Ingredients:

1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped roasted red bell pepper
16 ounces boneless/skinless chicken breasts, cut into chunks
1/4 cup chopped fresh cilantro
1/4 cup strong brewed coffee
1 tablespoon chili powder
1 teaspoon brown sugar
1/2 teaspoon ground red pepper
2 15 ounce cans kidney beans, rinsed and drained
28 ounce can fire roasted diced tomatoes
1 tablespoon masa harina
3 tablespoons water

Procedure:

In a Dutch oven, heat oil over medium. Add onion, bell pepper, and garlic - cook until the onions begin to soften, about 5 minutes. Add chicken and cook about 6 minutes. Stir in cilantro, coffee, chili powder, brown sugar, red pepper, kidney beans and tomatoes. Bring to a boil. Cover, reduce heat and simmer 10 minutes. In a small bowl, whisk together masa harina and 3 tablespoons water. Stir into the chili and simmer, uncovered, an additional 10 minutes. Makes 4 servings.

Ingredients:

2 teaspoons canola oil
16 ounces boneless/skinless turkey breast, cut into 1″ chunks
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups chicken broth
2 cups frozen corn kernels
1 1/2 cups dry whole wheat couscous
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon cayenne pepper sauce
1 cup diced plum tomato
1/2 cup roasted red bell peppers
1/4 cup chopped fresh cilantro

Procedure:

In a large skillet, heat oil over medium-high. Season turkey breast with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan and cook until done - about 6 minutes. In a medium saucepan, add broth and bring to a boil. Add corn and cook 3 minutes. Stir in couscous in a steady stream. Remove from heat, cover and let sit 5 minutes. Uncover and fluff with a fork. In a large bowl, whisk together the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, lime juice, oil, cumin, and cayenne pepper sauce. Mix in tomato, peppers and cilantro. Add turkey and couscous mixture to the bowl and gently toss to mix together. Makes 4 servings.

Ingredients:

16 ounces hot Italian turkey sausage
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes
10 ounces tomato sauce
1 cup dry Campanelle pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese
1 tablespoon plus 1 teaspoon sliced fresh basil

Procedure:

In a dutch oven over medium-high, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper - cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted - about 1 to 2 minutes. Remove from the heat.
To serve - place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

Ingredients:

16 ounces broccoli, trimmed and stalks peeled
1/3 cup tahini
1 tablespoon harissa (use less if you don’t like spicy foods)
1 tablespoon lemon juice
1/4 teaspoon salt

Procedure:

In a large saucepan, add enough water to the bottom so it comes up about 1″. Bring water to a boil. Cut broccoli lengthwise into thick strips. Set the broccoli in a steamer basket, place over the boiling water, cover and cook just until the broccoli is crisp tender - about 3 or 4 minutes. Remove from heat and keep 1/3 cup of the broccoli-steaming liquid. Add tahini to a blender and with the motor running, carefully pour in the reserved hot liquid. Add in harissa, lemon juice and salt. Blend until smooth and creamy. Pour sauce over the crisp broccoli to serve. Makes 4 servings.