Welcome to the cozy corner of your kitchen where magic begins with a simple trio: onions, carrots, and celery. These humble ingredients form the flavorful foundation of mirepoix, transforming hearty meals into soul-warming comfort food. Ready to elevate your cooking? Dive into these 20 delicious recipes that promise to make every dish a celebration of flavor.
Classic French Onion Soup with Mirepoix Base
Perfectly caramelized onions swimming in a rich, savory broth topped with a golden, bubbly cheese crust—this is the ultimate comfort food for chilly evenings. I first fell in love with this soup during a cozy winter trip to a small bistro in Vermont, and after years of tweaking, I’ve landed on a version that feels both classic and uniquely mine, thanks to a mirepoix base that adds incredible depth. There’s something magical about how the slow-cooked onions melt into sweetness, making this a dish worth every minute at the stove.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons clarified butter
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup finely diced yellow onion (separate from the sliced onions)
- 6 cups beef stock, preferably homemade or high-quality store-bought
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 slices rustic bread, about 1 inch thick
- 2 cups grated Gruyère cheese
- Salt and freshly ground black pepper
Instructions
- Heat the clarified butter in a large Dutch oven over medium-low heat until shimmering, about 2 minutes.
- Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, approximately 45–50 minutes; lower the heat if they start to burn.
- Tip: For even caramelization, avoid stirring too frequently—let the onions develop a fond on the bottom of the pot.
- Add the diced carrots, celery, and yellow onion to the pot, and sauté until softened, about 8–10 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits with a wooden spoon, and simmer until reduced by half, about 5 minutes.
- Add the beef stock, thyme sprigs, and bay leaf, then bring to a gentle simmer over medium heat.
- Reduce the heat to low, cover partially, and let the soup simmer for 30 minutes to allow the flavors to meld.
- Tip: Taste the broth after 20 minutes and season with salt and pepper as needed, but avoid over-salting early on as the flavors concentrate.
- While the soup simmers, toast the rustic bread slices in a 400°F oven until crisp and golden, about 10 minutes.
- Ladle the hot soup into oven-safe bowls, discarding the thyme sprigs and bay leaf.
- Top each bowl with a slice of toasted bread and an even layer of grated Gruyère cheese.
- Place the bowls under a preheated broiler until the cheese is melted and bubbly with golden spots, about 3–5 minutes.
- Tip: Watch closely during broiling to prevent burning—the cheese should be evenly browned, not blackened.
- Carefully remove the bowls from the oven using oven mitts, as they will be very hot.
Finally, the soup emerges with a velvety texture from the slow-cooked mirepoix, balanced by the sweet, umami-rich onions and a tangy kick from the Gruyère. For a creative twist, I sometimes add a splash of sherry vinegar at the end to brighten the flavors, or serve it alongside a crisp green salad for a complete meal.
Slow-Cooked Beef Stew with Mirepoix and Red Wine
Colder days call for heartwarming meals that simmer all afternoon, filling the kitchen with irresistible aromas. I love how this stew transforms simple ingredients into something extraordinary, and it’s become my go-to for cozy gatherings or a quiet night in. Let’s get that Dutch oven ready—this one’s worth the wait.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 2 carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, cut into ½-inch pieces
– 3 garlic cloves, minced
– 2 tbsp all-purpose flour
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 4 cups beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Pat the beef chuck roast cubes dry with paper towels to ensure a proper sear.
2. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear until deeply browned on all sides, approximately 4–5 minutes per batch.
4. Transfer the seared beef to a plate and set aside.
5. Reduce the heat to medium and add the diced yellow onion, carrot rounds, and celery pieces to the Dutch oven.
6. Sauté the vegetables, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes.
7. Add the minced garlic and cook until fragrant, about 1 minute.
8. Sprinkle the all-purpose flour over the vegetables and stir continuously to coat, cooking for 2 minutes to eliminate the raw flour taste.
9. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
10. Simmer the wine until reduced by half, about 5 minutes.
11. Return the seared beef and any accumulated juices to the Dutch oven.
12. Add the beef broth, tomato paste, fresh thyme sprigs, bay leaf, kosher salt, and freshly ground black pepper, stirring to combine.
13. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
14. Cover the Dutch oven and simmer the stew for 3 hours, stirring occasionally, until the beef is fork-tender.
15. Remove and discard the thyme sprigs and bay leaf before serving.
Dense, tender beef melts in your mouth alongside the sweet mirepoix, all enveloped in a rich, wine-infused gravy. For a creative twist, serve it over creamy polenta or with a crusty baguette to soak up every last drop—it’s comfort in a bowl.
Vegetable Stock Infused with Mirepoix and Herbs
Zipping through my kitchen on a chilly December morning like today, I realized how often I reach for store-bought vegetable stock—until I discovered how simple and aromatic a homemade version can be. This vegetable stock, infused with a classic mirepoix and fresh herbs, has become my go-to for soups and risottos, and it’s a game-changer for anyone looking to elevate their cooking with minimal effort. I love making a big batch on weekends; it fills the house with a cozy, savory scent that feels like a warm hug.
