Though this recipe calls for just poblanos, you can add other chilies like padrons, corno de toros, or spicy jalapenos!
Ingredients:
¼ cup olive oil
2 large fresh poblano chilies, seeded and diced
1 large onion, chopped
1 stalk celery, chopped
3 small carrots, grated
4 large garlic cloves, minced
1½ pounds ground dark turkey meat
1 tablespoon flour
1 can whole tomatoes, crushed; or 5 fresh whole tomatoes diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon sea salt
3 cups low-sodium chicken broth (optional – the chili is thick and juicy, so you may not want to use the broth)
1 15-ounce can cannellini beans, rinsed and drained
Directions:
1. In a heavy large pot, heat the oil over medium-high heat. Add the poblanos, onion, celery, carrots, and garlic. Saute until the vegetables are soft, 5-6 minutes.
2. Add the turkey and sauté, breaking up the turkey with the back of a spoon, until no longer pink, about 7 minutes. Sprinkle the flour over the meat and stir to blend. Add the tomatoes, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, salt, and pepper. Cook, stirring to blend, for 1-2 minutes. Add the beans.
3. Add the broth – only if the chili is too thick for you. Add it slowly to your desired consistency. Bring to a simmer, stirring often, until the flavors blend and the chili thickens, 20-30 minutes.
4. Spoon the chili into deep bowls and serve.
Serves 6
Ingredients:
1 pound broccolini
¾ cup orange juice
1 tablespoon honey
1½ teaspoons peeled and minced fresh ginger
2 teaspoons arrowroot, dissolved in 4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds, toasted
Directions:
1. Place the broccolini in a steamer basket and set in a saucepan over 1 inch of boiling water. Cover and steam until just tender, about 5 minutes. Drain.
2. To prepare the sauce: Combine the orange juice, honey, and ginger in a small saucepan and bring to a boil. Add the arrowroot mixture and return to a boil, stirring constantly. Cook the sauce until thickened, about 1 minute. Remove from the heat; stir in lemon juice and sesame oil.
3. Arrange the broccolini in a serving bowl; top with sauce, sprinkle with the sesame seeds.
Serves 4
Ingredients:
2 tablespoons ruby port wine
1½ tablespoons vegetable broth
½ teaspoon arrowroot, dissolved in 1 teaspoon water
2 teaspoons red wine vinegar
2 teaspoons grapefruit juice
2 teaspoons olive oil
4 cups thinly sliced romaine lettuce, rinsed
1 pink grapefruit, peeled and cut into sections
1/3 cup crumbled Stilton cheese
1/3 cup chopped toasted walnuts
Directions:
1. Bring the port and broth to a boil in a small saucepan. Slowly add the arrowroot mixture; stir constantly until thickened, about 1 minute. Remove from the heat; stir in the vinegar and grapefruit juice and let cool completely. Gradually whisk in the oil.
2. Gently toss the romaine with the dressing in a large bowl. Arrange the lettuce on chilled plates; top with the grapefruit sections, cheese, and walnuts. Serve at once.
Serves 4
Ingredients:
3-4 parsley stems
½ teaspoon dried thyme
½ teaspoon cracked black peppercorns
2 bay leaves
½ teaspoon coriander seeds
1 tablespoon olive oil
½ pound small pearl onions, peeled
1 garlic clove, minced
1½ cups cauliflower florets
1 cup water
¼ cup dry white wine
2 tablespoons fresh lemon juice
½ teaspoon saffron threads
½ teaspoons sea salt
Freshly ground pepper
Directions:
1. To make the sachet d’espices: Tie the parsley stems, thyme, peppercorns, bay leaves, and coriander seeds in a small cheesecloth bag or in a tea ball.
2. Heat a medium skillet over medium-high heat. Swirl in the oil then add the onions. Saute until lightly browned, 6-7 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the cauliflower, water, wine, lemon juice, saffron, salt, pepper and the sachet d’espices. Reduce the heat and simmer, covered, until the vegetables are tender, about 12-15 minutes.
