Type what you have

Ingredients

• ✓ potato
• olive oil
• salad dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ potato
• olive oil
• onion
• mozzarella cheese
• pepperoni
• pizza sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. Put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. Pour pizza sauce over the mixture.
2. 2 Cook on Low for 6 to 10 hours.

By LADYBUG53

Ingredients

• ✓ potato
• potato soup
• heavy cream
• thyme
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Ingredients

• ✓ potato
• olive oil
• sardine
• cherry tomato
• garlic
• basil
• bread crumb

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By Bellissima

Ingredients

• ✓ potato
• sausage
• carrot
• onion
• tomato
• salt
• black pepper
• oregano

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Remove casings from sausages and cut into 1-inch pieces. Place these into a 10x15-inch roasting pan. Layer the potatoes, carrots and onions over the sausages. Then pour the tomatoes over all. Season with salt, ground black pepper and oregano.
3. 3 Cover and bake at 375 degrees F (190 degrees C) for 60 minutes, then uncover and bake for 15 to 20 more minutes.

By Michele O'Sullivan

Ingredients

• ✓ potato
• smoked sausage
• onion
• bacon
• garlic
• kale
• chicken bouillon powder
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ potato
• olive oil
• black pepper
• onion
• garlic
• chicken broth
• water
• milk
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
3. 3 In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
4. 4 Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

By KATMAC

Ingredients

• ✓ potato
• bread crumb
• egg
• all-purpose flour
• parmesan cheese
• pecorino cheese
• flat-leaf parsley
• salt
• black pepper
• olive oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.
2. 2 Combine mashed potatoes, 1 ¼ cups bread crumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
3. 3 Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
4. 4 Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

By Maria Teresa Rollo

Ingredients

• ✓ potato
• turkey sausage
• onion
• pancetta bacon
• garlic
• chicken bouillon
• water
• kale
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
3. 3 Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
4. 4 Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

By MARBALET

Ingredients

• ✓ potato
• cooking spray
• carrot
• onion
• balsamic vinegar
• butter
• thyme
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
3. 3 Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
4. 4 Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

By Cindy Davis

Ingredients

• ✓ potato
• chicken thigh
• vegetable oil
• wine vinegar
• lemon
• garlic
• oregano
• parsley
• onion
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
3. 3 Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
4. 4 Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

By PETEIYC

Ingredients

• ✓ potato
• balsamic vinegar
• chicken breast
• mozzarella cheese
• salt
• pepper
• parma ham
• cherry tomato
• olive oil
• basil pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
3. 3 Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
4. 4 Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
5. 5 In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
6. 6 Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

By Paula Fitzgerald

Ingredients

• ✓ potato
• broccoli
• carrot
• red onion
• olive oil
• whole grain mustard
• pecorino romano cheese
• thyme
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ potato
• olive oil
• carrot
• celery
• zucchini
• onion
• garlic
• rosemary
• tomato
• swiss chard
• beef stock
• cannellini bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
2. 2 Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

By Culinary Ginger

Ingredients

• ✓ potato
• olive oil
• onion
• garlic
• tomato
• red bell pepper
• yellow bell pepper
• water
• tomato paste
• caper
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
2. 2 Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

By SpiceBazaar

Ingredients

• ✓ potato
• olive oil
• chicken breast
• salt
• black pepper
• green bell pepper
• oregano
• onion powder
• red pepper flakes
• tomato
• tomato paste
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
3. 3 Place potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until vegetables soften, 10 to 15 minutes. Add tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KXR173

Ingredients

• ✓ potato
• olive oil
• onion
• garlic
• red pepper flakes
• black pepper
• hot sausage
• basil
• paprika
• chicken broth
• kale
• cannellini bean

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

By KDC860

Ingredients

• ✓ potato
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• red pepper flakes
• chicken broth
• kale
• half and half

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

By Maureen Martindale VanHook

Ingredients

• ✓ potato
• water
• butternut squash
• egg
• salt
• all-purpose flour
• spinach
• butter
• olive oil
• sage
• garlic
• red pepper
• parmesan cheese

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
3. 3 Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
4. 4 Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
5. 5 Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
6. 6 Bring a large pot of salted water to a boil.
7. 7 Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
8. 8 Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
9. 9 Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ potato
• ground beef
• onion
• salt
• pepper
• garlic powder
• pepperoni
• tomato soup
• cheddar cheese soup
• milk
• oregano
• italian seasoning
• brown sugar
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
2. 2 Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
3. 3 Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

By Jana

Ingredients

• ✓ potato
• olive oil
• onion
• carrot
• celery
• bell pepper
• tomato
• cannellini bean
• white bean
• chicken broth
• baby spinach
• green pea
• salt
• black pepper
• pesto

Instructions

1. 1 Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. 2 For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ potato
• whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• celery
• carrot
• garlic
• tomato soup
• water
• chicken broth
• basil
• onion powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey

Ingredients

• ✓ potato
• butter
• onion
• garlic
• chicken stock
• beef broth
• water
• tomato paste
• basil
• tomato
• jalapeno pepper
• celery
• zucchini
• carrot
• chickpea

Instructions

1. 1 Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
2. 2 Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.

By POSHBEKI

Ingredients

• ✓ potato
• olive oil
• onion
• pepperoni sausage
• garlic
• olive oil
• carrot
• cabbage
• salt
• black pepper
• tomato
• zucchini
• green bean
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
2. 2 Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
3. 3 Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
4. 4 Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

By RALEPRICE

Ingredients

• ✓ potato
• olive oil
• onion
• carrot
• garlic
• chicken broth
• water
• white wine
• rosemary
• sage
• thyme
• cannellini bean
• kale
• red chile pepper
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
2. 2 Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
3. 3 Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

By ChrisKelly

Ingredients

• ✓ potato
• all-purpose flour
• onion powder
• garlic powder
• salt
• black pepper
• beef stew meat
• vegetable oil
• baby carrot
• yellow onion
• celery
• garlic
• red wine
• beef broth
• tomato paste
• rosemary

Instructions

1. 1 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.
2. 2 Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.
3. 3 Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 6 hours.

By Christine Foley Wanner

Ingredients

• ✓ potato
• green olive
• celery
• onion
• water
• sugar
• olive oil
• chicken
• tomato
• basil
• lemon
• caper
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
2. 2 Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
4. 4 Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
5. 5 Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

By Maria

Ingredients

• ✓ potato
• olive oil
• celery
• carrot
• onion
• garlic
• vegetable stock
• italian seasoning
• salt
• black pepper
• tomato
• basil
• garlic
• kidney bean
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
2. 2 Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

By Judy Good

Ingredients

• ✓ potato
• arborio rice
• chickpea
• garlic
• black pepper
• salt
• paprika
• cumin
• cayenne pepper
• onion powder
• garlic powder
• tomato
• onion
• vegetable stock
• chive
• basil
• margarine

Instructions

1. 1 Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
2. 2 Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
3. 3 Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

By Bri Weipert

Ingredients

• ✓ potato
• pepper
• salt
• white wine
• green pea
• broth
• chicken stock
• pearl onion
• mushroom
• green olive
• olive
• garlic
• rosemary
• thyme
• chicken breast
• margarine
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY