January 25, 2020 | Posted by Elyse Tirrell
As someone who has a raging, passionate love affair with vegetables all year long, I’ve been pretty pumped to dive right into our Clean Eating Month here on BobbyFlay.com. With that in mind, why not introduce some lovely, cleanly prepared veggies to one of my favorite weekend activities: BRUNCH. Enter, Ratatouille Omelet!
January 8, 2020 | Posted by The B-Team
Okay, I admit kale chips seem like a somewhat dated concept. I’d say they “jumped the shark” right about the time Cheezy Chipotle Kale Chips landed on the shelves at Whole Foods at a whopping five bucks a bag. That being said, if you just take a step back, turn your oven to 275º, and give yourself a half hour, you’ll remember why these healthy and delicious snacks became a craze in the first place.
December 16, 2019 | Posted by The B-Team
Holiday season is well underway, and you know what that means: people are BUSY! With that in mind, I developed a festive recipe that's quick enough to serve on a weeknight (with some make-aheads), and beautiful and impressive enough to serve as the centerpiece for a holiday meal.
December 16, 2019 | Posted by Stephanie Banyas
The poor, maligned fruit cake…probably one of the most hated cakes in the existence of baking. Is it any wonder? Would you want an incredibly dense, overly sweet, horribly boozy “cake” chock-full of fluorescent-colored candied fruit pieces?
November 4, 2019 | Posted by Stephanie Banyas
Growing up, I got my first taste of pumpkin each year at the Thanksgiving table and not a moment before. I waited all year for my Mom’s famous pie to be served, my (rather large) slice piled high with freshly whipped cream. Fast forward many years later, and pumpkin spice flavored everything is everywhere!
October 3, 2019 | Posted by The B-Team
With his love of the American Southwest well-documented, there is no burger that represents Bobby Flay better than the Nacho Burger. Spicy tomato-chipotle salsa adds spice and blue corn chips add crunch while paying tribute to that region. This burger couldn't be called Nacho without cheese and creamy queso made with Monterey Jack fill the bill perfectly.
You can taste it for yourself starting October 1 at all Bobby Burger Palaces around the country.
September 9, 2019 | Posted by Bobby Flay
The release of my newest cookbook Bobby at Home is just a few weeks away. I'm excited to announce my book tour schedule, kicking off in Madison, Connecticut on Monday, September 23rd. My tour stops also include Washington, D.C., Houston, Dallas, Miami and Palm Beach. Check out all of the dates, details and links to get your tickets below. I hope to see you there!
August 7, 2019 | Posted by Bobby Flay
Welcome to my house, where powerhouse flavors rule the day. In my most personal cookbook yet, I'm sharing over 165 bold, approachable recipes that I cook at home for family and friends. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts. Expect crowd-pleasing classics taken to the next level with exciting flavors. My new cookbook is called Bobby At Home ... Oh it's available for pre-order NOW!
July 3, 2019 | Posted by Stephanie Banyas
As a child, I looked forward to the beginning of summer for the usual reasons: The end of another school year. The beginning of long, lazy, hot days of doing nothing but swimming, jumping rope and riding my bike. No schoolwork! But, most importantly I looked forward to it for THE return of THE Strawberry Cream Pie at The College Hill Bakery in Beaver Falls, PA.
I loved that pie more than any other summer dessert and I still remember patiently waiting for my mother to serve it to my father, brother and me at the end of our family meal. I slowly ate it, savoring every wonderful sweet, creamy, crunchy bite and praying that Mom would allow me to have seconds.
I consider myself fortunate to have many food memories from my childhood but that pie from that small bakery in that small town, remains at the top of my list. This is my homage to that pie made, I hope I did it justice. I hope you enjoy it!
PS. If you don't feel like turning on your oven...this tart works really well with a graham cracker crust too!
May 25, 2019 | Posted by The B-Team
A rainbow of fresh chiles has hit the tables of the Union Square Farmers Market, just down the street from the B-Team's New York headquarters, and dried chiles are staples in our cooking (and Bobby's, of course!). Want to learn to master chiles in your own kitchen? Follow this handy guide, excerpted from The Mesa Grill Cookbook, and you'll be a chile whisperer in no time...
May 3, 2019 | Posted by The B-Team
It might not come as a surprise that Cinco de Mayo is one of our favorite days to cook up a feast. We (of course) love the chiles and all of the bold flavors in Mexican food, so we look forward to taking a quick break in our work day to enjoy a Cinco de Mayo party at the office, a tradition that started back in 2015. Since the holiday falls on a weekend this year, we're rounding up five of our go-to recipes for an easy Mexican/Southwestern-inspired feast at home.
