Place the olive oil in a large sauce pan over medium high heat.
Add the pumpkin seeds and ham. Cook for about 2 minutes. Stir frequently.
Add the onion, peppers and celery and cook for about 5 minutes. Stir frequently.
Add the pork tenderloin and cook, until the meat is lightly browned. Stir frequently.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
Serve.
Preheat the oven to 325°F.
Place the tomatillos, green bell pepper, onion, oregano, cumin, cayenne pepper, salt and pepper in a blender and puree until smooth.
Place the pork and the green sauce in a medium stock pot or dutch oven. Stir well. Place the pot in the oven and cook for 1 hour. Serve over rice.
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the chicken thighs to the pan and roast for about 20 minutes. Turn the chicken thighs once or twice.
While the chicken is cooking, place the olive oil in a large sauce pan over medium high heat.
Add the diced onions and cook for about ten minutes. Stir frequently and adjust the heat so the onions don’t brown.
Add the vegetable stock, peas, water, salt, and peppermint.
Bring to a slow boil, then reduce the heat and simmer for 20 minutes.
Puree the soup in a blender.
Remove the chicken from the oven and let cool slightly. Cut into large chunks and add to the pureed soup.
Serve.
Place the olive oil in a large stock pot over medium heat.
Add the garlic and cook for about 3 minutes. Stir frequently and do not let the garlic brown.
Add the onion and celery and cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes until browned.
Add the stock, beans, tomatoes, salt, pepper, basil, oregano, and red pepper flakes, and stir.
Simmer, covered, for about 30 minutes.
Add the water and the pasta and simmer for about 20 minutes, stirring occasionally, until the pasta is just cooked but still has some texture.
Serve topped with grated parmesan.
Preheat the oven to 325°F.
Place a medium dutch oven or a small stock pot on the range over medium high heat.
Add the olive oil when the pot is heated and then the garlic.
Cook for about one minute. Stir frequently.
Add the onions and cook, stirring frequently, for about 4 minutes.
Add the celery and bell pepper and cook for about 2 minutes. Stir frequently.
Add the chicken thighs, tomatoes, pepper, salt, Cajun spice blend, smoked paprika, red pepper flakes and stock.
Stir and cover.
Place the pot in the hot oven.
Let the stew cook for about 20 minutes. Uncover and stir.
Cook for 40 minutes uncovered. Stir occasionally.
Serve.
Place the olive oil in a large stock pot over medium heat.
Add the onion and saute for about 4 minutes.
Add the garlic and saute for 2 minutes.
Add the prosciutto and saute for 2 minutes.
Add the green and red bell pepper and saute for 1 minute, stirring frequently.
Add the beans along with the paprika, coriander, thyme, salt, pepper, and vegetable stock, and stir.
Cover and simmer for about 30 minutes. Stir occasionally.
Uncover and simmer for about 60 minutes. Stir occasionally.
Place the water in a medium sauce pan over high heat.
When the water boils, add the brown rice and stir once.
Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking).
Set aside.
Place the olive oil in a large skillet over medium high heat.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots and bell pepper. Cook for about 3 minutes and stir frequently.
Add the chicken stock and heat over low heat.
Add the curry powder and salt.
Simmer for about 5 minutes.
Add the tomatoes, turkey, and apples to the soup.
Cook over low heat for about 5 minutes and serve over the brown rice.
Place 1 teaspoon olive oil in a medium sauce pan over medium heat.
Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.
Add the tomatoes, beans (with liquid), water, marjoram, oregano and basil salt and pepper.
Bring the soup to a simmer and reduce the heat to a slow simmer.
Cook for about 45 minutes. Stir occasionally.
Remove the soup from the heat, stir, and let cool for about 5 minutes.
Use an immersion blender and puree until smooth.
While the soup is simmering, place a large skillet in the oven and preheat to 325°F.
Place the oregano, sage, paprika, fennel, garlic, pepper, ground beef, and olives in a mixing bowl.
Blend together well and then roll into 20 small meat balls.
Place the olive oil in the skillet and swirl. Add the meatballs and return the pan to the oven.
Roast for about 15 minutes. Toss about every 4 minutes.
Remove and let cool.
While the meatballs are in the oven, place the water in a large sauce pan over high heat.
When the water boils, add the pasta and cook, stirring occasionally, for about 15 minutes until done.
Drain and add to the tomato soup (after the soup is pureed).
Add the meatballs to the completed soup.
Stir and serve.
Scrub the clams under cold water.
Place the water in a large stock pot over high heat. Add the clams and cover.
Cook until the clams are open. Remove from the heat and set the clams aside. When cool, remove the clams from the shells and set aside.
Strain the clam water through a cheesecloth or coffee filter.
Place the oil in a large sauce pan over medium heat. Add the garlic and cook, stirring frequently, for about 2 minutes.
Add the celery and onions. Cook for about 3 minutes until they begin to soften.
Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.
Add the clam broth.
Stir, reduce the heat to simmer and cover the soup. Simmer for at least 30 minutes until the potatoes are soft.
Add the clams and cook for another 5 minutes. Serve.
Place the olive oil in a large sauce pan over medium heat. Add the onion and cook for about 5 minutes, then add the celery and carrots.
Cook, stirring frequently, for about 5 minutes, then add the ham.
Cook, stirring frequently, for about 5 minutes more, then add the salt, pepper, lentils, sage, bay leaves, thyme, chicken stock and water.
Stir well and reduce the heat to medium-low. Cook for about 45 minutes until the lentils are soft.
