Cinco de Mayo Pinto Bean Soup with Jicama Salsa

Cinco de Mayo Pinto Bean Soup with Jicama Salsa

Looking to feed a hungry crowd tomorrow, on Cinco de Mayo? Here’s a festive, colorful dish that’s simple to cook, uses one pot (Hello!!?!! ONE pot!!! That’s hardly any dishes at all.), and is bursting with crunchy jicama, cilantro and grilled citrus. Ingredients Pinto Bean Soup 1 Tbsp olive oil 1 small onion, small dice 3 cloves garlic, minced 2 stalks celery, small dice 3 small carrots, peeled and small dice 1/2 tsp sea salt 1 tsp chili powder 1/4 tsp ground cloves 4 c vegetable broth 1 15-ounce can fire roasted tomatoes 3 dried California Chile Peppers (also known as Anaheim), stems and seeds removed 1 tsp dried oregano 3 c cooked pinto beans 1 corn tortilla, torn into small pieces 1 tsp honey, optional, and to taste to balance acidity of tomatoes. May also sub in a vegan sweetener. Salt and pepper to taste 1 avocado, sliced for garnish, optional Cilantro, minced for garnish, optional Jicama Salsa 1 bell pepper, small dice 1 jalapeno, minced 1 small jicama, peeled and small diced 1 lime, cut in half salt and pepper to taste Cilantro to garnish, optional Directions Soup 1. In a large saucepot, heat olive oil over medium heat. Then add onion, garlic, celery and carrots. Add chili powder, sea salt and cloves. Stir well. Saute until vegetables are soft. 2. Add vegetable broth, fire roasted tomatoes and dried California Chiles to the saucepan. Bring to a boil, then reduce heat and allow soup to simmer 15 minutes, or until the chilies have softened. Then, carefully transfer the soup to a blender and blend until smooth. 3. Return...
Roasted Radicchio with a Balsamic Glaze

Roasted Radicchio with a Balsamic Glaze

Looking for a fancy appetizer or first course to cook up this spring? Look no further. Radicchio (pronounced: rah-DEEK-ee-o) makes for an easy-to-prepare, but looks-elegant-on-your-plate option.  A member of the chicory family, radicchio has crisp leaves and a refreshing but slightly bitter flavor. Roasting the radicchio and topping it off with a drizzle of your favorite balsamic vinegar takes the edge off its bitterness and transforms it into a delightful, warm, wedge salad or first course. The health benefits of including members of the chicory family in our diet are simply awesome. Radicchio is high in fiber, zinc and magnesium and also contains inulin, a compound that helps regulate our blood sugar. The bitter taste in the chicory family comes from a substance known as intybin, a metabolic stimulant  that helps with bile production and hence keep our digestive system healthy and forward moving. Ingredients 1 head radicchio, quartered 2 Tbsp onion, minced (or sub in shallot or leeks) 2 tsp fresh thyme, minced 1 clove garlic, minced 3 Tbsp extra virgin olive oil 1 Tbsp lime juice, freshly squeezed Sea salt and freshly ground black pepper 1/4 c Balsamic Vinegar Microgreens for garnish, optional Directions 1. Preheat the oven to 400 degrees. Quarter the head of radicchio and remove most of the tough inner core. 2. Combine the onion, thyme, garlic, olive oil and lime juice. Whisk thoroughly then add salt and pepper to taste. 3. Toss the quartered radicchio in the dressing to coat, place on a cookie sheet and roast in the oven about 10-15 minutes, turning once halfway through roasting. 4. Place radicchio wedges on a plate,...
Veggie Burger with a Spicy Red Pepper Coulis

Veggie Burger with a Spicy Red Pepper Coulis

I’m always on the prowl to create a delicious veggie burger. I want a flavorful experience that’s crispy on the outside and still melts into my mouth with every bite. I want something simple and without processed ingredients. And today I wanted a spicy sauce to go with it. Something to make my tongue burn and my nose squirm.   Cranberry beans are an excellent source of fiber, magnesium, potassium and iron. They are absolutely beautiful before being cooked.  After cooking, they turn a drab brownish color. I know – not very exciting. That’s why we have a sauce and a garnish. The lemon juice keeps the patties brightly flavored and the parsley gives them a dash of freshness. I used harissa, a spice blend to flavor the burgers. This is generally a blend of ground cumin, coriander, paprika and red chilis. If you’re not up for using cranberry beans, you can sub in another type of bean – I imagine that anasazi, pinto or black beans would work just as well for this recipe. Ingredients Veggie Burgers 1 Tbsp ground flaxseed, fresh if possible 3 Tbsp water 2 1/2 c cooked cranberry beans 1/2 bunch parsley, minced (about 1/2 c after mincing) 2 large shallots, minced 2 Tbsp fresh lemon juice 1 1/2 tsp sea salt 1 tsp harissa 1/4 tsp freshly ground black pepper Extra Virgin Olive Oil, for cooking the burgers Coulis 2 roasted red bell peppers 1/2 tsp sea salt 1 dash freshly ground black pepper 2 Tbsp vegetable broth 1/2 – 1 tsp cayenne (I used 1 tsp because I love spicy!) 1/2 tsp...
Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