April 10, 2019 | Posted by Stephanie Banyas
I do not really like eggs, but I like ham. I like it in a house, I would eat it with a mouse (which, unfortunately, is a real possibility in Manhattan). I will eat it here or there or anywhere…I will eat it plain but, truth be told, I really prefer ham glazed. Second only to turkey, a glazed ham is an iconic holiday centerpiece, and was always served for Easter dinner when I was growing up.
April 1, 2019 | Posted by Christie Bok
“What’s your favorite restaurant in New York?”
This is without a doubt the most frequent question that I’m asked by my family and friends.
Contemplating between three (okay, maybe a dozen) restaurants to recommend was always a struggle until I stumbled upon High Street on Hudson. Situated on the boarder of the West Village and Meatpacking District, High Street is a cozy all-day restaurant and café founded by Eli Kulp and Ellen Yin around their love of bread. Their causal menu offers exactly what I want to eat for breakfast, lunch and dinner, and after just a few bites of the trio of homemade loafs – sourdough, Anadama, and a baguette – I finally had a surefire answer for anyone looking for a dining rec. But with that answer came a burning question for me: what is the secret behind the bread?
March 25, 2019 | Posted by Stephanie Banyas
A few weeks ago I posted this beautiful photo below on Instagram taken in Central Park with the caption, “trying to find the beauty in the chaos.’ If you live in NYC or if you have ever lived here, then you know exactly what I meant.
New York City is definitely one of the best cities in the world (and that is why I have chosen to live here) but is also one of the most expensive, noisy, overcrowded, filthy, competitive and did I mention noisy, overcrowded and competitive?
Every single day is filled with pressure: Work projects, competitive co-workers, subway overcrowding, public transportation delays, piles of garbage and rats...everywhere! There are nonstop traffic jams, street closures, long lines for everything. Don’t forget the newly added bike lanes and THE highest rents for some of the smallest spaces in the entire country. There is stress and then there is New York City stress.
March 12, 2019 | Posted by Elyse Tirrell
One thing that I can always expect when visiting my fiancé's (!!!) parents' home in Ireland, as soon as we arrive from Dublin airport, is a proper Irish breakfast. Also known as a "fry-up," this breakfast is complete with brown bread and Irish butter and endless pots of Barry's tea. There are poached eggs, mushrooms, roasted tomatoes, a selection of different Irish sausages, and Irish bacon (also known as rashers). It's such a warm and festive welcome after an overnight flight, and always a moment that I look forward to.
In honor of St. Patrick's Day, we are putting together a Brunch dish inspired by the flavors and ingredients that make up the Irish breakfast, and combining them into a sort of one pan meal. Roasted tomatoes are blended to create a simple sauce and green onions serve as a garnish and flavorful vinaigrette.
Serves: 6 to 8
Green Onion Vinaigrette
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced green onions (dark and pale green part only)
½ cup canola oil
½ teaspoon clover honey
1.Combine the vinegar, mustard, salt and pepper, green onions in a blender and blend until smooth. Add the oil, blend until emulsified, season with honey. 2.Scrape into bowl. Vinaigrette can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
Roasted Tomato Sauce
6 large plum tomatoes, halved lengthwise
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons cold Kerry Gold Herb & Garlic Butter, diced
1.Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Lay the tomatoes in an even layer, cut-side up on the pan and drizzle the top with the oil and season with salt and pepper.
2. Roast for 30 minutes, turn over and roast until very soft and most of their liquid has evaporated, about 45 minutes longer.
3. Transfer the tomatoes to a blender and blend until smooth. Pour the sauce into a medium sauté pan and cook until the color deepens, and the sauce thickens a bit more, about 10 minutes, stir in the butter. Cover and keep warm.
8 small yellow new potatoes, scrubbed
3 Irish breakfast sausages
3 slices Irish bacon
8 ounces cremini mushrooms, quartered (or halved if small)
Freshly ground black pepper
6 tablespoons Kerry Gold Herb & Garlic Butter, diced
12 large eggs
Sliced green onion, for garnish, optional
1.Put potatoes in a medium pot, cover by 2-inches with cold water and add 1 tablespoon salt. Bring to a boil and cook until a skewer inserted, meets with no resistance, 12 to 15 minutes. Drain well, transfer to a cutting board, let cool for 10 minutes then slice into ¼-inch thick slices.
