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Sauté ½ thinly-sliced yellow onion and 2 cups dry arborio rice in 2 tbsp olive oil in a Dutch oven. Add 15 oz frozen and thawed butternut squash, 4 cups Swanson^® chicken broth, ½ tsp kosher salt, and ¼ tsp pepper. Bake covered at 350°F for 50 min. Remove from oven and stir in ½ cup grated Parmesan and 1 cup Swanson^® chicken broth.

Sauté 1 diced yellow onion and 1 tsp kosher salt in 1 tbsp olive oil for 5 min. Add 1 lb ground beef, 2 minced garlic cloves, and ½ tsp pepper; cook until meat is done. Add 1 tbsp mustard, 1 (14-oz) can diced tomatoes, 8 oz dry rotini, and 3 cups low-sodium chicken broth; bake at 350°F for 35-40 min. Stir in 1½ cups cheddar and broil until melted.

Sauté 1 diced yellow onion in 1 tbsp oil for 3-4 min. Add 2 minced garlic cloves and 2 tsp dry ranch seasoning; cook 30 sec. Add 3 ½ cups low-sodium chicken broth; bring to boil. Spread 1 ½ cups white rice onto rimmed baking sheet. Pour broth over rice; top with 1 lb cubed chicken breasts, 1 cup green beans, and 1 cup cherry tomatoes. Bake covered at 400ºF for 20 min. Top with cheddar.

Roast 3 lbs peeled and cubed pumpkin or squash at 450°F for 15 min. In large pot, heat ½ cup butter and ½ cup olive oil; whisk in ½ cup ground cornmeal. Add cooled pumpkin or squash, 2 sliced turnips, 2 chopped bell peppers, 1 chopped onion, 6 minced garlic cloves, 2 tbsp tomato paste; stir frequently for 10 min. Add 4 cups low-sodium vegetable broth, 2 (10-oz) cans diced tomatoes with chilies, 2 (16-oz) cans chili beans, 2 cups frozen corn, 1 tbsp chili powder, 1 tsp cinnamon, 1 tsp ground cumin, and few dashes Worcestershire sauce. Simmer, reduce heat, and cook at least 1 hr.

Sauté 1 diced onion and 1 diced red bell pepper in 2 tbsp oil for 5 min. Add 3 minced garlic cloves, 2 tbsp unsweetened natural cocoa powder, 2 tbsp chili powder, 2 tbsp ground cumin, ¼ tsp cayenne, salt, and pepper; cook 2 min. Transfer to slow cooker; stir in 1 lb dried black beans, 1 (28-oz) can fire-roasted tomatoes, and 5 cups low-sodium vegetable broth. Cook on ‘low’ for 8-10 hrs.

Sauté 1 diced yellow onion, 2 stalks celery, and 1 diced green bell pepper in 3 tbsp oil for 8 min. Stir in 1 (4-oz) can green chiles, 3 minced garlic cloves, 1 tbsp cumin, 1 tsp chili powder, salt, and pepper; cook 1 min. Add 4 cups low-sodium chicken broth; bring to boil. Add 1 lb boneless skinless chicken breasts, reduce to simmer; cook 10-12 min. Shred chicken; return to pot. Add 2 (15-oz) cans white beans and 2 cups corn; simmer for 15 min. In a pan, melt 6 tbsp butter and 6 tbsp flour; cook 4 min. Whisk in 1½ cups whole milk; pour mixture into chili. Bring to boil; cook until thickened.

Sauté 1 diced yellow onion, 2 diced stalks celery, 1 seeded and diced jalapeño, and 4 minced garlic cloves in 2 tbsp oil for 6-8 min. Add 1 tbsp unsweetened natural cocoa powder, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and ¼ tsp pepper; cook 2 min. Add 1 tbsp molasses and 1 cup dried red lentils; cook 1 min. Add 1 (28-oz) can fire-roasted tomatoes, 3½ cups low-sodium vegetable broth, 1 (15-oz) can black beans, and 1 (15-oz) can kidney beans. Bring to boil; simmer 30 min.

Sear 1 lb cubed beef chuck in 2 tbsp oil, browning all sides. Set aside. Cook 1 lb lean ground beef for 6-8 min. Set aside. Cook 1 diced yellow onion, 1 diced red bell pepper, 2 diced carrots, 2 diced stalks celery, 1 cubed sweet potato, and 3 minced garlic cloves in 1 tbsp oil for 8 min. Add 3 tbsp chili powder, 2 tbsp tomato paste, 1 tbsp unsweetened natural cocoa powder, 1 tbsp ground cumin, 2 tsp dried oregano, ½ tsp ground cinnamon, 1 tsp kosher salt, and ½ tsp pepper; cook 2 min. Return meat to pot. Add 1 (28-oz) can fire-roasted tomatoes and 3 cups low-sodium chicken broth. Bring to boil, reduce to simmer, cook 1 hr.

Combine 8 oz softened cream cheese, 1 cup shredded gouda cheese, and ⅓ cup Swanson^® chicken broth until smooth. Stir in 1 lb peeled, deveined, and defrosted shrimp (cut into bite-sized pieces). Bake in 1½-quart baking dish at 375ºF for 50–60 min. Spoon onto baguette slices.

