italian wedding soup

Ingredients

For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup panko breadcrumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (about 2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup white wine
1 cup small pasta, like tubetini, stars, or orzo
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.

2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

*Adapted from Ina Garten

beef daube provençal

Ingredients
*Serves 4

2 tsp. olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
1 1/2 cups chopped onion (about 2) 
2 cups chopped carrot (about 4)
1/2 cup less-sodium beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1-2 bay leaves
wide egg noodles

Instructions

1. Preheat oven to 300°.
2. Heat Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
3. Increase heat to medium-high. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan (in small batches). Cook 5 minutes, browning on all sides. Remove beef from pan. 
4. Add dash of wine to pan and saute onions for 8 minutes. Add more wine if the pan gets dry.
5. Add the rest of the wine to the pan bring to a boil, scraping pan to loosen any remaining browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.
6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

* Adapted from Cooking Light

southwestern cobb salad

Ingredients

Chicken Marinade:

1/4 cup freshly squeezed lime juice (2-3 limes)

1/4 cup olive oil

1/4 cup soy sauce

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

3-4 boneless, skinless chicken breasts

Green Goddess Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons low-fat buttermilk

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)

2 green onions, white and green parts, cut into thick chunks

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon sugar

1 teaspoon coarse or Kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper (optional)

Black Bean Salsa:

1 (15-ounce) can black beans, rinsed and drained

1/2 sweet onion (I used vidalia), diced

1/4 cup cilantro, chopped

1 tablespoon olive oil

Yellow Pepper Salsa:

1 yellow pepper, seeded, and diced

1 tomato, seeded and coarsely chopped

1 can large olives, coarsely chopped

1/2 sweet onion (I used vidalia), diced

Avocado Salsa:

2 ripe avocados, peeled and cut into 1/2-inch pieces

Juice of 2 limes

1/4 cup cilantro, chopped

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

4-5 large eggs

6-8 slices thick-cut bacon (I used turkey bacon - it was delicious)

1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces

Instructions

1. For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

2. For the dressing, combine all the ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

3. Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

4. Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

5. Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

6. In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

7. In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

8. In another bowl (don't worry, we are almost done with the excess of bowls), combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.

9. On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving.

* by MelsKitchenCafe.com

grilled corn and potato chowdah

Ingredients

1 pound small red potatoes, quartered

1 tablespoon salt, divided

3 tablespoons softened butter, divided

6 ears shucked corn

Cooking spray

3/4 cup finely chopped onion

1/8 teaspoon ground red pepper

3 cups 2% reduced-fat milk

1/2 cup half-and-half

2 thyme sprigs

3 tablespoons finely chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper 

Instructions

1. Preheat grill to medium-high heat.

2. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

3. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with canola oil. Place potatoes on a grill pan. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

*Adapted from Cooking Light

zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

classic stuffed bell peppers

Ingredients

table salt
4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup

Instructions

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

*From America's Test Kitchen

basic rice pilaf

This is such a wonderful pilaf recipe.
It makes a perfect starchy side for almost any meal!

Ingredients

1 1/2 cups Basmati rice or long-grain rice
2 1/4 cups water
1 1/2 tsp. table salt
ground black pepper
3 tbsp. unsalted butter
1 small onion

Instructions

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4-5 times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and saute until softened but not browned, about 4 minutes. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, add place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

* From America's Test Kitchen

Guinness lamb stew

This is a delicious recipe, but it takes a while on the stove so leave plenty of time or save it for the weekend.

Ingredients

8 tsp. olive oil, divided
2 cups chopped onion
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
3 tbsp. all-purpose flour
1 lb. boneless leg of lamb, trimmed and cut into 1-inch cubes
1 tsp. salt
3/4 tsp. freshly ground pepper
2 cups Guinness Stout
1 tbsp. tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potatos
2 cups 1-inch-thick diagonally sliced carrot
8 oz. baby turnips, peeled and quartered
1 tbsp. whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium heat. Add 2 tsp. oil to pan; swirl to coat. Add onion, thyme, and rosemary; saute for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Dredge lamb in flour, and shake off excess. Return pan to medium heat. Add 1 tbsp. oil to pan; swirl to coat. Add lamb mixture to pan; saute for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
3. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 tsp. salt, the remaining 1/4 tsp. pepper, and 1 tbsp. mustard.
4. Sprinkle fresh parsley over each bowl.

