Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Mexican-Spiced Pork Chops With Roasted Lemon Salsa Verde

           Mexican-Spiced Pork Chops 

         With Roasted Lemon Salsa Verde

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

Ingredients:

Salsa Verde:
1 lb (455 g) medium tomatillos, about 10, husked, rinsed
1 small onion, cut into large chunks
1 jalapeño
4 garlic cloves, unpeeled
1 medium lemon, about 4 oz (115 g), halved crosswise, seeded
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
1/4 cup (60 mL) chopped fresh cilantro
Sugar to taste
Pork Chops
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) soy sauce
Zest and juice of 1 medium lemon
2 garlic cloves, finely chopped
1/4 cup (60 mL) chopped onion
1 tbsp (15 mL) smoked paprika
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano, preferably Mexican
2 tsp (10 mL) cumin
2 tsp (10 mL) coriander
1/4 tsp (1 mL) cinnamon
Freshly ground pepper to taste
4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each
2 tbsp (30 mL) canola oil
Directions:                                                                           For the salsa verde, preheat oven to 450°F (232°C).

Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool.

When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day.

Take chops out of fridge and preheat oven to 400°F (204°C).

Set a large cast-iron or ovenproof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F (63°C), about 5 minutes more.

Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde.    Serves 4

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

From Scratch Bean Tostados

 

From Scratch Bean Tostados

We teamed up with Hayden Flour Mills to make from-scratch bean tostadas – a kitchen project with minimal lift that can deliver what may be the most flavorful tostadas you've ever had and impress all your friends. It all starts with fresh, regional ingredients: our Ojo de Cabra beans – a meaty favorite in Northern Mexico – and Hayden Flour Mills x Masienda Tortilla Flour – made with Olotillo Blanco heirloom corn and White Sonora heritage wheat. The smooth bean purée piled on the homemade crunchy tortilla is a treat in and of itself, but you can amp it up with all kinds of toppings. This recipe makes 24 tostadas, so be sure to invite friends over!

Tools

Bean cooking vessel of your choice
Pastry cutter (optional)
Large cast iron pan
Potato/bean masher
Blender (optional)
Tea Towel
Tortilla press or rolling pin
Parchment paper
Pastry brush
2 rimmed cookie sheets

Ingredients 

Refried beans

1 lb Ojo de Cabra beans, cooked according to the Primary Beans cooking guide (broth reserved)
3 tbsp neutral oil, divided
1 yellow onion, minced or grated
1 jalapeño, diced
4 cloves garlic, minced

Tortillas

1 box Tortilla Flour
¼ cup neutral oil or solid coconut oil, plus extra for brushing
1-½ tsp salt
1-½ tsp baking powder
1-½ cups warm water

Topping suggestions

Diced avocado
Diced Roma tomatoes
Crumbled Cotija cheese
Chopped cilantro
Lime juice
Fresh salsa

Directions:
Make the tortillas: 

While the beans are cooking, mix tortilla flour, salt, and baking powder with oil until well combined and small crumbles begin to form. Add warm water and mix until well incorporated. Knead for 2-3 minutes. (Hint: A pastry cutter
works great for this step.)

Prepare the refried beans: 

Drain cooked beans, reserving bean broth. Heat 1 tbsp oil in cast iron skillet over medium heat. Add onion and jalapeño and sauté until beginning to soften and onion is translucent (taking care not to burn). Add garlic and cook for 1 more minute. Add drained beans and remaining 2 tbsp of oil and cook until warm. Using potato/bean masher, mash beans, ladling bean broth to add moisture until you reach your desired consistency. For the most beautiful, pillowy refried beans, add mixture to a blender and blend until it reaches a completely smooth texture, adding bean broth as needed.

Make the crispy tostadas: 

Preheat oven to 400 F. Brush tortillas lightly with oil. Place tortillas in a single layer on cookie sheets. Bake for 5 minutes, then flip tortillas and rotate cookie sheets and bake for an additional 3 to 6 minutes until tortillas are crispy and light brown. Repeat to make all 24 tostadas.

Assemble: 

Spread a thin layer of refried beans over tostadas. Add toppings of your choice and enjoy immediately.

Mediterranean Meatloaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, we’ve lined the bottom of the bread with thinly sliced sweet potatoes and amped up the Mediterranean flavours for a cosmopolitan twist.

Ingredients:

1 focaccia bread; about 8 x 10 inches (20 x 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb (500 g)
½ cup (125 mL) grated Parmesan, Romano or Asiago cheese (or a combination)
¼ cup (60 mL) finely chopped sun-dried tomato 
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Fresh Herb Falafel With Bread

Fresh Herb Falafel With Bread

Ingredients:  

For the Falafel

1/2 cup dry (uncooked) chickpeas
1/2 cup dry peeled fava beans (be sure they're the pale, peel dry favas, not the dark unpeeled favas which won't work)
1 teaspoon kosher salt
1/4 cup mint leaves
3/4 cup flat leaf parsley leaves
1/2 cup cilantro leaves
1 small jalepeno, ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup coarsely chopped yellow onion (1 small onion)
1/2 tablespoon sesame seeds
1 teaspoon baking soda
Safflower or canola oil, for frying (about 3 cups)

For the Tahini Sauce:
3/4 cup yogurt or laban
1/3 cup tahini (stir before measuring)
1 teaspoon kosher salt
1 clove garlic, green sprout removed and minced
Juice of 1 lemon

Directions:
In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.

Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb—but not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.

To make the tahini sauce, process the yogurt, tahini, salt, and garlic until combined. Pour in the lemon juice and pulse to combine. Taste and adjust the seasonings so that the sauce has a nutty flavor of tahini with a bit of the tang of the yogurt.

Heat the oil in a 2-quart saucepan or sauté pan until a pinch of herb dropped in floats and bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly in to the scoop to form 2-inch ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.

Serve the falafel hot with the tahini sauce on the side or drizzled over top.

Pepper Glazed Goat Cheese Gratin

Pepper Glazed Goat Cheese Gratin Ingredients 1 pound creamy fresh goat cheese, softened 6 tablespoons apricot preserves 4 Peppadew peppers, finely chopped 1 pickled jalapeño, seeded and finely chopped 2 tablespoons minced cocktail onions 2 teaspoons Dijon mustard 1 1/2 teaspoons dry sherry Pita chips and toasted baguette slices, for serving Directions: Preheat the oven to 400°.  Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry.  Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices. Suggested Pairing: Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.

Best Black Bean Soup

744 visitors to blog in February
INGREDIENTS
For the Soup:
10 Servings

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans
2 quarts mild vegetable or chicken stock
1 tablespoon oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste

FOR THE PICKLED ONIONS AND OTHER GARNISHES (OPTIONAL):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves

Directions:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leaves if you like.

Pumpkin-Carrot Soup

Pumpkin-Carrot Soup 

Ingredients:
Makes 6 cups.
3 T. unsalted butter
2 large shallots, sliced
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeño pepper, seeded and diced
1-lb. baby-cut carrots, coarsely chopped
1 T. minced fresh ginger
1/4 tsp. smoked Spanish paprika
6 cups chicken or vegetable broth
1-15-oz. can pumpkin puree
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup heavy whipping cream or coconut milk Chopped chives for garnish.

Directions:
1. Melt butter in a Dutch oven over medium-high heat; add shallots, red peppers, garlic and jalapeño; sauté 5 minutes or until golden. Add carrots and sauté 5 minutes. Stir in ginger and smoked paprika; cook, stirring constantly, 1 minute. Stir in broth, pumpkin, salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 25 minutes to combine flavors. Remove from heat; let stand 5 minutes.

2. Process soup in the pot with an emersion blender until smooth or transfer to a blender in batches to puree. Stir in heavy cream and more salt and pepper to taste. Cook soup over medium heat, stirring occasionally, 5 minutes or until heated through. (For a thinner soup, stir in more broth, 1 tablespoon at a time.) Spoon soup into bowls and serve sprinkled with chives and served with Rye Crisps (see below), if desired.

Tip: To Make Ahead, let soup cool completely, and chill up to 3 days. Reheat in pan over medium heat until warmed through.

Tip: This is also quite good as an appetizer served in small shot glasses.
Rye Crisps: Brush the party rye cocktail breads with melted butter and toast on a baking sheet in a 375 degree oven for 8 minutes. 

