MAIN COURSES

Lentil Chili Serves 6 Ingredients: 1 ½ tbsp. olive oil 1 medium onion, diced 4 garlic cloves, minced 1 tbsp. Chile Crunch Chipotle 1 tsp. cumin powder 2 cans 14.5 oz. black beans, rinsed 16 oz. fresh or frozen corn kernels 12 oz. red lentils, rinsed 1 can 14.5 oz. diced tomatoes 1 can 14.5 oz. tomato sauce 4 cups vegetable or chicken broth ½ cup cilantro leaves, chopped 2 tbsp. lime juice salt and pepper, to taste Directions: In a large pot, cook the onion, garlic for 5-7 minutes, until they are soft and slightly browned. Use water or...

Cauliflower Tacos with Smoky Romesco Sauce Serves 6 Cauliflower 2 small heads cauliflower cut into bite-size pieces 2-4 tablespoons oil 3 teaspoons ground cumin 2 teaspoons chili powder Instructions: Preheat oven to 400 degrees F Mix oil, cumin, chili powder, paprika, and salt. Toss the cauliflower florets and roast on a baking sheet on the bottom rack for 20-25 minutes or until golden brown and tender.1 teaspoon salt   Romesco Sauce Ingredients: 12 oz jarred roasted red peppers, drained 1-14 oz canned fire-roasted tomatoes, well drained 1 cup raw almonds, toasted ¼ cup chopped flat leaf parsley ¼ cup extra...

Fideo Seco Serves 4-6 Ingredients: 1 package broken Fideo (thin pasta) 5 Roma tomatoes ¼ cup Canola or vegetable oil ¼ onion 2 cloves garlic 2 cups water powdered Chicken Consommé to taste Queso Fresco (Mexican fresh cheese) 1 avocado Mexican cream or heavy whipping cream CHILE CRUNCH  Directions:  Heat the oil and lightly brown the fido. Blend the tomatoes, onion, garlic, 2 cups water, and 3 teaspoons of Chicken Consommé. Strain the tomato sauce and add it to the browned fideo. Stir occasionally and cook for about 15 minutes or until almost done. In a 2 qt Pyrex, add the fideo and...

Corn Chowder Serves 4 Ingredients: 2 tablespoons butter 4 scallions, white and green tops sliced 1 red bell pepper, chopped 2 ribs celery, chopped 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice 4 cups fresh corn kernels (cut from about 8 ears) 1 bay leaf 1 quart canned low-sodium chicken broth or homemade stock 2 teaspoons salt 2 cups milk 1/4 teaspoon fresh-ground black pepper CHILE CRUNCH Sour cream, for serving (optional) Directions: In a large saucepan, melt butter over moderately low heat. Add scallion, bell pepper, and celery and cook, stirring occasionally, until vegetables start...