Serving: 8 cups | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 2 large yellow onions, coarsely chopped
– 3 large carrots, peeled and coarsely chopped
– 4 celery stalks, coarsely chopped
– 4 garlic cloves, smashed
– 2 bay leaves
– 1 tablespoon black peppercorns
– 1 bunch fresh thyme
– 1 bunch fresh parsley
– 12 cups cold filtered water
– 1 tablespoon kosher salt
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large stockpot over medium heat until shimmering, about 2 minutes.
2. Add 2 large yellow onions, coarsely chopped, 3 large carrots, peeled and coarsely chopped, and 4 celery stalks, coarsely chopped to the pot, stirring to coat evenly with the oil.
3. Sauté the vegetables for 10-12 minutes, stirring occasionally, until they soften and develop a light golden color, which deepens the stock’s flavor base.
4. Add 4 garlic cloves, smashed, 2 bay leaves, 1 tablespoon black peppercorns, 1 bunch fresh thyme, and 1 bunch fresh parsley to the pot, stirring for 1 minute to release their aromas.
5. Pour in 12 cups cold filtered water, ensuring it covers the vegetables by at least 2 inches, and bring to a gentle boil over high heat.
6. Reduce the heat to low, partially cover the pot with a lid, and simmer for 90 minutes, skimming off any foam that rises to the surface for a clearer stock.
7. Stir in 1 tablespoon kosher salt during the last 10 minutes of simmering to season the liquid evenly without overpowering the vegetables.
8. Remove the pot from the heat and let it cool for 15 minutes before straining through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract all liquid.
9. Discard the solids and transfer the strained stock to airtight containers for storage.
Vibrant and deeply savory, this stock boasts a rich amber hue and a balanced flavor profile from the caramelized mirepoix and herbal notes. Use it as a base for hearty soups or to deglaze pans for sauces; it adds a professional touch to any dish without overwhelming other ingredients.
Chicken Noodle Soup with Mirepoix and Thyme
Last week, when a sudden chill swept through our neighborhood, I found myself craving the ultimate comfort food—something that would warm both hands and hearts. My go-to? This soul-soothing chicken noodle soup, which I’ve perfected over countless cozy evenings. Let’s dive into the recipe that’s become my winter staple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch rounds
– 2 celery stalks, thinly sliced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 pound boneless, skinless chicken thighs
– 2 sprigs fresh thyme
– 1 bay leaf
– 8 ounces dried egg noodles
– Kosher salt
– Freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 2 medium carrot rounds, and 2 thinly sliced celery stalks to the pot, stirring to coat in the oil.
3. Sauté the mirepoix for 8–10 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute, just until fragrant.
5. Pour in 6 cups of low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 1 pound of boneless, skinless chicken thighs, 2 sprigs of fresh thyme, and 1 bay leaf to the broth.
7. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes.
8. Remove the chicken thighs from the pot using tongs and transfer them to a cutting board.
9. Shred the chicken into bite-sized pieces using two forks, discarding any excess fat.
10. Return the shredded chicken to the pot.
11. Add 8 ounces of dried egg noodles to the simmering broth.
12. Cook the noodles for 8–10 minutes, stirring occasionally, until al dente.
13. Season the soup with kosher salt and freshly ground black pepper to your preference.
14. Remove the pot from the heat and discard the thyme sprigs and bay leaf.
15. Stir in 2 tablespoons of chopped fresh parsley just before serving.
Perfectly balanced, this soup boasts tender shreds of chicken and silky noodles in a savory broth infused with aromatic thyme. The mirepoix adds a subtle sweetness that complements the rich flavors, making it ideal for ladling into deep bowls on a chilly evening. For a creative twist, top it with a drizzle of chili oil or serve alongside crusty sourdough bread for dipping.
Roasted Root Vegetables with Mirepoix and Rosemary
Perfect for a cozy winter evening, this roasted root vegetables dish has become my go-to side after discovering how the mirepoix base deepens the flavors. I love making it on Sundays while sipping tea—it fills the kitchen with an earthy, herbal aroma that feels like a warm hug.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cups peeled and diced carrots, cut into 1-inch pieces
- 2 cups peeled and diced parsnips, cut into 1-inch pieces
- 1 cup diced yellow onion, ½-inch dice
- ½ cup diced celery, ½-inch dice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the diced carrots, parsnips, yellow onion, and celery.
- Drizzle the extra-virgin olive oil over the vegetables and toss thoroughly to coat evenly.
- Sprinkle the finely chopped rosemary, kosher salt, and freshly ground black pepper over the vegetables, then toss again to distribute the seasonings.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
- Roast in the preheated oven for 25 minutes, then remove the baking sheet and use a spatula to flip the vegetables for uniform browning.
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until the vegetables are tender and caramelized at the edges.
- Remove from the oven and let the vegetables rest for 5 minutes before serving to allow the flavors to meld.
Caramelized and tender, these vegetables offer a sweet earthiness balanced by the aromatic rosemary. I often serve them alongside a herb-roasted chicken or fold them into a grain bowl with a drizzle of tahini for a hearty vegetarian meal.
