1 pound boneless, skinless chicken thighs
1/4 cup flour
salt and pepper
3 tablespoons olive oil
1 small leek, sliced
2 cloves garlic, crushed
1-1/2 teaspoons ginger puree
1 medium red onion, sliced
1/4 teaspoon saffron
1/4 teaspoon ground cinnamon
1 cup chicken broth
1 small tomato, chopped
1 tablespoon dates, chopped
1 tablespoon lemon juice

1. Combine flour with salt and pepper and lightly coat chicken, dusting off excess flour.
2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Brown chicken in batches and set aside.
3. Reduce heat to medium and add remaining olive oil, leek, garlic, ginger and onions. Sauté until softened.
4. Add saffron, cinnamon, tomato and dates and reduce heat to a simmer. Re-add the chicken and simmer until tender, about an hour.
5. Season with salt and pepper to taste and stir in lemon juice to serve.

Makes 4 servings

1 pound yellow string beans
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1/2 teaspoon saffron
3/4 cup coconut milk
1/4 cup chicken broth
1 green chili, finely chopped
1/4 cup fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and steam string beans until crisp-tender. Rinse under cold water to prevent further cooking.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Stir in the garlic and saffron and fry until the garlic is fragrant.
3. Add the coconut milk, chicken broth and chili to the sauce. Continue cooking, stirring occasionally, until thick and yellow.
4. Toss beans with the prepared sauce. Garnish with cilantro to serve.

Makes 4 servings

12 ounces udon noodles
1 medium leek, sliced
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 cups chicken broth
4 eggs
water

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add the noodles. Return to a boil and cook until nearly done. Drain and rinse under cold water to prevent further cooking.
3. Meanwhile, combine half the sliced leek, soy sauce, rice wine vinegar, sugar and chicken broth in a saucepan over high heat. Bring to a boil and reduce slightly.
4. Toss cooked noodles with remaining leek and divide into 4 oven proof bowls. Pour prepared broth over top.
5. Crack an egg into the center of each individual bowls and bake until the egg just sets, about 5 minutes. Serve immediately.

Makes 4 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 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings

1 cup dried navy beans
4 cups water
2/3 cup chicken broth
2 slices bacon, chopped
2 tablespoons extra virgin olive oil
1 medium leek, chopped
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon lemon juice
salt and pepper

1. Add beans and water to a large pot and bring to a boil. Reduce heat to a simmer and cook covered until tender, around an hour.
2. When the beans are cooked, heat a large skillet over medium heat and add the bacon, frying until just crisp.
3. Stir in the olive oil and add the leek and garlic, sautéing until tender.
4. Drain remaining liquid from the beans, if necessary, and add them to the skillet, along with the sage and rosemary. Season to taste with salt and pepper and squeeze lemon juice overtop.

Makes 6 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