High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.

Empanada with tuna

Oil, extra-virgin olive	1/3 cup +
Onion, white, quartered lengthwise, thinly sliced crosswise	1 large
Bell peppers, green, stemmed, seeded, thinly sliced	2 medium
Garlic, thinly sliced	8 cloves
Salt, kosher	½ teaspoon +
Pepper, freshly ground
Saffron, finely ground	Large pinch
Water, boiling	¼ cup + 1 tablespoon
Tomatoes, halved crosswise	2 medium
Piquillo peppers, drained, thinly sliced	3 to 5
Paprika, sweet	1 teaspoon
Tuna, preferably ventresca (from the belly), drained, well flaked	14 ounces
Olives, Spanish, pimento stuffed, sliced	½ cup
Parsley, flat-leaf, finely chopped	½ cup
Lemon juice	1 tablespoon
Flour, all-purpose	3 cups
Butter, cold, cut into cubes	¾ cup
Milk, cold	¼ cup + ¼ cup
Eggs	1 large + 1 large

1. In a large skillet, heat 1/3-cup oil until shimmering. 
2. Add the onion, and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes. 
3. Add the bell peppers, garlic, and a generous pinch of salt; cover, and cook over moderately low heat, stirring occasionally, until very soft, about 25 minutes: add a bit of water if the pan is too dry. 
4. In a small heatproof bowl, mix the saffron with the boiling water until dissolved; let stand until cooled, about 10 minutes. 
5. Grate the tomatoes on the large holes of a box grater set in a bowl until only the skins remain; discard the skins. 
6. Add the piquillo peppers, tomatoes, steeped saffron, and the paprika to the skillet, and cook over moderate heat, stirring occasionally, until the mixture is very thick, about 10 minutes. 
7. Scrape the mixture into a colander, and let drain for 10 minutes. 
8. In a large bowl, combine the pepper mixture with the tuna, olives, parsley, and lemon juice; season with salt and pepper. 
9. Let the filling cool completely, about 45 minutes. 
10. Preheat the oven to 375°F. 
11. In a food processor, pulse together the flour and salt. 
12. Add the butter, and pulse until crumbly. 
13. Add ¼-milk and the egg, and pulse until the mixture starts to look wet and clump together. 
14. Gradually pulse in the remaining milk as needed until dough forms. 
15. Turn out on a lightly floured surface, and kneed six or seven times to make the dough more elastic. 
16. Divide into twelve to sixteen dough balls, and roll into 8- to 10-inch rounds. 
17. Place a heaping spoonful in the center of a round (for 16 empanadas, I measured 54 grams per empanada), fold the dough over, and crimp seal the edges; transfer to a baking sheet, and repeat with the remaining dough balls.
18. In a small bowl, whisk an egg with 1-tablespoon water, and then brush each of the empanadas.
19. Bake until golden brown, about 30 minutes. 
20. Let cool for about 10 minutes, and devour!

Recipe adapted from Food&Wine Magazine, September 2017

Spinach-&-ricotta-stuffed tomatoes with piquillo peppers

Oil, olive, extra-virgin	2 tablespoons + 1 tablespoon + 4 tablespoons
Tomatoes, firm, ripe, top ½-inch cut off & reserved	4 medium
Salt, kosher
Pepper, freshly ground
Onion, halved, thinly sliced	½ medium
Rosé	½ cup
Baby spinach	5 ounces
Ricotta	4 ounces
Piquillo peppers, drained, diced	3
Parmigiano-Reggiano cheese	1 ½ ounces
Basil, chopped	¼ cup
Parsley, chopped	¼ cup
Garlic, minced	1 clove
Thyme, minced	½ teaspoon
Rosemary	½ teaspoon
Olives, kalamata, pitted, quartered lengthwise	7
Paprika, hot	Pinch
Micro arugula	Garnish

1. Preheat the oven to 350°F; ensure a rack is mounted in the center. 
2. Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a ¼-inch wall on the sides. 
3. Lightly sprinkle the inside of the tomato cups with salt, and drain upside down on a paper towel-lined plate. 
4. In a large skillet, heat 2-tablespoons oil over moderate heat. 
5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. 
6. Add the rosé and cook until almost completely evaporated, about 5 minutes. 
7. Scrape the mixture into a medium bowl, and wipe out the skillet. 
8. Heat 1-tablespoon oil in the skillet over moderately high heat. 
9. Add the spinach and cook, stirring, just until wilted; transfer to the bowl. 
10. Add the ricotta, peppers, cheese, basil, parsley, garlic, thyme, rosemary, olives, and paprika; season with salt and pepper. 
11. Set the tomatoes in the gratin dish in their juices, and stuff with the ricotta filling. 
12. Bake until the tomatoes are softened, about 20 minutes. 
13. Set the tops on the tomatoes, and bake 10 minutes longer. 
14. Using a slotted spoon, transfer the tomatoes to a plate; cover to keep warm. 
15. Transfer the juices to a blender, and add the remaining 4-tablespoons oil; puree until smooth. 
16. Strain the sauce into a small saucepan, and season with salt and pepper. 
17. Simmer over moderately low heat, stirring occasionally, until slightly thickened, about 10 minutes. 
18. Spoon the sauce into shallow bowls and set a stuffed tomato into each one. 
19. Garnish with the arugula, drizzle with oil, and serve. 

Recipe mildly adapted from Food&Wine Magazine, August 2016.