2. Preheat the oven to 375 degrees F. Heat 1 tablespoon of canola oil in a large (12 inch) cast iron pan or nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown on all sides and just cooked through, about 8 minutes. Remove to a plate lined with paper towels. Let cool slightly then slice crosswise into ¼-inch thick slices.
3. Add the bacon to the pan in an even layer and cook until lightly golden brown on both sides and just cooked through, about 3 minutes per side. Remove plate lined with paper towels, let cool slightly. Cut into dice.
4. Add another tablespoon of oil to the pan and heat over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown and just cooked through, about 12 minutes. Add 2 tablespoons of the butter to the pan, season with salt and pepper and stir to combine. Transfer the mushroom to a bowl with a slotted spoon.
5. Add the potatoes to the pan in a single layer, season with salt and pepper and cook until lightly golden brown on both sides, about 2 minutes per side. Add the sausage evenly over the potatoes, then add the mushrooms over the sausage, then the bacon over the mushrooms.
6. Whisk the eggs in a large bowl until light and fluffy, season with salt and pepper. Pour the eggs over the potato mixture and dot the butter over the top of the eggs. Bake in the oven until puffed around the edges and almost set in the center (the pan will hold the heat and it will continue to cook a bit after you take it out an before you slice it) about 12 minutes. Remove and let sit 5 minutes before slicing. Also, great served at room temperature.
7. Spread some of the roasted tomato sauce onto a plate, top with a slice of the frittata and spoon some of the green onion vinaigrette over the top of the frittata. Garnish with sliced green onion, if desired.
February 10, 2019 | Posted by Stephanie Banyas
As a child of the 70’s, a few boxes of cake mix could always be found in my mother's kitchen pantry. Even though Mom made most desserts from scratch, the one box mix that she used often was the yellow cake variety. She made the mix according to the directions on the back of the box (water, eggs, vegetable oil) and then used the cake as the base for double layer birthday cakes, Boston Cream Pie, Pineapple Upside-Down Cake and one of my favorites Jello Dream Poke Cake!. If she was really short on time or just not in the mood to be creative, she would bake the cake in a 9 x 13 baking pan and frost it with a canned icing or just simply dust the top with confectioners’ sugar. My brother and I happily ate them all!
As I grew older and my interest in baking piqued and my tastebuds got more refined, I realized that I didn’t love boxed cake mixes any more Sure, when it comes to convenience, you gotta give props to cake mix. But when it comes to flavor, texture and just about everything else, I am willing to bet that in a blind taste test, no one would ever pick a cake baked from a box over one baked from scratch.
I hadn’t used a yellow box mix in several decades but decided to give it a try again. Perhaps my memory had failed me? Perhaps the brands of my childhood had improved? I made the two best known grocery store brands exactly as directed on the box: water, eggs, oil. Let’s just say that I am still not a fan. No tea, no shade.
Since I had good luck with Trader Joe’s Banana Upside-Down Cake for my last baking "In the Mix" post, I decided to give that brand a try again for this test and so I purchased the Yellow Cake and Baking Mix with Madagascar Vanilla Bean. As I stated in the last post, the way to improve the flavor and texture of a boxed cake mix is to swap out oil for butter, water for a flavored liquid (coffee, milk, fruit puree) and to add a good spoonful of a pure flavoring such as vanilla or almond or rum to mask the artificial flavor of the mix...None of those things were necessary with this mix because it calls for butter (an entire stick, melted), eggs and milk and I am convinced that is one of the main reasons that the flavor and texture of this cake mix is very close to cakes made from scratch. The mix also includes real Madagascar vanilla beans and you can actually see the tiny vanilla bean flecks emerge in the batter and taste the floral notes. I imagined the cake would bake up soft, tender, and fragrant with vanilla and you know what? It kinda did. On its own, unadorned, it was delicious.
As I mention above, one of my favorite cakes that my mother made me as a child using yellow box mix was the Jello Poke Cake (I know, I know but as I said, it was the 70's). I decided to make an updated version of a poke cake, perhaps the original poke cake, actually, the mother of all poke cakes: Tres Leches Cake. Tres leches literally means, “three milks” and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture.
In order to get that spongy almost angel food-like texture, I separated the 2 eggs called for in the directions instead of adding them whole.For additional flavor and moisture, I added a few overly ripe bananas that I had hanging out in the test kitchen, some dark rum and an extra splash of pure vanilla extract (not that it is needed but I love vanilla.).I combined the yolks with the bananas, milk and butter and whipped the whites to soft peaks and folded them into the batter.