*adapted from Cooking Light

mushroom and pea risotto

Ingredients

8 cups canned low-sodium chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Instructions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

*from Giada

chicken sausage, onion, fennel, and havarti flatbread pizza

Ingredients

3 oz. chicken sausage
2 tsp. olive oil
1 1/2 cups sweet onion
1 cup thinly sliced fennel bulb
1/4 tsp. brown sugar
1 pre-baked pizza crust
3/4 cup shredded Havarti or Gouda cheese
1 tbsp. chopped scallions or chives

Instructions

1. Preheat oven to 450 degres F.
2. Heat a large nonstick skillet over medium heat. Add sausage to pan; saute for 4 minutes or until browned, stirring occasionally - do not overcook the sausage will become dry. Remove from pan.
3. Add oil to pan. Add onion, fennel, and sugar; cover and cook 10 minutes or until tender and lightly browned, stirring occasionally.
4. Place pizza crust on pizza stone. Top evenly with onion mixture, sausage, and sprinkle with cheese. Bake for 10-12 minutes or until cheese melts.
5. Sprinkle evenly with chives or scallions.

*Adapted from Cooking Light

bison beef tacos

Ingredients

1 onion, minced

3 garlic cloves, minced

2 tbsp. chili powder

1 tsp. cumin

1 tsp. coriander

1/2 tsp. oregano

1/4 tsp. cayenne pepper

salt

1 lb. ground bison beef

1/2 cup smooth canned tomato sauce

1/2 cup low-sodium chicken broth

2 tsp. cider vinegar

1 tsp. light brown sugar

taco shells

Suggested Toppings:

sour cream

shredded cheddar cheese

1 tomato, diced and/or salsa

shredded lettuce

guacamole

Instructions

1. Brown beef in skillet over medium heat. When done, remove from pan and place in bowl. If you render a lot of grease, I recommend draining the beef now.

2. Saute onion until softened, about 5 minutes. Stir in the garlic, spices, and 1 tsp. salt and cook until fragrant, about 30 seconds.

3. Stir in the ground beef.

4. Stir in tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 minutes. Season with salt to taste.

5. Assemble your tacos! I like serving mine with beans and rice.

*Adapted from America's Test Kitchen

slow cooker beef stew

Ingredients

1 (5 lb.) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
salt and pepper
2 tbsp. vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 tbsp. tomato paste
2 cups chicken broth
2 cups beef broth
2 bay leaves
1 tsp. dried thyme
2 lbs. red potatoes (6 medium), scrubbed
1 lb. carrots, peeled and cut into 1-inch pieces
1/2 cup flour
1 cup frozen peas
1/4 cup minced fresh parsley

Instructions

1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half the beef, about 10 minutes. Then add to slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp. of oil and the remaining beef.
2. Add the remaining 2 tsp of oil to the empty skillet and return to medium-heat until shimmering. Add the onions and the 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scrapping up any brown bits. Simmer until the wine has reduced by half, about 3 minutes. Then pour into the slow cooker.
3. Add the chicken broth, 1 1/2 cups of beef broth, bay leaves, and thyme to the slow cooker. Nestle the potatoes and carrots into the slow cooker around the edges, leaving the meat in the center. Cover and cook either on low or high until the meat is tender, 9-10 hours on low or 6-7 hours on high.
4. When the meat is tender remove the potatoes using a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the reaming 1/2 cup of beef broth until smooth. Then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce is thickened and no longer tastes like flour, about 15-30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Notes: To make ahead, the night before or day in advance prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them. Be sure to store the browned meat in one container and the liquid and vegetables in another container.

* From America's Test Kitchen

lubia

Lubia is a Lebanese dish that I grew up eating. I've tweaked it bit and made it my own. Give it a try!

Ingredients

1 lb. lean ground beef
2 onions, halved and thinly sliced
1 (28 oz.) can of diced tomatoes, San Marzano preferably
2 lbs. fresh green beans
2-3 tsp. Syrian Spice
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
white rice

Instructions

1. Brown beef in large Dutch oven.
2. Add onions to the pot and cook until soft.
3. Add Syrian spice, salt, and red pepper flakes; mix together.
3. Add tomatoes; bring to a simmer.
4. Add green beans. Cover and let it simmer for 15-25 minutes to soften beans. Don't cook too long...I like to keep the beans on the crunchier side.
5. Serve on top a bed of rice.

