2 Tbs. unsalted butter
6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
1 medium yellow onion, chopped
Kosher salt
3 cups washed, chopped leeks
6 cups lower-salt chicken broth
3 sprigs fresh thyme
1 fresh or 1/2 dried bay leaf
2 Tbs. whipping cream
Freshly ground black pepper

In a 4-quart pot, melt the butter over medium heat. Add the celery, leek, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the whipping cream, and season to taste with salt and pepper. Keep hot.

Ladle the soup into bowls and top with celery leaves.

1 small onion, chopped
1 green pepper, chopped
1 T. oil
2 32 oz. cans chicken broth
1 15 oz can black beans, rinsed
1 15 oz. can kidney beans, rinsed
1 14 1/2 oz can diced tomatoes
3 cups chopped cooked chicken
1 cup frozen corn
1/2 t. cumin
2 T. freshly squeeze lime juice

Garnish: sour cream, cheese, tortilla chips

Saute onion and green pepper in oil for five minutes. Stir in chicken broth and next 8 ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and add fresh lime juice. May add cilantro if desired.

Ingredients ~
1/4 cup peanut butter
1/2 cup water
1 clove garlic, crushed
1 tsp fresh grated ginger
1 tbsp lime juice
1 tbsp honey
1-1/2 tbsp soy sauce
1/2 tsp chinese 5-spice
1/2 tbsp sesame seed oil
1 red bell pepper, diced
4 green onions, sliced
1 grated carrot
3 cups cooked whole-wheat spaghetti

In a small dish or measuring cup, combine peanut butter, water, garlic, ginger, lime juice, honey, soy sauce, spice and oil to make the dressing. In a large bowl, combine pepper, onions, carrot and noodles. Pour dressing into the bowl and toss until fully coated. Chill in the refrigerator and serve cold.

Ingredients ~
1 1/2 pounds boneless sirloin steak, cut into 1×4 inch strips
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil
2/3 teaspoon red pepper flakes
Wooden skewers, soaked several minutes in water

Directions ~
Place steak in plastic zip-lock style bag. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot. Thread meat onto skewers. Brush once with marinade from plastic bag. Grill beef skewers, covered, turning occasionally, 12 minutes or until meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.

Ingredients ~
6 eggs
2 T milk
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red onion
1/4 t cracked black pepper
1/8 t salt
1 T unsalted butter
2 T basil cut chiffonade style

Preparation ~
Heat butter on med-high heat in a large 12-inch non-stick saute pan. Add onions and peppers to pan and saute for 3 to 5 minutes until softened and caramelized. In medium size bowl, using a whisk, blend together eggs, milk, pepper, and salt.

Pour egg mixture into pan and stir with rubber spatula. Cover and cook on low for 8 to 10 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with basil.