After baking and cooling the cake it was soaked in three milks overnight and then slathered with lightly sweetened whipped cream right before serving. Macerated berries and a drizzle of chocolate sauce adds that banana split thing...
This cake is moist and creamy and decadent and delicious. Itis perfect for Valentine’s day or any time you want to serve an impressive looking dessert that, thanks to the help of a cake mix, really is easy as pie.
February 10, 2019 | Posted by Elyse Tirrell
While Valentine's Day is not a day that my boyfriend Gary and I put much weight on, I have to admit that it feels nice to to give it a small bit of acknowledgement with a special meal for two. Rather than heading out to a fancy restaurant, my goal is to put together a beautiful meal at home that is a bit more extravagant than the usual weeknight dinner - but one that also won't take hours to get to the table.
I'm taking a bit of inspiration from my boss, and topping thick slices of charred New York Strip Steak (kind of like this Gato dish) with a red chimichurri instead of the more popular green. It's herbaceous, it has some heat, and it deliciously complements the juicy beef. Plus, "Red" is very much in theme on February 14th, isn't it?
What to serve on the side? Well, Gary was born and raised in Ireland... With that in mind, can you guess what I landed on? Potatoes, please! Whenever we visit his family in County Kildare, his mom goes all out with welcoming feasts which include a minimum of four delicious potato dishes. They're always a hit.
For Valentine's Day, I'm going with Cacio e Peppe Roasted Potatoes. The creamy Yukon Golds are baked, smashed, topped with heaps of grated Pecorino Romano and black pepper, baked again and drizzled with olive oil
Check out the simple Reverse Sear NY Strip with Red Chimichurri recipe below. I think my Valentine will love it, and so will yours.
February 10, 2019 | Posted by Stephanie Banyas
I love baking from scratch. In fact, the last time that I probably used a boxed mix was when I was in college (many moons ago.) It was a brownie mix and I ate those brownies while still piping hot directly out of the pan with a spoon. They were delicious. Then again, that was almost 30 years ago...
Lately, though, I have noticed an onslaught of high-end boxed/bag mixes on my grocery store shelves, in specialty markets such as Trader Joe’s and Whole Foods and in upscale kitchen supply stores like King Arthur Flour, Williams Sonoma and Sur La Table that have piqued my interest. The labels list high quality ingredients such as pure cane sugar, Dutch processed cocoa, bittersweet chocolate and real vanilla extract. Even the old school brands such as Duncan Hines and Betty Crocker have up’d their game and now feature gourmet versions such as Red Velvet, Triple Chocolate Fudge, Butter Pecan, Rainbow Chip and Tres Leches.
The directions are easy: Add eggs, fat (oil or butter) and water and mix and viola, in less than an hour, you can have warm delicious cookies or quick breads or muffins, brownies, cakes and cupcakes. No chopping or creaming or folding needed and no fancy equipment or mixer required. If you own a mixing bowl, a measuring cup, a whisk or a mixing spoon, you are pretty much good to go.
I think that these mixes are really kind of perfect for the person who has limited baking experience or simply doesn’t like baking (umm, hello our boss Bobby Flay.) They can also serve a purpose for the busy man or woman who loves having a freshly made “homemade” dessert at the end of their meal or for the Mom or Dad who wants to bring something a step-above store bought for their kids bake sale at school but doesn’t have the time to make it from scratch. So, being the curious person that I am and more importantly, being a lover of all things baked and sweet, I decided to try some of the different mixes in stores today.
In the past few months, I have tested high-end versions (ranging from around $12 up to $25 a box.) and also more affordable, easier to find versions (ranging from about $3 to $8 a box.) I have tested cookies, biscuits, muffins, quick breads and cakes and in the coming months I will share my results along with a recipe that I have created by using the mix as a base.
Since a new Trader Joes’ just opened on my block in Manhattan (lucky me!) I decided to give a few of their boxed baking mixes a try first. I started with their banana bread. I love a quick bread and one of my all-time favorites is banana. I have a killer recipe for homemade Brown Butter Banana Bread (given to me by a dear friend by the name of Susie Vu) that is pretty much perfect. I knew that this (box) version had no chances of living up to that (homemade) version but that isn’t the point of this post. Here is what I wanted to know: Does it taste good? Does the banana flavor come through? Is the texture dense or light as air? Is it moist? Is it worth the money? Does it taste good enough to serve to a good friend?