Emeril's chicken and rice soup

This is the perfect soup for a sick day!

Ingredients

2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch dice
1 tbsp. Emeril's Original Essence or Creole Seasoning
1 tbsp. olive oil
2 cups diced onions (small dice)
1 1/2 cups diced carrots (small dice)
1 1/2 cups diced celery (small dice)
1 tbsp. minced garlic
1 tsp. dried basil
1/4 tsp. crushed red pepper
2 quarts low-sodium chicken broth, plus more if needed
1/2 cup uncooked long-grain white rice
1 (5-oz) bag pre-washed spinach

Instructions

1. Place the chicken in a medium bowl, season with the Essence, and set aside.
2. Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute.
4. Add the chicken and cook for 3 minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.
5. Stir in the spinach, and serve immediately.

*Adapted from Emeril

Scott's short ribs

Ingredients

6 beef short ribs, trimmed of fat

kosher salt

freshly ground black pepper
1/4 cup good olive oil

1 1/2 cups chopped onion (2 onions)

4 cups large-diced celery (6 large stalks)

2 carrots, peeled and large-diced

1 small fennel, fronds, stems, and core removed, large-diced

1 leek, cleaned and large-diced, white part only

3 garlic cloves, finely chopped

1 (750ml) bottle of burgundy or other dry red wine

fresh rosemary sprigs

fresh thyme sprigs

1 tbsp. brown sugar

6 cups beef broth

Instructions
 1. Preheat over to 400 degrees F.
2. Place short ribs on a sheet pan, sprinkle with salt and pepper, and roast 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

3. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1/2 tbsp. salt and 1 tsp. pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

4. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

5. Carefully remove the short ribs from the pot and set aside. Discard the herb branches tied in twine (the actual herb leaves should not be attached to the stems anymore) and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced.
6. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce over mashe potatoes.

*from Ina Garten

chicken stew

Ingredients

For the Chicken:
2 large whole chicken breasts bone in, skin on
olive oil
Kosher salt
ground pepper

For the Stew:
5 cups chicken stock
2 chicken bouillon cubes
1 stick unsalted butter
3 cups chopped yellow onions (3 small-medium onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10 oz. package frozen peas (2 cups)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley

Instructions

1. Preheat the oven to 375 degrees F.
2. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through (the thickest part of the breast should be 160 degrees). Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
4. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp. salt, 1/2 tsp. pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Cook over medium heat until heated through.
5. Serve with biscuits- yum!

* Adapted from Ina Garten

pasta e fagioli

Ingredients

4 oz. bacon (4 slices), chopped medium
1 onion
4-6 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans cannellini beans, rinsed
3.5 cups low-sodium chicken broth
2.5 cups water
salt
8 oz. small-shaped pasta (I like orzo, but you could also use ditalini)
pepper
1 cup freshly grated Parmesan cheese
olive oil

Instructions

1. Cook bacon in large Dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes with their juice, beans, broth, water, and 1 tsp. salt. Bring to a simmer and cook for 10 minutes.
2. Stir in pasta and cook until just slightly underdone. Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with grated cheese and a drizzle of olive oil.

*from America's Test Kitchen

chicken salad

Ingredients

3-4 cups diced poached chicken
1 stalk celery, thinly sliced
1 small onion, finely chopped
1 1/2 tsp. fresh dill, finely chopped
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
ground pepper

Instructions

1. In mixing bowl, toss together chicken, celery, onion, and herbs. Set aside.
2. In small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add slowly to the chicken mixture and combine (you likely won't want all the mayonnaise mixture).

lentil soup

Ingredients

1 1/2 cups of lentils
3 onions, thinly sliced
2 tbsp. butter

2 tbsp. olive oil
2 (32 oz) containers of beef broth

1 (32 oz) container of chicken broth
1/2 tsp. dried thyme

salt and pepper
3/4 cup uncooked orzo

Instructions

1. Soak lentils in water for 2-3 hours in a medium bow; rinse and drain then set aside.

2. Melt butter and heat oil on medium heat in large Dutch oven.
3. Saute onions until golden brown.

4. Add thyme, salt, and pepper; stir together.
5. Add strained lentils; stir together.
6. Add broths.
7. Simmer for 1 hour.

8. In the last 10 minutes add orzo; cook until tender.