With winter in full force, nothing is more comforting and restorative on a cold day than a big bowl of soup. Check out Chef Katrina Schonberg-Hamar’s delicious Black Bean Soup recipe sure to soothe you from the inside out!

Ingredients

• 1 pound dried black beans, sorted and rinsed
• 4 thick cut slices of bacon
• 1 large onion, diced
• 2 medium carrots, peeled and diced
• 3-4 stalks celery, diced
• 2 tablespoons minced garlic
• 1-2 serrano peppers, minced (remove seeds for a milder soup)
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons chili powder
• Salt and pepper
• 6-8 cups chicken stock
• 28 oz. can crushed tomatoes
• 1/2 cup finely chopped cilantro
• 3 tablespoons lime juice

To serve: Cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce (like Cholula)

Directions

1. Soak the beans in water to cover for at least 6 hours or overnight.
2. In a large pressure cooker (or if you don’t have one, use a large Dutch oven) cook the bacon over medium heat until rendered and crispy. Remove the bacon and drain on paper towels, then chop into small pieces.
3. Add the onion, carrot, and celery to the pot with the bacon fat, sprinkle with salt and pepper. Increase heat to medium high and sauté until the onions are translucent and begin to soften, stirring frequently. Add the garlic, serrano peppers, and spices. Cook for 1-2 minutes until everything is very fragrant.
4. Drain the soaked beans, put them in the pot along with the chicken broth, canned tomatoes, and bacon. Sprinkle a little more salt in the pot, stir to combine, and put the lid on the pressure cooker, bring to high pressure, and cook for 30 minutes after pressurized. (If using a Dutch oven, bring to a simmer, cover, and cook for 1 1/2 to 2 hours, stirring occasionally until beans are tender.)
5. Remove from heat and allow the pressure to release naturally, this will take about 20 minutes. Check the beans for tenderness (simmer until tender if they are not) and season to taste with salt (it will need a lot of salt if you used unsalted broth).
6. Transfer 4-6 cups of soup to a blender, making sure not to fill the blender more than 2/3 full. Be sure to vent the lid to prevent a dangerous explosion of hot soup, and blend until very smooth.
7. Add the puréed soup back to the pot, add the cilantro and lime juice, stir well. Taste the soup and adjust the salt as needed. Ladle into bowls and top with cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce such as Cholula.

Tips

A small amount of bacon is added for flavor, and a homemade chicken stock was used, but you can easily omit the bacon and use vegetable stock for a vegan version of this black bean soup. If you do, a roasted vegetable stock made with some dried mushrooms is recommended for the deepest umami flavor.

Finish off your winter holiday baking with the delicious seasonal flavors in Chef Emily Gingery’s Gingerbread Muffins with Vanilla Bean Glaze. With six easy steps and tons of flavor, this recipe will certainly start your morning off right. 

Ingredients

Gingerbread Muffins

• 2 2/3 cups all-purpose flour
• 2 1/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/2 cup dark molasses
• 1 cup cold water

Vanilla Bean Glaze

• 1 cup confectioners’ sugar, sifted
• 1 teaspoon vanilla bean powder
• 1 tablespoon whole milk

Directions

1. Preheat oven to 350°F. Line a standard muffin tin with muffin cups, coat with nonstick baking spray.
2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk together. Set aside.
3. Place butter and sugar in a bowl and then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the side, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth.
5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. 
6. While muffins are cooling, make vanilla bean glaze. Combine confectioners’ sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding in a little more milk, 1 teaspoon at a time until you reach your desired consistency. Drizzle glaze on top of muffins. 

Still looking for the perfect side dish for your Thanksgiving celebration? Try Chef Katrina Schonberg-Hamar’s delicious Potato Hash with Autumn Vegetables recipe – sure to satisfy even the most discerning guest. Katrina is a chef at one of our large technology clients’ corporate cafeterias in Seattle and is no stranger to creating delectable & versatile dishes. Whether it’s served for a Thanksgiving brunch or a traditional dinner side, this hash is full of comfort and makes the most of seasonal produce!

Ingredients

• 1 pound potatoes (new potatoes or fingerling)
• 1 pound brussels sprouts
• 1 pound butternut squash, peeled, seeded & diced into 1/4″ pieces
• Olive oil
• Salt
• Pepper

Directions

1. Preheat an oven to 425° F with racks in the top and bottom third. Line two sheet pans with parchment paper. Toss the potatoes in a generous drizzle of olive oil, plus plenty of salt & pepper. Spread out in an even layer on one of the baking sheets. Bake for 10 minutes.

2. Toss the brussels sprouts in a generous drizzle of olive oil, plus salt and pepper. Spread them out evenly on the other sheet pan. Put the brussels sprouts in the oven.

3. Toss the butternut squash in olive oil, salt, and pepper. Take out the potatoes and stir them around. Then add the butternut squash to the same sheet pan, taking care not to crowd it. Roast until the vegetables are tender. If one of the sheet pans is cooking faster than the other, take it out. When everything is done, toss all the veggies together. Taste the potato hash for seasoning and add more salt if needed.

Tips and Suggestions

• It’s best to roast the vegetables until they are tender on the inside, brown & slightly crispy on the outside, which is about 15-25 minutes in a hot (425° F) oven.
• You can add whole cloves of garlic or chopped toasted nuts like hazelnuts with the potatoes. Take care not to burn them.
• Toss in any spices you like with the veggies such as paprika or za’atar for added flavor or after cooking, toss everything with a sweet aged balsamic.

Getting ready for your holiday gatherings may seem a little different this year, but one thing will remain the same – delicious, comfort food. Want to switch up your regular side dish? Try this savory Mushroom Risotto recipe from Chef Brian Lorente. Brian is a chef at the corporate cafeteria of one of our large technology clients in Seattle and is always whipping up something tasty!

Ingredients

• 8 oz chef’s mix gourmet mushrooms
• 1 1/2 cups arborio rice
• 2 shallots, finely diced
• 1 1/2 tsp minced garlic
• 1/2 cup white wine
• 6 cups chicken stock, broth, or bouillon
• 2 tbsp cold butter
• 3/4 cups parmesan cheese
• Parsley for garnish
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil

Directions