillas
• 4 tbsp vegetable oil
• 1 Avocado thinly sliced for serving
• Cilantro for serving
• Tomatillo Salsa Verde
• Chipotle Crema: 1/2 c. Sour Cream, 1/3 c. Heavy Cream, 3 tbsp. Chipotle Hot Sauce

Preparation:

1. Preheat oven to 400°F.
2. While onions are caramelizing, peel and cube butternut squash into 1/2-inch pieces. Place it on a baking sheet, drizzle with olive oil, and a sprinkle of salt. Toss to coat, and roast until soft about 15 minutes.
3. To assemble quesadillas sprinkle ½ cup cheese on one half of each tortilla. Layer with 1/8th of the onions and 1/8th of the butternut squash. Sprinkle it with ¼ cup more cheese and fold it over. Repeat with the rest of the ingredients.
4. Heat ½ tablespoon of oil in a non-stick or cast-iron skillet over med-low heat. Gently lay prepared quesadillas into oil and cook until cheese is melted, flip to the other side and cook until the tortilla is golden brown on both sides. Replenish the oil and repeat with the remaining quesadillas.
5. To make the crema, mix all ingredients in a small bowl until smooth. Drizzle on top of quesadilla before serving. Serve with avocado and cilantro with salsa verde on the side.

https://themodernproper.com/butternut-squash-quesadilla-with-caramelized-onion

Bibb Lettuce Salad with Vinegar-Roasted Beets

 

Ingredients:

• 1 1/4 cups plus 3 tablespoons rice wine vinegar
• 1 1/4 cups water
• 1 tablespoon sugar
• Kosher salt
• 1 1/2 pounds small beets
• 2 thyme sprigs
• 2 garlic cloves, crushed 
• 1 bay leaf
• 3/4 cup plain yogurt
• 3 tablespoons minced shallot
• Pepper
• Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
• Cilantro leaves and small dill sprigs, for garnish

Preparation:

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar, and 1 tablespoon of salt. Add the beets, thyme, garlic, and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

2. In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
3. Arrange the lettuce on a platter and top it with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

https://www.foodandwine.com/recipes/bibb-lettuce-salad-vinegar-roasted-beets

Green Curry with Brown Rice Noodles and Swiss Chard

 

Ingredients:

• 4 scallions, coarsely chopped
• 4 garlic cloves, smashed
• 3 green Thai chiles, coarsely chopped
• 1 2-inch piece ginger, peeled, coarsely chopped
• 2 teaspoons green peppercorns in brine
• ½ teaspoon ground turmeric
• 2 cups cilantro leaves with tender stems, plus more for serving
• ⅓ cup mint leaves, plus more for serving
• ¼ cup virgin coconut oil, melted, slightly cooled
• 2 13.5-ounce cans of unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife
• 4 cups coarsely chopped Swiss chard leaves (from about 1½ bunches)
• 1 tablespoon coconut sugar or honey
• Kosher salt
• 8 ounces dried thin brown rice noodles
• Lime wedges (for serving)

Preparation:

1. Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

2. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.

3. Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

https://www.bonappetit.com/recipe/green-curry-with-brown-rice-noodles-and-swiss-chard

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! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

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. https://www.penguinrandomhouse.ca/recipes/1360/winter-sunchoke-soup-cilantro-pesto