Eye for a Recipe

This recipe from Don’t Worry, Just Cook is quick, easy and looks great. Arrange fish on a baking sheet and drizzle with oil, lemon zest and seasoning. Scatter rosemary and thyme sprigs over fish and arrange lemon slices around and on top of fish. Add cherry tomatoes and broccoli florets to the baking sheet. Bake until the fish is cooked through and serve. Salmon, halibut or cod would also work with this recipe and it can be served hot or at room temperature.

Avoiding Additives and Preservatives

Every ingredient in this recipe is fresh and free of additives and preservatives.

Place all ingredients on sheet pan

Roast until the fish is cooked through

Roasted Arctic char with lemons and herbs

Ingredients:

1 ½ to 2 lbs (680 to 907 g) boneless, skinless Arctic char or salmon, whole or in portioned pieces

2 tbsp + 2 tbsp (30 ml + 30 ml) extra virgin olive oil

Grated peel of ½ lemon

1 tsp (5 ml) kosher salt plus more for tossing

1/8 tsp (0.63 ml) freshly ground black pepper

3 sprigs fresh rosemary, plus more to serve

3 sprigs fresh thyme, plus more to serve

1 lemon, sliced

2 cups (500 ml) cherry tomatoes

2 cups (500 ml) broccoli florets, cut into 1-inch (2.54-cm) pieces

Preparation:

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Arrange the fish on the lined baking sheet with the skinned side down. Drizzle with 2 tbsp (30 ml) olive oil and sprinkle with lemon peel, salt and pepper. Turn the fish over a few times to coat well. Scatter the rosemary and thyme sprigs over the fish and arrange the lemon slices beside, around, or on top of it. Toss the cherry tomatoes and broccoli florets with 2 tbsp (30 ml) oil and some salt. Arrange them around the fish.

Depending on the thickness of the fish, cook for 10 to 12 minutes or longer, or until the fish is just cooked through. Press the thickest part of the fish with the back of a spoon; if it flakes, its cooked. The tomatoes and broccoli should be just cooked.

Replace the now dried sprigs of herbs with fresh sprigs To serve, arrange the roasted lemon slices on top of the fish and the vegetables around. Serves 4-6.

From Don’t Worry, Just Cook

This recipe from Real Simple is great comfort food. Cook the pasta, drain and set aside. Brown the sausage meat and add to the drained pasta. Cook the Brussels sprouts until wilted and then combine flour, garlic, water, milk and Worcestershire sauce to make a sauce. Reduce the sauce, stir in the cheese and then add the sausage and pasta. Top with more cheese and broil until golden and bubbling.

Avoiding Additives and Preservatives

I use Free From hot Italian sausages, unbleached flour and Lea & Perrins Worcestershire sauce; all are additive-free. Check the Gruyère to make sure it does not contain colour. Genuine Parmesan has no colour or preservatives added; it will have the name stamped on the rind.

Cheesy sausage pasta bake with Brussels sprouts

Ingredients:

Kosher salt, for water

12 ounces (340 g) rigatoni pasta

8 ounces (226 g) sweet Italian pork sausage, casings removed

1 teaspoon (5 ml) olive oil

10 ounces (283 g) Brussels sprouts, thinly sliced

1 ½ tablespoons (22.5 ml) all-purpose flour

3 cloves garlic, finely chopped

2 cups (500 ml) whole milk

1 tablespoon (15 ml) Worcestershire sauce

10 ounces (283 g) Gruyère cheese, shredded (about 2½ cups/725 ml), divided

1 ½ ounces (43 g) Parmesan cheese, grated (about ¾ cup/187 ml)

Preparation:

Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain, reserving 1¼ cups (312 ml) cooking water. Return pasta to pot. Preheat broiler with rack in middle position.

Heat a large, broiler-safe skillet over medium-high. Add sausage; cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Transfer to pot with pasta.

