Sweat leek, onion, carrot, celery, butternut squash and acorn squash in chicken fat. Add thyme; stir to mix well. Add chicken stock; heat to ...

Combine vegetables with chicken broth; bring to a boil. Lower flame and simmer 1 to 1-1/2 hours. Add salt and pepper to ...

Combine lentils and water; let soak for 2 hours. Trim onions to 2-1/2-in. lengths; reserve lengths. Cut trimmings into small brunoise; reserve. ...

Pineapple Limeade is just right for these carrot-studded burgers, whether served with or without regular hamburger "fixings." Heat oven to 425 ...

Wash, clean, and dry vegetables. Chop and toss together. DRESSING Blend all ingredients together and toss with ...

Place all ingredients in a blender. Blend on medium speed for 1 minute. Pour on salads, or use as a dip for steamed artichoke leaves. ...

Cook potatoes in boiling water until tender but not soft. Pare; cut into 1/4-in. cubes. Repeat for jicama. Combine potato and jicama cubes; reserve ...

Heat water to boiling; rain in cornmeal, whisking constantly. Add salt to taste. Reduce heat; cook for 30 minutes or until cooked. Line sheet pan ...

Saute sesame seeds over high heat until golden. Combine remaining ingredients; add hot sesame seeds. Mix ...

Trim crust off bread, then butter each slice. Wash watercress, then chop very fine. Add mayonnaise and seasoning to watercress; mix thoroughly. ...