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Ingredients
1. Dice the beets. 2. Remove the beet greens from the stems and chop. Discard the stems. 3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes. 4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute. 5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes. 6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed. 7. Serve hot with a drizzle of olive oil on top.
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Ingredients
Ingredients
Ingredients
Ingredients
Ingredients:
1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 pound yukon gold potatoes, chopped into 1-inch chunks 4 cups water or vegetable broth 1 1/2 teaspoons fine sea salt 3 cups fresh arugula 1/2 cup coconut milk or half and half Freshly ground black pepper Directions:
Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want! Ingredients
Directions
Ingredients
Directions 1. In a large saucepan, saute onions,celery and carrots in oil until tender. 2. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 3.. Cool slightly. In a blender, process soup in batches until smooth. 4. Return to pan; add the remaining broth and bring to a boil. 5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender. INGREDIENTS
Makes 3 cups
Ingredients
Ingredients
Ingredients
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. 3. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Ingredients
1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage.  Serves: 4
2 tablespoons olive oil 1 tablespoon butter 8 bone-in chicken thighs ½ teaspoon salt ½ teaspoon freshly ground pepper 2 medium leeks, white & pale green sliced 10 to 12 oz. shitake mushrooms, sliced 2 large carrots, diced 2 stalks celery, diced 4 cups chicken broth 1 cup whole milk, room temperature 4 sprigs Italian parsley 4 sprigs thyme 1 tablespoon flour ¼ cup parsley, shredded 4 cups cooked black barley
 Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed 4 to 6 cups chicken or vegetable broth 2 tablespoons olive oil 1 large onion, chopped 3 stalks celery, chopped 3 medium carrots, cut into ¼ inch rounds 2 to 3 cups leftover smokey baked ham, chopped 4 tablespoons shredded cheddar cheese Directions
 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved 3 small leeks, sliced 2 potatoes, peeled and diced 7 cups of water 1¼ cup hot milk 2 tablespoons butter 2 tablespoons cake flour (all-purpose is fine) 1 whole clove 1 teaspoon sea salt 1 teaspoon white pepper
 Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
Recipe by Anna Gill
Serves: 8 to 10 1 lb. Tricolor Rotini 1¼ cup low fat mayonnaise ⅓ cup red wine vinegar 1 cup celery, diced ½ cup red & green bell pepper, diced ½ cup shallots, finely minced 4 strips turkey bacon, cooked crisp and crumbled Freshly ground pepper and salt to taste 1. Cook the rotini according to the package directions, drain and set aside to cool a bit. 2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well. 3. Add all the remaining ingredients to the bowl and mix well. 4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture. 5. Let the salad sit for at least a few hours before serving for the flavors to meld. Recipe by Anna Gill
Makes enough to stuff a 20-22 pound bird and a full extra baking dish 1½ pounds sweet Italian sausage or ground venison 1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally 2½ cups onion, finely chopped 1¼ cup celery, finely chopped 1 to 1½ cup peeled chestnuts, crumbled 12- to 20 fresh sage leaves 1/8 cup fresh thyme 1/8 cup fresh parsley ½ cup tart apple, salt freshly ground black pepper ¼ teaspoon paprika 1 stick light butter, melted 2 eggs, beaten 1 cup hot chicken broth A pair of thermal kitchen gloves, like Bluettes 1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside. 2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well. 3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing. 4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake. 5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe. NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly. Recipe by Kay Carroll
Yield: 8 cups (12 Servings) • 1/2 pound sausage (this used mild Italian chicken sausage) • 2 celery ribs, chopped • 1 large onion, chopped • 7 cups seasoned stuffing cubes* • 1 can (14-1/2 ounces) reduced-sodium chicken broth • 1 medium tart apple, chopped • 1/3 cup chopped pecans • 2 tablespoons butter, melted (reduced fat version works fine) • Additional ground sage to taste • Additional pepper to taste *This recipe used homemade stuffing made with Wave Hill Bread. 1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 2. Transfer to a large bowl; stir in the remaining ingredients. 3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. |