Heat oil in skillet. Add Brussels sprouts and cook until wilted and charred, 3 to 4 minutes. Add flour and garlic; cook, stirring constantly, for 1 minute. Add ¼ cup (60 ml) cooking water and whisk until combined, about 30 seconds.

Reduce heat to medium. Stir in milk, Worcestershire sauce, and remaining 1 cup (250 ml) cooking water; bring to a simmer. Cook until liquid has reduced by a quarter, 6 to 7 minutes. Add 1¾ cups (437 ml) Gruyère. Stir in pasta and sausage.

Top pasta with Parmesan and remaining ¾ cup (187 ml) Gruyère. Broil until golden, 3 to 5 minutes. Serves 4-6.

From Real Simple

In this sheet-pan recipe from NYT Cooking, sausages are roasted with shallots and apples until caramelized and then tossed with a little apple cider vinegar for added flavour. A great weeknight supper with only one pan to wash!

Avoiding Additives and Preservatives

I use Free From hot Italian sausages and President’s Choice Old-Fashioned Dijon mustard, which is additive free.

This recipe features shallots with apples

Sheet-pan sausages with caramelized shallots and apples

Ingredients:

6 shallots, trimmed on both ends and peeled (about 6 ounces/170 g)

2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)

1 tablespoon (15 ml) olive oil, plus more as needed

Kosher salt and black pepper

1 pound (454 g) sweet or hot Italian sausages

3 fresh rosemary sprigs

1 teaspoon (5 ml) whole-grain mustard

1 to 2 teaspoons (5-10 ml) apple cider vinegar, to taste

Chopped fresh parsley, for serving (optional)

Preparation:

Heat the oven to 425 degrees F (218 C). Cut the shallots lengthwise into ½-inch- (1.25-cm-) thick wedges. Core the apples and cut into ½-inch- (1.25-cm-) thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon (15 ml) olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees F (71 C) and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately. Serves 4.

From NYT Cooking

Here’s another delicious recipe from the vegetarian cookbook Evergreen Kitchen. Cook onion, garlic, chipotle peppers and sauce and then add passata, tomatoes and quinoa. Cover and bake until the quinoa is cooked. Stir in pinto beans, corn, cheddar cheese and cilantro. Top with more cheese and broil until the cheese is golden brown and bubbling. Garnish with pickled red onions, scallions and more cilantro.

Avoiding Additives and Preservatives

La Costena canned chipotle peppers in adobo sauce are additive free, as are most brands of passata. Unico or Blue Menu diced tomatoes and pinto beans are additive free, as is Green Giant frozen corn. Make sure the cheddar does not contain colour.

Cheesy chipotle quinoa bake

Ingredients:

Pickled red onions

2/3 cup (165 ml) boiling water

1 tbsp (15 ml) granulated or cane sugar

1 tsp (5 ml) fine sea salt

2/3 cup (165 ml) apple cider vinegar

1 red onion, thinly sliced

Quinoa bake

2 tbsp (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped (2 cups/500 ml)

4 garlic cloves, minced

2 canned chipotle peppers in adobo, minced + 1 tbsp (15 ml) adobo sauce

1 tbsp (15 ml) ground cumin

1 jar (23 fl oz/680 ml) passata

½ cup (125 ml) water

1 can (14 fl oz/398 ml) diced tomatoes

2 tbsp (30 ml) tamari

1 cup (250 ml) dried quinoa, rinsed and drained

1 can (14 fl oz/398 ml) pinto beans, drained and rinsed

1 ½ cups (375 ml) frozen corn kernels

2 cups (500 ml) shredded aged cheddar cheese (8 oz/227 g), divided

¾ cup (187 ml) chopped fresh cilantro leaves and more for garnish

½ cup (125 ml) quick pickled red onions

2 scallions, thinly sliced

Preparation:

Pickled red onions

Run warm water over a 4-cup (1 L) mason jar to warm the glass.

