April 23, 2022
Chickpeas with Grass-Fed Ground Beef and Braised Kale
Made in partnership with Sierra Linda Farm, Castleton, Va
Ingredients:
1 pound grass-fed beef
28 oz can of chickpeas, rinsed and drained
2 teaspoons toasted cumin seeds
1 teaspoon of chile powder
2 large cloves of garlic, minced
Salt and pepper to taste
1 tablespoon of olive oil
2-4 tablespoons of minced cilantro
1-2 cups of water (or chickpea cooking broth) on hand
5 oz kale, stems removed and torn into bite-sized pieces
3 large cloves of garlic
2 tablespoons olive oil
Adapted from recipe by Mark Bittman.
Step 1: Heat a large skillet over high heat. Add the ground beef, breaking into small pieces as it cooks. Add the chickpeas and continue cooking until chickpeas begin to brown, about 10 minutes.
Step 2: Add the toasted cumin seeds, garlic, chile powder and a large pinch of salt. Stir and cook for one minute. Add water or cooking broth and scrape the bottom while simmering for another 5 minutes until most of the liquid is absorbed but not dry.
Step 3: Add the olive oil, stir, taste and adjust for seasoning if needed.
Step 4: In a medium sauce pan, heat olive oil and add smashed garlic cloves and cook until fragrant, about 30 seconds. Add kale in batches and a pinch of salt. Saute until greens are tender (I like them with a little bite to them.)
Serve the chickpeas and beef with rice, kale and pita bread. Enjoy!
May 1, 2022
Open-Faced Chicken Enchiladas w Green Tomatillo Salsa
Made in partnership with Salsa Las Glorias, The Plains, VA; and Sergio Lopez, Local Farm
Ingredients:
1 pound skinless boneless chicken breast
16 oz Green Tomatillo Salsa from Salsa las Glorias, The Plains, VA.
4 poblano peppers, sliced in half length-wise, seeds removed
One bunch of white spring onions from Sergio Lopez, white part only, sliced thin
1 tablespoon of extra virgin olive oil
Coarse kosher salt to taste
Corn tortillas (fresh is best!)
8 sprigs of cilantro with tender stems, also from Sergio Lopez (such beautiful bunches of fresh herbs!)
For assembly: one cup cooked black beans or pinto beans; romaine lettuce leaves, avocado slices, tomatoes, cilantro, Crema Mexicana or sour cream.
Step 1: Preheat oven to 325 degrees. Brush or spray a baking sheet with a thin coating of olive oil and place the poblano peppers on the sheet cut ends down and put into the oven. Season the chicken breasts with salt and pepper, and place them into a dutch oven or comparable pot with a lid. Pour tomatillo salsa over the chicken, cover and put into the preheated oven. Slow roast the chicken and the peppers for approximately 30 minutes, until chicken reaches an internal temperature of 165 degrees. Set chicken aside to cool, then shred into bite-sized pieces.
Step 2: While the chicken and peppers cook, make the caramelized onions. Over medium-low heat, add olive oil to a skillet. Add the sliced onions and a big pinch of salt. Cook gently until onions are medium-to-dark brown, for about 20 minutes.
Step 3: Wipe out the skillet, add a drop of oil if needed, and heat the tortillas until soft. Set them on a platter and get ready to assemble.
Step 4: On top of each tortilla, place one lettuce leaf, one poblano pepper half, top with shredded chicken, a bit of onion, toppings of your choice (beans, tomatoes, avocado slices). Top with sprigs of fresh cilantro, a dollop of Crema, and a drizzle of the tomatillo salsa from the chicken. Enjoy!