ChefsBuzz - Healthy Recipes & World Cuisines

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Ingredients

For the stock:
1 chicken, 3 1/2 to 4 pounds, skinned and cut into 8 pieces, plus 1 whole chicken breast, skinned and cut in 1/2
1 medium onion, quartered
2 medium carrots, cut into 4 pieces
1 medium rib celery, cut into 4 pieces
1 bay leaf
3 cloves garlic, pressed or minced
1/2 bunch fresh cilantro, stems only (leaves reserved for soup)

For the soup:
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
1 medium rib celery, finely chopped
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
1 lemon or lime, juiced
2 cloves garlic, minced
1/2 bunch cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tablespoons olive oil
1/4 teaspoon Bijol (available at Spanish grocery stores) or a pinch each of ground cumin and saffron threads

For the salsa:
1 large very ripe tomato, halved, seeded, and finely chopped
1 scallion, finely chopped
1 clove garlic, crushed and mashed into a paste with 1/4 teaspoon salt
1/2 lemon or lime, juiced
1 jalapeno pepper, seeded and very finely minced
2 tablespoons minced cilantro leaves
Salt

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Ingredients

1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher Salt and freshly ground black pepper
1/4 pound fresh spinack washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leaves

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