|Butternut Squash and Black Bean Quesadilla with Jalapenos||Radish and Eggplant Curry over Rice||Sausage, Black Bean and Cheese Stuffed Banana Peppers||Garlicky Swiss Chard Pasta||Minestrone Soup with Green Beans and Celery|
|1/4 cup diced||3/4 cup diced|
|2 peppers||1 pepper|
|1-2 squash, about 1/2 cup of puree|
flour tortilla, 8-12 inch
|2 tortillas per quesadilla|
|1/4 cup per quesadilla|
|1/4 cup diced, about 1/4 to 1/2 medium onion||1 large||1 large|
|1/4 cup per quesadilla (optional)|
|1/4 cup per quesadilla||1/2 cup plus about 1/4 cup|
about 1/4 cup
|2 cloves||2 cloves||2 cloves|
|1 Tbsp minced|
diced tomatoes or tomato paste
|1 cup or 1 Tbsp|
|1/2 cup dry|
|1/3 cup dry, or 1/2 can cooked|
capers, or green olives, or artichoke, or anchovy
fresh lemon juice
|2 Tbsp per serving||2 Tbsp per serving|
|28 oz can|
|14 oz can|
navy or kidney beans
Butternut Squash and Black Bean Quesadilla
Cut 1-2 small butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until fork tender.
In a skillet with 1-2Tbsp cooking oil saute 1/4 cup diced onion with 2 diced jalapenos, seeds removed. Set aside.
To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place an 8-12 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheddar cheese and 1/4 cup black beans overtop. Add 2 tbsp sauteed onion and jalapeno, then top with 1/4 cup salsa (optional). Add second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired.
Transfer to a place and slice into wedges, then serve hot with sour cream, avocado, and lime.
Radish and Eggplant Curry
Dice 1 bunch of radishes, about 3/4 cup, and 1-2 eggplant, about 2-3 cups. Mince 1-2 cloves garlic and 1 Tbsp ginger. Thinly slice 1 medium onion and dice 1 jalapeno pepper with seeds removed.
Heat 2 Tbsp cooking oil in a large skillet or wok. Add diced onion, ginger, jalapeno and fry until lightly browned. Add 1 cup drained and diced tomatoes (or 1 Tbsp tomato paste or tamarind). Add 1.5 tsp coriander powder, 1/2 tsp turmeric, and 1 tsp garam masala. Add diced radishes and eggplant, 1.5 tsp salt, and toss everything to coat. Lower the heat to medium-low, cover and cook until vegetables are tender, stirring from time to time. If vegetables begin to stick to the pan, add 1-2 Tbsp water. Cook for 10-15 minutes, or until the vegetables are tender.
Serve over cooked jasmine or basmati rice.
Sausage, Black Bean and Cheese Stuffed Banana Peppers
Cut 5 banana peppers in half down the center, then remove the ribs and seeds. Place the peppers facedown in a rimmed baking pan and add 1/4 inch of water. Bake at 400F for 20-30 minutes, or until peppers are tender.
Dice 1/4 cup onion, 1/4 cup celery, and mince 1 clove garlic. Add 1-2 Tbsp cooking oil to a skillet over medium high heat and saute onion, celery, and garlic for 5-7 minutes, until they begin to brown. Add 1/2 lb of Italian sausage and cook until sausage is cooked through, about 5 minutes. Add 1/2 cup quinoa, 1 tsp salt, and 1.5 cup water to the skillet and cook until the quinoa is tender and the water has evaporated, about 8-10 minutes.
Cook 1/3 cup dry black beans in water for about 60 minutes, or until tender. Then drain and rinse. Or use 1/2 can of precooked black beans.
To make stuffing, in a mixing bowl combine 1/2 cup cooked black beans with 1.5 cups of cooked sausage, quinoa, and vegetable mixture. Add 1/2 cup shredded cheddar cheese.
Place cooked banana peppers face up on an oiled baking sheet, then add several heaping spoonfuls of the stuffing to each pepper. Sprinkle an additional thin layer of cheddar cheese or Monterary Jack cheese over then peppers. Bake at 400F for until additional 10-15 minutes, or until the cheese has melted.
Garlicky Swiss Chard Pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Finely chop the stems of 1 bunch of Swiss chard and roughly chop the leaves.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic. Add Swiss chard stems and cook another 2-3 minutes, then add leaves 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
Minestrone Soup with Green Beans and Celery
Dice 1 large onion and mince 2 cloves garlic. Dice 3/4 cup celery and 1 large carrot, about 1/2 cup. Trim 1/4 lb of green beans to 1/2 inch pieces.
In a large pot over medium high heat add 2 Tbsp olive oil and diced onion. Cook until onion is translucent, about 3-5 minutes, then add garlic and cook another 30 seconds. Add celery and carrots, and cook until they begin to soften, about 5 minutes. Stir in green beans and 1 tsp dried oregano, 1 tsp dried basil, 3/4 tsp salt, pepper to taste, and cook another 3 minutes. Add 28-ounce can of no-salt-added diced tomatoes, and a 14-ounce can of crushed tomatoes, and 6 cups chicken broth. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes. Stir in 1 cup cooked navy or kidney beans (or 1 15-ounce can, drained and rinsed), 1 cup elbow pasta, and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt to taste, then ladel into bowls and top with 1-2 Tbsp finely grated Parmesan cheese per bowl.