2 tablespoons extra-virgin olive oil
3 cups fresh or frozen chopped onion, carrot and celery mix
4 cloves garlic, chopped
4 cups low-sodium vegetable or chicken broth
1 ½ cups green or brown lentils
1 (15-ounce) can unsalted diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese
1 tablespoon Parmesan rind (optional)
3 cups packed roughly chopped lacinato kale
1½ tablespoons red-wine vinegar
4 tablespoon chopped fresh flat-leaf parsley for garnish
Heat oil in a Dutch oven or large pot over medium heat. Add 3 cups chopped onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.
Ingredients: 2 pounds lean ground beef 1 onion diced 1 jalapeno seeded and finely diced 4 cloves garlic minced 2½ tablespoons chili powder divided, or to taste 1 teaspoon cumin 1 green bell pepper seeded and diced 1 (14.5 ounce) can crushed tomatoes 1 (19 ounce) can canned red kidney
Ingredients: 1½ pounds sirloin steak or ribeye ½ teaspoon seasoned salt ½ teaspoon black pepper 3 tablespoons all-purpose flour divided 2 tablespoons olive oil 2 tablespoons salted butter 1 small onion diced 8 ounces mushrooms sliced, white or cremini 1 clove garlic minced 14.5 ounces beef broth 2 teaspoons Worcestershire
Ingredients: 1 pound lean sirloin steak sliced into strips 3 bell peppers sliced into strips 1 sweet onion sliced into strips 8 ounces mushrooms sliced 2 tablespoons avocado oil 2 tablespoons Worcestershire sauce 1 tablespoon stoneground Dijon mustard 1 tablespoon light brown sugar 1 teaspoon Italian seasoning ½ teaspoon smoked