• 2 tablespoons olive oil
• 1 cup celery thinly sliced
• 1/2 cup yellow onion coarsely chopped
• 12 ounces escarole or kale chopped
• 4 cups low sodium chicken broth
• 1/2 cup whole Italian parsley leaves

Meatballs

• 1 egg
• 1/3 cup soft bread crumbs (I use Italian seasoned bread crumbs.)
• 2 tablespoons milk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground pork
• 1/4 cup Parmesan cheese
• 1/4 cup Italian parsley chopped

• 2 pounds ground beef
• 1 large onion diced (about 1 1/2 cups)
• 4 cloves garlic minced
• 2 tablespoons chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons cocoa powder
• 1/2 teaspoon red pepper sauce
• 2 cans diced tomatoes (16 ounces each)
• 2 cans kidney beans undrained (sometimes I substitute a can of black or pinto beans)
• 1 cup chicken broth

• 1 tablespoon butter
• 8 shallots finely chopped or 1 clove garlic
• 2-3 leeks coarsely chopped
• 2 large potatoes diced
• 2 cups chicken broth
• 1 3/4 cups heavy whipping cream (you may get by with less)

• 12 dried lily buds
• 1/2 ounce dried tree ear fungus (about 1/4 cup)
• 1 quart low-sodium chicken broth
• 2 tablespoons vinegar plus more for seasoning
• 2 tablespoons medium dark soy sauce
• 1/2 teaspoon kosher salt
• 2 tablespoons cornstarch
• 2 large eggs
• 1/2 cup bamboo shoots
• 1/2 cup shredded cooked chicken
• 3 1/2 ounces spiced thick dry tofu (about 1 cup)
• 1 1/2 teaspoons ground white pepper
• 1 tablespoon sesame oil
• chopped scallions for garnish (green onions)

• 2 tablespoons butter
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 teaspoon salt or to taste
• 1 teaspoon pepper
• 1 teaspoon ground thyme 1 tablespoon if using fresh
• 1 teaspoon dried parsley 1 tablespoon if using fresh
• 1 teaspoon ground oregano 1 tablespoon if using fresh
• 4 cups chicken broth no sodium added
• 2 pounds chicken with skins and bones use light and dark meat
• 4 cups water
• 5 ounces egg noodles uncooked

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 6 ounces andouille sausage
• 1/4 cup uncooked long-grain rice
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1 bay leaf
• 2 cups chicken broth
• 3/4 cup water
• 1 tablespoon tomato paste
• 1/2 teaspoon hot pepper sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 pound peeled and deveined medium shrimp, uncooked
• 2 tablespoons chopped fresh parsley

• 1 pound chicken breast boneless, skinless and cut into bite-sized pieces
• 1 teaspoon Kosher salt
• 2 tablespoons canola oil
• 3/4 cup onion the rest of the onion goes to the topping
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 clove garlic minced
• 4 cups chicken broth
• 1 cup masa harina not corn meal
• 4 cups water
• 1 1/2 cups enchilada sauce or one 12 ounce can
• 8 ounce cream cheese
• 8 ounces sharp cheddar cheese

Toppings

• 2 roma tomatoes diced
• 1/4 onion diced
• 1/2 jalapeno diced
• 1/4 cup cilantro chopped
• 1/4 cup cotija cheese crumbles