Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
• 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
• 1 1/2 pounds cremini or white button mushrooms, quartered
• Salt
• Freshly ground pepper
• 4 garlic cloves, smashed
• 1 teaspoon caraway seeds
• 1/4 cup sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika
• One 28-ounce can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 6 cups vegetable broth
• 2 bay leaves
• 2 tablespoons fresh bread crumbs
• Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine

Ingredients

• 2 15 ounce cans cooked small fava beans
• 1 tablespoon ground cumin
• 4 cloves garlic, mashed
• ½ cup lemon juice
• ¼ cup olive oil
• 1 medium red onion, finely chopped
• 2 ripe tomatoes, diced
• 1 bunch parsley, finely chopped
• salt and pepper to taste

Preparation

Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil. Using a potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Sanaa Cooks

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons mustard seed
• 2 medium potatoes, diced
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
• 2 tomatoes, diced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoons coriander powder
• 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville

Ingredients

CRUST

• 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt

FILLING

• 4 local ripe peaches
• 1 cup multicolored raisins
• 5 medjool dates
• 1/4 cup bourbon
• 1/4 cup blackstrap molasses
• 1/4 cup maple syrup
• 1/2 cup nuts (walnuts or almonds are best)
• 2 tablespoons lemon juice

Preparation

Pulse all crust ingredients in food processor until crumbly dough forms. Press into pie pan and set aside.

Large dice ripe peaches and transfer to mixing bowl. In food processor, pulse pitted dates, lemon, bourbon, and maple until mostly smooth. Pour into mixing bowl and toss peaches, raisins, 1/2 cup of nuts, until well-covered. Pour into pie pan over crust and drizzle molasses.

Edible Nashville

Ingredients

• 1 small (7-ounce) can chipotle chiles in adobo
• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 onions, peeled and chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 jalapeño peppers, seeded and chopped
• 1 pound dry black beans (do not soak)
• 2 quarts mild vegetable or chicken stock
• 1 tablespoon dried oregano, preferably Mexican
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• Red wine vinegar, to taste
• Pickled onions, cilantro, sour cream, avocados (optional, for garnish)

Preparation

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Julia Moskin, New York Times

Ingredients

• 5 tbsp. olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Pinch cayenne pepper
• 1½ c. water
• ½ tsp. baking soda
• 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
• 1 tbsp. tomato paste
• 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ c. chopped parsley
• red wine vinegar

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes. Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.

CI

Ingredients

• 12 medium-sized button mushrooms (100g, about 1 cup)
• 2 tablespoons olive oil
• 2 tablespoons butter, salted or unsalted (or equiv. olive oil)
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups (400g) cooked (about 200g dry) green lentils
• 1 cup (140g) toasted walnuts or pecans
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon soy sauce or tamari
• 2 teaspoons minced fresh rosemary
• 2 teaspoons fresh thyme, minced
• 2 tablespoons fresh sage or flat leaf parsley
• 2 teaspoons Cognac or brandy
• 1 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• salt and freshly ground black pepper

Preparation

1. Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.
2. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
3. Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.

David Lebovitz

Ingredients

• 1 c. dry black beans
• 2 c. black bean stock
• 3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil)
• 1 lg. onion, chopped
• 4 cloves garlic, finely chopped
• 2 sweet red or green bell peppers, cut into thin strips
• 2 c. long-grain white rice
• 1/2-1 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. oregano
• 1 lg. bay leaf

Preparation

Soak the beans overnight in a pot of water and drain well (or fast-soak). Place on the stove with plenty of fresh water. Simmer for about 1 1/2 hours, until nice and tender but not mushy. Reserve 2 c. of the stock and then drain the beans. Sautee the bacon (or heat the oil) in a pot with the onion, garlic, and peppers until the onion is golden. Add rice, salt, cumin, oregano, and bay leaf, then bean stock and beans. Cover and place on medium heat until it comes to a boil. Stir to prevent from sticking to the bottom of the pot, reduce heat to low and cook until the rice looks completely dry. Should take 10-15min. Stir and serve.

Penzey’s Spices

Ingredients

• 3/4 c. lentils, rinsed
• 4 tsp. olive oil, divided
• 1/3 c. diced carrot
• 1/3 c. diced celery
• 1 tbsp. tomato paste
• 2 cloves garlic, crushed and minced
• 1 1/2 c. dry red wine
• 1 1/2 c. water
• 1 tsp. dijon mustard
• 1-2 tsp. spice blend (optional)
• 1/4-1 tsp. salt
• 1/4-1/2 tsp. pepper
• 12 red pearl onions
• 1 lg. bunch kale, washed and chopped coarsely
• 1 tbsp. walnut or almond oil
• loaf rustic bread

Preparation

Parboil the lentils for 5 minutes, drain, and rinse. Heat 1 tbsp. olive oil in a saucepan over medium-high heat. Add the carrots and celery. When slightly browned, add garlic and tomato paste and mash into the vegetables. Pour in the wine, water, and mustard. Add the drained lentils, herbs, and a bit of salt. Simmer, covered, until lentils are tender, 30-40 minutes.

While the lentils are cooking, blanch the onions in boiling water for 1 minute, drain, and peel. Put them in a heavy frying pan with the other tbsp. of olive oil and cook over medium heat until tender and beginning to color, about 5 minutes. Add a splash of water or wine near the end to deglaze the pan. Season with salt and pepper and remove from skillet.

Wilt the kale in the skillet, season with salt and pepper. Stir into the lentils. Serve with a swirl of walnut oil, a garnish of pearl onions, and with a thick, toasted slice of rustic bread.

Penzey’s Spices