Recipes with celery

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Hearty chicken noodle soup made creamy with a milk and flour slurry, loaded with carrots, celery, bell pepper, and egg noodles in a rich, buttery broth. Comfort in every spoonful.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Hearty mushroom barley soup with fall-off-the-bone short ribs and fresh dill creates a soul-warming one-pot meal for cold evenings.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Cold crab dip with flaked imitation crab, crunchy celery, green onions, fresh dill, and a creamy mayo-sour cream base. Make-ahead party dip best after an overnight chill, served with crackers.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.