Type what you have

Ingredients

• ✓ vegetable stock
• cauliflower
• potato
• carrot
• red onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 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 an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
3. 3 Taste soup and season with more salt and pepper, if needed.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable stock
• red lentil
• parsley
• mint
• green onion
• tomato
• olive oil
• lemon
• salt

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

By Bibi

Ingredients

• ✓ vegetable stock
• potato
• bacon
• butter
• fennel
• five-spice powder
• salt
• black pepper

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 barely tender, 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Ingredients

• ✓ vegetable stock
• butter
• onion
• cauliflower
• potato
• milk
• salt
• pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
2. 2 Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

By Sarah Gasparre

Ingredients

• ✓ vegetable stock
• yellow summer squash
• zucchini
• half-and-half
• tarragon
• cheddar cheese
• white pepper
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butter
• all-purpose flour
• pumpkin puree
• half-and-half
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• cremini mushroom
• quinoa
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ vegetable stock
• olive oil
• baby bella mushroom
• onion
• celery
• garlic
• arborio rice
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
3. 3 Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
4. 4 Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

By Kim

Ingredients

• ✓ vegetable stock
• acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• long grain rice
• wild rice
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ vegetable stock
• butter
• carrot
• shallot
• thyme
• nutmeg
• sumac
• rosemary
• sage
• salt
• white pepper

Instructions

1. 1 Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
2. 2 Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
3. 3 Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

By Shyla Lane

Ingredients

• ✓ vegetable stock
• white wine
• ginger
• garlic
• carrot
• leek
• sea scallop
• tiger prawn
• butter
• chive
• salt
• pepper

Instructions

1. 1 Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

By MACKENZIETHORPE

Ingredients

• ✓ vegetable stock
• vegetable oil
• pumpkin
• cumin
• salt
• black pepper
• flour tortilla
• corn tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ vegetable stock
• vegetable oil
• onion
• garlic
• carrot
• chili powder
• cumin
• black bean
• corn
• black pepper
• tomato

Instructions

1. 1 In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. 2 Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butternut squash
• butter
• salt
• pumpkin pie spice
• cayenne pepper
• butter
• onion
• curry powder
• coconut milk
• nutmeg
• pumpkin seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
4. 4 Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. 5 Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. 6 Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency; season with salt.
7. 7 Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.

By MintMangos

Ingredients

• ✓ vegetable stock
• kabocha squash
• coriander seed
• olive oil
• carrot
• parsnip
• salt
• black pepper
• leek
• basil
• water
• heavy cream

Instructions

1. 1 Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
2. 2 Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
3. 3 Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
4. 4 Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

By Parker Whittle

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• garlic
• butternut squash
• cauliflower floret
• apple
• garam masala
• red pepper flakes
• salt
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2. 2 Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

By SP

Ingredients

• ✓ vegetable stock
• sunflower oil
• onion
• garlic
• ginger
• sweet potato
• curry powder
• tomato
• pea
• salt
• black pepper
• firm tofu
• mint

Instructions

1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan

Ingredients

• ✓ vegetable stock
• tomato
• garlic
• olive oil
• salt
• butter
• onion
• white sugar
• oregano
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
3. 3 Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
4. 4 Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
5. 5 Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
6. 6 Stir in heavy cream and season soup with salt and pepper.

By Michelle Storm

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• celery
• garlic
• green bell pepper
• jalapeno pepper
• tequila
• fire-roasted diced tomato
• tomato
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.
2. 2 Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

By cloe

Ingredients

• ✓ vegetable stock
• olive oil
• zucchini
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• chickpea
• tomato
• green bean
• ditalini pasta
• pesto

Instructions

1. 1 Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
2. 2 Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
3. 3 Add ditalini and cook for 1 more hour. Stir in pesto and serve.

By singlemomcooking

Ingredients

• ✓ vegetable stock
• bacon
• onion
• garlic
• potato
• corn kernel
• thyme
• cayenne pepper
• salt
• black pepper
• heavy cream
• all-purpose flour
• cheddar cheese
• green onion

Instructions

1. 1 Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
2. 2 Close and lock the lid. 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Whisk together heavy cream and flour in a small bowl. Set aside.
5. 5 Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
6. 6 Garnish with shredded Cheddar cheese and green onions. Serve immediately.

By angelinamarie3

Ingredients

• ✓ vegetable stock
• potato
• butter
• all-purpose flour
• bay leaf
• almond milk
• garlic
• nutmeg
• thyme
• parmesan cheese
• salt
• pepper
• cooking spray
• cheddar cheese

Instructions

1. 1 Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
2. 2 In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
3. 3 Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
4. 4 Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

By Almond Breeze

Ingredients

• ✓ vegetable stock
• vegetable oil
• vegan burger patty
• vegetable oil
• onion
• garlic
• chipotle pepper
• salt
• black pepper
• tomato paste
• plum tomato
• adobo seasoning
• sazon seasoning
• potato
• kale

Instructions

1. 1 Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
2. 2 Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
3. 3 Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

By Alicia

Ingredients

• ✓ vegetable stock
• mushroom
• water
• olive oil
• onion
• garlic
• thyme
• clove
• mushroom
• salt
• black pepper
• tomato
• polenta
• parsley

Instructions

1. 1 Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
3. 3 Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
4. 4 Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

By Allyson

Ingredients

• ✓ vegetable stock
• olive oil
• red onion
• garlic
• corn
• sweet potato
• tomato
• green chile pepper
• salsa
• chili powder
• cumin
• salt
• black pepper
• shrimp
• green onion

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
2. 2 Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

By liz d

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• garlic
• parsley
• celery
• salt
• pepper
• mushroom
• milk
• heavy cream
• rice
• butter
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
2. 2 Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
3. 3 When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

By Sarah Franklin

Ingredients

• ✓ vegetable stock
• carrot
• baking potato
• sweet onion
• celery
• great northern bean
• cabbage
• tomato
• green bean
• chicken broth
• water
• basil
• sage
• thyme
• salt

Instructions

1. 1 Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

By John Williams

Ingredients

• ✓ vegetable stock
• vegetable oil
• leek
• yellow onion
• shallot
• garlic
• salt
• potato
• cauliflower
• carrot
• heavy cream
• salmon fillet
• salt
• black pepper
• french-fried onion

Instructions

1. 1 Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
2. 2 Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
3. 3 Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

By Allyson

Ingredients

• ✓ vegetable stock
• challah bread
• olive oil
• salt
• black pepper
• butter
• corn
• olive oil
• onion
• garlic
• heavy cream
• parmesan cheese
• egg
• parsley
• butter
• sage leaf

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
2. 2 Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
3. 3 Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
5. 5 Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
6. 6 Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.
7. 7 Stir corn mixture together with toasted bread cubes.
8. 8 Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.
9. 9 Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
10. 10 Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.

By foodwinefashion

Ingredients

• ✓ vegetable stock
• olive oil
• parsley
• celery seed
• thyme
• garlic
• brown mustard
• marsala wine
• thyme
• garlic
• black pepper
• salt
• chicken
• lemon
• carrot
• onion
• olive oil

Instructions

1. 1 Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
2. 2 Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
3. 3 Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
4. 4 Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
5. 5 Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
8. 8 Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
9. 9 Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

By emilyv