This might be my favorite soup ever made. Ever. It hardly needs an introduction. The flavor of the acorn squash is subtle and the toasted pecans give it a creamy goodness and depth I didn’t think was possible. I used a Chile Lime Seasoning for this soup, but if you don’t have it, you could always sub in some smoked paprika and ground cumin. This recipe serves two people and is best served with a hearty, crusty bread on a snow day…. in April. Ingredients 1 medium acorn squash, about 2 cups 1 Tbsp extra virgin olive oil 1 pinch sea salt 1 dash black pepper 3/4 c pecans, toasted 1 Tbsp maple syrup 1 1/2 c vegetable broth 1 tsp Peruvian Chile Lime Seasoning 1 1/2 tsp sea salt 2 tsp white miso paste Garnish: 1 small bunch daikon radish microgreens 1 pinch Colorado Bee Pollen, purchased from Mondo Market 1 pinch Peruvian Chile Lime Seasoning Directions 1. Preheat the oven to 400 F. Cut the acorn squash in half and scoop out the seeds. Coat the squash halves in olive oil and sprinkle with salt and pepper. Place on a cookie sheet and bake until fork tender, about 20 minutes. 2. When the squash is cool enough to handle, peel the skin off and discard. Place the squash, toasted pecans, maple syrup, vegetable broth, Peruvian Chile Lime Seasoning, salt and miso in a blender or Vitamix. Blend until smooth. Adjust seasonings to taste. 3. Garnish with homegrown microgreens, bee pollen and a sprinkle of Peruvian Chile Lime Seasoning. Serve hot and enjoy every bite. Soundtrack: School Bus...
Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe. Ingredients Crepes 1 c chickpea flour 1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour 1 1/2 tsp sea salt 1 pinch freshly ground black peppercorns 1 1/2 c warm water 2 Tbsp minced chives, or fresh herb of choice 2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!) 1 Tbsp extra virgin olive oil, for the crepe pan Filling 1/4 c lemon juice, freshly squeezed 1/3 c extra virgin olive oil 1 tsp white miso 1/2 tsp red chili flakes, more to taste 1 Tbsp fresh dill, minced 1 pinch sea salt, add more to taste after adding miso if necessary 2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces 1/2 c kidney beans, rinsed Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...
Soba Noodles with Sage Roasted Butternut Squash

Soba Noodles with Sage Roasted Butternut Squash

I realized today this blog seems a bit carbo-phobic. It’s time to fix that. But not just with any ole pasta recipe. This particular dish is made from scratch, full of complex carbohydrates and simply bursting with warming flavors. Because in Denver at least, it’s still snowing. Winter squash, such as butternut, boosts energy and improves blood circulation. It is high in beta-carotene, vitamins A and C, magnesium and potassium. This beautiful orange colored squash is also a great source of complex carbohydrates, which help regulate blood sugar. Just looking at it cut in half, all bright and orange, makes me feel warm already. The twirly, nestled noodles of this dish are called soba noodles. You can make this recipe with whichever type of pasta you happen to have in your pantry. Soba noodles are special however, because they are made with buckwheat, which is a gluten free seed related to rhubarb and sorrel. This power seed contains eight essential amino acids, including a large amount of lysine making it a great source of protein for the meal. Ingredients 2 small butternut squash 1 dash extra virgin olive oil 12 whole sage leaves sprinkling of salt and pepper 1 Tbsp white miso or nutritional yeast Vegetable Stock or water 1 package soba noodles 4 small shallots, thinly sliced 6 cloves garlic, thinly sliced 6-10 sage leaves, thinly sliced Another dash of extra virgin olive oil Another dash salt and freshly ground black pepper Directions 1. Preheat oven to 400 F. Peel, seed and cube the butternut squash. Place in a large bowl and toss with 12 sage leaves, olive oil, salt...