In Instant Pot, cook 1 lb cubed boneless, skinless chicken thighs, 1 tsp Italian seasoning, and ½ tsp kosher salt in 2 tbsp olive oil. Deglaze with ½ cup Swanson^® chicken broth. Add 8 oz dry bucatini pasta (broken to fit) and 3½ cups Swanson^® chicken broth and pressure cook on high for 8 min. Quick-release, then stir in 4 oz cream cheese. Top with black pepper.

In Instant Pot, heat 2 tbsp olive oil on Sauté. Add 1 diced yellow onion, 3 diced stalks celery, 2 diced carrots, 1½ tsp kosher salt, and ¼ tsp pepper; cook 6-8 min. Add 2 minced garlic cloves, 1 tsp dried thyme, and 2 bay leaves; cook 1 min. Turn IP off, then add 1½ lbs boneless chicken thighs, 4 cups chicken broth, and 2 cups water. Secure lid, select Manual with HIGH pressure for 10 min. Naturally release 10 min, quick release, remove lid. Discard bay leaves, set chicken aside. Select Sauté and bring soup to boil. Add 6 oz dry egg noodles; cook uncovered until tender, 5 min. Shred chicken, return to pot. Top with lemon juice and parsley.

Cook 8 oz mushrooms in 1 tbsp butter for 5 min. Set aside. Cook 1 onion and 2 garlic cloves in 2 tbsp butter for 4-5 min. Add 1 lb lean ground beef; cook 6-8 min. Add 3 tbsp flour and 1¼ tsp paprika; cook 1-2 min. Add 4 cups low-sodium beef broth and 1 tbsp Dijon; bring to simmer. Add mushrooms and 8 oz egg noodles; simmer until noodles are tender. Stir in ¾ cup whole Greek yogurt.

Divide 1 lb of uncooked mild Italian sausage (casings removed) into 30 meatballs. Melt 2 tbsp butter and cook meatballs until browned, 3 min per side. Set aside. Melt 1 tbsp butter and add ½ cup onion, 1 tsp kosher salt, and ¼ tsp pepper; cook for 5 min. Add 1 minced garlic clove and 1 tbsp tomato paste; cook for 1 min. Add 1 (28-oz) can crushed tomatoes, 2 cups low-sodium chicken broth, 1 tbsp apple cider vinegar, 2 tsp sugar, 1 tsp dried oregano, 2 cups dry O-shaped pasta, and reserved meatballs. Bring to boil, reduce to simmer, and cook until pasta is al dente and meatballs are done, 20-30 min. Top with Parmesan.

In straight-sided skillet, combine 12 oz linguine, 10 oz sliced cremini mushrooms, 6 sliced garlic cloves, ¼ cup pesto, 8 oz mascarpone, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, and 4½ cups low-sodium vegetable broth. Bring to boil over high heat, stirring to prevent sticking, until pasta is al dente and almost all liquid has evaporated, 8-9 min. Top with basil.

In straight-sided skillet, cook 1½ lbs cubed boneless skinless chicken breasts in 2 tbsp butter. Set aside. Add 1 tsp minced garlic; cook 30 sec. Turn heat to high, add 4 cups low-sodium chicken broth; simmer covered for 5 min. Add 1 lb penne or ziti; cook 8 min. Add reserved chicken and 1½ cups warmed heavy cream; simmer until chicken is done, 4 min. Top with parsley and Parmesan.

In straight-sided skillet, combine 12 oz linguine, 1 (14.5-oz) can fire-roasted diced tomatoes, ½ sliced fennel bulb, 1 cup torn basil, 12 oz sliced smoked sausage, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, and 4½ cups low-sodium chicken broth. Bring to boil, stirring to prevent sticking, until pasta is al dente and almost all liquid has evaporated, 8-9 min. Top with basil.

In straight-sided skillet, sauté 1 diced yellow onion and ½ tsp kosher salt in 1 tbsp oil for 5 min. Add 1 sliced red bell pepper and 1 minced garlic clove; cook 2-3 min. Add 1 lb ground chuck, ½ tsp kosher salt, and ¼ tsp pepper; cook until meat is done, 5-7 min. Add 8 oz rotini and 3½ cups low-sodium chicken broth; cover and bring to boil. Uncover and cook 20-25 min, stirring occasionally. Top with provolone and pepper Jack; broil until cheese melts.

In skillet, sauté 1 diced yellow onion and 2 minced garlic cloves in 1 tbsp olive oil for 5 min. Add 1 lb ground turkey; cook 6-8 min. Stir in 2 tsp ground cumin, 1 tsp paprika, ½ tsp chili powder, ½ tsp kosher salt, and ¼ tsp pepper; cook 1 min. Set aside. Add 4 cups low-sodium chicken broth, 10 oz penne, and ½ tsp kosher salt to skillet; bring to boil. Cook until pasta is al dente, 10-12 min. Add 1 (14-oz) can diced tomatoes with green chilies, 1 bunch shredded Swiss chard, and turkey mixture; cook 3 min. Top with Monterey Jack.

In straight-sided skillet, combine 12 oz linguine, 1 bunch kale, 1 (15.5-oz) can cannellini beans, zest of 1 lemon, 2 tbsp oil, 1 tsp salt, ½ tsp pepper, and 4½ cups low-sodium vegetable broth. Boil over high heat for 5 min, stirring frequently. Add 1 lb raw, peeled, and deveined shrimp. Cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, 3 min.

