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Ingredients

• ✓ celery
• swiss chard
• zucchini
• carrot
• potato
• garlic
• lemon juice
• sugar
• salt
• water

Instructions

1. 1 Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

By Linda

Ingredients

• ✓ celery
• olive oil
• carrot
• onion
• garlic
• vegetable stock
• quinoa
• basil
• turmeric
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.
3. 3 Stir in lime juice and season with salt.

By jwyant89

Ingredients

• ✓ celery
• olive oil
• onion
• russet potato
• garlic
• cilantro
• salt
• cumin
• coriander
• cinnamon
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ celery
• lemon
• ground lamb
• chicken broth
• tomato sauce
• tomato
• garlic
• black pepper
• salt
• mint
• paprika
• rosemary
• oregano
• cumin
• sweet onion
• olive oil
• salt
• eggplant

Instructions

1. 1 Place eggplant into a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
3. 3 Meanwhile, combine cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
4. 4 Stir eggplant cubes and garlic into vegetables in the skillet and cook for 5 minutes more. Add tomatoes and sprinkle with 1/2 of the lamb seasoning. Stir gently and cook for 5 minutes more.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
6. 6 Pour 1/2 of the tomato sauce and chicken broth into the skillet and simmer for 10 minutes; add a little water if sauce starts to get dry. Transfer sauce to the prepared casserole dish.
7. 7 Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon olive oil. Place ground lamb into the skillet and sprinkle with remaining seasoning mixture. Cook lamb in hot oil, stirring frequently, until evenly browned; it should look like imperfect meatballs.
8. 8 Gently transfer lamb to the casserole dish, pushing it down into vegetable mixture so that it is at least partially submerged. Stir lemon juice into remaining tomato sauce and pour sauce over casserole.
9. 9 Bake uncovered in the preheated oven for 45 to 60 minutes, depending on how tender you like your vegetables.

By MAMA2EANDJ

Ingredients

• ✓ celery
• salt
• cooking spray
• pita bread
• lemon
• red lentil
• water
• vegetable broth
• allspice
• cinnamon
• cumin
• salt
• garlic
• tomato
• carrot
• potato
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ celery
• cilantro
• parsley
• green pea
• chickpea
• cayenne pepper
• saffron
• cumin
• oregano
• black pepper
• basmati rice
• spaghetti
• kosher salt
• red bell pepper
• yellow onion
• butter
• olive oil
• water
• salt
• bay leaf
• yellow onion
• carrot
• chicken

Instructions

1. 1 Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
2. 2 Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
3. 3 Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
4. 4 Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
5. 5 Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
6. 6 Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
7. 7 Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
8. 8 Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

By John Mitzewich

Ingredients

• ✓ celery
• yogurt
• olive oil
• couscous
• zucchini
• harissa
• bay leaf
• cayenne pepper
• turmeric
• thyme
• red bell pepper
• green bell pepper
• turnip
• parsnip
• rutabaga
• tomato
• chickpea
• carrot
• chicken stock
• garlic
• onion
• spicy sausage
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
2. 2 Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
3. 3 Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
4. 4 Serve stew over couscous; dollop with yogurt.

By SKIDMORA

Ingredients

• ✓ celery
• carrot
• onion
• chicken
• salt
• black pepper
• paprika

Instructions

1. 1 Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
4. 4 Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

By NicoleMcmom

Ingredients

• ✓ celery
• turkey carcass
• onion
• carrot
• water

Instructions

1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Ingredients

• ✓ celery
• salt
• pepper
• butter
• margarine
• chicken bouillon
• water
• parsley

Instructions

1. 1 Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
2. 2 Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

By Rayna Jordan

Ingredients

• ✓ celery
• vegetable oil
• chicken thigh
• chicken stock
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ celery
• butter
• onion
• ground beef
• pork breakfast sausage
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
3. 3 In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
4. 4 Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
5. 5 Bake in the preheated oven until evenly browned, about 1 hour.

By MICHELLEP426

Ingredients

• ✓ celery
• turkey
• cranberry
• almond
• mayonnaise

Instructions

1. 1 Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

By Jodi

Ingredients

• ✓ celery
• vegetable oil
• onion
• hot pepper sauce
• mustard
• chicken breast

Instructions

1. 1 Lightly oil grill and preheat to medium high.
2. 2 In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
3. 3 Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.

By Kevin Peterson

Ingredients

• ✓ celery
• cauliflower
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• mozzarella cheese

Instructions

1. 1 Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
2. 2 Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

By Soup Loving Nicole

Ingredients

• ✓ celery
• turkey leg
• butter
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.
3. 3 Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Pour in water.
4. 4 Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.

By KERYNE

Ingredients

• ✓ celery
• vegetable oil
• onion
• turkey sausage
• bread stuffing mix
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
3. 3 Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
4. 4 Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.

By Mark Correira

Ingredients

• ✓ celery
• tilapia fillet
• carrot
• shallot
• vermouth
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
3. 3 Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

By alounsb2

Ingredients

• ✓ celery
• tuna
• mayonnaise
• salt
• english muffin
• tomato
• cheddar cheese

Instructions

1. 1 Preheat oven to broil.
2. 2 In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. 3 Broil until cheese is melted, about 3 to 5 minutes.

By Sara

Ingredients

• ✓ celery
• olive oil
• onion
• garlic
• potato
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.

By sashman

Ingredients

• ✓ celery
• vegetable oil
• chicken breast
• onion
• mushroom
• soy sauce
• vegetable oil

Instructions

1. 1 Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

By K Grecco

Ingredients

• ✓ celery
• spaghetti
• butter
• yellow onion
• garlic
• soy sauce
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
3. 3 Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.

By FrankandTina Holmes

Ingredients

• ✓ celery
• butter
• almond
• onion
• chicken bouillon
• white sugar
• ginger

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

By Nifty Deb

Ingredients

• ✓ celery
• baking potato
• chicken breast
• red bell pepper
• onion
• barbecue sauce

Instructions

1. 1 Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
2. 2 In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
3. 3 Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

By SerenaBloom

Ingredients

• ✓ celery
• ground beef
• onion
• tomato
• spaghetti with sauce

Instructions

1. 1 In a large skillet, cook beef with celery and onion until onion is tender and beef is browned and crumbly, 7 to 10 minutes. Add tomatoes and spaghetti and cook, stirring all together, until heated through.

By Susan Wright

Ingredients

• ✓ celery
• bacon
• butter
• onion
• poultry seasoning
• white bread
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
3. 3 Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
4. 4 Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
5. 5 Bake in the preheated oven until tops are crispy, about 25 minutes.

By Nickolasa

Ingredients

• ✓ celery
• chicken breast
• water
• carrot
• onion
• chicken bouillon
• egg noodle

Instructions

1. 1 In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
2. 2 Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

By Gdolapp

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• tarragon
• vegetable broth
• white wine

Instructions

1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

By BZARNETT

Ingredients

• ✓ celery
• zucchini
• onion
• mushroom
• cheddar cheese

Instructions

1. 1 Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
2. 2 Cook on High until vegetables are steamed and slightly tender, about 5 to 6 minutes.
3. 3 Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts; stir vegetables to coat evenly with melted cheese.

By christileah

Ingredients

• ✓ celery
• chicken
• onion
• parsley
• spaghetti
• cheddar cheese
• cream of mushroom soup
• mushroom

Instructions

1. 1 Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
2. 2 In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

By Terra Machacek