Roasted Sunchokes with Garlic and Herbs

Ingredients:

• 1½ pounds sunchokes, sliced in half, length-wise
• 2 tablespoons olive oil
• ½ teaspoon course kosher salt
• Cracked fresh pepper
• 1 sprig of fresh rosemary or thyme, leaves removed
• 3 to 4 cloves of garlic, peeled and left whole

Instructions:

1. Preheat the oven to 425 degrees F.
2. Scrub the sunchokes under cold running water and slice in half length-wise.
3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

https://www.nerdswithknives.com

Black Bean and Green Tomato Chili

Ingredients:

• 3 tbsp vegetable oil
• 1 medium onion chopped
• 3 cloves of garlic minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika powder
• 1 tsp Cayenne pepper optional
• 6 cups black beans cooked (cooking liquid reserved)
• 1 1/2 lb tomatoes chopped
• 1 lb green tomatoes chopped
• 3 peppers any color, chopped
• 2 tsp oregano
• ¾ cup bulgur (the texture, once cooked, resembles ground beef)
• Hot peppers and cilantro for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat and cook the onions until lightly browned (~5-7 minutes). Add the garlic, chili powder, cumin, paprika, and cayenne pepper and continue to cook for one more minute.
2. Add all remaining ingredients to the pot, except bulgur. Add the reserved cooking liquid and add enough to cover vegetables. Bring everything to a boil. Turn down the heat to a simmer and continue to cook for 45 minutes. Add bulgur during the last 5 minutes of cooking.
3. Serve hot garnished with cilantro and hot peppers.

http://aleeksupreme.com/black-bean-green-tomato-chili-vegan/

Pink Pickled Turnips

Ingredients

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno), halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Instructions:

1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

https://www.bonappetit.com/recipe/pink-pickled-turnips