4 ounces penne or other thick, tubular noodle
4 tablespoons butter
1/2 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 tablespoons flour
1 cup whole milk
2 cups chicken broth
1/2 cup peas
3/4 cup broccoli flowerets, cooked
3/4 pound cooked turkey, shredded
3 tablespoons fresh sage, chopped
2 sprigs thyme, chopped
6 ounces mozzarella, shredded

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add the noodles, cooking until just tender.
3. Meanwhile, heat a large saucepan over medium heat and melt the butter. Sauté the onion, celery and carrot until tender.
4. Whisk in the flour and cook for a minute. Gradually add the milk and chicken broth and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened.
5. Stir the peas, broccoli and turkey into the sauce. Season to taste with salt and pepper and add the sage and thyme.
6. Fold noodles into the saucepan and pour into a greased casserole dish. Top with cheese and bake until browned, about half an hour.

Makes 6 servings

6 ounces rice noodles
1 tablespoon olive oil
3 scallions, chopped
1 medium red pepper, sliced
1 stalk celery, chopped
2 tablespoons soy sauce
1/3 cup water
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon fish sauce
1 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
3/4 pound turkey, cooked and shredded
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and add the rice noodles. Remove from heat and set aside to cook.
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, scallions, red pepper and celery, frying until lightly browned.
3. Whisk together the soy sauce, water, honey, sesame oil, fish sauce, garlic, coriander, cumin, red pepper flakes and cornstarch.
4. Pour sauce and turkey into the skillet, stirring to coat, and frying until heated through.
5. Drain noodles and stir into the skillet. Squeeze lime juice over top and garnish with cilantro. Serve with your favorite hot sauce, if desired.

Makes 4 servings

1/2 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 loaf day old whole wheat bread, cubed
3/4 cup chicken broth
8 sage leaves, chopped
4 sprigs thyme, chopped
1 cup fresh parsley, chopped
salt and pepper

1. Melt butter in a skillet over medium heat. Add the celery and onion and sauté until tender.
2. Meanwhile, combine chicken broth, sage, thyme and parsley.
3. Mix the butter, celery, onion and chicken broth mixture with the bread crumbs, trying to coat them evenly.
4. Season the stuffing to taste with salt and pepper and roast inside a Turkey or in a 350 degree oven until browned.

Makes 8 servings

1 tablespoon butter
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 cups corn kernels
2 small potatoes, cubed
2 cups chicken or vegetable broth
1 teaspoon dried basil
1/4 cup flour
2 cups whole milk
salt and pepper

1. Melt butter in a large soup pot over medium heat. Add the onion and celery and sauté until tender, then add the garlic.
2. Add corn, potatoes, chicken broth and basil to the pot and bring to a simmer. Continue simmering until potatoes are tender.
3. Whisk together milk and flour and pour into the soup.
4. Cook the soup for several minutes until hot and thickened. Season with salt and pepper to taste.

Makes 6 servings

6 cups chicken broth
1 smoked turkey leg
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 cups split peas
1 bay leaf

1. Bring chicken broth and turkey leg to a simmer in a large pot. Continue cooking until meat can easily be pried away from the bone.
2. Remove the turkey from the broth and set aside. Meanwhile, heat a skillet over medium heat and add the olive oil, onion, carrot and celery. Season with salt and pepper and sauté until tender.
3. Add the vegetables to the chicken broth along with the split peas and bay leaf. Simmer until peas are tender, about 1 hour, then stir gently until the peas break down and thicken the broth.
4. Stir the turkey back into the soup and reheat. Remove bay leaf, adjust seasoning to taste and serve.

