Summer Chili

2 TBSP olive oil
1lb ground turkey
1 chopped red onion
3 cloves crushed garlic
1 chopped zucchini
1 chopped red bell pepper
2 chopped chilies
3 ears of corn - scraped
2 TBSP chili powder
1 TBSP Sweet Smoked Paprika
12oz beer
28oz diced fire roasted tomatoes
2 TBSP fresh thyme
Grated peel and juice of 1 Lime
4 green onions, thinly sliced
1 Cup shredded pepper jack

Red and Green Pesto with Pasta and Lemon Shrimp

• 3 red chili peppers, preferably Fresno peppers
• 3 cloves garlic, unpeeled
• 2 cups flat leaf parsley, chopped
• A couple of handfuls of Parmigiano Reggiano cheese
• 1/4 cup pistachio nuts, toasted
• About 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
• Juice of 2 lemons
• Salt and pepper
• 1 pound spaghetti or linguini pasta
• 1 pound peeled and deveined shrimp
• A splash of white wine or white vermouth
• 2 tablespoons butter

Preparation

In a small skillet, char the chilies and garlic cloves over medium-high heat for 8-10 minutes. Scrape off the charred skins and seed the chilies. Pop the garlic cloves from their skins. Using a food processor, pulse the chilies, garlic, parsley, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper, to taste. Place in a pasta bowl.

Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Add a small ladleful of the pasta cooking water to the pesto, then drain the pasta and toss with the pesto for 2 minutes to coat.

While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine or vermouth. Swirl in the butter to melt.

Serve the pasta in shallow bowls and top with the shrimp.