Place 1 lb. of green lentils, 1 quart of vegetable broth, 4 cups of water, 4 diced celery ribs, 4 diced carrots, 1 diced onion, 3-4 minced garlic cloves, 1 can of diced tomatoes, 1 tsp. of dried oregano, 3 sprigs of fresh thyme, 2 bay leaves, 1 pinch of cayenne pepper, and salt and pepper to taste in a large crock pot.
To serve, re-season to taste and stir in the diced celery.
For example, wine and diced celery root subtly add character to a biscuit-topped chicken potpie.
Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks.
Melt the butter in a small heavy-based saucepan and gently cook the shallot and diced celery for a couple of minutes until it softens.
Curiosity finally overcame one cashier, who asked why I put broccoli florets in one bag, chopped onion in another and diced celery in a third.
Slice the roll to make room for the filling, and fill the bread with the lobster meat, diced celery and a little of the beurre blanc.
In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
SHRIMP BURGERS Adapted from Hominy Grill Time: 1 hour 1 pound shrimp 2 tablespoons chopped scallions 3 tablespoons diced celery 2 tablespoons chopped parsley 1 1/2 teaspoons lemon zest 3 tablespoons mayonnaise 1 cup cornbread crumbs (or bread crumbs) 1 egg, beaten Salt and pepper to taste Tabasco sauce to taste 1 tablespoon peanut oil. 1. Boil shrimp for 2 minutes.