Makes 6 servings

12 ounces Chinese egg noodles
2 tablespoons vegetable oil
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 medium onion, sliced
2 stalks celery, chopped
3 cups bean sprouts
2 cups bok choy, chopped
1/2 pound mushrooms, sliced
1 medium green pepper, chopped
2 scallions, chopped

1. Bring a large pot of water to a boil and add the egg noodles, cooking until just tender.
2. Meanwhile, heat a large skillet or wok over medium-high heat.
3. Drain the noodles and rinse under cold water; drain well. Add 1 tablespoon of the oil to the skillet and fry the noodles in batches until golden and crisp. Remove from the skillet.
4. Add remaining oil to the skillet and fry onion and celery until lightly browned. Add the bean sprouts, bok choy, mushrooms and green pepper and toss to combine.
5. Toss the noodles with the vegetables in the skillet.
6. Combine chicken broth, oyster sauce, soy sauce and cornstarch. Stir this into the wok.
7. Transfer chow mein to plates and top with scallions to serve.

Makes 4 servings

1 cup broccoli flowerets
1/2 cup green beans, chopped
1 teaspoon sesame oil
1 stalk celery, chopped
1/2 cup cabbage, grated
3 cloves garlic, sliced
1 medium boneless, skinless chicken breast, sliced
2 cups chicken broth
2 tablespoons soy sauce
8 ounces Udon noodles
5 ounces bamboo shoots
2 red chilies, halved
4 scallions, chopped
water

1. Bring a large pot of water to a boil and steam the broccoli and green beans until bright green. Transfer to ice water to prevent further cooking.
2. Meanwhile, heat a large pot over medium-high heat and add the sesame oil, celery, cabbage and garlic. Fry slightly for a minute, then add the chicken, broth, soy sauce and chilies.
3. Bring the broth to a boil, then reduce heat to a simmer and cook chicken fully.
4. Stir in noodles, bamboo shoots, broccoli and green beans. Warm vegetables through, then ladle into bowls and garnish with scallions.

Makes 4 servings

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 cup long grain rice
2 cups chicken broth
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper

1. Heat a large pot over medium heat with the olive oil, onion and celery. Sweat the onions and celery until tender, then add the garlic.
2. Add the rice, broth, paprika, cumin, oregano and thyme and bring to a boil. Cover and reduce heat to a simmer, cooking until rice is tender and the liquid has been absorbed.
3. Fluff rice with a fork and season to taste with salt and pepper.

Makes 4 servings

1/2 cup chicken broth
3 tablespoons tamari or soy sauce
2 teaspoons ginger puree
3 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon cornstarch

8 ounces vermicelli noodles
1 tablespoon olive oil
1 small onion, sliced
1 cup cabbage, grated
2 stalks celery, chopped
1 cup broccoli florets
1 small zucchini, halved, seeded and chopped
1/4 cup peanuts, crushed
hot water

1. Whisk together chicken broth, soy sauce, ginger, brown sugar, lime juice and cornstarch. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the oil, onion, cabbage and celery and fry until lightly browned, stirring constantly.
3. Add the broccoli and fry for another couple of minutes, then add the zucchini and fry until just tender.
4. Meanwhile, soak the vermicelli in hot water to soften. Drain the noodles and toss into the pan with the prepared sauce. Plate and garnish with peanuts, if desired.

Makes 4 servings

1 tablespoon vegetable oil
1 stalk celery, chopped
1 small leek, chopped
1 tablespoon ginger puree
2 stalks lemongrass, minced
5 cloves garlic, chopped
2 red chilies, chopped
1 tablespoon ground coriander seed
2 medium boneless, skinless chicken breasts, cubed
4 cups chicken broth
2 cups coconut milk
2 scallions, chopped
3 tablespoons mint, chopped
4 teaspoons chili oil
salt or fish sauce

1. Heat vegetable oil with celery, leek, ginger, lemongrass, garlic, chilies and coriander seed over medium heat.
2. Sweat until celery is tender, then add the chicken and broth. Bring to a boil.
3. Cover and reduce heat to a simmer until chicken is cooked through to the center, about 30 minutes. Season to taste with salt or fish sauce.
4. Stir in the coconut milk and heat through, then ladle into bowls. Top with scallions, mint and a drizzle of chili oil to serve.

Makes 6 servings