LEE ROSSANO, CNC

Less than 30-minute gluten-free chicken soup recipe Ingredients: 1 pre-cooked chicken cut in bite size pieces I med onion chopped 4 med stalks celery chopped 1 package of pre sliced mushrooms (optional) ½ jar of Costco marinated artichoke hearts packed in oil and vinegar quartered 2 cups of small organic carrots (or more) 2 boxes of Organic chicken stock Love Michigan seasoning salt Saffron 2 tsp of avocado or olive oil Saute onion celery and mushrooms until the onions and ce

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Vegetarian, vegan, gluten free and kosher Serves 4 About 20 ounces fresh mushrooms (sauteed morels would be great too, if less dramatic – don’t grill ’em!) Extra-virgin olive oil (about 1/4 cup) Kosher salt 1 large white onion, minced 6 tablespoons regular tomato paste) 8 cloves minced garlic Nice big pinch saffron threads 1/2 teaspoon smoked paprika 1 teaspoon sugar 1 cup dry white wine 5 cups cooked chickpeas (preferably home cooked) Freshly ground black pepper Thinly slic