• Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
• Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
• Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
• Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
• Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
• Stir in parsley; season with salt and pepper, to taste.
• Serve immediately.

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
• Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in rice and parsley until heated through, about 1-2 minutes.
• Serve immediately.

• Heat canola oil in a large stockpot or Dutch oven over medium heat.
• Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
• Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
• Serve immediately.

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock, scraping any browned bits from the bottom of the pot.
• Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
• Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
• Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

for the meatballs

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
• Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.

for the soup

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in chicken stock and tomato sauce. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in pasta and cook until tender, about 8 minutes.
• Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.
• Serve immediately.

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in tomato paste and garlic until fragrant, about 1 minute.
• Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in corn until heated through, about 3-5 minutes.
• Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
• Serve immediately.

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in chicken and pasta and cook until tender, about 10-12 minutes.
• Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

• Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• Heat sesame oil in a large stockpot or Dutch oven over medium heat.
• Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
• Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
• Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
• Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
• Serve immediately with won ton strips, garnished with green onions, if desired.

• Preheat oven to 325 degrees F.
• Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
• Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
• Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
• Serve immediately.