Quick Chili

2 Tbsp. olive oil

2 lbs. ground beef

2 cloves garlic, minced

2 (14-ounce) cans tomato sauce

3 Tbsp. chili powder

1 Tbsp. ancho chile powder

Kosher salt and freshly ground black pepper

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

½ cup chili sauce

Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

This recipe can be found here.

Black Bean and Mango Salsa

1 (15.5 oz.) can black beans, rinsed and drained

1 medium mango, peeled and diced (about 1 cup)

½ cup diced red onion (about ½ medium onion)

½ cup chopped fresh cilantro

1 Tbsp. fresh lime juice

2 tsp. red wine vinegar

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. kosher salt

1/8 tsp. black pepper

1 medium avocado, diced

In a large bowl, combine the beans, mango, onion and cilantro.

In a small bowl, combine the lime juice, vinegar, sugar, garlic powder, salt and pepper.  Stir to dissolve the sugar and then pour over the black bean mixture.  Cover and chill in the refrigerator for at least an hour.

When ready to serve, gently fold in the diced avocado.  Season with additional salt and pepper to taste.

This recipe can be found in "Our Best Bites", page 13

Lemon Ricotta Cookies

2½ cups all-purpose flour

1 tsp. baking powder

1 tsp. salt

½ cup unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1½ cups powdered sugar

3 Tbsp. lemon juice

1 lemon, zested

Preheat the oven to 375°

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. 

This recipe can be found here.