November 2022 Recipes of the Month

Beef and Bean Chile Verde

Ingredients

• 1-pound lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• 16 ounces green salsa (or verde)
• ¼ cup water
• 1-15 ounce can pinto beans

Directions

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
2. Add garlic, chili powder, cumin and cayenne pepper; cook until fragrant, about 15 seconds.
3. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
4. Stir in beans and cook until heated through, about 1 minute.

Roasted Zucchini

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• ½ teaspoon freshly ground black pepper
• 1 pound zucchini and/or yellow summer squash, sliced ½-inch thick
• ¼ teaspoon Kosher salt, if desired

Directions

1. Preheat oven to 425°F.
2. In a small saucepan, cook garlic in hot oil over medium heat for 30 seconds. Stir in rosemary and pepper.
3. Place zucchini in a 13x9x2 baking pan; add oil mixture. Toss to coat.
4. Roast uncovered in the preheated oven for about 20 minutes or until crisp-tender, stirring once.
5. Before serving, sprinkle Kosher salt over zucchini, if desired.