Chili Lime Marinated Chicken Breasts With Tomatillo And Lime Salsa Verde

Chili Lime Marinated Chicken Breasts

With Tomatillo And Lime Salsa Verde

Ingredients:

Chicken:
6 (5 to 6 oz.) boneless skinless chicken breasts Salt and pepper to taste
2 T. minced jalapeno chili (with or without seeds) 1 clove garlic, minced
1 tsp. chili powder
3 T. fresh lime juice
2 T. grapeseed or vegetable oil
1/4 cup crumbled cotija cheese for garnish 
2 T. chopped cilantro leaves for garnish

*

Salsa Verde:
1 T. grapeseed or vegetable oil
1 cup chopped onion
2 T. chopped jalapeno chili (with or without seeds) 8 tomatillos, husking, rinsed and coarsely chopped 3 T. fresh lime juice
2 T. honey
1/4 cup chopped cilantro leaves
Salt and pepper to taste

Serves 6.

*

Directions:

1. Trim chicken and pound to an even 1/2 inch thickness. Place chicken in a flat casserole and season well with salt and pepper. Combine the jalapeno, garlic, chili powder, lime juice and oil in a small bowl and then pour over the chicken, turning to coat chicken well with the marinade. Cover and refrigerate 2 hours or let stand at room temperature for 30 minutes.

2. For Salsa Verde, heat oil in a medium nonstick skillet over medium heat. Add the onions and jalapeno and cook until softened, about 4 minutes. Add the tomatillos and cook until soft, about 10 minutes. Transfer mixture to a blender and add the lime juice, honey and cilantro; blend until smooth and season to taste with salt and pepper.

3. Preheat grill. Remove chicken from marinade and grill chicken for 4 to 5 minutes per side. Place chicken on plates and spoon Salsa Verde across the breasts. Sprinkle with cotija cheese and cilantro and serve. 

Baked Potatoes Three Ways

Baked Potatoes Three Ways

Baked Potatoes

By Sam Sifton

Twice-Baked Potatoes With Cauliflower and Cheese

By Sam Sifton

Baked Potatoes With Crab, Jalapeño and Mint

By Sam Sifton

The nights are coming faster now, and dead leaves rustle across grass and sidewalk. “Look at that moon,” Thornton Wilder wrote in “Our Town.” “Potato weather, for sure.”

Baked-potato weather, for sure. Slide a rack of russets into a hot oven for 45 minutes while you sort mail or pay bills, check email or help someone with homework. Set up a fixings bar of butter and bacon and Cheddar, chives and sour cream. The reward is one of the great, undervalued actors in all dinner theater: Mr. Split-Top himself, dressed in finery.

A recipe for basic baked potatoes follows. The key instructions are to pierce the jackets of the potatoes in a number of places to allow them to exhale steam as they cook; to lightly grease their exteriors with oil, so that they crisp; and to salt them a little, just because.

Be patient as they cook, and feel absolutely no pressure to accompany them with anything but toppings. If bacon and Cheddar do not appeal, you can try a combination of thyme, chervil and chives. The hedge-fund set may prefer a heaping tablespoon of caviar.

Dressed to your tastes, a baked potato makes a nice accompaniment to a slice of prime rib or a steak, even a roasted chicken. It is also quite nice served with a tart salad.

But a baked potato can be a meal too. This is particularly the case when you start making additions to the starch — cauliflower and cheese in the case of the second recipe, and crab meat, jalapeño and mint (cheese, too!) in the case of the third.

For the cauliflower version, abide by the teachings of the great British home cook and writer Nigel Slater, and cook the florets in milk scented with bay leaves as you bake the tubers. You’ll be rewarded with a sweet pairing for the starchy potato flesh, beautifully countered by the salty nuttiness of Parmesan at the end. For the crab, be very gentle with the meat, tossing it lightly with lemon, mint and jalapeño. The idea is to have a topping to the mashed potatoes that is pillowlike in its delicacy.

These potatoes are sometimes called twice-baked. That is a misnomer, but still an excellent name. They’re baked, then disassembled, then heated through with a cheese hat that melts across their surface. The amount of time added to the overall process is neither negligible nor problematic. The result is a simple, elegant one-plate dinner, an old-school pleasure best consumed with friends.

Be patient as they cook, and feel absolutely no pressure to accompany them with anything but toppings. If bacon and Cheddar do not appeal, you can try a combination of thyme, chervil and chives,