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Summer Recipes: All Bean Chili

July 18, 2016
by Sam Stevens

This classic bean chili recipe uses a luscious spice mix of cumin, sweet paprika, oregano, and red chile. Try out different combinations of beans to compose the dish to your liking. Pink and white Goya beans bring to mind a festive summer barbecue. And feel free to leave out the beef if you want to make it vegetarian.

 

Ingredients


Preparation

Brown ground beef together with onions over medium heat, for 7-8 minutes. Add the garlic and the spice mix alone. Lower the heat. and cook until the onions are soft - another 5 minutes.

Add the tomatoes and juice, and the cilantro. Simmer for 15 minutes. 

Add the beans and enough boiling water to cover the beans by 1 inch. Return to boil, then reduce heat and simmer for 30 minutes.

And that's it! Taste for seasoning and add a dash of vinegar.

Serves 4.


Summer Recipes: Fennel Asparagus Salad

June 27, 2016
by Sam Stevens

Fennel is a unique alternative to celery and perfect for a juicy summer salad. The bitter licorice notes in the fennel complement the hearty texture of sautéed asparagus. We recommend French green lentils because of their dense flavor. Recipe courtesy of Paul Menter, Boulder CO.


Ingredients

    Preparation

    Simmer lentlls in water with salt and onion halves for about 12 minutes or so, untll tender. Drain and discard onion, then transfer to medium bowl and let cool. Cook asparagus until tender. Drain, rinse, and add to lentils. Add fennel, celery, tomatoes, jalapenos, cilantro, parsley, lemon juice, olive oil and soy sauce. Season with salt and pepper, and mix.

    Serves 4.


    Summer Recipes: Salmon with Herbs

    June 20, 2016
    by Sam Stevens

    Channel your inner beach retreat with a lemon-y, herb-y roasted salmon. Adapted from Ina Garten's "Roasted Salmon with Green Herbs" recipe. 

    Ingredients

    • 1 lb fillet of wild salmon 
    • 1/2 cup minced scallions
    • 1/2 cup chopped parsley
    • 1/2 cup chopped dill
    • 1 lemon 
    • 1/4 cup of olive oil
    • salt and black pepper

    Preparation

    Preheat oven to 425°F. Squeeze lemon into bowl and combine with olive oil. Sprinkle in a pinch of salt and pepper. Place fillet of salmon onto medium-sized skillet and drizzle olive oil mixture onto fish, covering both sides. Let sit at room for 15 minutes.

    Chop scallions, parsley, and dill, and combine in a small bowl. Coat the salmon fillet with herbs on both sides. Place skillet into oven for 10 to 12 minutes. 

    Remove salmon from oven and cut into fillet with a knife. The fish should be soft and pink in the middle if prepared rare. 

    Serves 4.