Creamy Potato Leek Soup with Mirepoix
Huddled in my kitchen on this chilly December morning, I found myself craving the ultimate comfort food—something creamy, warming, and deeply satisfying. That’s when I remembered my go-to recipe for a velvety potato leek soup, elevated with a classic mirepoix base. It’s the kind of dish that feels like a hug in a bowl, perfect for cozy evenings or holiday gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 3 tablespoons unsalted butter
– 1 large leek, white and light green parts only, thinly sliced and rinsed
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 3 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh chives for garnish
Instructions
1. Melt 3 tablespoons of unsalted butter in a large Dutch oven over medium heat until foaming subsides, about 2 minutes.
2. Add 1 cup finely diced yellow onion, ½ cup finely diced carrot, and ½ cup finely diced celery to the pot, stirring to coat in the butter.
3. Sauté the mirepoix for 8–10 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
4. Stir in 1 large leek, thinly sliced and rinsed, and 3 cloves of minced garlic, cooking for an additional 3 minutes until fragrant.
5. Tip: For a deeper flavor, let the vegetables develop a light golden color without burning—this builds a rich foundation for the soup.
6. Add 2 pounds of peeled and diced Yukon Gold potatoes to the pot, stirring to combine with the aromatics.
7. Pour in 4 cups of low-sodium vegetable broth, ensuring the potatoes are fully submerged.
8. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
9. Simmer for 20–25 minutes, or until the potatoes are fork-tender and easily mashed against the side of the pot.
10. Tip: Check the potatoes at the 20-minute mark; overcooking can make them mushy, so aim for just tender.
11. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy, about 2–3 minutes.
12. Alternatively, carefully transfer the soup in batches to a countertop blender, blending on high until velvety.
13. Stir in 1 cup of heavy cream, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper until fully incorporated.
14. Return the soup to low heat and warm through for 5 minutes, avoiding a boil to prevent the cream from curdling.
15. Tip: For a lighter version, substitute half the heavy cream with whole milk, but note it will be less rich.
16. Ladle the soup into bowls and garnish with 2 tablespoons of chopped fresh chives.
As you take your first spoonful, you’ll notice the soup’s luxurious, silky texture that coats the palate, with the sweet leeks and earthy potatoes balanced by the subtle crunch of the mirepoix. I love serving it with a drizzle of truffle oil or a side of crusty artisanal bread for dipping—it transforms a simple meal into something truly special.
Braised Short Ribs with Mirepoix and Garlic
Last night, as the winter chill settled in, I found myself craving something deeply comforting—the kind of dish that fills your home with an irresistible aroma and warms you from the inside out. That’s when I turned to my favorite braised short ribs, a recipe I’ve perfected over countless cozy evenings, and I’m thrilled to share it with you today.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 cup dry red wine
– 2 cups beef stock
– 2 tablespoons tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the short ribs in batches, turning every 3-4 minutes, until deeply browned on all sides, approximately 12 minutes total per batch.
5. Transfer the seared short ribs to a plate and set aside.
6. Reduce the heat to medium and add the finely diced yellow onion, carrots, and celery to the Dutch oven.
7. Sauté the vegetables, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
10. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits, and simmer until reduced by half, about 5 minutes.
11. Return the short ribs to the Dutch oven, along with any accumulated juices.
12. Add the beef stock, fresh thyme sprigs, and bay leaf, ensuring the liquid nearly covers the ribs.
13. Bring the mixture to a gentle simmer over medium heat.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
15. Braise for 3 hours, until the meat is fork-tender and easily pulls away from the bone.
16. Remove the Dutch oven from the oven and discard the thyme sprigs and bay leaf.
17. Skim any excess fat from the surface of the braising liquid with a spoon.
18. Serve the short ribs hot, spooning the rich sauce and vegetables over the top.
Here’s what makes this dish truly special: the long, slow braise transforms the ribs into melt-in-your-mouth tenderness, while the mirepoix and garlic infuse the sauce with a sweet, aromatic depth. I love serving it over creamy polenta or buttery mashed potatoes to soak up every last drop of that luxurious sauce—it’s the ultimate comfort food for a chilly evening.
Homemade Chicken Pot Pie with Mirepoix Filling
Savoring a warm, flaky chicken pot pie on a chilly evening is one of life’s simple comforts, and this version, packed with a classic mirepoix filling, has become my go-to for cozy family dinners—it’s the dish I always double when friends drop by, knowing it’ll disappear fast. Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp clarified butter
– 1 cup diced yellow onion (¼-inch dice)
– ¾ cup diced carrots (¼-inch dice)
– ¾ cup diced celery (¼-inch dice)
– 3 tbsp all-purpose flour
– 2 cups chicken stock, warmed to 120°F
– ½ cup heavy cream
– 1 tsp fresh thyme leaves, finely chopped
– 1 sheet frozen puff pastry, thawed according to package instructions
– 1 pasture-raised egg, lightly beaten
– Kosher salt and freshly ground black pepper
Instructions
1. Season the chicken thighs evenly with kosher salt and freshly ground black pepper.
2. In a large Dutch oven over medium-high heat, melt the clarified butter until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer and sear until golden brown on all sides, approximately 6–8 minutes total, then transfer to a plate.
4. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, sautéing until the vegetables are tender and the onions are translucent, about 8–10 minutes.
5. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
6. Gradually whisk in the warmed chicken stock until the mixture is smooth and begins to thicken, about 3–4 minutes.
7. Stir in the heavy cream and fresh thyme leaves, then return the seared chicken to the pot, simmering for 5 minutes until the filling is thickened to a gravy-like consistency.
8. Preheat your oven to 400°F and transfer the filling to a 9-inch deep-dish pie plate.
9. Roll out the thawed puff pastry sheet to fit the pie plate, then drape it over the filling, trimming any excess and crimping the edges with a fork to seal.
10. Brush the pastry evenly with the lightly beaten egg to create a golden, glossy finish.
11. Cut three 1-inch slits in the center of the pastry to allow steam to escape during baking.
12. Bake at 400°F for 25–30 minutes, until the pastry is puffed and deeply golden brown, and the filling is bubbling visibly through the slits.
Zesty with herbaceous thyme and rich from the cream, this pie delivers a buttery, crisp crust that shatters beautifully against the velvety, vegetable-studded filling. For a creative twist, I love serving individual portions in ramekins topped with extra puff pastry cutouts—perfect for holiday gatherings where everyone gets their own golden dome of comfort.
Vegetarian Lentil Soup with Mirepoix and Spices
Brisk winter mornings like this one have me craving something hearty yet wholesome to warm up the kitchen. I love how this vegetarian lentil soup comes together with humble ingredients that transform into a deeply satisfying meal—it’s become my go-to when I need comfort without spending hours at the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch dice
– 2 celery stalks, cut into ¼-inch dice
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon ground turmeric
– 1 cup dried brown lentils, rinsed and drained
– 6 cups vegetable broth
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup finely chopped fresh flat-leaf parsley
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, diced carrots, and diced celery, stirring to coat in the oil.
3. Sauté the vegetables, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 8–10 minutes.
4. Stir in the minced garlic, ground cumin, smoked paprika, and ground turmeric, cooking until fragrant, about 1 minute. Tip: Toasting the spices briefly unlocks their full aromatic potential.
5. Add the rinsed brown lentils, vegetable broth, and bay leaf to the pot, stirring to combine.
6. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
7. Simmer the soup for 30–35 minutes, or until the lentils are tender but not mushy. Tip: Check the lentils at 30 minutes—they should be soft when pressed with a spoon.
8. Remove the pot from the heat and discard the bay leaf.
9. Stir in the fine sea salt, freshly ground black pepper, and freshly squeezed lemon juice. Tip: Adding lemon juice at the end brightens the flavors without cooking out its acidity.
10. Ladle the soup into bowls and garnish each serving with the finely chopped fresh flat-leaf parsley.
As you savor this soup, notice how the lentils provide a creamy, substantial texture that pairs beautifully with the sweet mirepoix base. The subtle smokiness from the paprika and earthy cumin makes it wonderfully aromatic—perfect for dunking a crusty piece of sourdough or topping with a dollop of tangy yogurt for extra richness.
Seafood Chowder with Mirepoix and Cream
Zesty winter evenings always have me craving something warm and comforting, and this seafood chowder with mirepoix and cream has become my go-to for cozy gatherings. I first whipped it up during a chilly holiday season when friends dropped by unexpectedly, and now it’s a staple in my kitchen for its rich flavors and simple elegance. There’s something magical about how the cream melds with the fresh seafood and aromatic vegetables.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 2 tablespoons clarified butter
- 1 cup finely diced yellow onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 pound mixed seafood (such as shrimp, scallops, and firm white fish), cut into 1-inch pieces
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add the yellow onion, carrot, and celery, sautéing until softened and fragrant, approximately 8-10 minutes, stirring occasionally to prevent browning.
- Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
- Sprinkle the all-purpose flour over the vegetables, stirring constantly to form a roux, and cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the seafood stock, ensuring no lumps remain, and bring to a gentle simmer over medium-high heat.
- Reduce the heat to medium-low, add the mixed seafood, and simmer uncovered for 5-7 minutes until the seafood is just opaque and cooked through.
- Pour in the heavy cream, stirring gently to incorporate, and heat until warmed through, about 3-4 minutes, without boiling.
- Season with fresh thyme leaves, smoked paprika, salt, and freshly ground black pepper, adjusting to your preference.
- Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.
For a silky finish, I always let the chowder rest off the heat for 5 minutes before serving—it allows the flavors to meld beautifully. The texture is luxuriously creamy with tender seafood bites, while the mirepoix adds a subtle sweetness that balances the smoky paprika. Try serving it in hollowed-out sourdough bread bowls for a rustic, edible presentation that soaks up every last drop.
