Try making healthy, affordable, and delicious meals with these two recipes from Art Smith, executive chef of Lyfe Kitchen Palo Alto.
Recipe: Cellared vegetable salad (on this page) Recipe: Turkey and pinto bean chili (on this page)Preheat the oven to 400 degrees F. Put the beets and turnips on one large rimmed baking sheet, and the parsnips and celery root on another. Sprinkle with the rosemary and drizzle 1 1/2 tablespoons of the olive oil over each pan of vegetables; toss well. Arrange the vegetables in an even layer and season with salt and pepper. Bake in the upper and lower thirds of the oven for about 35 minutes, until the vegetables are tender and golden brown. Switch the pans halfway through baking. Let cool slightly. In a bowl, mix the remaining 1/4 cup of olive oil with the shallot, orange juice, vinegar and honey and season with salt and pepper. Transfer the roasted vegetables to a medium bowl. Add the vinaigrette and mizuna, toss well and serve.
In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.
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