3. Discard the herb sachet and serve at once, or cool to room temperature and serve as part of an antipasto selection.
Serves 4
Ingredients:
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
½ teaspoon honey
Pinch of crumbled dried rosemary
Freshly ground pepper
10 ounces washed and torn spinach
2 cups strawberries, hulled and halved
½ cup sweet onion, very thinly sliced
2/3 cup crumbled goat cheese
Directions:
1. Whisk together the vinegar, oil, mustard, honey, rosemary, and pepper in a large bowl.
2. Add the spinach, strawberries, and onion to the dressing; toss gently to coat. Sprinkle the salad with the crumbled cheese and serve at once.
Serves 4
Ingredients:
1 bunch kale, large stems removed, coarsely chopped
¼ cup toasted coarse bread crumbs, or toasted chopped nuts
2 cloves garlic, minced
¼ cup parmesan cheese, finely grated
2 tablespoons olive oil
juice of ½ lemon
1/3 teaspoon lemon zest
sea salt to taste
Directions:
1. In a large bowl, whisk together lemon zest, lemon juice, garlic, sea salt, and olive oil until well combined. Add kale and toss to coat.
2. Add the parmesan cheese and breadcrumbs and toss gently.
3. Taste and adjust salt and olive oil as needed before serving.
Serves 6
Ingredients:
Couscous:
1 tablespoon safflower oil
½ cup whole-wheat pearl couscous
¼ teaspoon sea salt
Vinaigrette:
¼ cup apple cider vinegar
1 tablespoon honey
1½ teaspoons sea salt
¼ teaspoon freshly ground pepper
1/3 cup safflower oil
Salad:
1 large apple, cored and cut into ¼-½-inch dice
1 small fennel bulb, trimmed and chopped into ¼-½-inch pieces
1 cup small green seedless grapes, halved
¾ cup toasted walnuts
6 outer leaves from butter lettuce (or your choice lettuce)
Directions:
1. For the couscous: In a small saucepan, heat the oil over medium-high. Add the couscous and toast until lightly golden, about 4 minutes. Add the ¾ cup water and bring to a boil. Lower the heat so the water simmers, cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and let cool.
2. For the vinaigrette: In a small bowl, whisk together the vinegar, honey, salt pepper, and oil.
3. For the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts, and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
4. Put 1 lettuce leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.
Serves 6
Serve this spread with crackers, pita bread, or crudités.
Ingredients:
4 cups chopped carrots
5 cups water
1 tablespoon sea salt
½ cup unsalted cashews
Directions:
1. In a large saucepan, combine the carrots and water and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until very soft. Drain and reserve the cooking water. Let the carrots cool.
2. In a blender or food processor, blend together the cooled carrots and cashews (check the consistency and add up to ½ cup of the cooking water, if a lighter consistency is desired).
Makes about 2 cups
Ingredients:
1 head Butter lettuce
1 small fennel bulb, top trimmed
4 large radishes, trimmed
6 tablespoons olive oil
Grated zest of 1 lemon
2½ tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
½ teaspoon sea salt
½ teaspoon freshly ground pepper
4 hard-boiled egg, chopped into ½-inch pieces (optional)
Directions:
1. Tear the lettuce into bite-size pieces and put in a large bowl. Using a knife or mandoline, cut the fennel and radishes into 1/8-inch thick slices. Add to the bowl with the lettuce.
2. Whisk the oil, lemon zest, lemon juice, chives, and salt and pepper in a small bowl. Add the dressing to the salad and toss to blend.
3. Divide among 4 salad plates, top with the eggs, if using, and serve.
Serves 4
Ingredients:
6 cups washed, dried and chopped romaine lettuce
½ cup cherry tomatoes
½ thinly sliced red onions
½ cup sliced cucumbers
8 ounces feta cheese, crumbled
½ cup pitted whole Kalamata olives
2 tablespoons chopped scallions
¾ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
½ tablespoon chopped garlic
2 teaspoons fresh chopped thyme
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
1. In a large bowl, combine the lettuce, tomatoes, onions, cucumbers, cheese, olives, and scallions.
2. In a small bowl, whisk together the remaining ingredients and pour over the vegetables. Toss well and serve immediately.
Serves 4