Slow-Cooker Caribbean Beef Stew

• 3 sprigs thyme
• 1/3 c all-purpose flour
• 1/4 tsp ground allspice
• Kosher salt and freshly ground white pepper
• 2 lb beef stew meat, cut into 1 1/2-inch cubes
• 1 lb Yukon gold potatoes, peeled and quartered
• 3 medium carrots, cut crosswise into thirds
• 1 1-inch piece ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 tsp Worcestershire sauce
• 1 10-oz can Mexican-style diced tomatoes with green chiles
• 4 scallions, sliced (optional)
• Hot sauce, for serving (optional)

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.

Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

Roasted Tomato Bisque

• Two 28-oz cans whole tomatoes, drained of their juices
• 1 tbsp olive oil
• 1 tbsp light brown sugar
• 4 carrots, peeled and chopped
• 2 shallots, quartered
• Salt and freshly cracked black pepper
• 3 tbsp unsalted butter
• 1/2 tsp crushed red pepper
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp dry sherry
• One 28-oz can crushed tomatoes
• 1 to 2 c chicken stock
• 1/4 c heavy cream

Preheat the oven to 400 degrees F.

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.  Serve with grilled cheese sandwiches.

Black Bean Nacho Burger

• 2 c black beans, drained and rinsed
• 1/2 c finely crushed tortilla chips
• 1/2 c salsa plus additional for serving
• 1/2 c grated cheddar cheese
• 1 large egg, lightly beaten
• 1 scallion, white and green part, finely chopped
• salt & black pepper
• 12 slider buns
• vegetable oil
• sour cream
• lettuce

Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 12 patties.

Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.

Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa, lettuce and sour cream, if desired, on buns.

Lentil Sloppy Joes

• 2 tbsp vegetable oil
• 1/2 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/2 c ketchup
• 1 clove garlic, finely chopped
• 1/2 c dried brown lentils, picked over and rinsed
• 1/4 tsp dried oregano
• Kosher salt and freshly ground pepper
• 8 oz ground beef
• 1 tbsp Worcestershire sauce
• 6 whole-wheat hamburger buns, toasted
• 6 slices cheddar cheese
• Sliced pickles and/or pickled jalapeno peppers, for topping 

Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.

Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.

Chorizo and Polenta Lasagna

Polenta:

• 4 c chicken stock
• 1 1/4 c quick-cooking polenta
• 1 1/2 tsp kosher salt
• 2 tbsp butter, melted

Chorizo:

• Olive oil
• 1 small onion, diced
• 1 lb ground pork
• Kosher salt & black pepper
• 2 tbsp paprika
• 1 tbsp granulated garlic
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp cumin
• 2 tbsp red wine vinegar
• 4 cloves garlic, minced
• 14.5-oz can fire-roasted diced tomatoes

To Assemble:

• 1 bunch Swiss chard
• 1 clove garlic, minced
• Extra-virgin olive oil
• Kosher salt & black pepper
• 1/2 c grated fontina cheese
• 1/2 c grated mozzarella

For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.

For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.

For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.

Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.