Category: Recipe

Preheat oven to 425°F.

Wash the poblano peppers, slice them in half lengthwise, and remove the seeds and membranes. Place the peppers on a lightly oiled baking sheet.

Heat the oil in a large pan over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.

Add the garlic and cook for 1 minute, until fragrant.

Add the ground beef and cook for 5 to 6 minutes, breaking it apart as it cooks.

Add the black beans, tomatoes, corn, seasonings, and cooked rice. Stir to combine.

Stir in half of the shredded cheese.

Spoon the filling into each roasted poblano and top with the remaining cheese.

Return the peppers to the oven and roast for about 10 minutes, until the peppers are tender and the cheese is bubbly.

Allow the peppers to cool slightly, then garnish with fresh parsley and red pepper flakes before serving.

Gather ingredients together. Remove any woody ends from the scapes and the flower bud.

Add garlic scapes, Parmesan cheese, walnuts, lemon juice, and black pepper to a food processor. Pulse mixture until broken down.

With the processor running, slowly add olive oil until blended.

Serve by adding a small amount of pesto to cooked pasta. Pesto is also a flavorful addition for serving with steak, chicken, or sandwiches.

Whisk together in a large bowl: garlic, vinegar, oil, Kosher salt, and black pepper.

Add chuck roast and turn to coat. Refrigerate in the marinade. Turn the roast halfway through marinading. The roast should be marinaded between 12-24 hours.

Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.

Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.

In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.

Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.

Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.