In straight-sided skillet, combine 12 oz linguine, 12 oz cooked and sliced chicken sausage, 1 bunch spinach, 1 (12-oz) jar marinated artichoke hearts, 1 Parmesan rind, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, and 4½ cups low-sodium chicken broth. Boil over high heat, stirring to prevent sticking, until pasta is al dente and almost all liquid has evaporated, 8-9 min. Discard Parmesan rind.

In straight-sided skillet, combine 12 oz linguine, 12 oz halved cherry tomatoes, ½ cup pitted and halved Castelvetrano olives, ¼ cup capers, ½ cup chopped parsley, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, and 4 ½ cups low-sodium vegetable broth. Bring to boil over high heat, stirring to prevent sticking, until pasta is al dente and almost all liquid has evaporated, 8-9 min.

Warm 8 cups low-sodium broth. Separately in a deep skillet, sauté 1 chopped leek, salt, and pepper in 1 tbsp butter for 4 min. Add 2 cups dry arborio rice; toast for 2 min, stirring frequently. Transfer warmed broth to skillet, one ladle at a time and stirring constantly. (Wait until last ladle of liquid has been almost completely absorbed before adding next.) After 12 min, stir in 1 lb broccoli florets; cook until vegetables are tender and rice is al dente, 20-30 min. Top with cheddar.

Warm 1 (28-oz) can diced tomatoes and 4 cups low-sodium chicken or vegetable broth. Separately, cook 1 lb Italian sausage (casings removed) in 1 tbsp oil for 10 min, breaking into pieces. Remove sausage; drain all but 1 tbsp fat. Add 1 diced yellow onion, salt, and pepper; sauté 4 min. Add 2 cups dry arborio rice; toast 2 min. Add ½ cup dry white wine, stirring, until wine reduces and pan is nearly dry, 3 min. Add warmed tomato and broth mixture ½ cup at a time, stirring constantly. (Don’t add next ½ cup until previous one has been absorbed.) Add broth until rice is al dente and broth is creamy, 20-30 min. Remove from heat. Stir in 1 cup Parmesan, sausage, and basil.

Warm 4 ½ cups low-sodium vegetable broth. Separately, toast 1 cup dry pearl barley in 2 tbsp butter. Add 2 cups of warmed broth, bring to boil and reduce to simmer, stirring frequently for 5 min. Add 8-10 radishes and remaining broth, 1 cup at a time, still stirring frequently. Add 1 bunch chopped Swiss chard; stir until wilted, 5 min. Top with 1 sliced preserved lemon and ¾ tsp sea salt.

Sauté 1 chopped yellow onion in 1 tbsp olive oil until onion softens. Add 2 cups dry arborio rice; stir constantly for 5 min. Add ¼ cup white wine; stir constantly until rice absorbs all liquid. Add 1 diced golden or red potato, 4 cups unsalted vegetable stock, 1 tbsp tomato paste, and salt; pressure cook 5 min. When time is up, normally release the pressure or twist valve to vent. Top with thyme.

Combine 2 (28-oz) cans whole peeled tomatoes, 2 (28-oz) cans chopped or diced tomatoes, 2 (6-oz) cans tomato paste, and 2 (24-oz) boxes strained tomatoes over high heat.Add 1 cup dry white wine and 4 cups low-sodium chicken or beef broth. Cover, bring to boil, reduce to simmer, and stir in 6 minced garlic cloves. Separately, combine 1 tbsp dried basil, 1 tbsp dried oregano, 2 tsp dried thyme, 2 tsp dried marjoram, and 2 tsp dried sage. Add ⅓ of spice mixture, 1 tsp kosher salt, and ½ tsp pepper into pot. Cook partially covered, stirring occasionally, until sauce reduces by ¼, 8 hrs. Add another ⅓ of spice mixture, remove from heat, cool 15-20 min. Cover, refrigerate overnight. The next morning, bring sauce to boil, reduce to simmer, and cook partially covered for 4 hrs, stirring occasionally. Add last ⅓ of spice mixture, 1 tsp granulated sugar, and 1 tsp kosher salt; cook until sauce has reduced by half, 4 hrs. Stir in 3 tbsp olive oil, and salt, pepper, and/or sugar to taste. 

Combine 2 lbs boneless skinless chicken thighs, 4 cups low-sodium chicken broth, 1 diced onion, 1 seeded poblano pepper, 3 cloves minced garlic, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp chili powder, and 2 tsp kosher salt. Cover; cook on low for 6-8 hrs. Shred chicken, stir in 2 (14-oz) cans hominy, and lime juice.

Combine 1 lb ground beef (broken into pieces), 1 tsp kosher salt, ½ tsp pepper, 4 cups low-sodium chicken broth, 1 (24-oz) jar marinara sauce, 1 diced onion, 2 minced garlic cloves, and 2 tsp Italian seasoning. Cook covered on low for 7-8 hrs. Stir in 8 oz dried lasagna noodles (broken to fit); cook covered on low until noodles are tender, 25-35 min. Top with mozzarella, ricotta, and basil.

