Yield: 8-10 servings

Ingredients:

1 tablespoon avocado oil (or olive oil)

1 large poblano pepper, cored and diced

1 small white onion, peeled and diced

1 serrano or jalapeño pepper, cored and diced

5 cloves garlic, peeled and minced

6 cups chicken stock, divided

 2 cups shredded or diced cooked chicken

1 pound Yukon gold potatoes, diced

2 large carrots, peeled and diced

1/2 cup white or brown rice

1/2 cup peas

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

juice of 1 lime

optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions

Directions:

Heat oil in a large stock pot over medium-high heat.  Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic.  Continue sautéing for 1-2 more minutes, until the garlic is fragrant.  Transfer the entire mixture to a large blender, and set aside to cool.

Return the stockpot to the heat.  Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.  Bring the mixture to a simmer.  Then reduce heat to medium-low so that the soup maintains a low simmer.  Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture.  Pureé for 1-2 minutes, or until the mixture is completely smooth.

Stir the cilantro mixture into the soup.  Taste, and season with a generous pinch (or more) of salt and black pepper as needed.

Serve immediately, topped with your desired garnishes.

Feel free to also add in 1/2 cup whole kernel corn if you’d like.  And some traditional recipes also add in diced red bell pepper, which you’re welcome to add.  Also, if the soup is too thick to your liking, feel free to add in an extra cup of chicken stock.

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Here is another great recipe from Erin Wanke, local Columbus Health Coach and vegetarian food blogger.   Follow her on Instagram @feed_me_greens!

Makes 6 burgers

Bellisari’s Blistered Jalapeno and Fig Spread balances the creamy white cheddar in these burgers by adding a spicy and sweet topping that takes them to the next level!

1 ½ - 2 Tbsp. extra virgin olive oil

½ small onion, diced

1 large carrot (or 2 small), finely grated

2 cans cannellini beans, drained and rinsed

½ - ¾ tsp salt

½ tsp garlic salt

¼ tsp dried thyme

1 egg, beaten

¾ cup shredded white cheddar cheese

1/3 cup whole wheat bread crumbs (I use Whole Foods 365 brand)

Bellisari’s Blistered Jalapeno and Fig Spread

Heat the olive oil in a skillet over medium.  Add the onion and carrot and sauté for 5 minutes, stirring frequently. 

Add in the drained cannellini beans, turn down the heat, and stir to mix.  Using the back of a large wooden spoon (or similar), smash the beans until mashed.  (Note: if you prefer, you can transfer to a food processor and pulse to mash the beans, but I can get it done in a few minutes with the wooden spoon and prefer one less thing to clean!)

Transfer the mixture to a bowl, and stir in the salt, garlic salt, and thyme.  Taste and adjust seasonings if needed.  Stir in the beaten egg and shredded cheese, then add the breadcrumbs.

You can refrigerate the mixture for up to 2 days or cook them right away.  When you’re ready to cook, form 6 patties.  Heat a small amount of olive oil in a skillet and cook for 4 minutes each side.  Top the burgers with the Blistered Jalapeno and Fig Spread and enjoy!  Spring mix, red onion, and avocado are also good toppings with this, but not necessary.  Even the bun is optional.

Ingredients

1 (32-ounce) package sauerkraut, not drained

1 medium apple, cored, cut into thin wedges

1/4 cup chopped onion

2 tablespoons firmly packed brown sugar

1 jar Bellisari's Saigon Street Sauce

2-to-3-pounds of boneless pork chops

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Butter

Directions:

Heat oven to 350°F.  Combine sauerkraut, apple, onion, brown sugar, Bellisari's Saigon Street Sauce in large bowl; set aside.

Sprinkle pork chops with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork chops. Cook over medium heat, turning several times, 7-9 minutes or until browned. Add sauerkraut mixture; cover. Bake 1 ½ - 2 hours or until pork chops reach an internal temperature of 160°F.(cooking times vary based on thickness)

Ingredients

11 ounces smoked trout (about 3 fillets), coarsely flaked

1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips

1 cup finely chopped celery (about 2 stalks)

1/4 cup finely chopped fresh chives

¼ cup sour cream

¼ cup Bellisari’s Blue Cheese Honey & Shallot Spread

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce

2 Medium thinly sliced Watermelon Radishes

Directions

Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, Bellisari’s Blue Cheese, Honey and Shallot Spread, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)  Slice the watermelon radishes into small round circles and place a dollop of trout salad mixture on each and serve cold.