Hearty Winter Vegetarian Chili

1 can canellini beans
1 can black beans, drained
2 Tbsp grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large medium carrot, diced
1 red pepper, diced
1 yellow pepper, diced
2 large garlic cloves, minced
3 Tbsp ground chili (desired preference of heat)
1 Tbsp lightly toasted cumin seeds, ground
2 cans canned tomatoes, chopped
1 tsp dried oregano
2 Tbsp tomato paste (dissolved in 1 cup water)
4 cups diced winter squash, diced
Salt to taste
½ cup cilantro, chopped
Grated cheddar for garnish and one scallion, diced (both optional), for garnish

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Creamy Wild Mushroom Soup

For Crispy Mushroom Topping
11/2 lb mushrooms (button, shiitake or crimini), thinly sliced
1/4 cup olive oil
1/2 tsp freshly ground black pepper
Kosher salt

For Soup
3 Tbsp unsalted butter
2 shallots, chopped
1 lb mushrooms, sliced or torn (button, shiitake or crimini)
11/2 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
6 cups vegetable stock
1/4 cup sherry
1/3 cup heavy cream

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Creamy Italian Chicken Soup

1 Tbsp unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, shredded
3 cloves garlic, finely chopped
¾ cup dry white wine
4 cups chicken broth
2 cups ditalini1 8½ oz jar julienned oil-packed sun-dried tomatoes

1½ cups half-and-half
½ cup Parmesan, finely grated, plus more for serving
2 cups rotisserie chicken, chopped
2 cups packed chopped Tuscan kale
½ cup packed fresh basil leaves, finely chopped
Kosher salt
Freshly ground black pepper

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Roasted Winter Squash Soup

Recipe by Chef Craig Clifton
For the soup
1 butternut squash, medium-sized
1 yellow onion
3 cloves of garlic
1 leek
1 carrot
2 cups heavy cream
2 Tbsp butter
3 Tbsp vegetable oil (or other high-heat oil such as coconut)
2 cups of any dry white wine
Fresh rosemary and thyme to taste
Salt and white pepper to taste (we use about 2 Tbsp of each)
For the relish
1 pomegranate,

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