Vegetarian Chipotle Chili

¼ cup olive oil
1 ½ cups onion, diced
4 cloves garlic, minced
2 tsp cumin
½ tsp red pepper flakes
½ tsp black pepper
2 tsp chipotle chili powder (click here for product)
2 tbsp tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 28-oz can whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 15-oz cans kidney beans, drained
1 15-oz can pinto beans, drained
2 tbsp Chipotle Tabasco sauce
salt to taste

Garnish:
16 oz. sour cream
2 tbsp. Chipotle Tabasco sauce
8 oz. shredded sharp cheddar cheese

Heat oil in large heavy pot over high heat. Add onions garlic, cumin pepper flakes and black pepper. Sauté until onions are transparent. Stir in chili powder and tomato paste. Sauté for 30 seconds then stir in celery, carrots and peppers. Cook and stir for 2-3 minutes. Stir in tomatoes, tomato juice and beans. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Stir in the Chipotle Tabasco sauce and season to taste.

To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream. Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese. Serve immediately.

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HEIRLOOM TOMATO AND BURRATA CHEESE SALAD (Free Food Recipe)

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.
click photo to enlarge
4 large heirloom tomatoes (about 2 1/2 pounds) or
4 to 5 large plum tomatoes
Fleur de sel or coarse kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
1/4 cup torn fresh basil leaves plus additional
whole leaves for garnish
1/4 cup extra-virgin olive oil

4 (2.5-ounce) rounds burrata cheese

Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally. Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.

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GRILLED STEAK WITH FRESH GARDEN HERBS (Free Food Recipe)

Link likes to use herbs from his garden in this recipe.
click photo to enlarge
1/4 cup minced shallots (about 2)
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil plus additional for brushing
3/4 cup assorted chopped fresh herbs (such as parsley, tarragon, mint, basil, and cilantro)

4 8-ounce rib-eye or skirt steaks

Whisk first 4 ingredients in medium bowl. Gradually whisk in 1/4 cup olive oil, then herbs.
Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with olive oil. Grill steaks until charred and cooked to desired doneness, about 6 minutes per side for medium-rare rib-eye or 3 minutes per side for medium-rare skirt steak. Transfer steaks to platter; let rest 5 minutes. Spoon herb mixture over steaks; serve.

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