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.

Manchego Chorizo Puffs

Makes 24

3/4 cup chorizo, finely diced

¾ cup Manchego cheese, finely diced

¼ cup scallions, thinly sliced

1 cup water

1 stick unsalted butter, cut into cubes

¼ teaspoon iodized salt

1 cup flour

4 large eggs

2 tablespoons sweet paprika

½ cup sea salt

1 Jar of Bellisari’s Barista Sauce

Directions

Preheat oven to 375 degrees. In a bowl, combine chorizo, cheese, and scallions. Set aside. In a heavy saucepan, bring water, 1/4 tsp. salt, and butter to a boil until butter is melted. Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes. Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes. Stir in the chorizo mixture. Transfer to a pastry bag. Pipe dough into 1-inch balls onto a parchment-lined baking sheet.  Bake for 20-25 minutes or until lightly browned. While the puffs are cooking, combine paprika and sea salt. Remove puffs from the oven and immediately sprinkle with paprika mixture. Warm Bellisari’s Barista Sauce and serve on side as a dipping sauce.  Enjoy!

Adapted from a Food52 recipe

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.