Pork & Tomatillo Chili

• 1 lb tomatillos, husked and rinsed 
• 2 plum tomatoes 
• 1/4 c vegetable oil 
• 4 poblano chile peppers 
• 2 jalapeno peppers 
• 3 lbs boneless pork shoulder, trimmed, cut into 2-inch pieces 
• 2 tbsp chili powder 
• 2 tbsp ground cumin 
• Kosher salt and freshly ground pepper 
• 1 onion, chopped 
• 3 cloves garlic, chopped
• 2 tbsp cornmeal 
• 4 c low-sodium chicken broth

Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve.

Kale & Potato Soup

• 3 slices bacon, chopped
• 2 lb Yukon gold potatoes, peeled and diced
• 1 leek (white and light green parts), halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 tsp chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 4 c low-sodium chicken broth
• 1 med bunch kale, stems removed, leaves chopped (about 10 cups)
• 1/4 tsp Worcestershire sauce
• 1 tbsp extra-virgin olive oil
• 1 tbsp sour cream

Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.

Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.

Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, and bacon.

Cauliflower Penne Puttanesca

• 3/4 lb penne
  
• 3 tbsp olive oil
• 1 small head cauliflower, cored and cut into small florets
• kosher salt and black pepper
• 2 cloves garlic, chopped
• 28 oz can whole peeled tomatoes
• 1/2 c pitted kalamata olives, chopped
• 2 tbsp capers, rinsed
• 1/4 tsp crushed red pepper
• 2 tbsp chopped fresh flatleaf
• parsley
• grated Parmesan

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.

Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

Creamy Spiced Cauliflower Soup

• 1 tbsp olive
• 2 med yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/8 tsp ground cardamom
• dash of ground black pepper
• pinch of crushed red pepper flakes
• 4 garlic cloves, minced
• 4 1/2 c vegetable broth
• 1 lg head of cauliflower, roughly chopped
• 1 c canned coconut milk
• 1 tbsp apple cider vinegar
• fresh dill

In a large soup pot, heat the oil over medium low.  Add all the onions and the next 8 ingredients, through the red pepper.  Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and cauliflower then bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to a blender. Blend on high for a few minutes, until smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low,

ensuring it doesn't boil.  Serve hot and topped with fresh dill and ground black pepper.

Chicken Tamale Burrito Bowls

Chicken

• 1 1/2 lbs chicken breast
• 2 c red enchilada sauce
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp pepper
• 1/2 tsp cayenne
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 onion, sliced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 1/2 c canned black beans, drained and rinsed

Polenta

• 2 c chicken broth
• 2 c milk
• 1 cup polenta
• 4 oz sharp white cheddar cheese shredded
• 1/4 tsp salt
• 1/4 tsp pepper

 Toppings

• 4 oz queso fresco cheese, crumbled
• fresh cilantro, chopped
• crushed tortilla chip

Heat a very large skillet over medium high heat and add the olive oil. When the skillet is hot,
but not smoking add the onions and red and orange peppers. Stir fry the peppers for 35 minutes, until
they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.

Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 34
minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 to 15 minutes or until cooked through and shreds easily.

Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan
and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring
frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just
before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta
seems a little thick you can add a tablespoon of butter or extra milk.

When the chicken is done cooking remove the chicken from the heat and shred the chicken with
2 forks right in the sauce. Toss in the black beans and peppers until warmed through.

To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and
saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco,
chopped cilantro and crushed tortilla chips.

Italian Beef Sandwiches

• 2 1/2 lb beef round or beef sirloin tip roast
• 1/2 tbsp crushed red pepper flakes
• 2 tsp dried basil
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 8 Italian rolls
• pinch grated nutmeg
• 1 quart water
• Bottle of giardiniera
• Salt and pepper

Preheat the oven to 450 degrees.  Mix together the red pepper flakes, basil, oregano, garlic, and a pinch of salt and pepper.

Rub half of this mixture on top of the meat.  Set the meat in a large roasting pan and set in the oven.  Roast for 20 minutes, then reduce the heat to 250 degrees.  Cook for another 20 minutes.

After the 20 minutes, add the rest of the spice mixture to the quart of water.  Pour this into the roasting pan.  Cook for another 30 to 45 minutes, or until the temperature of the middle of the roast is 130 degrees.

Remove the meat and set aside to cool.  Set the roasting pan on some burners and turn the heat to medium high.  Scrape up any bits that have stuck on the bottom.  Reduce mixture slightly for a few minutes.  Then turn off the heat and let the mixture cool.  

Cover the meat and place the juice in a container and then stash them in the fridge and let them hang out overnight or a day.

Before ready to eat, transfer the meat to the freezer for 2 hours.  Remove from freezer and slice the meat as thinly as possible.

Warm the liquid in a pot.  Add the grated nutmeg.  Reduce the mixture if it is too watery.  Then dump a handful of the sliced meat into the juice and cook for 2 minutes.

With a pair of tongs, transfer the meat straight from the pot to the Italian rolls.  Top with the giardiniera.  Using the juice, dip the sandwich in the juice or pour on top of the sandwich. 

Apple & Cranberry Sauce

• 1 bag cranberries, fresh
• 2 apples, peeled, cored and cut into chunks
• 1/2 c sugar 
• 1 orange, juiced
• 1 stick cinnamon

Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.

Serve chilled or at room temperature.