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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Braised Celery and Leeks with Vanilla

6/4/2025

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Ingredients
  • 8 stalks trimmed celery, peeled and cut into 3-inch lengths
  • 1 leek, halved lengthwise, washed and cut into 3-inch lengths
  • 1 cup chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon vanilla extract
  • Kosher salt and freshly ground black pepper
  • 1/4 cup celery leaves

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes.
  3. ​ Uncover and cook until tender, about 20 minutes more. Top with the celery leaves.
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Potato Spinach Cheese Chowder

1/22/2025

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Ingredients
  • 2 cups peeled and diced potatoes
  • ½ cup diced carrots
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 2 cups milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chopped spinach or kale
  • 2 ½ cups shredded cheddar cheese
Directions
  1. Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes.  Do NOT drain.
  2. When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
  3. Pour hot milk mixture into cooked vegetables and stir.
  4. Add spinach (kale) and cheddar to the pot.  Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
  5. If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
  6. Serve.
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Beet and Beet Greens Soup

10/16/2024

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Ingredients
  • 1 bunch beets (2-3)with greens (should be about 6 leaves)
  • 4 celery stalks (with or without leaves) - chopped
  • 1 small onion - diced
  • olive oil
  • 1 bay leaf
  • Salt
  • Pepper
  • 3 cups broth or water
Instructions
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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Carrot Butternut Squash Soup

1/17/2024

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Ingredients
  • 1 tbsp olive oil
  • 1 medium white onion, chopped
  • 2-3 large celery ribs, chopped
  • 2 large garlic cloves, minced
  • 1 pound carrots, sliced into 1/2-inch coins
  • 1 pound butternut squash, peeled and cubed
  • 1 bay leaf
  • ¼ tsp cayenne pepper, adjust for desired heat
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 5 cups vegetable broth
  • ⅔ - 1 cup coconut milk, light or whole
Instructions
  1. In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
  2. Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
  3. Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
  4. Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
  5. Remove the bay leaf.
  6. Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
  7. Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.
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Carrot Potato Soup

11/29/2023

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Ingredients
  • 1 Tbsp butter or olive oil
  • 1 medium-sized onion, diced (any color is fine)
  • 1 garlic clove, minced or grated
  • 1 celery stick, diced
  • 1 lb. (5 medium sized carrots) peeled and diced
  • 1 lb. (2 medium sized potatoes) peeled and diced
  • 1 tsp Italian herbs
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley (optional)
  • ⅛ tsp black pepper, plus more to taste
  • ½ tsp fine salt, plus more to taste
  • 2 ½ cups vegetable broth
  • 2-3 Tbsp fresh parsley, chopped
Preparation
  1. Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. 
  2. Add the garlic, and cook for an extra minute until fragrant.
  3. Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
  4. Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
  5. Turn the heat off, and let it cool slightly.
  6. Transfer  1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup.  You can skip this step if you wish.
  7. Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
  8. Serve with freshly ground black pepper, extra parsley, and crusty bread.
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German Vegetable Potato Soup

11/1/2023

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Ingredients
  • 1 tablespoon oil, of your choice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery diced
  • 2 medium carrots, diced
  • 2 pounds potatoes, chopped 1 inch cubes
  • 1/2 teaspoon dried marjoram
  • nutmeg, to taste
  • salt, to taste
  • pepper, to taste
  • 4 cups vegetable broth
  • 2 whole bay leaves, optional
  • 1/3 cup cream
  • sausage slices optional
  • fresh parsley, optional, for garnish
Directions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onion to the oil and sauté until translucent, about 3 minutes.
  3. Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
  4. Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
  5. Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
  6. Discard the bay leaves.
  7. Pour 1/2 of the soup into a different pot.
  8. Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
  9. Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
  10. Simmer the soup until it melds together, about 3-4 minutes.
  11. Taste for seasoning.
  12. Serve with the parsley and the sausage slices if using.
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Honey Glazed Carrots and Celery