The bread comes together easily: Pour the dry mix into a bowl, add eggs, oil and water. Whisk until just smooth then pour into a loaf pan and bake (the box says for 40 minutes) however, our office test kitchen oven baked it in about 30 minutes. I took it out when a toothpick inserted into the center came out with a few moist crumbs attached. It had a lovely golden brown color and a moist, slightly dense crumb. What it did not have was the smell or taste of banana. The ingredient list does contain banana flakes which I am assuming are dehydrated bananas processed into flakes. As a banana bread, I did not love it and it did not pass my test but I wasn’t ready to throw in the towel just yet!
The next day, I decided to do a version of the recipe listed on the back of the box for Caramelized Banana-Upside Down Cake. Since this recipe included bananas (for the topping,) I knew at least this version would taste of banana. But how would the bread mix itself stand up as a cake?
The first thing that I did was swap out good old H2O for strongly brewed coffee (adding a flavored liquid in place of water in these mixes is one of the best tips for increasing the flavor.) The coffee flavor is not in your face, it really just rounds out the banana and adds a deep toasty flavor that I love. I also added a good dose of pure vanilla extract (because vanilla is like salt in that it brings out flavor in things that don’t really have any flavor) and a good dash of ground cinnamon (for that Bananas Foster thing) I kept the oil in the mix because the topping was very buttery and because oil, in my opinion, will always yield a moister cake than butter.
The recipe on the box called for making your own caramel by combining butter and brown sugar in a pot…I had some leftover dulce de leche in the refrigerator from a milkshake recipe that I had tested for Bobby’s Burger Palace a few weeks ago so I combined that and unsalted butter and a good pinch of sea salt in a pan and cooked it until melted and bubbly. I transferred the topping to a well-sprayed 9-inch square cake pan and then topped the caramel with sliced, very ripe, banana (important for flavor). I spread the batter over the topping and baked until golden brown and a few moist crumbs on the toothpick. The box suggested 55 to 65 minutes, once again, my office oven baked it in about 40 minutes.
I let the cake rest on a baking rack for about 10 minutes to allow the caramel topping to set slightly then I carefully inverted it onto a platter. Not being able to wait just like with those brownies all those years ago, I ate it while it was still very warm. The verdict? It was delicious and I would be happy to serve it at my next brunch or dinner party and yes, even to a good friend. Give it a try and let me know what you think by sending your reviews or questions to me at firstname.lastname@example.org.
January 28, 2019 | Posted by Christie Bok
I’m not one to get preachy about eating a certain way, but I honestly do love replacing a routine chicken dinner with a vegetable-dense meal on Mondays. Not only does it make me feel great, but it gets me to the weekend farmers’ market, which more likely than not, means I’m bringing home an arm full of vegetables that I’ll either roast with olive oil, salt and pepper or imagine into something like Chickpea Rigatoni with Cauliflower and Mushroom Bolognese.
Cauliflower has undeniably been a craze the past few years. With products like artisan cauliflower pizza crust and Trader Joe’s cauliflower gnocchi, this mild cruciferous vegetable surprises and delights as a low-carb alternative that kind of makes you forget you’re eating vegetables. Though the healthy swap is appealing, to me, the best part about cooking with cauliflower is that it’s a chameleon of an ingredient and when and sauteed with mushrooms in this recipe, becomes a hearty vegetable sauce that makes Meatless Monday satiating and exciting.
Luckily because of its pervasiveness, riced cauliflower is available at most grocery stores nowadays. Is the packaged variety ideal for making dinner on the fly? Totally. And it is Monday after all. But cauliflower is also easy enough to rice at home. Cut the cauliflower head into florets and in batches, pulse in a food processor until the florets take the size and shape of rice. I find the extra step of prep worth it in the end because ricing cauliflower from scratch yields a rice that is more tender and less dry than the packaged stuff.
Though I’m not going to say this tastes exactly Rigatoni Bolognese, it’s pretty darn close. And I think there are a few reasons for that. Sauteing basic aromatics of celery, carrots and onion as the base will instantly lend to the familiar flavors in a classic Italian meat sauce. Plus, the cremini mushrooms are firm enough that they won’t disappear in the sauce and once simmered in red wine, add the satisfying richness that I always crave from a big bowl of pasta.