Season and sear 2 lbs beef crosscut shank (fat trimmed) in 2 tbsp oil, 7 min per side. Set aside. Add 10 chopped garlic cloves, 2 chopped yellow onions, and 1 stalk chopped celery; cook 15 min. Add 1 bay leaf, 1 rosemary sprig, 1 bottle red wine, 4 cups beef broth, and ½ tsp pepper. Bring to boil then simmer 20 min. Transfer to slow cooker; cook 6-8 hrs on low, until meat is tender.

In deep skillet, cook 8 oz pork sausage (casings removed) and 1 diced yellow onion in 1 tbsp oil for 8-10 min, breaking meat into pieces. Divide stems and leaves of 12 oz Swiss chard. Chop stems into ½-inch pieces; thinly slice leaves. When sausage is cooked, stir in stems, cook 3-5 min. Add leaves, 2 minced garlic cloves, and 1 tsp dried thyme. Cook 4 min; remove from heat. To a slow cooker, add 4 cups dried bread cubes. Layer in 1 cup chard mixture, 1 cup cannellini beans, and ⅔ cup mozzarella. Continue layering in same amounts: bread, chard, beans, cheese, bread, chard, beans. Pour 4 cups low-sodium chicken broth over top, cover, cook on high 4-6 hrs. Add ⅔ cup mozzarella in final 15 min.

Sear 2-3 lbs cubed chuck roast in oil until browned on all sides. Set aside. Cook 1 diced onion in oil until translucent. Add 8 oz mushrooms; cook until golden-brown. Add 3 diced celery stalks; cook until softened. Add 3 minced garlic cloves, 1 tsp dried thyme, and 1 bay leaf; cook 30 sec. Deglaze with ½ cup red wine; let wine reduce until almost evaporated. Transfer everything to slow cooker. Add 4 cups beef broth; top with water until everything is covered by ½-inch. Cover and cook 4 hours on low. Add 1 cup pearl barley; cook 2 hours more on low.

Sauté ½ sliced yellow onion, ½ tsp kosher salt, and ¼ tsp pepper in 2 tbsp olive oil. Add 2 tbsp flour and cook until golden, about 1 min. Add 10 oz chopped frozen spinach and 4 cups Swanson^® chicken broth and bring to boil. Stir occasionally. Blend if desired, then whisk in ¼ cup heavy cream.

Break ⅓ lb crumbled chorizo (casings removed) into pieces; cook 7-10 min. Push meat aside. Add ½ lb chopped shiitake mushroom caps; cook 3 min without stirring. Add 1 chopped red onion and 2 minced garlic cloves; cook 5 min. Add 1 (15-oz) can chickpeas and 4 cups broth; simmer for 30-60 min. Top with cider vinegar.

Combine 1½ lbs bone-in skin-on chicken thighs, 4 cups low-sodium chicken broth, 1 (15-oz) can fire-roasted tomatoes, 1 chopped yellow onion, 2 chopped garlic cloves, 2 diced carrots, 1¼ tsp ground cumin, ½ tsp chili powder, ½ tsp salt, ½ tsp dried oregano, and ⅛ tsp cayenne. Cook 6 hrs on low. Remove and shred chicken; add back into soup. Stir in 1 (14-oz) can black beans.

Cook 1 diced yellow onion, 3 diced stalks celery, 3 diced carrots, and salt in 1 tsp oil for 3-5 min. Add 1 more tsp oil, 3 minced garlic cloves, and 3 cups shredded rotisserie chicken; cook 3 min. Add 1 bay leaf, 4 cups low-sodium chicken broth; simmer until vegetables are tender, 20-30 min. Separately, cook 8 oz pasta noodles until barely al dente, drain, then add noodles into soup.

Sauté 1 diced onion, 1 diced butternut squash, 1 chopped apple, and ½ tsp kosher salt in 3 tbsp olive oil for 10 min. Add 1 tsp curry powder, 1 tsp ground ginger, ½ tsp ground cinnamon, and cook 2 min. Add 4 cups low-sodium broth, bring to boil, reduce to simmer, and cook covered until squash is tender, 20 min. Remove from heat. Stir in 1 cup pumpkin puree, 2 tbsp maple syrup, 2 oz cream cheese, and ½ tsp kosher salt. Use an immersion blender to blend soup until smooth.

Cook 2 diced carrots, 4 diced stalks celery, 1 diced onion, ½ tsp oregano, and ½ tsp salt in 1 tbsp olive oil for 10 min. Add 4 cups low-sodium chicken broth, 1 cup water, and 1 cup pearled or quick-cooking barley. Simmer and cook covered until barley is done. Add 2 cups cooked chicken. Top with lemon juice.

Combine 4 beaten eggs, 1 tbsp thyme, salt, and pepper in a bowl. Pour egg mixture into oiled skillet; cook until edges are set, 5-7 min. Move skillet to broiler and cook until top browns, 1-2 min. Remove frittata; slice into cubes. In a pot, boil 4 cups broth, add 2 sliced scallions, and 9 oz sliced asparagus. Cook 3-4 min; add reserved frittata cubes.

Cook 1 chopped yellow onion, 1 cup shredded carrots, 2 diced stalks celery, 4 minced garlic cloves, ½ tsp kosher salt, and ½ tsp pepper in 3 tbsp olive oil for 5 min. Stir in 4 cups low-sodium chicken broth, 2 cups cooked shredded chicken, and 1 tbsp fresh thyme. Bring to boil, reduce to simmer, and cook 10 min. Add 1 lb refrigerated potato gnocchi, 5 oz baby spinach, 1½ cups half-and-half; cook until spinach wilts and gnocchi cooks through, 2-3 min.

