• Olive oil
  • 1 medium onion, chopped
  • 2-3 celery stalks, chopped
  • 2 small carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 1 celery root, peeled and sliced
  • 1 tsp cumin powder
  • 1 bay leaf
  • Salt and pepper
  • 8 cups vegetable stock
  • Fennel leaves for garnish


  1. Heat the oil in a pan on medium/low heat.
  2. When the oil is hot, add the chopped onion. Fry till soft.
  3. Add the cumin powder and the bay leaf.
  4. Add the celery, followed a couple of minutes later by the carrots, celery root and potatoes (keep on a very low heat).
  5. Cover the pan and sweat for several minutes, stirring occasionally to prevent sticking or burning.
  6. Add the remaining vegetable stock, and simmer until the vegetables are cooked. Leave to cool.
  7. Once cool, blend the soup, add salt and pepper to your liking, adjust water if necessary.
  8. Reheat and serve with fennel leaves as garnish.

8 oz. red kidney beans
1/2 lb. smoked ham or bacon, coarsely cut into cubes
3 to 4 cloves garlic, coarsely chopped
1/2 green bell pepper, coarsely chopped
2 to 3 sprigs cilantro, coarsely chopped
1 medium onion, coarsely chopped
2 tbsp. corn or vegetable oil
1 1/2 tbsp. tomato paste
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 medium tomato, coarsely chopped
2 tbsp. vinegar
2 cups white rice, well rinsed


1. Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.

2. Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.

3. In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.

4. Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.

2 lemons cut into halves
2 green bell peppers
1/2 cup of chopped celery
1 small red onion chopped into fine strips or rings
4 plum tomatoes cut into quarters
2 tablespoons of oil
1/4 cup of seedless olives cut into halves(optional)
2 tablespoons of tomato paste o 1 cup of tomato sauce
1/2 teaspoon of mashed garlic
1 teaspoon of sugar
A pinch of oregano
A small bunch of fresh coriander leaves


  • Wash the chicken with warm water and scrub with the lemon getting lemon juice into all the crevices.
  • Cut the chicken in small pieces.
  • In a bowl mix the chicken, oregano, onion, celery, tomatoes, a pinch of salt and garlic. Marinate for 30 minutes.
  • In a pot heat the oil over medium heat, add the sugar and wait until the sugar browns.
  • Add the chicken (reserve vegetables and herbs) and sauté until the meat is light brown.
  • Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes adding water by the tablespoons when necessary.
  • Add onion, celery, tomatoes, olives, a pinch of salt and garlic, cover and and simmer until the vegetables are tender, adjust water if necessary.
  • Add the tomato paste and half a cup of water, simmer over low heat to produce a light sauce.
  • Add the fresh cilantro.
  • Season with salt and pepper to taste.

2 tablespoons olive oil
2 lamb shanks (each 3/4- to 1-pound)
Salt and pepper, to taste
1 medium onion, chopped
2 medium carrots, coarsely chopped
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 cup red wine
1 1/2 cups chicken stock
1 can (28 ounces) whole tomatoes, with the juices
2 tablespoons tomato paste
Grated rind of 1 lemon
1/3 cup chopped parsley
2 cans (15 ounces each) cannellini beans, drained

1. Set the oven at 350 degrees.
2. In a large flameproof casserole that will hold the shanks in one layer, heat the olive oil over medium-high heat. Sprinkle the shanks with salt and pepper. Cook them, turning several times, for 10 minutes or until browned on all sides. Transfer to a bowl.
3. Pour off all but 2 tablespoons of fat from the pan. Add the onion and carrots and cook over medium heat, stirring occasionally, for 8 minutes. Add 3 cloves of the garlic (save 1 for the gremolata) and thyme and cook 1 minute more.
4. Add the wine, turn up the heat, and let it bubble steadily for 5 minutes to reduce slightly. Stir in the stock, tomatoes and their juices, tomato paste, salt, and pepper. Return the shanks to the pan and bring to a boil. Cover the pan and transfer to the oven.
5. Cook for 2 1/4 hours, turning the shanks every 40 minutes, or until the meat is very tender when tested with a fork.
6. On a board, chop the remaining garlic clove, lemon, and parsley together until the mixture is blended.
7. Transfer the shanks to a bowl. With a large metal spoon, skim the fat from the cooking liquid. (If the dish has been made ahead and refrigerated, remove the congealed fat.) Add the beans to the sauce. Return the shanks to the pot and reheat until hot. Taste for seasoning and add more salt and pepper, if you like. Serve the shanks with the beans and sauce. Sprinkle with gremolata.