6 eve vegetables Recipes

vegetable oil for frying, chicken wings , separated at joints, tips discarded, hot wing sauce, carrots, cut into sticks, ribs celery, cut into sticks, blue cheese salad dressing

navel orange, olive oil, see note, onions, peel halve, sliver lengthwise, carrots, peeled and grated, salt, black pepper, dried marjoram, tomatoes, crushed with juice, generous tomato paste, brown sugar, nonfat chicken broth or 6 cups vegetable broth, dried red lentils, rinsed, parsley, coarsely chopped

crepes, eggs, salt, all-purpose flour, milk, melted butter, vegetable oil , or more as needed, frozen chopped spinach - thawed, drained, and squeezed dry, ricotta cheese, cream cheese, softened, grated parmesan cheese, chopped fresh parsley, chopped green onion, onion powder, dried oregano, salt, eggs, lightly beaten, prepared marinara sauce , or as needed, shredded mozzarella cheese , or to taste

beef stew meat , cut into 1-inch pieces, all-purpose flour -or enough flour in a bowl for dredging the meat you have, cream of mushroom soup plus enough water to cover meat and vegetables, emeril la gasse s basic seasoning-deepens the color and flavor, salt, pack knorr au jus mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices, extra virgin olive oil, frozen carrot slices-no need to thaw-they will cook as the stew simmers, very small zucchini, sliced with a mandoline, uniformly sized red potatoes-using a mandolin to get nice thin slices, grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm, pearl onions-parboiled and peeled (i would use frozen if i had to do again because peeling these are very time consuming!)