Sauté 1 diced onion, 1 tsp kosher salt, ¼ tsp red pepper flakes, and ¼ tsp pepper in 4 tbsp butter for 5-7 min. Add 2 diced stalks celery, 1 diced carrot, and 4 minced garlic cloves; cook 5 min. Add 6 cubed Yukon potatoes; cook 2 min. Add 4 cups low-sodium chicken broth, lemon zest, and 2 bay leaves. Bring to boil, reduce to simmer; cook 20 min. Remove bay leaf; purée mixture with immersion blender. Stir in ¾ cup half-and-half, ¼ cup lemon juice, and parsley.

Sauté 1 diced yellow onion and 1 tsp kosher salt in 4 tbsp oil for 3 min. Add 3 diced carrots, and 6 diced celery stalks; cook 3-5 min. Add 1 diced sweet potato; cook 3 min. Add 1 diced zucchini and 2 minced garlic cloves; cook 2 min. Add 1 Parmesan rind, 1 (28-oz) can diced tomatoes, 6 cups chicken or veggie broth, and 1 (15-oz) can white beans. Bring to boil, reduce to simmer, and cook until potatoes are tender, 20-30 min. Remove rind. Add 1 tbsp lemon juice, 2 tbsp basil pesto, and 4 cups baby spinach; simmer until wilted. Top with Parmesan and pesto.

Sauté 1 diced carrot, 2 diced stalks celery, 1 diced yellow onion, and ½ tsp kosher salt in 1 tbsp olive oil for 5 min. Add 1 cup dried red lentils, 4 cups low-sodium broth, and 1 bay leaf. Bring to boil, reduce to simmer, and cook covered for 20 min. Top with lemon.

Bring 4 cups low-sodium chicken broth, ½ cup coconut cream, 1 tbsp fish sauce, 2 tsp ginger paste, and 2 tsp lemongrass paste to simmer. Add 2 rutabagas, 2 carrots, 2 parsnips, and 1 russet potato (all diced into ½-inch pieces); return to simmer. Add 1 lb cubed boneless skinless chicken tenders; simmer until cooked through. Top with red onion, cilantro, and lime juice.

Cook 4 oz chopped thick-cut bacon until crisp, 12 min. Remove bacon, leave fat in pot. Add 3 lbs seasoned boneless pork shoulder (cut into 2-inch chunks) and sear all sides in batches, 2-3 min per side. Remove pork, drain pot until 2 tbsp fat remain. Add 1 sliced red onion, 1 sliced fennel bulb, 1 tsp dried sage, 1 tsp granulated garlic, 1 tsp ground mustard, 1 tsp ground cayenne, and ½ tsp ground nutmeg; cook 1 min. Add 4 cups low-sodium chicken broth or stock, 1 cup hard apple cider, and pork. Bring to boil, reduce to simmer, cook covered until pork is tender, 2 hrs. Stir in 3 tbsp apple cider vinegar, 1 lb peeled and cubed sweet potatoes, and 3 peeled sliced apples; cook 15 min. Separately, whisk 2 tbsp cornstarch and ¼ cup hard apple cider until smooth; stir into stew. Bring to simmer, cook until thickened, 2 min. Stir in bacon and sage. Serve over rice.

Sauté ½ diced onion in 1 tbsp butter for 3-4 min. Add 3 sliced carrots, 3 minced garlic cloves, 2 diced stalks celery, and 1 sliced red bell pepper; cook 3-4 min. Add 1 lb boneless skinless chicken breasts, 1 bay leaf, 1 Parmesan rind, and 4 cups low-sodium chicken broth. Bring to boil, reduce to simmer, and cook until chicken is done. Remove bay leaf, Parmesan rind, and chicken. Shred chicken; return to pot. Add 1 lb refrigerated cheese tortellini; cook 7 min. Add 1 cup half-and-half and 2 cups spinach; cook 1-2 min.

Sauté 3 tbsp grated ginger in 2 tbsp ghee or butter for 1 min. Add 1 lb broccoli florets, 1 bunch chopped and de-stemmed kale, and 8 cups vegetable broth. Bring to boil, reduce to simmer, and cook covered for 25-40 min. Remove from heat and purée with immersion blender.

Sauté 1 diced yellow onion and 2 minced garlic cloves in 2 tbsp olive oil for 5 min. Add 1 tbsp chili powder, 1 tbsp ground cumin, 2 tsp paprika, 2 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp pepper; cook 1 min. Add 4 cups low-sodium chicken broth, 1 (15-oz) can black beans, 1 (15-oz) can diced tomatoes, and 1 lb boneless skinless chicken breasts. Bring to boil, reduce to simmer, and cook until chicken is done, 10-15 min. Remove and shred chicken; return to pot. Add 1 cup corn. Top with cheese and tortilla chips.

In bowl, toss 1 fennel bulb (cut into wedges) and 2 lbs peeled and cubed beets with 2 tbsp olive oil, ½ tsp dried thyme, salt, and pepper. Spread on baking sheet; roast at 400°F for 45 min. Separately, cook 1 sliced onion in 2 tbsp oil for 15 min. Add 2 chopped garlic cloves; cook 2 min. Add beet mixture and 4 cups vegetable stock. Bring to boil, reduce to simmer; cook 15 min. Purée with immersion blender. Stir in 1 cup orange juice and ½ tsp red wine vinegar.

