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Recipe: Those Onions!

No one can resist this do-everything condiment. We have friends who make vats of it for holiday gifts to serve on grilled steaks or chickens, over a baked potato, as a topping for grilled cheese sandwiches... or directly from the jar.

Recipe: Three-Pepper Rice Pilaf

This spicy rice dish is the perfect accompaniment for a Tex-Mex or Southwestern main dish. It's also terrific on its own, perhaps with some cooked chicken or sautéed shrimp stirred in, or a little Pepper Jack or Cheddar cheese grated over the top.

Recipe: Turkey Hash

One of our favorite ways to savor Thanksgiving leftovers, this hash hits the spot for breakfast, lunch or dinner. Serve it the traditional way topped with a fried egg, maybe with a little leftover gravy drizzled on top and some cranberry sauce on the side.

Recipe: Turkey Tortilla Soup

This tasty and easy-to-put-together soup is a great way to use leftover turkey. No leftovers? No problem--use rotisserie chicken instead.

Recipe: Vegetable Curry

Serve this fragrant South Indian-style curry over basmati or jasmine rice for an outstanding vegetarian meal. If you like, stir in some chunks of tofu, shirmp, or diced cooked chicken or pork.

Recipe: Vegetable Soup with Pasta and Tofu

This vegan soup is filled with flavor from plenty of veggies, smoked tofu, and pasta, all brought together with our Classic (AVA-Certified) Vegetable Stock. It's the perfect lunch or dinner for a chilly day!

Recipe: Vegetable Soup with Spaghetti Squash Noodles

This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.

Recipe: Vegetable Stew Dijonnaise

Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.

Recipe: Vegetable Stew with Lentils and Kale

This hearty vegetarian main dish is perfect for a chilly fall or winter evening. It's made with carrots, butternut squash, and turnips in this version, but feel free to substitute other vegetables such as parsnips, cauliflower, rutabagas, broccoli, or celery root in any combination you like.

Recipe: Vegetarian Gravy with Roasted Garlic

This rich and flavorful gravy makes a celebration out of mashed potatoes and roasted veggies--or try it spooned over a warm dish of creamy polenta.

Recipe: Vegetarian Pasta Fagioli

Originally this hearty Italian peasant dish was meatless--to take advantage of inexpensive ingredients like beans and pasta. Our version is made the traditional way, with dried beans and plenty of rosemary and garlic. Feel free to add more vegetables, such as fennel, celery root, cauliflower, or fresh green beans, if you like. Top your masterpiece with a drizzle of good olive oil and some grated Pecorino Romano cheese.

Recipe: Vegetarian Split Pea Soup

Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.

Recipe: Velvet Carrot & Ginger Soup

With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a smooth potion with a vibrant orange hue.

Recipe: Warm Duck Fat Vinaigrette

This delicious sweet-and-sour dressing gets its rich, savory flavor from our Graisse de Canard Gold. It's perfect for a fresh spinach salad or a warm potato salad, or for dressing steamed green beans or roasted root vegetables.

Recipe: White Bean Purée

Tender cannellini beans, simmered in our chicken stock with onion, garlic, and fresh herbs and puréed, make a terrific side dish for grilled tuna, roast chicken, or leg of lamb--or spread the purée on crostini and top it with chopped roasted red pepper or Kalamata olives for a sensational hors d'oeuvre.

Recipe: Wild Mushroom Basmati Rice

Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight at your table.

Recipe: Wild Mushroom Bisque

This rich, elegant puréed soup gets its creamy texture from rice and its great flavor from an assortment of wild mushrooms complemented by a little thyme.

Recipe: Wild Mushroom Risotto

For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.

Recipe: Wild Rice with Walnuts

Nutty wild rice tossed with green onions, orange zest, gold raisins and walnuts--a welcome accompaniment to game, chicken, or pork. The secret to its great flavor? Cooking the rice in our Fond de Poulet.

Recipe: Yukon Gold Garlic Smashed Potatoes

Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.

Recipe: Zucchini Risotto with Tomato Coulis

A delicious way to use a few of those zucchini from the garden: make this risotto flavored with a little lemon zest and Parmesan and topped with a quick fresh tomato sauce. It tastes like summer in a bowl!
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Classic French Stocks and Sauces