Pour the boiling water into the jar. Add the sugar and salt, then stir until dissolved. Pour in the apple cider vinegar and add the sliced red onion. Use a spoon to press the onions down into the liquid. If the onions are not fully submerged, add equal parts of additional water and apple cider vinegar to cover.

The picked red onions are best enjoyed when soft and light pink. You can enjoy them after 30 minutes of soaking, but they’ll get better over time. Let sit on the counter for 1 hour to cool, seal with the lid and refrigerate for up to 2 weeks.

Quinoa bake

Place an oven rack in the centre position and preheat oven to 425 F (220 C).

In a large Dutch oven or braiser, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Add the garlic, chipotle peppers and adobo sauce and cumin and cook, stirring frequently, until fragrant, 1 to 2 minutes. Pour in the passata. Use the water to rinse the jar and pour the contents in to the pot. Add the tomatoes and tamari, stir and bring to a simmer over medium heat. Stir in the quinoa.

Cover the pot with a lid and bake for 20 minutes, or until the quinoa is fully cooked.

Remove the chipotle-quinoa from the oven and reposition the oven rack, if needed, so that the top of the pot is 4 to 5 inches (10 to 12 cm) under the broiler. Set the oven to broil.

To the pot, stir in the pinto beans, corn, 1 cup (250 ml) of the cheddar and cilantro. Sprinkle with the remaining 1 cup (250 ml) cheddar. Broil until the cheese is golden brown and bubbling, 4 to 8 minutes (watch carefully, as broil times vary). Remove from the oven and top with picked red onions, scallions and more cilantro. Serves 6-8.

From Evergreen Kitchen

Mussels are inexpensive and quick to prepare, so they are perfect for a weeknight supper. In this recipe from Canadian Living, diced bacon is cooked and set aside while onion and garlic is cooked in the bacon drippings. Wine and bay leaves are added for a brief simmer and tomato paste is added. Once the liquid comes to a boil, add the mussels, cover the pot and steam until the mussels open, about 5 minutes. Sprinkle the mussels with the bacon and chopped parsley and serve with crusty bread. Cook’s note: If possible, use PEI mussels. They are plump and delicious at this time of year.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites. I use Free From brand. No Name tomato paste is additive-free. I use white wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Wine and bacon-steamed mussels

Ingredients:

4 lb (2 kg) mussels

8 slices bacon, diced

1 onion, diced

4 cloves garlic, minced

2 ½ cups (625 ml) dry white wine

2 bay leaves

2 tbsp (30 ml) tomato paste

¼ tsp (1.25 ml) pepper

2 tbsp (30 ml) fresh parsley, chopped

Preparation:

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.

In Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp (15 mml) fat from pan; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add wine and bay leaves; simmer until reduced by half, about 5 minutes. Stir in tomato paste and pepper; return to boil. Add mussels; cover with tight-fitting lid and steam until mussels open, about 5 minutes.

Remove from heat; discard bay leaves and any mussels that do not open. Sprinkle with bacon and parsley. Serves 8.

From Canadian Living

This one-pot recipe from Ricardo combines sausages with rice, fresh fennel, red pepper and rice. Brown the sausages and then add the vegetables and cook for a few minutes. Add paprika and rice, pour in broth and wine, bring to boil and cook, covered, for 18 minutes. Garnish with Parmesan cheese and fennel fronds and serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Imagine Organic chicken stock and wine from Frogpond Farm that has a sulfite level below 10 parts per million. Use genuine Parmesan cheese—the name is stamped on the rind. Make sure the paprika does not contain colour or anti-caking agents.

Brown sausage and cook vegetables

Add rice and stock, bring to boil, cover and simmer until rice is done

One-pot rice with sausages, fennel and peppers

Ingredients:

1 lb (454 g) spicy Italian sausages, casings removed

3 tbsp (45 ml) olive oil

1 small fennel, quartered lengthwise, cored and thinly sliced

1 red bell pepper, seeded and cut into strips

2 tsp (10 ml) sweet paprika

1 ½ cups (375 g) long grain parboiled rice

3 cups (750 ml) unsalted chicken broth

½ cup (125 ml) dry white wine

½ cup (125 ml) Parmesan cheese, finely grated

3 tbsp (45 ml) fennel fronds, finely chopped

Preparation:

In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.

Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper. Serves 4.

From Ricardo

This recipe from Ina Garten’s new cookbook Go-To Dinners is perfect for lunch or a light dinner. Make croutons in the oven and then roast shrimp on the same sheet pan. Make the dressing and combine cucumber, bell peppers, tomatoes, red onion, capers, croutons and shrimp in a large bowl. Add vinaigrette to moisten and then add arugula, feta and more vinaigrette. Cook’s note: I used romaine lettuce instead of arugula and I peeled the cucumber. Instead of shrimp, you could use cooked chicken, salmon or steak.

Avoiding Additives and Preservatives

I used Ace Bakery bread, which typically does not contain preservatives. Look for frozen shrimp that uses only salt as a preservative. I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, Unico capers and Tre Stelle feta.

Make the croutons

Roast the shrimp on the same sheet pan

Roasted shrimp panzanella

Ingredients:

4 cups (1L) diced (1 inch/2.5 cm) bread from a country loaf, crusts removed

1 cup (250 ml) good olive oil, divided

Kosher salt and freshly ground black pepper

1 lb (454 g) 16-20 count shrimp, peeled and deveined

¼ cup (60 ml) plus 2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) minced garlic

1 tbsp (15 ml) Dijon mustard

1 cucumber, unpeeled, seeds removed and ¾-inch (1.9-cm) diced

1 yellow bell pepper, cored, seeded and ¾-inch (1.9-cm) diced

1 red bell pepper, cored, seeded and ¾-inch (1.9-cm) diced

1 pint (475 ml) red cherry or grape tomatoes, halved through the stem

½ medium red onion, thinly sliced into half-rounds

¼ cup (60 ml) capers in brine, drained

3 ounces (85 g) baby arugula

½ lb (227 g) feta or ricotta salata, ¾-inch (1.9-cm) diced

Preparation:

Preheat the oven to 400 F (204 C).

For the croutons, place the bread on a sheet plan, drizzle with 2 tbsp (30 ml) olive oil, sprinkle with ½ tsp (2.5 ml) salt and ¼ tsp (1.25 ml) black pepper, toss together and spread out in one layer. Bake for 10 minutes, tossing once, until lightly browned. Transfer to a bowl and set aside. Dry the shrimp. On the same sheet pan (no need to wash it) toss the shrimp with 2 tbsp (30 ml) olive oil, 1 tsp (5 ml) salt and ½ tsp (2.5 ml) black pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside

Meanwhile, in a 1-cup (250 ml) glass measuring cup, whisk together the ¼ cup (60 ml) vinegar, the garlic, mustard, 1 tsp (5 ml) salt and ½ tsp (2.5 ml) black pepper. While whisking, slowly add the remaining ¼ cup (60 ml) olive oil and set aside.

In a large bowl, combine the cucumber, bell peppers, tomatoes, red onion, capers, croutons and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta and the remaining vinaigrette and toss lightly. Sprinkle with the remaining 2 tbsp (30 ml) vinegar and extra salt and serve at room temperature. Serves 6.

From Ina Garten’s Go-To Dinners

Turmeric is a vibrant yellow spice that is said to have several health benefits, including reducing inflammation. In this recipe from Canadian Living, chicken thighs are tossed in turmeric, thyme and salt before being browned and set aside. In the same skillet, cook onion, ginger and garlic for a few minutes. Add rice and more turmeric, add water and stock and bring to a boil. Place reserved chicken on rice, cover skillet and bake about 25 minutes. Serve with a yogurt, lime and cilantro sauce and lime wedges, if desired. Cook’s note: I omitted the cilantro leaves and lime wedge garnish. If your ovenproof skillet doesn’t have a lid, cover the pan tightly with aluminum foil before putting it in the oven.

