Ingredients

1 pound ground beef
1 can (15 ounces) tomato puree
1 cup dried beans, rinsed
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon cumin
2 cups chicken or beef broth
Coarse salt and ground pepper
1/4 cup sour cream and shredded extra sharp cheddar cheese, for serving

Directions

1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, 2 cups broth, 2 teaspoons salt, and 1/2 teaspoon pepper.
2. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and shredded cheese.

3. Serves 4.

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Ingredients

Crushed ice
1 1/2 ounces citrus vodka
3/4 ounce Galliano
2 1/2 ounces Roasted-Lemon Syrup (recipe below)
1 fresh bay leaf (optional)

Directions

1. Fill a highball glass with crushed ice. Add the vodka, Galliano and Roasted-Lemon Syrup.
2. Using a swizzle stick or a bar spoon turned between both hands, swizzle for 8 seconds. Garnish with the bay leaf.

Makes 1 drink.

Roasted-Lemon Syrup

5 lemons
20 dried bay leaves
12 ounces Simple Syrup

1. Halve the lemons and remove the seeds. Make 2 slits along the membranes of each half and stuff a dried bay leaf into each slit. Set the lemons cut side up on a baking sheet and bake in a 250° oven for 2 hours.
2. Transfer the roasted lemons to a glass measuring cup and add the Simple Syrup. Cover and refrigerate overnight. Strain the syrup into an airtight container, squeezing the juice from each lemon, and refrigerate for up to 1 week.

Makes 16 ounces.

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Ingredients

1 finely chopped garlic clove
2 teaspoons raspberry jam
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons apple cider vinegar
3 tablespoons extra-virgin olive oil
5 packed cups torn kale leaves
2 cups shredded beets
2 tablespoons salted, roasted pumpkin seeds
1 cup thinly sliced radishes

Directions

1. In a large bowl, combine 1 finely chopped garlic clove, 2 teaspoons raspberry jam, 1 1/2 teaspoons grainy mustard and 1 1/2 teaspoons apple cider vinegar. Whisk in 3 tablespoons extra-virgin olive oil.
2. Add 5 packed cups torn kale leaves and toss to dress. Sprinkle with 2 cups shredded beets and 2 tablespoons salted, roasted pumpkin seeds; season with salt and pepper.
3. Toss once to distribute, then top with 1 cup thinly sliced radishes.

Serves 4.

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Ingredients

2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated

Directions

1. Preheat oven to 350 degrees F.
2. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
3. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking.
4. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
5. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
6. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Serves 4-6.

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