 The perfect combination of sweet and savory and ready in 30 minutes.
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1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 pound yukon gold potatoes, chopped into 1-inch chunks 4 cups water or vegetable broth 1 1/2 teaspoons fine sea salt 3 cups fresh arugula 1/2 cup coconut milk or half and half Freshly ground black pepper Directions:
Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want! INGREDIENTS
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For the Salad: 1 medium bunch curly kale washed and stems removed 1 medium delicata squash (can substitute butternut squash) 1 tbsp olive oil 1 large apple 1/2 cup raisins or dried cranberries Optional: 1/3 cup pecans or sliced almonds Salt and pepper For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup 1 tbsp dijon mustard 1 pinch salt and pepper or to taste Instructions
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Directions 1. In a large saucepan, saute onions,celery and carrots in oil until tender. 2. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 3.. Cool slightly. In a blender, process soup in batches until smooth. 4. Return to pan; add the remaining broth and bring to a boil. 5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender. Ingredients
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8 servings
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Makes 3 cups
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Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.
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16 ounces fresh ricotta 3 tablespoons good-quality extra-virgin olive oil juice of one lemon 1 tablespoon lemon zest 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 10 large leaves fresh basil, rinsed, patted dry and chiffonaded 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds Directions 1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use. 2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches. 3. Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt. 4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 5. Serve immediately or refrigerate until ready to serve. This is a quick, easy, delicious recipe provided by one of our customers. You can make it for one person, or multiply by as many servings as you like.
Ingredients For each serving you will need: - Kernels from one ear of corn, lightly cooked - 2 tablespoons butter - 1/4 cup milk, fat % of your choice - dash of salt Directions 1. Place corn kernels in a food processor, reserving a few to sprinkle on top if you like. 2. Add butter, milk and salt 3. Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference. 3. Serve as is, or heat to your desired temperature. 4. Optional garnish of basil, dill, parsley, rosemary to your taste. This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
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In a medium bowl, add the scallions, herbs, salt, lime and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with chips, or top it over your grilled goodies! This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.
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