Deb’s Awesome Veggie Chili

Background: I created this recipe when I was cooking for my friend Kim who is a vegetarian. My garden had graced me with lots of zucchini, tomatoes and swiss chard. I adapted the recipe for canned tomatoes, but feel free to use fresh! Add leftover grilled chicken if you want to have more protein. I love this and find it tasty and satisfying, and hope you do, too! xo

2 T olive oil

2 ribs celery, chopped 

5 cloves garlic, chopped 

2 Carrots, chopped 

2 onions chopped 

Saute’ above ingredients until veggies are tender. 
 

Add all next ingredients and bring to a boil for 20 - 30 minutes. 

1 pint prepared salsa 

2 15 oz cans diced tomatoes 

1 15 oz can creamed corn 

1 15 oz can kidney beans, undrained 

1 15 oz can white beans, undrained 

1 28 oz can black beans, undrained 

3 zucchini, cut in bite size pieces 

8 oz sliced mushrooms 

3 cups broccoli florettes 

1 bunch red swiss chard, chopped, can use spinach
1 can mazo blanco or canned hominy, drained 

5 cups chicken or vegetable stock 

1 T chili powder 

1 T cumin 

Serve with additional salsa, tortilla chips and top with shredded cheddar cheese if you'd like. 

Kale, Brussel Sprout, Pear and Pecorino Salad

¼ C fresh lemon juice

2 T dijon mustard

2 T minced shallot

4 cloves garlic, grated or finely chopped

2 large bunches tuscan kale, center stem discarded, leaves diced

20 brussels sprouts, trimmed & sliced thinly, the slicing wheel on the food processor works well for this!

2/3 C hazel nuts, coarsly chopped

½ C extra virgin olive oil

salt &freshly ground black pepper

1 pear, cut into bite-sized pieces

1 C pecorino or more if desired (or don't add if looking for Vegan Option)

Combine the lemon juice, mustard, shallots and garlic in a small bowl, whisk to blend, the slowly whisk olive oil into the mixture. Season to taste with salt and pepper, set aside.

Combine the diced kale and shredded brussels sprouts in a bowl large enough to accommodate the entire salad.

In a small skillet, heat the hazelnuts over medium heat, stirring frequently until golden brown, about 2 minutes. Be careful not to burn. Transfer nuts to a paper towel or plate to cool.

Add dressing, pears, hazelnuts and cheese to kale sprout mixture, toss to coat, let set for 30 minutes. Season to taste with salt & pepper & serve! Optional: add 1 C dried cranberries Buon Appetito!