(as interpreted by Laura, and then halved) Ingredients 2.5 lb cubed stew meat or beef shank ½ onion 2 stalks/ribs celery (not 2 heads!) 2 cloves garlic 8 carrots (peeled, 2 in food processor, others in large chunks) (for original double recipe, 10-15 carrots) ½ butternut squash, peeled and cut in cubes (can also use 1 lb pre-cut) 1 large or 2 small sweet potatoes (pale yellow), peeled and cut in cubes 1 lb green beans, cut into halves or thirds and with ends removed For the meat Food-process two of the carrots and all of the onion, the celery, and the garlic (“roughly even proportions of onion, carrots, and celery”) Spread these out on the bottom of the instant pot Pile the meat on top Add salt (1 Tb per 2 lbs meat) Cover with water + 1 inch Pressure cook for 35 minutes (Mama does 45 minutes for 5 lbs) At end of cooking time, let sit for 10 minutes, then vent For the veggies (Add salt as you go)

Original Equipment Large soup pot Ingredients 1 stick (8 Tbsp) butter 4 cups onions, chopped (~2-3 medium onions?) 2 lb mushrooms, sliced 1 serrano chili, thinly sliced (optional) salt, to taste cayenne powder, to taste 1 cup dry white wine 4 cups chicken or vegetable stock Herbs: 1 Tbsp dried dill 1 Tbsp minced fresh thyme leaves Substitute or add: rosemary, tarragon, fresh sage. If fresh, can also just include whole sprig and fish it out later 1 Tbsp paprika 1/4 cup soy sauce 2 cup whole milk 1/3 cup flour 1/2 cup sour cream (or yogurt) 1/4 cup lemon juice optional goat cheese or parmesan for flavor (1/4 cup?

Original Ingredients 1 lb chicken thigh, cut into 1/2-3/4 inch cubes 3 cloves garlic, pressed 1/2 tsp. dried thyme 1 tbsp. olive oil 1 onion, diced 3 large carrots, halved lengthwise and sliced 2 celery stalks, chopped 2-3 small stalks broccoli 6 cups vegetable broth + 1 cup water 2 14 oz cans chickpeas, rinsed and drained 1 small sprig rosemary 1 cup orzo 1 bay leaf 1/4 cup fresh lemon juice (~1 whole lemon) Instructions Saute the chicken with garlic and thyme, creating a nice frond.

Original 1 Original 2 Ingredients 1 lb boneless stew meat (lamb shoulder, beef cross rib roast, etc) 1 tsp turmeric (ground) 1 tsp salt freshly ground black pepper, to taste cayenne powder, to taste olive oil 1 yellow onion, diced (1/2 for now, 1/2 for later) 2 lbs eggplant, any variety, peeled olive oil 3 Tbsp tomato paste (optional, Laura-only addition) 2lbs carrots, peeled and cut into 1/4 inch rounds

Original Ingredients 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil 1 medium onion, diced 2 bay leaves 2 whole cloves (*optional, I skip this) Kosher salt and black pepper 4 or 5 medium potatoes (*and/or 5 large carrots), peeled and sliced 3/4-inch thick 3 Tbsp extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces 1 tsp chopped garlic (*just crush several cloves) 1 large thyme or rosemary sprig 2 Tbsp pimentón dulce or smoked sweet paprika ⅛ tsp ground cayenne, or to taste (*moar) Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water (*optional) 1 cup chopped canned tomato with juice 2 Tbsp sherry vinegar (can substitute red wine vinegar or apple cider vinegar) Chopped parsley (optional) Instructions Note: the lentils and leeks start out in two separate pots, then both end up in the same pot with the lentils.