1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped 1/2 cup coarsely chopped cilantro 2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste 1 large garlic clove, peeled 2
tablespoons chopped white onion 1 1/2 teaspoons kosher salt
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup
chopped cabbage 2
onions,
chopped 1 green (or slightly ripe) mango, sliced 1 cup
white wine or coconut milk (see recipe, here) 2
tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and
chopped 2 chayotes, peeled and
chopped (or substitute hubbard squash) 1 cup cooked navy beans
4 green
onions,
chopped,
white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1
tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
2
tablespoons butter 1 medium
onion,
chopped 2 cloves garlic 1 cup
white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile 1 teaspoon salt 1
tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3
tablespoons vegetable oil 2
tablespoons olive oil 2 leeks,
white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
3
tablespoons sesame oil 3
tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed,
chopped 2
onions, coarsely
chopped 4 cloves garlic 2 teaspoons
chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry
white wine 1
tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup
chopped cilantro
Soup 2
tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large
onion, finely
chopped 4 regular or 6 small garlic cloves, peeled and smashed 1
tablespoon finely
chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup
white miso paste, or more to taste
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks,
white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry
white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces
white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1
tablespoon of
white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
2 cups lobster stock (see recipe) 2 cups coarsely
chopped cooked lobster meat 4
tablespoons butter 1
onion,
chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2
tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
* 1 cup cilantro leaves and stems, plus extra leaves for garnish * 1
onion,
chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2
Tablespoons, divided * 2
Tablespoons olive oil * 1-1/2 cups long grain
white rice * 2 cloves garlic * 1 teaspoon salt
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4
white onion, sliced 3
tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2
tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
1 piece whole wheat bread 1
tablespoon vegan butter 1 medium sized
onion (about 2 cups),
chopped 1
tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3
tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly
chopped 1 can artichoke hearts, drained and
chopped 1/4 cup vegan mozzarella cheese
2
tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (
white part only) 2 roughly
chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2
tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a
white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup
onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3
tablespoons ketchup 1
tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1) 200g of butter 2) 2 medium
onions,
chopped 3) 2 cloves of garlic, roughly
chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1
tablespoon of
white wine (make sure its dry
white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
1 cup dried
white beans 2
tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion,
chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 1 green bell pepper, stemmed, seeded, and
chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 2 jalapeños, stemmed and
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce
Chopped cilantro, for
Chopped cilantro, for garnish
1
tablespoon olive oil 1 medium
white onion, roughly
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 1
tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly
chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 4 cups vegetable stock
Chopped fresh chives and scallions for
Chopped fresh chives and scallions for serving
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g
white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2
tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely
chopped 3 - 4 green
onions (both the green and
white part) ~ finely
chopped or 1/4 cup finely
chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
Ingredients 2
tablespoons olive oil 1/2
onion,
chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2
tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (
white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
1/4 cup / 1.5 oz / 45 g sesame seeds (
white / black mix) 3
tablespoons toasted almond slices / slivers,
chopped 1/4 cup / 4
tablespoons minced green
onions
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely
chopped 1 cup carrots,
chopped 1
tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
3
tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used
white and baby portobello) 1 1/2 cups frozen pearl
onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary,
chopped 1/4 teaspoon fresh oregano,
chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
Broth: 2
tablespoons whole coriander seeds 1
tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large
white onion, roughly
chopped 3
tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
Ingredients: 2
tablespoons olive oil for frying 1 small
white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3
tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1
tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
1
tablespoon olive oil 1/4 cup
white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly
chopped
3 to 4 pound baking pumpkin 1/2 medium
white onion,
chopped 1 whole red pepper,
chopped 2
tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons paprika 1 teaspoons ground cumin 2 cups water 1 (14 - ounce) can coconut milk Salt and pepper
14 ounces new potatoes 4 eggs 6 green
onions,
white and light green parts only, thinly sliced 3 - 4
tablespoons finely -
chopped shallot 12 cornichons, finely
chopped 3/4 cup sour cream 1 heaping
tablespoon mayonnaise 2
tablespoons grainy mustard 4 sprigs dill, finely
chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1
tablespoon chives, finely
chopped
Ingredients - 2
tablespoons of cooking oil - 1 small
onion,
chopped - 1 red bell pepper,
chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (
white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2
tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
ingredients: 1/2 cup leeks, shallots, or
onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1
tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces)
white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2
tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
7 cups thin sliced cucumbers 3 med
onion sliced 1 green pepper,
chopped 2 cups Sugar 1 cup vinegar (
white) 1/2 teaspoon celery seed 1
tablespoon salt
2 medium tomatoes,
chopped 1 medium
onion, either purple or
white,
chopped 1/3 cup bitter orange juice (see recipe below) or substitute 1/3 cup fresh lime juice 2
tablespoons chopped fresh cilantro
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and
chopped 2
tablespoons olive oil 1
tablespoon white onion (optional)-- minced 1
tablespoon fresh oregano — minced 1
tablespoon fresh basil — minced 1
tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
2
tablespoons olive oil 2 cups
chopped leeks 2 cups
chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup
chopped fresh basil 5 pounds
white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon
white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion,
chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry
white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (red or
white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3
tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
6 pounds ripe tomatoes,
chopped 1 small purple
onion, peeled and
chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2
tablespoons packed brown sugar 3/4 teaspoon salt Dash of
white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
1 cup fresh coconut meat,
chopped fine or coarsely grated 2
tablespoons butter 1 small
onion,
chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup
white rice 1 cup coconut milk (steep additional grated coconut meat in hot water) 1 cup chicken stock
1/2 head iceberg lettuce, pulled apart 2 ripe tomatoes,
chopped 1 cucumber, peeled and diced 1 small sweet
onion,
chopped 1 carrot, peeled and diced 1 clove garlic, minced 1
tablespoon Dijon mustard Salt to taste 1/4 cup
white wine vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2
tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1
tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can
white beans (such as cannellini or Great Northern), rinsed, drained and coarsely
chopped 1 medium tomato, diced 1/2 medium
white onion, diced 1/2 cup coarsely
chopped pitted mixed olives 2
tablespoons coarsely
chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely
chopped onion 1/2 cup finely
chopped green bell pepper 1/2 cup finely
chopped celery 2
tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed
white rice, for serving Instructions 1.
1
tablespoon olive oil 1 yellow
onion,
chopped 1 bunch of scallions,
chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2
tablespoons vegan Worcestershire sauce 1
tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
6 Granny Smith apples 1 Vidalia
onion 2 teaspoons coarse grain mustard 1 teaspoon minced fresh thyme 1 teaspoon
white balsamic vinegar 1
tablespoon butter 4 thin - cut boneless pork
chops 1/2 teaspoon salt Freshly ground black pepper 1 teaspoon olive oil
Ingredients (serves 4) 2
tablespoons vegetable oil 1 large
onion, peeled and
chopped 400g Carnaroli rice 1 glass
white wine 2.5 litres chicken, fish or vegetable stock, as appropriate 80g butter * 110g grated Parmesan or Gran Padano * sea salt ground back pepper
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow
onion (peeled, finely
chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2
tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp
white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2
tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2
tablespoons rosemary leaves (finely
chopped) 2
tablespoons sage leaves (finely
chopped) 2 cups dry
white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
olive oil 1/2
white onion,
chopped 4 cloves garlic, minced 3 ribs celery,
chopped 2 carrots,
chopped * 1 bunch kale,
chopped * 2 cups sugar or cheese pumpkin or winter squash,
chopped * 6 cups water or vegetable stock * 2
tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional
ingredients TURKEY CHILI: 1
tablespoon canola oil 1 yellow
onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2
tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1
tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1
tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves,
chopped 1/4 cup red
onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt