Beef Stew with Root Vegetables

Adapted from Ree Drummond Ingredients: 3 Tbsp. olive oil 1 Tbsp. butter 2 lbs. beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1Tbsp. Worcestershire sauce 2 to 3 Tbsp. tomato paste 1 1/2 tsp. sugar...

Beef Stew with Root Vegetables

adapted from Ree Drummond Ingredients 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato...

Parsnip and Rosemary Risotto

  Adapted from Bon Appetit | March 2006 8 cups vegetable broth 5 tablespoons butter, divided 1 1/2 cups chopped onion 1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces 5 teaspoons chopped fresh rosemary, divided 1 1/2 cups (10...

Roasted Vegetable Galette with Olives

Adapted from Eating Well CRUST 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour, (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives...

Low Fat Roasted Vegetable Broth

from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth) 1 large onion, cut into eighths ¼ lb fresh fennel (about ½ small bulb) 1 large leek, wash and cut into 2” pieces 1 lb fresh plum tomatoes, cut in quarters 4 ribs celery, trim and cut...