Sancocho (Chicken and Root Vegetable Soup)

Recipe sourced from saveur.com Serves 6-8 Ingredients: 2 Tbsp. canola oil 3 cloves garlic, crushed 1 large yellow onion, minced 1 plum tomato, cored, seeded and finely chopped 10 cups chicken stock 8 sprigs cilantro 8 skinless chicken thighs 8 oz. red potatoes, peeled...

Vegan Lentil Soup

Recipe found on marthastewart.com Makes 4 servings Ingredients: 1 cup dried French lentils 4 cups chopped broccoli rabe 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 cup chopped shallot 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon...

Marcella Hazan’s Tomato Sauce

This definitive recipe has been my go-to for years. Although the directions say to discard the onion before tossing the sauce with pasta, I leave the onion in and find that white or red varieties work equally well. This recipe makes four servings or enough sauce for a...

Curried Chickpea and Summer Vegetable Stew

Recipe found on finecooking.com This hearty entree works equally well as a vegetarian or meat entree, by simply adding chicken thighs. Serves 4-6 Ingredients: 2 Tbs. peanut or vegetable oil 2 cups diced yellow onion 2 Tbs. minced fresh ginger 1 Tbs. minced garlic 1...

Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...