Avoiding Additives and Preservatives

Make sure your dried spices do not contain colour or anti-caking agents. I used Imagine Organic chicken stock and Astro Balkan-style yogurt. Use freshly squeezed lime juice.

Toss chicken with turmeric, thyme and salt

Brown chicken and set aside. Cook the onion, garlic and ginger, add rice, turmeric and liquid, return chicken to pan and bake.

Skillet turmeric chicken with rice, topped with yogurt lime cilantro sauce

Ingredients:

Chicken and rice

6-8 skinless boneless chicken thighs (about 1.4 lb/625 g)

2 tsp (10 ml) ground turmeric, divided

1 tsp (5 ml) dried thyme

1 tsp (5 ml) salt

2 tbsp (30 m) canola oil, divided

1 tbsp (15 ml) grated fresh ginger

2 cloves garlic, finely chopped

1 onion, chopped

1 ½ cups (375 ml) basmati rice, rinsed and drained

1 2/3 cups (415 ml) sodium-reduced chicken stock

1 cup (250 ml) water

¼ cup (60 ml) chopped cilantro

Lime wedges (optional)

Yogurt, lime and coriander sauce

1 cup (250 ml) 2% plain Greek yogurt

1 cup (250 ml) fresh cilantro leaves

1 tsp (5 ml) grated lime zest

1 tbsp (15 ml) lime juice

Preparation:

Sauce

In blender, combine yogurt, cilantro leaves, lime zest and lime juice. Season with salt and pepper. Blend until smooth. Makes about 1 cup.

Chicken and rice

Preheat oven to 425 F (218 C). In bowl, mix chicken thighs with 1 tsp (5 ml) of the turmeric, the thyme and salt. In large ovenproof skillet with lid, or large casserole dish, heat half of the oil over medium-high heat. Add chicken and cook until browned on all sides, 3 to 5 minutes. Transfer chicken to plate and set aside.

In same skillet, heat remaining oil over medium heat. Add ginger, garlic and onion and cook, stirring often, until onions are softened, 2 to 3 minutes. Add rice and remaining turmeric and cook, stirring constantly, for 30 seconds. Pour in chicken broth and 1 cup (250 ml) water. Bring to boil. Place reserved chicken on rice.

Cover skillet and bake until rice has absorbed all the liquid, 20 to 25 minutes. Sprinkle with cilantro. Serve with yogurt, lime and cilantro sauce and with lime wedges, if desired. Serves 4-6.

From Canadian Living

This recipe from Real Simple is perfect for a weeknight supper. Cook bacon and then cook Swiss chard stems and leaves in the bacon drippings. While the chard bakes for 5 minutes, whisk together flour, milk, eggs, cheese, salt and pepper. Remove the chard from the oven and pour the batter into the skillet. Bake until puffy and golden brown, about 25 minutes. Top with bacon, chives and more cheese and serve. Cook’s note: To make this recipe vegetarian, just omit the bacon and sauté the chard in olive oil. The recipe suggests serving this with sour cream, but it was delicious without it.

Avoiding Additives and Preservatives

Use a bacon that uses celery salt as a preservative instead of nitrites. Use unbleached flour and genuine Parmesan cheese – the name will be stamped on the rind. No Name sour cream is additive-free.

Cook Swiss chard stems and leaves in bacon drippings, then bake for 5 minutes

Pour batter into pan

Bake until puffy and golden, about 25 minutes

Serve topped with bacon, chives and cheese

Ingredients:

5 slices bacon (8 ounces/227 g total), chopped

1 pound (454 g) bunch Swiss chard, stems and leaves separated and finely chopped

1 cup (250 ml) all-purpose flour

1 cup (250 ml) whole milk

4 large eggs

2 ounces (57 g) parmesan cheese, grated (about ½ cup/125 ml), plus more for serving

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) freshly ground black pepper

2 tablespoons (30 m) chopped fresh chives

½ cup (125 ml) sour cream

Preparation:

Preheat oven to 425°F (218°C). Cook bacon in a 12-inch (30-cm) oven proof skillet over medium, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving 2 tablespoons (30 ml) drippings in skillet.

