Recipes with celery
3,092 recipes
Favourite Cuban Black Bean Soup
Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.
Cathe's Red Beans & Rice
Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.
Fruited Chicken Salad
Fruited chicken salad with apples, oranges, and grapes tossed in a light yogurt-mayo dressing with pumpkin pie spice. A refreshing, lighter chicken salad for lunch or summer gatherings.
Diet Shrimp Bisque
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
Brown Rice Casserole
Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.
Black Bean Soup Spanish Style
Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.
Cheesy Vegetable Sandwiches
Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.
Chicken Stock - Master Chefs
Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.
Easter Egg Salad
If you like egg salads, this one is worthy to try!
Consomme Primavera
Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.
Amazing Chicken Stock
Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.
Grape Salad (Stafili Salata)
Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.
Sunny Splits Soup
Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.
Quick & Easy Vegetarian Chili
A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.
Woods World Championship Chili
Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.
Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.
Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.
Fruited chicken salad with apples, oranges, and grapes tossed in a light yogurt-mayo dressing with pumpkin pie spice. A refreshing, lighter chicken salad for lunch or summer gatherings.
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.
Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.
Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.
Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.
If you like egg salads, this one is worthy to try!
Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.
Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.
Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.
Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.
A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.
Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.
