The healing power of jalapeños.

By Carlynn Woolsey

Jalapeño peppers contain capsaicin, an antioxidant that is flavorless and odorless, but packs a powerful punch of heat. Capsaicin 
 has the ability to relieve nerve pain by sending an impulse up to the nervous system and blocking the painful stimulus. At the first signs of your next ache or pain, help yourself out by tossing a few hot peppers into the mix. Better yet, give this easy, “spicy greens & beans” recipe a go!
(Serves 4)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the pepper, garlic and pepper flakes to the pot, and cook for approximately 2 minutes, stirring constantly so as not to burn the garlic.
3. Add the kale to the pot, and cook down for an additional 3 minutes, so that the kale is wilted.
4. Add the stock to the pot, cover and simmer for 15 minutes, until the kale is tender.
5. Add the beans to the pot, and cook just until heated through.
6. Serve as is, or with a dollop of marinara/tomato sauce.

Ingredients:

• 2 tbsp. olive oil
• 1 small jalapeño pepper, seeded and diced
• 4 garlic cloves, minced
• Pinch of hot pepper flakes
• 1 head kale, stemmed and chopped
• 4 cups vegetable stock
• 1 15-oz. can small white beans (such as Cannellini, Great Northern, etc.)
• (Optional) Marinara Sauce Liquid Goodness

An autumnal take on potato salad, roasted blue potatoes and caramelized shallots are paired with crisp-tender green beans and balsamic vinaigrette. Blue cheese lends a lively tang to earthy vegetables and balsamic vinegar is sweet and mellow. Rosemary is a natural partner to balsamic vinegar, and its evergreen aroma reinforces the feeling of fall. If you can’t find the blue potato variety, small golden or red ones are just fine.

Ingredients

• 1 pound small blue potatoes
• 5 ounces shallots
• 2 tablespoons fresh rosemary leaves
• Olive oil
• 1 garlic clove, finely chopped
• 4 ounces green beans
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper
• 4 ounces blue cheese

Heat the oven to 400 degrees Fahrenheit. Slice the potatoes in half (or fourths) to form bite-sized pieces and place them on a baking sheet. Cut the shallots into bite-sized wedges and add to the potatoes. Sprinkle over the rosemary leaves and toss all the ingredients with 1 tablespoon olive oil. Season with 1/8 teaspoon salt and some freshly ground black pepper. Place the baking sheet in the oven and roast, stirring every 15 minutes, until the potatoes are tender, about 30 minutes.

Prepare the green beans by cutting off the tips and slicing the pods into 2-3 inch pieces. Bring a medium pot of water to a boil, then drop in the green beans and cook for 3 minutes. Transfer the green beans to a bowl of ice water to stop the cooking and set their vibrant green color. After the green beans have cooled, drain them and pat them dry.

Once the potatoes and shallots are finished roasting, remove them from the oven and set them aside to cool slightly. Finish cooking the green beans by heating 1 tablespoon olive oil in a medium skillet. Toss in the garlic and cook it over medium heat for 1 minute, then add the green beans. Sauté the green beans, stirring occasionally, until heated through. Transfer the green beans onto a serving platter along with the roast potatoes and shallots.

Make the vinaigrette. Whisk together 1 tablespoon balsamic vinegar with ¼ cup olive oil and drizzle over the potatoes, shallots, and green beans. Toss the warm potato salad well, and season with salt and pepper to taste. Sprinkle over crumbled blue cheese to garnish and serve warm.