Add chard stems to skillet; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add chard leaves; cook, stirring constantly, until wilted, about 2 minutes. Move chard away from edges of skillet, leaving about ½ inch (1.27 cm) of space around edges. Place in oven and bake for 5 minutes.

Whisk flour, milk, eggs, cheese, salt and pepper in a medium bowl until smooth.

Remove skillet from oven and carefully pour in batter. Return skillet to oven and bake until puffy and golden brown, about 25 minutes. Top with bacon, chives, and more grated cheese. Serve with sour cream. Serves 4.

From Real Simple

If one of your resolutions for 2023 is to eat more veggies, try this vegetarian chili from Evergreen Kitchen. The ingredient list is a bit long, but using your food processor to mince the vegetables reduces the prep time. Once everything is in the pot, the chili will be ready in about 35 minutes. Cook’s note: Instead of canned beans and lentils, I used 1 cup (250 ml) of dried kidney beans and 1 cup (250 ml) of dried lentils. I soaked the dried kidney beans overnight, drained them, covered them with cold water and then simmered them until tender. Lentils don’t require soaking; just cover with water, bring to a boil and simmer for about 25 minutes. I topped the chili with sour cream, parsley, red onion, shredded cheddar cheese and tortilla chips.

Avoiding Additives and Preservatives

I used No Name tomato paste, Blue Menu diced tomatoes, Unico roasted red peppers, Imagine Organic stock and La Costena chipotle peppers in adobo sauce. Check the dried spices for colour and anti-caking agents. If you are using canned beans and lentils, Blue Menu and Unico brands are usually additive-free.

Easy veggie chili

Ingredients:

1 sweet onion, quartered (10 oz/283 g)

2 carrots, peeled and roughly chopped

2 celery ribs, roughly chopped

2 tbsp (30 ml) extra-virgin olive oil, divided

1 sweet potato, peeled and diced (2 cups/500 ml)

4 garlic cloves, minced

2 tbsp (30 ml) tomato paste

1 tbsp (15 ml) ground cumin

2 tsp (10 ml) ground coriander

¾ tsp (7.5 ml) smoked sweet paprika

2 cans (28 fl oz/796 ml each) diced fire-roasted tomatoes

1 can (19 fl oz/540 ml) lentils, drained and rinsed

1 can (14 fl oz/398 ml) kidney beans, drained and rinsed

2/3 cup (165 ml) roasted red peppers from a jar, diced

1 cup (250 ml) vegetable stock

3 tbsp (45 ml) tamari

1 canned chipotle pepper in adobo, minced + 1 tbsp (15 ml) adobo sauce

Toppings (optional)

Pitted, peeled and chopped avocado

Diced red onion

Sour cream or plain Greek yogurt

Shredded sharp cheddar cheese

Chopped fresh cilantro leaves

Preparation:

In a food processor, pulse the onion until finely minced. Transfer to a medium bowl. Add the carrots and celery to the food processor and pulse until finely minced; keep them in the food processor for now.

In a large Dutch oven or pot, heat 1 tbsp (15 ml) of the oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the carrots, celery and sweet potato and cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Add the remaining 1 tbsp (15 ml) oil, farlic, tomate paste, cuin, corander and smoked paprika. Cook, stirring constantly, until frangrant, 1 to 2 minutes.

Add the tomatoes, lentils, kidney beans, roasted red peppers, vegetable stock, tamari and chipotle pepper and adobo sauce. Stir to mix. Cover with a lid and simmer over medium-low heat, stirring occasionally until the sweet potato is fork-tender, about 25 minutes. Remove the lid and simmer to thicken slightly, 5 to 10 minutes.

Ladle the chili into bowls. Garnish with toppings of your choice. Serves 6-8.

From Evergreen Kitchen