Sauté 1 chopped onion, 1 minced garlic clove, and 1 diced stalk celery in 2 tbsp oil. Add 3 peeled and cubed Yukon potatoes, ¼ cup white wine, and 3 cups low-sodium stock. Bring to boil, reduce to simmer for 7-10 min, until potatoes are tender. Purée mixture with immersion blender. Add 1 diced carrot, 1 peeled and cubed Yukon Gold potato, and 1 diced stalk celery; simmer for 10 min. Add 1 lb white fish (cut into 1-inch pieces) and simmer 5 min.

Cook 6 bacon strips (sliced into ¼-inch pieces) for 6 min. Add 1 diced onion; cook 5 min. Set aside. In same pot, melt 3 tbsp butter, add 3 tsp flour; whisk until mixture forms paste, 3 min. Whisk in 4 cups low-sodium chicken broth. Add 2 peeled and cubed potatoes, 2 chopped carrots, 6 cups frozen corn, reserved bacon and onions, 2 tsp salt, and pepper. Bring to boil, reduce to simmer; cook covered for 10 min. Stir in 2 cups whole milk; simmer for 3 min. Add 1 lb peeled shrimp (tails removed); cook covered until shrimp are done, 3-5 min.

Sauté 4 oz sliced baby bella mushrooms in 1 tbsp oil for 4-5 min. Add 2 minced garlic cloves, 1 tbsp minced ginger, 1 tbsp Sriracha; cook 1 min. Add 3 tbsp soy sauce; cook 2-3 min. Add 4 cups low-sodium vegetable broth; bring to boil, reduce to simmer. Add 4 oz soba noodles and 2 oz Swiss chard; cook until noodles are tender, 5-6 min.

Spread tomatoes from 2 (28-oz) cans whole tomatoes onto lined baking sheet. Set juice aside. Top tomatoes with 6 peeled garlic cloves, 8 thyme sprigs, 1 tbsp olive oil, salt, and pepper; roast at 425°F for 30-35 min. In large pot, sauté 1 diced yellow onion in 1 tbsp oil for 5 min. Add ¼ cup tomato paste, cook 2 min; remove from heat. When tomatoes finish, remove thyme; transfer mixture to pot. Add 4 cups low sodium vegetable broth and reserved tomato juice. Bring to boil, reduce to simmer; cook 20 min. Purée with immersion blender.

Cook 1 lb spicy Italian sausage (casings removed) for 5 min, breaking into pieces. Add 1 diced onion, 2 minced garlic cloves, salt, and pepper; sauté 3 min. Add 4 cups low-sodium chicken broth and 3 sliced russet potatoes; bring to boil, reduce to simmer, and cook covered for 20 min. Stir in 5 cups chopped curly kale leaves; cook 2 min. Stir in ½ cup heavy cream and top with Parmesan.

Sauté 1 diced onion and 2 stalks celery in 2 tbsp oil for 6-8 min. Add 2 minced garlic cloves; cook 1 min. Add 2 lbs diced sweet potatoes, 1 tsp ground coriander, 1 tsp paprika, ½ tsp dried sage, 1 tsp salt, and ¼ tsp pepper; cook 1 min. Add 4 cups vegetable stock; boil, simmer, and cook until potatoes are tender. Separately, purée 2 cups of soup mixture until smooth; stir back into pot.

Cook 1 lb ground beef and ½ tsp salt for 6-8 min, breaking into pieces. Drain excess fat from pot. Add 1 diced red bell pepper, 1 diced green bell pepper, 1 diced yellow onion, 3 minced garlic cloves, 1 tbsp Italian seasoning, 1 tsp kosher salt, and ½ tsp pepper. Cook 6-8 min, stirring occasionally. Add 6 cups beef broth, 1 (15-oz) can fire-roasted tomatoes, 1 (15-oz) can tomato sauce, and 1 cup brown rice. Bring to boil, reduce to simmer, and cook uncovered for 30 min.

Sauté 1 chopped yellow onion and 4 minced garlic cloves in oil for 4-5 min. Add ¼ cup sliced ginger; cook 30 sec. Add 3 cups mashed sweet potato and 3 tbsp miso; cook until warmed. Add 4 cups broth; bring to simmer, cook covered for 5 min. Remove from heat. Use immersion blender to puree mixture then return to heat. Whisk in ½ cup whole milk, salt, and pepper. Separately, combine ½ cup whole milk yogurt, ½ tsp garam masala, and ½ tsp maple syrup; drizzle over soup to finish.

Sauté 1 diced white onion and 8 minced garlic cloves in 4 tbsp butter for 10 min, keeping heat low so garlic doesn’t burn. Add 1 ½ lbs sliced zucchini; cook until soft. Add 4 cups broth and bring to simmer; cook 45 min. Purée mixture with immersion blender.

In large bowl, combine 3 lbs peeled winter squash, 2 peeled apples, and 1 peeled onion, all cut into 1-inch pieces. Toss with 1¼ cup oil, 2 tsp kosher salt, 1 tsp rosemary, 1 tsp thyme, ½ tsp ground allspice, and 2 minced garlic cloves. Spread mixture onto two baking sheets; roast at 400°F for 40 min, turning once. Transfer mixture to large pot, add 4 cups unsalted broth, and purée with immersion blender. Simmer until warm.

