What We're Cooking Right Now

Photo: Lisa, Kelly + Tara from our team trip in Nosara, Costa Rica

We spend a lot of time thinking about food at Tuesday Foods. What’s in season, what tastes good together, what makes us feel our best, and, of course, what we’re cooking next.

Some of our favorite meals are the ones we make at home. The recipes we come back to again and again because they’re simple, nourishing, delicious, and just what we’re craving.

So this week, we’re taking you into our own kitchens. Lisa, Kelly, and Chef T are each sharing a recipe that’s on repeat right now. Three different kitchens, three different recipes, and a little inspiration for your own week ahead.

Here’s what we’re cooking right now.

From Lisa: White Bean Turkey Chili

This is one of my family’s all-time favorites and a recipe I come back to every fall. It’s warm, hearty and full of flavor, but still feels fresh and nourishing. It’s perfect for a cool fall evening, and it’s also one of my favorite things to make for a crowd or bring to a potluck.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced 

• 2 stalks celery, diced 

• 3 medium poblano peppers, seeded, finely diced 

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper, plus more to taste

• 1 pound ground turkey, preferably dark meat

• 2 cans cannellini beans, drained and rinsed

• 4 cups low-sodium chicken broth

• 3/4 teaspoon dried oregano

• 1 (15.5-ounce) can hominy, drained and rinsed

• Salt, to taste

• Sour cream (optional)

• Chopped fresh cilantro

• Lime wedges

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery and poblano peppers and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, cumin, coriander and cayenne. Cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink. Add the white beans, chicken broth and oregano. Partially cover and simmer for 25 minutes, stirring occasionally.

Add the hominy and season with salt and additional cayenne if you like a little more heat. Continue cooking, partially covered, for another 10 minutes.

Ladle into bowls and finish with a spoonful of sour cream (if desired) plenty of fresh cilantro and a generous squeeze of lime.

From Kelly: Baked Spaghetti

Kelly’s Baked Spaghetti is the ultimate dinner when you have a house full of teenagers. It’s cozy, easy to make, feeds a crowd and is pretty much guaranteed to make everyone happy. Think of it as somewhere between spaghetti and lasagna, with plenty of bubbling cheese on top. Add a big Caesar salad and garlic bread and dinner is done.

Ingredients

• 1 pound uncooked spaghetti

• 1 pound lean ground beef

• 1/2 medium onion, chopped

• 1/2 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced

• 4 cups marinara sauce (Kelly uses Rao’s)

• Salt and pepper, to taste

• 1 cup shredded mozzarella

• 1 cup powdered Parmesan

• 1 cup freshly grated Parmesan

• Chopped fresh parsley, for serving

Directions

Preheat the oven to 375°F and position a rack in the top third of the oven.

Bring a large pot of salted water to a boil. Cook the spaghetti for about 2 minutes less than the package directions. Drain and transfer to a baking dish.

Meanwhile, add the ground beef, onion, oregano and red pepper flakes to a large sauté pan. Cook over medium-high heat, stirring occasionally and breaking up the beef, until the meat is browned and cooked through. Spoon off any excess fat if needed.

Add the garlic and cook for about 1 minute. Stir in the marinara and cook for a few more minutes, until warmed through.

Pour the beef and marinara mixture over the spaghetti and toss until everything is well coated. Spread into an even layer.

Top with the mozzarella and both Parmesans. Bake uncovered for about 20 minutes, until hot and bubbly. Let it rest for 5 to 10 minutes before cutting into squares.

Finish with fresh parsley and serve with garlic bread and a big Caesar salad.

From Chef T: Coconut Saag

Chef T is always bringing big flavor to the table, and right now she’s loving this Coconut Saag from NYT Cooking. It’s packed with greens, warming spices and creamy coconut milk, with tofu for a satisfying plant-based dinner. Serve it with rice or warm roti to soak up every bit of the sauce.

Recipe adapted from NYT Cooking. Serves 4.

Ingredients

• 3 tablespoons vegetable oil

• 2 tablespoons coriander seeds

• 1/4 teaspoon ground cardamom

• 1 small yellow onion, roughly chopped

• 1/2-inch piece fresh ginger, peeled and chopped

• 2 garlic cloves, minced

• Kale + spinach leaves(about 10 cups chopped)

• Juice of 1/2 lime

• 1 small serrano chile, roughly chopped

• 1 teaspoon kosher salt

• 1 can coconut milk

• 1 block extra-firm tofu, cut into 1/2-inch cubes

• 1 1/2 tablespoons coconut oil

• 2 teaspoons cumin seeds

• 1/4  teaspoon asafetida, optional

• 1/4  teaspoon red chile powder or cayenne 

• Rice or roti, for serving

Directions

Warm the vegetable oil in a large, deep pan or Dutch oven over medium heat. Add the coriander and cardamom and toast until fragrant, about 2 minutes.

Add the onion and cook until soft and translucent, about 5 to 6 minutes. Stir in the ginger and garlic and cook for another minute.

Add the greens a large handful at a time, allowing each addition to wilt before adding more. Cook just until wilted and still bright green.

Remove from the heat and stir in the lime juice, chile and salt. Let cool slightly, then blend with an immersion blender or transfer to a blender and process until you have a chunky purée.

Return the greens to the pan over low heat. Stir in the coconut milk, then gently fold in the tofu. Cook for another 5 to 7 minutes, until everything is warmed through and the tofu has absorbed some of the sauce.

Meanwhile, melt the coconut oil in a small pan over medium-high heat. Add the cumin seeds and cook until they begin to brown and become fragrant, about 1 minute. Remove from the heat and stir in the asafetida, if using, and red chile powder.

Pour the spiced coconut oil over the saag and serve with rice or warm roti.

 

Three recipes, three very different dinners, and a pretty good snapshot of what’s happening in our kitchens right now. We hope you find something here to add to your own fall rotation.

Happy cooking!

Lisa, Kelly + Chef T
Tuesday Foods