Tuscan Vegetable Soup

• 15.5 oz can cannellini beans, drained and rinsed
• 1 Tbsp olive oil
• ½ lg onion, diced
• 1 med carrot, diced
• 2 stalks celery, diced
• 1 sm zucchini, diced
• 1 clove garlic, minced
• 1 Tbsp chopped fresh thyme
• 2 tsps chopped fresh sage
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 c vegetable broth
• 14.5 oz can diced tomatoes
• 2 oz baby spinach leaves (2 c lightly packed), chopped
• 1/3 c freshly grated 1/3 Parmesan cheese

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan.

Roasted Chili Verde with Pork and Rice

• 1 1/2 lbs tomatillos, husks and stems removed
• Cooking spray
• 1 c chopped onion, divided
• 1/4 c chopped fresh cilantro leaves
• 1 tsp sugar
• 2 garlic cloves, chopped
• 1 jalapeño pepper, chopped
• 2 tbsp canola oil, divided
• 1 lb boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 c uncooked long-grain rice
• 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
• 1 c water
• 1 jalapeño pepper, sliced
• Cilantro leaves

Preheat broiler to high.

Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.

Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.

Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves,

Crispy Oven Roasted Bacon

• 8 -10 slices center cut smoked bacon

Preheat oven to 400 degrees Fahrenheit.

 

Place a sheet of parchment paper on a sheet pan.

 

Lay the bacon on top of the parchment paper.

 

Bake for 15 to 20 minutes until the bacon is really crispy.

 

Drain on paper towels and serve.

Spicy Chorizo Pockets

• 2 tsp vegetable oil, plus more for brushing
• 6 oz links fresh chorizo, casings removed
• 1/2 tsp ground cumin
• 1/4 c fresh corn kernels, or frozen corn, thawed
• 2 tbsp chopped pickled jalapenos
• 3/4 c grated monterey jack cheese
• 2 scallions, chopped
• All-purpose flour, for dusting
• 1 11-oz tube refrigerated French bread dough
• 1 lg egg

Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface.  Put one-quarter of the filling in the center of each dough rectangle, pressing it together.  Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover.  Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Light Chicken Enchiladas

• 2 tbsp extra-virgin olive oil
• 1 to 2 jalapeno peppers, seeded and sliced
• 3 cloves garlic, smashed
• 1/2 tsp dried thyme
• 1 med white onion, minced
• 1/2lb skinless, boneless chicken breast, halved lengthwise
• Kosher salt
• 1 1/2lbs tomatoes cored and chopped
• 1/2 tsp ground allspice
• 8 corn tortillas
• 1 1/2 c shredded muenster cheese
• 1 c mixed fresh parsley and cilantro, chopped

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.