Beef Bourguignon with Mirepoix and Mushrooms
Gathering around the table for a comforting meal always reminds me of snowy evenings growing up in Vermont, where my grandmother would simmer this classic French stew for hours until the beef practically melted at the touch of a fork. Today, I’m sharing my perfected version of Beef Bourguignon with Mirepoix and Mushrooms—a dish that transforms humble ingredients into something truly spectacular with patience and love. I always make a double batch because leftovers taste even better the next day, and it freezes beautifully for those busy weeknights.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch cubes
– 4 ounces thick-cut bacon, diced
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, cut into ½-inch pieces
– 8 ounces cremini mushrooms, quartered
– 3 garlic cloves, minced
– 2 tablespoons all-purpose flour
– 2 cups dry red wine (such as Pinot Noir)
– 2 cups beef stock
– 2 tablespoons tomato paste
– 4 sprigs fresh thyme
– 2 bay leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck cubes completely dry with paper towels—this ensures a proper sear.
3. In a large Dutch oven over medium-high heat, render the diced bacon until crisp, about 8 minutes, then transfer to a plate with a slotted spoon.
4. Add the clarified butter to the bacon fat in the pot.
5. Sear the beef cubes in batches, turning to brown all sides, about 4 minutes per batch, and transfer to the plate with the bacon.
6. Tip: Avoid overcrowding the pot to prevent steaming instead of searing.
7. Add the diced onion, carrot rounds, and celery pieces to the pot, sautéing until softened, about 6 minutes.
8. Stir in the quartered cremini mushrooms and minced garlic, cooking for 3 more minutes.
9. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
10. Deglaze with the dry red wine, scraping up any browned bits from the bottom of the pot.
11. Whisk in the beef stock and tomato paste until smooth.
12. Return the seared beef and crisp bacon to the pot.
13. Add the fresh thyme sprigs, bay leaves, fine sea salt, and freshly ground black pepper.
14. Bring the mixture to a gentle simmer, then cover and transfer to the preheated oven.
15. Braise for 2½ to 3 hours, until the beef is fork-tender.
16. Tip: Check halfway through; if the liquid reduces too much, add a splash of beef stock.
17. Remove the thyme sprigs and bay leaves before serving.
18. Tip: For a richer sauce, skim any excess fat from the surface with a spoon.
Yielding a deeply savory stew, the beef becomes impossibly tender while the mirepoix and mushrooms meld into a velvety, wine-infused sauce. I love serving it over creamy mashed potatoes or buttered egg noodles to soak up every last drop, and a sprinkle of fresh parsley adds a bright finish that cuts through the richness perfectly.
Tomato Basil Soup with Mirepoix and Parmesan
Every time December rolls around, I find myself craving the kind of cozy, soul-warming meal that makes a chilly afternoon feel like a gift. This tomato basil soup, enriched with a classic mirepoix and finished with nutty Parmesan, is my go-to for exactly that feeling—it’s like a warm hug in a bowl that I’ve been perfecting for years in my own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 cup finely diced yellow onion
– 1/2 cup finely diced carrot
– 1/2 cup finely diced celery
– 2 cloves garlic, minced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, with juices
– 2 cups low-sodium vegetable broth
– 1/4 cup packed fresh basil leaves, plus more for garnish
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup heavy cream
– Kosher salt and freshly ground black pepper
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot, and celery to the pot, stirring to coat in the oil.
3. Sauté the vegetables, stirring occasionally, until they are softened and the onion is translucent, about 8-10 minutes. (Tip: A low, slow sauté here builds a deeper flavor base for the soup.)
4. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
5. Pour in the can of whole peeled San Marzano tomatoes with their juices, using a wooden spoon to gently break the tomatoes apart in the pot.
6. Add the low-sodium vegetable broth and bring the mixture to a gentle simmer over medium-high heat.
7. Reduce the heat to low, cover the pot partially, and let the soup simmer for 25 minutes to allow the flavors to meld.
8. Remove the pot from the heat and carefully blend the soup until completely smooth using an immersion blender. (Tip: For an ultra-silky texture, you can strain the soup through a fine-mesh sieve after blending.)
9. Return the blended soup to the pot over low heat and stir in the packed fresh basil leaves until wilted, about 1 minute.
10. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and incorporated.
11. Gently stir in the heavy cream until the soup is uniformly creamy and heated through, about 3-4 minutes. (Tip: Avoid boiling after adding the cream to prevent curdling.)
12. Season the soup to your preference with kosher salt and freshly ground black pepper, then ladle into bowls.
Silky and rich, this soup boasts a velvety texture from the cream and a bright, herbaceous note from the basil. Serve it with a drizzle of olive oil, a sprinkle of extra Parmesan, and crusty bread for dipping to make it a complete, comforting meal.
Roasted Chicken with Mirepoix Stuffing
Mentioning roasted chicken instantly transports me back to my grandmother’s kitchen, where the aroma of herbs and vegetables filled the air every Sunday. This version, with a classic mirepoix stuffing, is my go-to for a comforting yet elegant meal that never fails to impress. I love how it fills the house with warmth, making even a busy weeknight feel special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 whole chicken (about 4 lbs), patted dry
– 2 tbsp clarified butter, melted
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 cup finely diced yellow onion
– ¾ cup finely diced carrot
– ½ cup finely diced celery
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves, minced
– ½ cup low-sodium chicken stock
– 1 tbsp all-purpose flour
Instructions
1. Preheat the oven to 425°F and position a rack in the center.
2. In a medium skillet over medium heat, melt the unsalted butter until foamy, about 2 minutes.
3. Add the diced yellow onion, carrot, and celery, and sauté until softened and lightly caramelized, approximately 8–10 minutes, stirring occasionally.