As for the Banza rigatoni…yes, it really is made out of chickpeas! There’s no flour in sight. When I first tried chickpea pasta a few years ago, I was skeptical to say the least, thinking the texture would be mushy and the taste, too much like a legume. I was so wrong. When cooked until al dente, this pasta (which comes in a variety of long and short shapes) holds its own as a delicious source of plant-based protein that turns out to be a win-win for a filling meal.
January 21, 2019 | Posted by Stephanie Banyas
Orange is the new black. SIxty is the new forty. Souping is the new juicing.
I have never been a believer in juice cleanses. I think that a human body is able to self-cleanse just fine. I also feel that there are more effective and long term ways to lose weight and feel recharged. When I am feeling sluggish and a bit overweight, I switch up my workout routine, reluctantly eat less gummy bears and chocolate bars ( i.e. sugar) and I eat more healthy food. The thought of drinking all of my meals for 3 days or longer is just not "appetizing" to me nor does it seem healthy. Actually, it’s not healthy. But, no judgements.
So, when I recently read that souping was the new juicing, I was excited, not because I was feeling unhealthy or needed to lose weight but because I love soup and any excuse to make it and eat it or in this case, drink it had me interested. Unlike juice, soups contain lots of nutritional value as well as fiber to fill you up and keep you full for hours. You can choose to eat your soup chunky with a spoon or puree it and drink it in a thermos or mug. Plus, creating a flavorful soup filled with all kinds of ingredients and a flavorful stock is much more creative to a cook, like me, than stuffing some vegetables and fruit into a juicer.
One of my favorite winter-time soups is minestrone, I have fond memories of my Italian grandmother making it for me as a child and my mother serving steaming hot bowls of it to my brother and me on snow days. Their version was the classic red variety with canned tomatoes serving as the base of the stock. But, I am thinking green, not only because of this cold, damp, dark winter weather but also because we are all about Swiss chard this week in the B-Team test kitchen. After juicing a bunch of it for Christie's delicious green mocktail...we found ourselves with lots of leftover green pulp. Instead of tossing it into the garbage, we decided to repurpose it and turn it into a delicious flavorful green vegetable stock. Genius? I think so. Green? Absolutley. Delcious? You be the judge.
Easy Being Green Minestrone
6 cups store-bought vegetable stock, we prefer 100% natural Swanson® Vegetable Cooking Stock
1 cup Swiss Chard pulp
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
1 large celery stalk, coarsely chopped
4 cloves garlic
3 tablespoons vegetable or olive oil
Kosher salt and freshly ground black pepper
1 jalapeno chile
1 large zucchini, halved and diced
½ pound green beans, cut into ½ inch pieces
1 plum tomatoes, seeded and finely diced
1 can white cannelini beans, drained, rinsed well and drained again
1 bunch Swiss chard, ribs and stems removed, leaves coarsely chopped or torn into bite-sized bits
½ cup chopped cilantro leaves
Juice of 1 lime
Grated parmesan cheese, optional
1.Combine the stock and Swiss chard pulp in a medium saucepan and bring to a boil over high heat, reduce to a simmer. Using a paring knife, make a small slit into the jalapeno and add it to the stock along with 1 teaspoon of salt. Cover the pot and remove from the heat and let steep while you prep the vegetables.
2. Combine the onion, carrot, celery and garlic in a food processor and process until finely chopped (you do not want a puree, you still want a bit of texture).
3. Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Add the vegetable mixture, a teaspoon of salt and a ¼ teaspoon of pepper and cook, stirring occasionally until the mixture the vegetables begin to release their liquid. Reduce the heat to medium and continue cooking until the vegetables are very soft and slightly browned around the edges and have reduced by half, about 10 minutes, making sure to stir every few minutes. This step is incredibly important to achieving a full flavored broth.
4. Add the stock to the pot and bring to a boil over high heat. Add the zucchini, green beans, tomato and white beans, reduce the heat and cook for stirring occasionally until the vegetables are tender and the flavors have melded, 20 minutes.
5. Add the Swiss chard and cook for 10 minutes longer. Remove the jalapeno and discard or coarsely chop and add it back to the soup. Season with salt and pepper to taste and add the cilantro and lime juice. To eat chunky: Ladle into bowls and sprinkle with cheese, if desired. To eat or drink smooth: Remove the soup from the heat and let cool for 10 minutes. Transfer the mixture to a food processor or blender (in batches, if needed) and blend until smooth. Pour into a medium saucepan and bring to a simmer over low heat.
The soup will last tightly covered in the refrigerator for up to 3 days or tightly covered in the freezer for up to 1 month