is named for a common Midwestern cover crop that restores nutrients in the soil.

diced tomatoes, undrained.Warm corn tortillas or mashed potatoes, for serving.

Sprinkle chicken evenly with pepper and 2 teaspoons salt.Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.Cook until skin is blackened, 2 to 3 minutes per side.

(Alternatively, preheat oven to broil with rack about 7 inches from heat source.Place chiles on an aluminum foil–lined baking sheet, and broil until charred, 5 to 8 minutes per side.)

Place chiles in a bowl; cover with plastic wrap, and let steam 10 minutes.

Rub off skins from chiles, removing as much of the blackened skin as possible.All three types of mustard seeds can be extracted for their oil, offering different flavor profiles to a variety of dishes.. Notes from the Food & Wine Test Kitchen.

Rinse the lentils to help remove the naturally occurring dust or debris.Using the heat of the lentils in the broth to wilt the kale is efficient and easy..

Pair this meal-worthy salad with a light-bodied Pinot Noir, like Oxlee Graham Mabel’s Alder Springs Vineyard.. Make ahead.The salad can be stored in an airtight container in the refrigerator for up to three days.