7 garden winter Recipes

celery, chopped, onions, chopped, carrots, chopped, winter squash, cubed (i use butternut, but any variety, including summer squash could be subbed), butter, beef stock (i use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (i use a combination of both and include the juices from the canned tomatoes & green beans), tomatoes, chopped & peeled (i use 64 oz. of canned diced tomatoes), frozen corn kernels, green beans (i use 32 oz. of italian flat beans), sugar, curry powder, salt, pepper, all-purpose flour

eggs, chopped fully cooked ham, chopped sweet red pepper, chopped green pepper, sliced canned mushrooms, chopped onion, butter, cubed, garlic salt, pepper, celery seed

extra-virgin olive oil, chopped onion, chopped red bell pepper, chopped peeled carrots, garlic cloves, minced, green beans, chopped fennel bulb plus 2 tbsp fronds, chopped peeled parsnips, canned vegetable broth, broccoli florets, ditalini or elbow macaroni (about 9 oz), grated parmesan cheese

butter, vegetable oil, all-purpose flour, divided, granulated sugar, salt, skim milk, egg white, lightly beaten, chopped pecans, golden raisins, granulated sugar, chopped dried apricots, brown sugar, cornstarch, grated orange rind, ground cinnamon, ground nutmeg, ground ginger, fresh or frozen cranberries, fresh orange juice, apricot preserves, melted

ripe pears, cored and cut into 6 wedges, minced fresh rosemary, salt, freshly ground pepper, olive oil, mixed gourmet salad greens, extra virgin olive oil, salt, freshly ground pepper, very cold duck foie gras , cut into six 1/4-inch-thick slices, garnish: fresh fennel sprigs