Prep Time: 15 Minutes Cook Time: 1 Hour Equipment: 8-Quart Stock Pot Ingredients 2 bone-in skin-on chicken breasts, preferably with ribs attached 8 cups water 4 carrots chopped medium 2 parsnips chopped medium 2 ribs celery chopped medium 1 small yellow onion chopped small 1 teaspoon fresh thyme or ½ teaspoon dried Salt 1 bay leaf 3 tablespoons minced fresh parsley Preparation Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across th

Cook Time: 40 Minutes Equipment: 8-Quart Stock Pot Ingredients tbsp. Extra Virgin Olive Oil plus more for garnish 1 large Onion chopped 2 Carrots chopped 1 Bulb Fennel trimmed and chopped 2 Garlic Cloves minced Salt 4 cups Low-Sodium Chicken Broth or Water 1 28 oz can Diced Tomatoes with juice 1 19oz can Cannellini Beans or Chickpeas, rinsed and drained 1 bunch Kale or Swiss Chard stems removed, leaves washed and coarsely chopped 1 Zucchini diced 1 Yellow Squash diced 1 Red o

Cook Time: 1 Hour 45 Minutes Equipment: 4 Quart Gourmet Slow Cooker Set Ingredients 1/4 cup Butter or Margarine 4 medium Onions thinly sliced 1/4 cup Flour 2 -10.5 oz cans Beef Broth 2 cups Water Croutons Parmesan or Gruyere Cheese grated Preparation Preheat 4 Quart Stock Pot on range top over medium heat for 2 minutes. Melt butter. Add onions and sauté for 15 to 20 minutes or until medium brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well. Place

Cook Time: 25 Minutes Equipment: 7" Sauté Skillet4 Quart Stock Pot Ingredients 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 cloves 2 cups of thinly sliced leeks white parts only Celtic sea salt 1 large head cauliflower chopped 7 cups of vegetable broth 1/4 cup raw unsalted cashews 3 tablespoons chopped chives 1 package of diced pancetta Preparation In a 7" Sauté Skillet, sauté 1 package of diced pancetta. Chop 2 large leeks only using the white parts and 1