Cover 1 lb dried white beans with water; soak overnight. Drain water, add 1 ham hock or ham bone, and 8 cups low-sodium chicken broth or stock. Bring to boil, reduce to simmer, and cook partially covered until beans are tender, 1-2 hrs. In large pot, cook 7 oz diced thick-cut maple bacon until crispy, 7-10 min. Add 1 diced onion, 1 diced red pepper, 2 diced carrots, 2 diced stalks celery, 4 minced garlic cloves, and salt; sauté for 10 min. Add ½ cup diced ham and 4 stems thyme; remove from heat. When beans are done, remove ham hock. Use an immersion blender to puree 2 cups beans. Add pureed beans to pot with bacon and aromatics, add remaining beans and broth; bring to simmer. Cook at least 15 min. Top with lemon and parsley.

Pat dry 1 lb raw peeled, deveined, and thawed medium shrimp, then season with ½ tsp kosher salt and ¼ tsp pepper. In a pan, sauté shrimp in 2 tbsp butter for 1 min. Add ½ cup Swanson^® chicken broth and juice from half a lemon; cook until shrimp are opaque. Remove from heat and toss with 2 tsp butter. Serve with lemon slices atop your favorite starch, like pasta or cauliflower rice.

Combine 1 lb dry orzo, 12 oz cooked Italian chicken sausage (cut into ½-inch pieces), 1 (12-oz) jar marinated quartered artichoke hearts, zest of 1 lemon, ½ sliced red onion, 1 tbsp olive oil, 1 tsp kosher salt, ¼ tsp pepper, and 4 cups low-sodium chicken broth. Bring to boil; cook 8-10 min, stirring frequently, until orzo is al dente and liquid has nearly evaporated. Top with lemon.

Sauté 1 zucchini (cut into ½-inch chunks) in 1 tbsp oil for 2 min. Add 4 minced garlic cloves; cook 30 sec. Add 1½ cups dry arborio rice; toast for 2-3 min. Add 4 cups low-sodium vegetable broth, 1 tsp smoked paprika, 1 tsp kosher salt, and ¼ tsp pepper; bring to simmer. Cook covered for 18-20 min until rice is tender and liquid is absorbed. Top with cherry tomatoes, avocado, and herbs.

In deep skillet, sauté 1 diced yellow onion in 2 tbsp olive oil for 5 min. Add 3 minced garlic cloves and 1½ cups dry orzo; cook 3 min, stirring often. Add 4 cups vegetable broth; bring to boil, reduce to simmer, and cook until orzo is al dente, 10-15 min. Stir in 1 cup feta, 1 cup marinated artichokes, ¼ cup pitted kalamata olives, ½ cup oil-packed sun-dried tomatoes, and 1 cup parsley.

Cook 1 diced yellow onion, 1 peeled and diced sweet potato, 3 minced garlic cloves, and 1 tsp minced ginger in 2 tbsp oil for 5-7 min. Add 2 cups dried red lentils, 1 tbsp garam masala, ½ tsp ground turmeric, salt, and pepper; cook 1 min. Add 4 cups low-sodium vegetable broth and 1 (28-oz) can crushed tomatoes; bring to boil, reduce to simmer, and cook covered for 35-40 min. Separately, combine 1 can full-fat coconut milk and ¼ cup almond butter; stir into curry. Cook covered for 5 min. Stir in 3 cups baby spinach; serve over rice.

Sauté ½ cup diced onion in 2 tbsp oil for 5 min. Add 2 minced garlic cloves and ¼ cup tomato paste; cook 1 min. Add 2 cored and diced tomatoes, 2 cups brown rice, ¾ tsp kosher salt, and ¼ tsp pepper. Transfer rice mixture to greased baking dish, add 4 cups low-sodium chicken broth, and top with 6 seasoned bone-in skin-on chicken thighs. Cover dish with foil; bake at 400°F for 1 hr. Uncover and bake for 30-40 min more, until liquid absorbs and chicken is done.

Boil 4 cups low-sodium chicken broth, 1 tbsp butter, and 1 tsp kosher salt in a large saucepan. Add 1 cup long-grain white rice and cook uncovered at full boil for 7 min, stirring occasionally. Stir in ½ cup mint leaves; boil 1 min, until rice is tender. Remove from heat, cover, and steam for 3 min.

Combine 1 lb orzo, 1 (28-oz) can diced fire-roasted tomatoes, 1 tbsp salt-free Cajun spice blend, 1 tbsp oil, 1 tsp kosher salt, ¼ tsp pepper, and 4 cups low-sodium vegetable broth. Bring to boil; cook 8 min, stirring frequently. Add 1 lb large raw peeled and deveined shrimp; cook until orzo is al dente and shrimp is done, 2 min.

Cook 1 lb ground pork in 1 tbsp oil until browned, 5 min. Stir in 1 lb orzo, 4 oz sliced shiitake mushrooms, 2 cups frozen edamame, ½ cup teriyaki sauce, 1 tsp kosher salt, ¼ tsp pepper, and 4 cups low-sodium chicken broth. Bring to boil, reduce to simmer, and cook 8-10 min, stirring frequently until orzo is al dente and liquid has nearly evaporated.

