 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
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Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
 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.  Serves: 4
Cream 1 cup whipping cream 1 whole vanilla bean ½ cup Mascarpone 1 tablespoon confectioner’s sugar Roasted Pears 8 Seckel pears, halved and cored 2-3 tablespoons fresh lemon juice 2 tablespoons sweet butter, diced 1 tablespoon granulated sugar ½ cup dry red wine 16 small sprigs of fresh thyme, divided
 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
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