4. Stir in the minced fresh thyme leaves and cook for 1 minute until fragrant.
5. Remove the skillet from heat and let the mirepoix mixture cool to room temperature, about 10 minutes.
6. Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin.
7. Season the chicken cavity and exterior evenly with kosher salt and freshly ground black pepper.
8. Spoon the cooled mirepoix mixture into the chicken cavity, packing it gently without overfilling.
9. Truss the chicken legs together with kitchen twine to help it cook evenly.
10. Brush the chicken exterior all over with the melted clarified butter for a golden finish.
11. Place the chicken breast-side up on a rack in a roasting pan and roast at 425°F for 20 minutes.
12. Reduce the oven temperature to 375°F and continue roasting until the internal temperature reaches 165°F at the thickest part of the thigh, about 70 minutes more.
13. Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 15 minutes to redistribute juices.
14. While resting, pour the pan drippings into a small saucepan, skim off excess fat, and bring to a simmer over medium heat.
15. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
16. Gradually whisk in the low-sodium chicken stock and simmer until thickened, about 5 minutes, to create a gravy.
17. Carve the chicken and serve with the stuffing and gravy.
Ultimately, this dish delights with its juicy, herb-infused meat and a stuffing that’s subtly sweet from the caramelized mirepoix. The crispy skin, enhanced by the clarified butter, adds a perfect textural contrast. For a creative twist, I love pairing it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Vegetable Ratatouille with Mirepoix and Zucchini
Browsing through my grandmother’s old recipe cards last weekend, I stumbled upon her handwritten notes for a rustic vegetable stew—a dish that instantly transported me back to cozy family dinners. I’ve since given it my own twist, focusing on fresh, vibrant produce to create a comforting yet elegant Vegetable Ratatouille with Mirepoix and Zucchini. It’s the perfect way to celebrate the season’s bounty, and I love how it fills the kitchen with an irresistible aroma that promises a hearty, wholesome meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 3 cloves garlic, minced
– 2 medium zucchini, sliced into ¼-inch rounds
– 1 large eggplant, cut into ½-inch cubes
– 2 large tomatoes, peeled, seeded, and diced
– 1 tablespoon tomato paste
– 1 teaspoon dried herbes de Provence
– ½ cup vegetable broth
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh basil
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot, and celery, stirring frequently to prevent sticking, and sauté until the vegetables are softened and the onion is translucent, 8–10 minutes.
3. Stir in the minced garlic and cook until fragrant, 1 minute.
4. Add the sliced zucchini and cubed eggplant, tossing to coat in the oil, and cook until the zucchini is lightly browned and the eggplant begins to soften, 7–8 minutes.
5. Incorporate the diced tomatoes, tomato paste, and dried herbes de Provence, mixing thoroughly to combine.
6. Pour in the vegetable broth, then season with kosher salt and freshly ground black pepper.
7. Reduce the heat to low, cover the Dutch oven, and simmer until all vegetables are tender and the flavors meld, 25–30 minutes, stirring occasionally to prevent scorching.
8. Remove from heat and fold in the chopped fresh basil just before serving.
As you spoon this ratatouille into bowls, you’ll notice how the zucchini and eggplant retain a slight bite while the tomatoes break down into a silky, aromatic sauce. I often serve it over creamy polenta or alongside crusty bread to soak up every last drop, making it a versatile centerpiece for any gathering.
Corn Chowder with Mirepoix and Crispy Bacon
Venturing into the kitchen on a crisp December morning like this one, I’m reminded of how a warm, hearty chowder can turn any day into a cozy occasion. My version, brimming with sweet corn and smoky bacon, is a staple in my winter rotation—it’s the kind of dish I’ll whip up while sharing stories with family, the aroma filling the house with comfort. Let’s dive into this soul-soothing recipe that’s as simple as it is satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 2 tablespoons unsalted butter
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 4 cups low-sodium chicken stock
– 4 cups fresh corn kernels (from about 6 ears)
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. In a large Dutch oven over medium heat, render the diced bacon until crisp and golden brown, about 8–10 minutes, stirring occasionally to ensure even cooking.
2. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, reserving 2 tablespoons of the rendered bacon fat in the pot.
3. Add the unsalted butter to the reserved bacon fat and melt over medium heat until foamy, about 1 minute.
4. Sauté the finely diced yellow onion, carrot, and celery in the fat-butter mixture until softened and translucent, approximately 7–8 minutes, stirring frequently to prevent browning.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
6. Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
7. Gradually whisk in the low-sodium chicken stock until smooth and free of lumps, then bring to a gentle simmer over medium-high heat.
8. Add the fresh corn kernels to the pot and simmer uncovered for 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
9. Reduce the heat to low and stir in the heavy cream, kosher salt, and freshly ground black pepper, heating through for 3–4 minutes without boiling.
