#tsgrecipe

[tsgbergencountynewjersey]

SUMMER SALAD||Oh how we can’t wait to revisit @eliamediterraneanrestaurant so we can enjoy an evening of amazing dining under their olive trees. Until then, we will satisfy our cravings by setting an outdoor table, sipping some rosé and making their yummy farro salad. Thanks @eliamediterraneanrestaurant for sharing your recipe with us! RECIPE: Cooked Farro Cherry Tomatoes (multi-color) Avocado Black-eyed Peas Pickled Onions Asparagus Dried Cranberries Pomegranate Seeds Candied Almonds VINAIGRETTE DRESSING: 1/2 Lemon 4 Tbs. Olive Oil 1 Tbs. Red Vinegar 2 pinches of salt and pepper Mint #farrorecipes #bergencountydining #summersalad #tsgrecipe #stayconnectedbergencounty #mediterraneanfood #livelovelocal (at East Rutherford, New Jersey) https://www.instagram.com/p/CAsSNrhjoUe/?igshid=1t3gc0gjhi3j7

[tsgboiseidaho]

Fall Comfort - Poblano + Turkey Chili

Without question, the cooler temps that have swept across Boise this week certainly have all of us at TSG craving a little comfort food. We’re sharing one of our favorite quick (and versatile) recipes below that is sure to satisfy during the chillier weeks ahead. Enjoy, and be sure to keep an eye out for an upcoming “Member Eats” series where our very own share their personal favorite tried + true recipes.

- Jaclyn 

Poblano + Turkey Chili 

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper, more to taste

1 pound ground white meat turkey (can easily be skipped or swapped out for diced mushrooms for a vegetarian version of this chili)

2 (15.5-ounce) cans cannelini beans, drained and rinsed

4 cups chicken broth

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

1/2 cup frozen sweet corn

Salt to taste

2 tablespoons chopped fresh cilantro or parsley

Heat the oil in large dutch oven over moderate heat. Add the onion and diced poblanos, sauteing until the vegetables are soft - about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook until fragrant.

Add the ground turkey (or diced mushrooms) and cook through. Add the white beans and broth, stirring occasionally for 25 minutes.

Finally, add the hominy and frozen corn (salt to taste) and continue cooking - partially covered - for 10 minutes longer. Ladle into individual bowls and top each serving which chopped cilantro or parsley. This is also delicious topped with greek yogurt or sour cream with a wedge of lime and a dash of hot sauce!