Brown Butter Corn Bread

This cornbread is rich and delicious. It goes great with chili.

• 12 tbsp butter
• 1/2 c honey
• 2 1/2 c buttermilk
• 3 eggs
• 1 1/2 c cornmeal
• 1/2 c whole wheat flour
• 1/2 c flour
• 1 1/2 tbsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 c corn kernels, frozen is fine
• Chipotle chili powder

Preheat oven to 375.

Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.

In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.

Let cool for 10 minutes, slice and serve.

Serves 6.

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Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

• 8 oz pasta or farro
• 4 tsp sherry vinegar
• 1 pint cherry tomatoes, halved
• 6 oz mozzarella, cubed
• 1/2 c torn mint leaves
• 2 – 3 tbsp olive oil
• Salt and pepper
• Lemon wedges
• Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

White Bean Salad with Arugula Pesto

This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.

• 8 c arugula
• 1/2 c pine nuts
• 1/4 c grated parmigiano
• 1/2 preserved lemon, chopped
• 1 clove garlic
• 1/2 tsp salt
• 1/3 c olive oil
• 2 – 15 oz cans white beans, drained and rinsed
• Pepper
• 1 shallot, sliced thin

In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.

Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.

Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.

Divide arugula among plates, top with beans.

Serves 4.

Slow Cooker Spicy Pork and Black Bean Chili

Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.

• 2 tbsp oil
• 1 onion, diced
• 2 poblano chili, diced
• 1 lb ground pork
• Salt and pepper
• 1 tbsp dried oregano
• 1 tbsp minced fresh sage
• 2 tbsp chili powder
• 2 cloves garlic
• 1 – 28 oz can diced tomatoes
• 2 – 15 oz can black beans, drained and rinsed
• 1 beer – Negra Modelo or lager style
• Grated cheese
• Sliced scallions
• Sour cream
• Limes

Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.

Serves topped with cheese, onions and sour cream, squeeze a little lime on top.

Serve 6.