I’ve been making winter bean chili for years with the same tired ingredients. It was SO refreshing to enjoy a summer chili with white beans and butternut squash! The cornmeal added some mild thickness and texture to the broth. Surprisingly this was not a sweet dish, and it paired perfectly with some white wine while sitting on the porch. Bam! Summer.
- 2 red bell peppers, cut into chunks
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup cornmeal
- 1/2 cup thinly sliced green onions
- 3 tablespoons olive oil
Add oil to pan and swirl to coat, with pan on medium heat. Add garlic and onion, cook 5 minutes. Stir in dry spices and cook for 5 more minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add cornmeal and beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
With Labor Day just around the corner, it seemed appropriate to prepare one final cold pasta salad before bidding farewell to summer. This fresh Asian salad uses good old spaghetti, roughly chopped cool Napa cabbage, crunchy shredded carrots and whole edamame for a family-friendly feast. It’s tossed in a velvety smooth salty peanut butter dressing and is dreamy for a picnic or in the fridge as leftovers. It’s also easily adaptable if you want to throw in fresh peanuts, diced apples, cucumber, peppers or other favorite ingredients. The secret is the amazing peanut sauce, which you could also use as a nice tofu marinade. I like to have some spicy garlic chili sauce on hand to throw on top. So simple!
COLD PEANUT NOODLE SALAD
1 lb spaghetti, cooked and drained
1/2 head Napa cabbage, roughly chopped
1 cup shredded carrots
1 cucumber, peeled and julienned
1 red pepper, seeded and julienned
1/2 cup cilantro, diced
1 cup creamy peanut butter
1/2 cup soy sauce
2/3 cup warm water
3 Tbs ginger, finely diced
2 garlic cloves, finely diced
1 Tbs toasted sesame oil
1 Tbs honey
3 Tbs rice wine vinegar
In a small mixing bowl combine all ingredients for peanut sauce and briskly whisk with fork for 2-3 minutes until it is a smooth, consistent texture. In large serving bowl combine cooked spaghetti with fresh salad ingredients, then toss in peanut sauce and thoroughly combine using tongs. Serve fresh!
Trader Joe’s has the most amazing selection of vegetarian “meat” products. Their meatless beef crumbles are a steal at $2.99, the Soyrizo is heavenly, and I also favor their Italian Vegetarian Sausages over any other brand. This week I was craving some sweet and salty roasted brussel sprouts and have heard of a meat-lovers Italian dish with which I decided to make vegetarian. It LITERALLY couldn’t have been easier. This was a big hit as a summer lunch that cost around $10 to make, but I will definitely be making it as a Thanksgiving side dish this year too!
BRUSSEL SPROUTS, WHITE BEANS AND SAUSAGE
2 lbs brussel sprouts
1 can cannellini beans
1 package of Trader Joe’s vegetarian Italian Sausage (4 large links)
Freshly shaved Parmesan cheese
2 Tablespoons olive oil
Salt and pepper
Preheat oven to 400 degrees F. Cut each sprout cut in half and toss on ungreased baking pan. Cut Italian sausages on an angle into 1/4” slices and add to the baking pan. Pour olives oil over the mixture then toss with your hands. Season with some salt and pepper, then bake for 20 minutes. Remove from oven and let cool. Drain can of cannellini beans and add to the brussel sprout mixture in a large bowl. Add some freshly shaved Parmesan before serving.