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/

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. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-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. https://www.penguinrandomhouse.ca/recipes/1360/winter-sunchoke-soup-cilantro-pesto