around the table: 2020

Sunday, August 2, 2020

Gwyneth Paltrow Sweet Potato Turkey Chili

SERVINGS: 4

Yield: Makes 6 1/2 cups

INGREDIENTS

14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks
1/4 cup extra-virgin olive oil
Coarse sea salt
1 large yellow onion, diced (1 1/2 cups)
2 cloves garlic, minced
1 teaspoon ground cumin, or more to taste
1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
1/2 teaspoon mild chili powder, or more to taste
1 pound ground turkey, preferably dark meat
28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
1/2 cup water
14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse)
Chopped fresh cilantro, for serving
Chopped fresh scallions, white and light-green parts, for serving

DIRECTIONS

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.

Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.

Add the tomatoes and their juices and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.

Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors.

Divide among individual bowls; top with the cilantro and scallions. Serve hot.

Nutritional Facts

Calories per serving (using no-salt-added beans and tomatoes): 530

% Daily Values*

Total Fat: 24g37%

Saturated Fat: 5g25%

Cholesterol: 90mg30%

Sodium: 330mg14%

Total Carbohydrates: 49g16%

Dietary Fiber: 11g44%

Sugar: 12g

Protein: 29g

Monday, June 29, 2020

Chickpea-Powered Mediterranean Couscous

You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time spent in a hot oven. They’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors.

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Thyme

2 unit

Scallions

¾ cup

Israeli Couscous

(ContainsWheat)

1 teaspoon

Smoked Paprika

½ box

Chickpeas

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

1 unit

Lemon

2 clove

Garlic

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems. Discard stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.

Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse half the chickpeas from the box (use the rest as you like).

On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in oven—it’s natural.

Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme. Stir to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.

Add half the veggies, half the feta, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top with remaining veggies and chickpeas. Sprinkle with scallion greens and remaining feta.