9/20/2023

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Ingredients
  • 1 lb carrots
  • 1 stalk celery chopped
  • 1/4 cup onion finely chopped
  • 1/2 cup white wine dry
  • 1/2 cup water
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp honey
  • 1/4 tsp dill dried
Instructions
  1. Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
  2. Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
  3. Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
  4. Sprinkle with a pinch of dried dill and serve.
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Creamy Arugula Soup

2/22/2023

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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:
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
  2. Add in the garlic and sauté until fragrant, about one more minute.
  3. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
  4. Add the arugula to the pot and stir until bright green, about 3 minutes.
  5. Blend the soup until smooth.
  6. Return the soup to the pot over medium heat and stir in the coconut milk.
  7. Season with additional salt, if desired, and black pepper. Serve warm.
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Firehouse Chili

1/24/2023

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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!
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Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 pounds potatoes, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Vegetable broth to cover
  • Ground pepper to taste
  • Parsley for garnish

Directions
  1. Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
  2. Drizzle the olive oil over the mixture.
  3. Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
  4. Cook on High until the vegetables are tender, about 6 hours.
  5. Remove some of the potatoes and broth and puree to make the broth creamy.
  6. Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
  7. ​Garnish with parsley.
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Vegan Cream of Broccoli Soup

11/9/2022

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Ingredients
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
​
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.
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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Hungarian Apple Soup

10/12/2022

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Makes 3 cups
Ingredients
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • ¾ cup diced peeled Yukon Gold potato
  • ⅓ cup finely chopped yellow onion
  • ¼ cup thinly sliced celery, plus leaves for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
Directions
  1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
  2. Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.
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Simple Cream of Celery Soup

9/28/2022

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Ingredients
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
  • 2 cups potatoes, sliced into ½ inch thick rounds
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
  • ¼ cup fresh dill (small stems ok)
  • ½ cup fresh parsley (small stems ok)
  • ½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
  • Garnish: Celery leaves
Instructions

  1. Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the garlic and stir 1-2 minutes, until fragrant.
  4. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  5. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  6. Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
  7. Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. Serve garnishing with celery leaves if desired.


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Slow Cooker Sweet Potato Soup

10/13/2021

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Ingredients
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • ​2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ​1 medium onion chopped (or 1teaspoon dried minced onion)
  • 2 ribs celery chopped (or teaspoon dried celery flakes)
  • ​1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground chipotle pepper (optional)
  • ​6 cups reduced-sodium chicken broth
  • Optional: sour cream and pepitas
Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
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.
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Carrot Mustard Slaw

6/2/2021

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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

  1. Soak a thinly sliced red onion in water for 15 minutes; drain.
  2. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
  3. ​ ​Whisk in 1/3 cup olive oil, and salt and pepper to taste.
  4. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
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Potato Vegetable Soup

1/20/2021

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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


  1. In a large soup pot, cook the potato cubes in 6 cups of broth for 15 minutes.
  2. While the potatoes are cooking, heat the oil to medium high in a pan and add the onion. Sauté for about 5 minutes until slightly soft. Add the carrot, celery and garlic and sauté, stirring frequently, until the onions are translucent (about 10 minutes).
  3. ​ Add the vegetables to the potatoes and reduce the heat to simmer. Continue cooking for 15 minutes.
  4. Add the kale and lemon juice.
  5. ​​If using beans, add to the soup. Pureeing ONE can cannellini beans prior to adding gives the soup a creamy texture. Add salt and pepper to taste.
  6. Cook until the soup is serving temperature and ladle into bowls.

*This soup is great as prepared or with additions such as ham, chicken or sausage.
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Chicken, Shitake and Black Barley Stew

12/9/2020

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Picture
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


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Leftover Potato, Ham and Cheddar Soup

1/14/2020

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Picture
​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
  1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
  3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
  4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
  5. Add the cheddar cheese, stir briefly and serve.
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Picture
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


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Firehouse Chili - 2017 Award Winner

12/12/2019

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Picture

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!
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Creamy Turkey Wild Rice Soup

12/4/2019

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Picture
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
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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Cream of Celery Soup

9/25/2019

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Picture
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
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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Celery, Fennel, Apple and Radish Slaw

7/17/2019

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Picture
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


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
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Tricolor Macaroni Salad

8/26/2015

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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.
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