Vegetarian Chili

Cut up onions into large chucks (about 2-inch pieces).
Saute onions on MEDIUM in a large pot.
Add remainder of ingredients.
Let simmer on LOW for 1/2 hour.

Lentil Dish

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Butternut Squash Soup

Cut the butternut squash into 2-3 inch sections.

Drizzle extra virgin olive oil over squash. Sprinkle with salt.

Roast squash in the oven at 400° F for 40 minutes or until soft. Set aside.

Saute onion, celery, carrots and squash until they are lightly browned.

Reduce heat and mash mixture.

Puree the mixture in a food processor.

Pour the puree back into pan.

Add 2 cups homemade chicken stock (see Mom’s Penicillin Chicken Stock.

Add salt and pepper to taste.

Braised Short Ribs

Prepare a saucepan with 2 tbsp extra virgin olive oil, 1 tbsp salt and 1 tbsp pepper. Heat on HIGH.

Saute onions and carrots. Add a rosemary.

Mix in short ribs.

Add 1 cup red wine.

Turn heat to LOW.

Pour in 1/2 jar of tomato suace.

Let simmer on low for 4-5 hours.