Sauté 2 minced shallots and 2 minced garlic cloves in 1 tbsp oil for 3-4 min. Add 1 cup red lentils, 1 cup yellow split peas, 2 tsp garam masala, and 4 cups low-sodium broth; bring to boil, reduce to simmer, and cook covered for 30-35 min. Spoon 1 cup of lentil mixture into small ramekin, carve hole in center, and crack egg into it. Top with salt and pepper, and bake at 350°F for 18-25 min.

Cook 4 oz dried and diced Spanish chorizo (casings removed) in 1 tbsp olive oil for 5 min. Add 3 minced garlic cloves; cook 30 sec. Add 1½ cups dry arborio rice; toast for 2-3 min. Add 3 cups low-sodium chicken broth, 1 (14-oz) can diced tomatoes, ¼ tsp kosher salt, and pepper; bring to simmer. Cook covered until rice is tender and most liquid is absorbed, 18-20 min. Top with 1 cup frozen peas, 12 oz uncooked peeled shrimp; cook covered until shrimp are done, 3-4 min.

In medium pot, combine 2 cups sorghum, 4 cups low-sodium vegetable broth, and 2 cups water. Bring to boil, reduce to simmer, and cook covered until grains are tender, 1 hr. Drain. While sorghum cooks, toast ¾ cup pepitas for 5-7 min at 350°F. Increase heat to 375°F, roast 2 lbs halved butternut squash (drizzled with oil, salt, and pepper) for 35-40 min. Cool; slice into cubes. Sprinkle cooked sorghum with 1½ tsp ground cumin, 1 tsp cinnamon, and 1¼ tsp kosher salt. Mix sorghum with squash, pepitas, ¾ cup parsley, and ⅓ cup raisins. Top with dressing of 3 tbsp olive oil, 1 tbsp sherry vinegar, 3 tbsp orange juice, 2 tsp honey, and 1 minced shallot.

Sauté 1 diced yellow onion in 2 tbsp oil for 3 min. Add 1 lb orzo, 2 minced garlic cloves, salt, and pepper; cook 1 min. Add 4 cups low-sodium broth, 1 (28-oz) can crushed tomatoes, and 2 cans chickpeas. Bring to boil, reduce to simmer, and cook 10 min, stirring frequently until orzo is al dente and liquid is absorbed. Stir in Parmesan; top with basil.

Combine 1 lb orzo, 1 (15-oz) can cannellini beans, 1 tbsp oil, 1 tsp kosher salt, ¼ tsp pepper, and 4 cups low-sodium vegetable broth; bring to boil, cook 4 min. Add 12 oz halved cherry tomatoes. Cook, stirring frequently, until orzo is al dente and liquid has nearly evaporated, 4-6 min. Stir in ⅓ cup halved pitted kalamata olives and ¼ cup feta. 

Brown 12 oz cooked and diced chicken sausage in 2 tbsp oil for 6 min. Set aside. In same pot, cook 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper for 8-10 min. Stir in 1½ cups white rice, 2 chopped garlic cloves, 1 bay leaf, 1 tsp kosher salt,  ½ tsp pepper, ½ tsp dried oregano, ½ tsp dried thyme, and ⅛ tsp cayenne; cook 3 min. Add 2 cups low-sodium chicken broth, 1 cup water, and reserved sausage. Bring to boil, reduce to simmer, and cook 5-10 min.

In saucepan, boil 2 cups tricolor quinoa, 5 cups low-sodium broth, 2 thyme sprigs, 1 bay leaf, 1 dried chile, and salt. Reduce to simmer and cook 20-25 min. Make vinaigrette: Whisk together 1 minced garlic clove, zest of 1 lemon, 2 tbsp Champagne vinegar, 1 tsp Dijon, and 1 tsp honey. Add ¼ cup olive oil until emulsified. Make salad: Combine cooked quinoa, 1 diced cucumber, 1 can oil-packed tuna, 2 cups baby arugula, ½ cup chopped mint, ¼ cup chopped oregano, and 1 sliced shallot. Drizzle salad with vinaigrette and goat cheese.

Prepare 1 cup wild rice according to package. Separately, sauté 1 diced onion until soft in 2 tbsp ghee or butter. Add 3 minced garlic cloves and 1 tsp minced ginger; cook 2-3 min. Add 1 cup red lentils, 1 tbsp red curry paste, 1 tbsp tomato paste, 1 tbsp curry powder, 1 tsp coriander, 1 tsp turmeric, and ½ tsp cayenne powder; cook until fragrant. Add 3½ cups vegetable broth; bring to boil, reduce to simmer, and cook covered for 15-20 min. Fold in 2 cups baby spinach and 1 can coconut milk. Ladle over wild rice; top with Greek yogurt and cilantro.

Combine 1 lb orzo, 1 lb halved Brussels sprouts, zest of 1 lemon , 1 Parmesan rind, ¾ cup dry white wine, 1 tbsp olive oil, 1 tsp kosher salt, ¼ tsp pepper, and 4 cups low-sodium vegetable broth. Bring to boil and cook, stirring frequently, until orzo is al dente and liquid has nearly evaporated, 8-10 min. Remove Parmesan rind. Top with lemon juice and toasted panko breadcrumbs.