1. In a large, heavy pot heat the olive oil over medium-high heat. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; sauté until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Season to taste with salt and pepper. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.
2. Ladle into large bowls and serve with rustic bread and salad.

Makes 4 servings.

1. In large saute pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside.
2. To same saute pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
3. Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
4. Serve over rice or couscous.

Makes 6 servings.

Nutrition Information, Per Serving: 350 calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate

1. In a large skillet, combine tomatoes, gravy, water, onion flakes and parsley. Bring to a boil and simmer for 5 minutes. Meanwhile mix water and cornstarch. Stir until well combined and add to skillet. Stir constantly until thickened. Add potatoes and carrots. Stir and reduce heat; simmer for 10 minutes. Serve hot.

Makes 6 servings.

1. Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve.
2. Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender.
3. Stir in onions and green beans and heat through, about 5 to 7 minutes.

Serves 4.

Wine suggestion: Serve with Chianti, a Sangiovese or Pinot Noir.

1. Heat a stockpot over medium heat. Add oil and sauté onion, celery, carrot and garlic for 5 minutes or until softened. Stir in rice and sauté an additional 3 minutes. Add stock, tomatoes, lentils, parsley, vinegar, Italian seasoning, salt, pepper and bay leaf; bring to a boil.
2. Reduce the heat and simmer, uncovered, stirring occasionally for 1 hour or until rice is tender.
3. Remove and discard bay leaf. Serve hot.

Makes 4 servings.

1. Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and sauté until browned. Add chicken and brown on all sides, about 5 minutes.
2. Add onion, pepper and garlic; sauté until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender*. Sprinkle with hot sauce if desired.

Makes 6 servings.

1. Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
2. Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
3. Add beans; simmer 5 more minutes to heat through before serving.

Makes 4 servings.

1. Purée diced tomatoes and set aside.
2. Place beef in a stockpot and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once.
3. Uncover the pan and turn the heat to high. Cook for another 10 minutes, or until the liquid evaporates.
4. Add the butter and cook the meat over medium-high heat for an additional 10 minutes, stirring occasionally, until it browns.
5. Add the onions and potatoes. Cook for 5 more minutes.
6. Add reserved puréed tomatoes to the pan along with cilantro, water, bay leaves, salt and pepper. Simmer over low heat, covered, for 1 hour.
7. Remove cover, stir in basil and simmer 10 more minutes. Serve hot.

Makes 8 servings.

1. Lightly brown beef and onion in butter in stew pot. Add carrots, celery, lemon juice, bay leaf, mushrooms, green pepper, and Redi-Base. Pour in beer. Cover and simmer over low heat until meat is tender, about 1 1/2 hours. (Add water, if necessary, to replace any liquid that has evaporated.)
2. Add potatoes during last 45 minutes of cooking.
3. Place meat and vegetables on heated platter.
4. Strain liquid remaining in pan. Blend flour and water to smooth paste. Stir into liquid and cook until thickened. Pour sauce over meat and vegetables.

Makes 6 to 8 servings.

1. Cook bacon in large saucepan until crispy. Remove bacon from pan; leave drippings. Add onion and garlic; cook for 5 minutes. Add tomatoes, water, celery, chilis, hot pepper sauce and vinegar; cook for 10 minutes. Add pinto beans and cheese; heat until cheese is melted and soup is heated through.

Makes 8 servings.