Ingredients:
2 Carrots: Diced small
2 Celery Stalks diced small
3 tomatoes diced
16 oz. Dry green Lentils
2 cups chicken broth
1 1/2 cups fully cooked Sausage (chopped with drippings)
2 Cloves Garlic chopped
1/2 teaspoon oregano
1/4 teaspoon dried thyme
Salt & Pepper to taste

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
Cook the sausage and break up with fork; remove from heat and set aside with drippings
In a large stockpot on medium heat, saute the carrots, celery, and garlic with some olive oil, salt, pepper, thyme and oregano for 20 minutes, until the vegetables are tender. Add the chicken stock, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Add the sausage and heat through; Check the seasonings to taste. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

1 Large white onion chopped
2 stalks Celery chopped
1 large carrot diced small
1/2 cup flour
1/2 cup butter
6 cups Seafood Stock
1 cup Heavy Cream
1 Potato Medium diced
6 Shrimp Chopped
1 Lobster tail
2 scallops
1 Cup chopped clams
1 tablespoon Old Bay seasoning
Salt & Pepper to taste

In a stockpot on medium heat, saute the carrots, celery, with some oil 10 minutes; add the onion and continue to cook until translucent.
In a separate large pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the cream and cook, stirring with a whisk, until thickened, about 3 minutes. Gradually add seafood stock whisking constantly. Stir in the sautéed vegetables, various seafood, Old Bay, salt, and pepper and heat gently until hot but not boiling. Season to taste, and serve hot.

1 Pound sweet potato peeled and chopped
2 Celery stalks
1 large white onion
1 large Carrot
2 garlic Cloves
3 Apples peeled & Chopped
6 cups Vegetable stock
1 Teaspoon Cinnamon
1/2 Teaspoon ground clove
1 cup apple cider
2 tbsp olive oil
Salt & Peppeer to taste

Heat the oil in a large pot over medium heat. Add the onion and celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the sweet potatoes, chopped apple, stock, cinnamon and clove, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)