10. Ladle the chowder into bowls and garnish with the crispy bacon and chopped fresh chives.
Allowing the chowder to simmer gently develops a rich, velvety texture that clings to each spoonful, while the sweet corn and smoky bacon create a harmonious balance of flavors. For a creative twist, I love serving it in hollowed-out bread bowls or topping it with a dollop of crème fraîche and extra chives for added freshness.
Pork Roast with Mirepoix and Apple Cider Glaze
Diving into the holiday season, I always crave a centerpiece roast that feels both celebratory and comforting—something that fills the kitchen with an irresistible aroma. This pork roast, nestled with mirepoix and glazed with apple cider, is my go-to for Christmas Eve dinner; it’s a dish that marries savory depth with a touch of sweetness, perfect for gathering loved ones around the table. I love how the apples and cider echo the festive spirit, making it feel special without being fussy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (4-pound) bone-in pork shoulder roast, patted dry
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 2 cups unfiltered apple cider
– 1/4 cup apple cider vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, chilled and cubed
Instructions
1. Preheat your oven to 325°F (163°C).
2. Season the pork shoulder roast evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast on all sides until deeply browned, approximately 4-5 minutes per side.
5. Transfer the seared pork to a plate, leaving the rendered fat in the pot.
6. Add the finely diced yellow onion, carrots, and celery to the pot, sautéing until softened and lightly caramelized, about 8-10 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Pour in the unfiltered apple cider and apple cider vinegar, scraping up any browned bits from the bottom with a wooden spoon.
9. Whisk in the pure maple syrup, Dijon mustard, and fresh thyme leaves until fully combined.
10. Return the pork roast to the pot, nestling it into the mirepoix mixture.
11. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
12. Roast for 2 hours, basting the pork with the pan juices every 30 minutes to keep it moist.
13. Remove the lid and continue roasting for an additional 30 minutes, or until the internal temperature of the pork reaches 195°F (91°C) for tender, pull-apart texture.
14. Transfer the pork roast to a cutting board, tent it loosely with aluminum foil, and let it rest for 15 minutes.
15. While the pork rests, place the Dutch oven with the remaining liquid and mirepoix over medium heat on the stovetop.
16. Simmer the mixture until reduced by half, about 10-12 minutes, for a concentrated glaze.
17. Remove the pot from the heat and whisk in the chilled, cubed unsalted butter until the sauce is glossy and slightly thickened.
18. Slice or shred the pork roast and serve it drizzled with the apple cider glaze and mirepoix.
Mouthwateringly tender, the pork falls apart with a gentle nudge, infused with the sweet-tart notes of the cider glaze that caramelizes into a sticky, rich coating. The mirepoix softens into a savory-sweet bed that soaks up the juices, making every bite a harmonious blend of flavors—I love pairing it with creamy mashed potatoes or a crisp apple slaw to balance the richness.
Wild Rice Soup with Mirepoix and Almonds
On this chilly December morning, I’m craving something hearty and nourishing—a soup that feels like a warm hug. My Wild Rice Soup with Mirepoix and Almonds is just that, a comforting blend I’ve perfected over many cozy winter evenings, and today I’m excited to share it with you.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice, rinsed
– 2 tablespoons clarified butter
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– ½ cup sliced almonds, toasted
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
Instructions
1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot, and celery, and sauté until softened and fragrant, approximately 8 minutes, stirring occasionally to prevent browning.
3. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux and avoid lumps.
4. Gradually whisk in the low-sodium chicken stock until smooth, then bring to a gentle simmer over medium-high heat.
5. Stir in the rinsed wild rice, reduce heat to low, cover, and simmer for 35 minutes, or until the rice is tender and has split open.
6. Pour in the heavy cream and add the kosher salt and black pepper, stirring to combine and heat through for 5 minutes without boiling.
7. Remove from heat and let the soup rest for 5 minutes to allow flavors to meld; this resting time enhances the soup’s depth.
8. Ladle the soup into bowls and garnish generously with the toasted sliced almonds for a crunchy contrast.
9. Serve immediately while hot. Tip: For a richer flavor, toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden and aromatic before adding.
Ultimately, this soup delights with its creamy texture and nutty undertones from the wild rice and almonds. I love pairing it with a crusty artisan bread for dipping, or for a festive twist, top it with a sprinkle of fresh thyme just before serving to brighten the earthy notes.
Braised Lamb Shanks with Mirepoix and Red Wine Sauce
Finally, as the crisp December air settles in, I find myself craving something deeply comforting and rich—the kind of dish that fills the kitchen with an aroma so inviting, it feels like a warm hug. For me, braised lamb shanks are the ultimate winter project, a slow-cooked labor of love that transforms humble ingredients into something truly spectacular, perfect for a festive gathering or a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 4 lamb shanks, bone-in, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 cup dry red wine, such as Cabernet Sauvignon
– 2 cups unsalted beef stock
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 2 tablespoons tomato paste
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Season the lamb shanks generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the lamb shanks until deeply browned on all sides, about 4-5 minutes per side, then transfer to a plate. Tip: Pat the shanks dry with paper towels before searing to ensure a crisp, golden crust.
5. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, sautéing until softened and lightly caramelized, about 8-10 minutes.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer until reduced by half, about 5 minutes.
8. Add the unsalted beef stock, rosemary, thyme, and bay leaf, then return the lamb shanks to the pot, nestling them into the liquid.
9. Bring the mixture to a gentle simmer, cover the pot tightly with a lid, and transfer to the preheated oven. Tip: Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
10. Carefully remove the pot from the oven and transfer the lamb shanks to a serving platter, tenting loosely with foil to keep warm.
11. Skim any excess fat from the surface of the braising liquid, then simmer the sauce over medium heat until slightly thickened, about 10-15 minutes. Tip: For a silky-smooth sauce, strain it through a fine-mesh sieve before serving.
12. Discard the herb sprigs and bay leaf, then season the sauce with additional salt and pepper if needed.
13. Spoon the sauce over the lamb shanks to serve.
What emerges is a dish of sublime tenderness, with the lamb falling effortlessly from the bone into a velvety, wine-infused sauce. The mirepoix melts into the background, offering a subtle sweetness that balances the rich, savory depth—perfect alongside creamy mashed potatoes or over a bed of buttery polenta for a truly memorable meal.
Vegetable Stir-Fry with Mirepoix and Soy Sauce
Sometimes the simplest dishes are the most satisfying, especially when you need a quick, healthy meal that doesn’t skimp on flavor. I find myself turning to this stir-fry on busy weeknights—it’s my go-to for using up whatever veggies are in the crisper, but the classic mirepoix base always makes it feel special. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 tablespoons cold-pressed avocado oil
– 1 cup finely diced yellow onion
– 1 cup finely diced carrot
– 1 cup finely diced celery
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 red bell pepper, thinly sliced into strips
– 2 cups broccoli florets
– ¼ cup low-sodium soy sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon rice vinegar
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons thinly sliced scallions, for garnish
– 1 tablespoon toasted sesame seeds, for garnish
Instructions
1. Prepare all vegetables: finely dice 1 cup yellow onion, 1 cup carrot, and 1 cup celery for the mirepoix; mince 3 cloves garlic; grate 1 tablespoon ginger; thinly slice 1 red bell pepper; and separate 2 cups broccoli into florets.
2. Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
3. Add 2 tablespoons cold-pressed avocado oil to the hot wok and swirl to coat the surface evenly.
4. Add the diced onion, carrot, and celery (the mirepoix) to the oil. Stir-fry for 4–5 minutes, until the onions are translucent and the carrots begin to soften slightly at the edges.
5. Add the minced garlic and grated ginger to the mirepoix. Stir-fry for 45–60 seconds, just until fragrant, to prevent burning.
6. Incorporate the sliced red bell pepper and broccoli florets into the wok. Stir-fry for 3–4 minutes, until the broccoli turns bright green and the peppers soften slightly but retain a crisp texture.
7. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon rice vinegar, and ½ teaspoon freshly cracked black pepper until fully combined.
8. Pour the sauce mixture over the vegetables in the wok. Toss continuously for 1–2 minutes, until the sauce evenly coats all vegetables and reduces slightly, creating a light glaze.
9. Remove the wok from the heat immediately to prevent overcooking the vegetables.
10. Transfer the stir-fry to a serving dish and garnish with 2 tablespoons thinly sliced scallions and 1 tablespoon toasted sesame seeds.
Vibrant and aromatic, this stir-fry offers a delightful crunch from the fresh vegetables, balanced by the savory depth of the soy-based glaze. For a creative twist, serve it over a bed of jasmine rice or toss it with cooked soba noodles to soak up every last drop of that flavorful sauce.
Herbed Quinoa Pilaf with Mirepoix and Pine Nuts
Yesterday, as I was rummaging through my pantry, I realized I had all the components for one of my favorite wholesome dishes—a pilaf that’s both nourishing and bursting with flavor. It’s the kind of meal I turn to when I want something satisfying yet light, perfect for a busy weeknight or a cozy family dinner. Let me walk you through my go-to recipe for herbed quinoa pilaf with mirepoix and pine nuts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed and drained
– 2 tablespoons extra-virgin olive oil
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 2 cloves garlic, minced
– 1¾ cups low-sodium vegetable broth
– ¼ cup toasted pine nuts
– 2 tablespoons finely chopped fresh flat-leaf parsley
– 1 tablespoon finely chopped fresh thyme
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup of quinoa under cold running water in a fine-mesh strainer for 1 minute to remove any bitterness, then drain thoroughly.
2. Heat 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
3. Add 1 cup of finely diced yellow onion, ½ cup of finely diced carrot, and ½ cup of finely diced celery to the saucepan, stirring to coat with the oil.
4. Sauté the mirepoix for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.
5. Stir in 2 cloves of minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
6. Add the rinsed quinoa to the saucepan, toasting it with the vegetables for 2 minutes to enhance its nutty flavor.
7. Pour in 1¾ cups of low-sodium vegetable broth, bringing the mixture to a boil over high heat.
8. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
9. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the quinoa to steam and fluff.
10. Fluff the quinoa with a fork, then gently fold in ¼ cup of toasted pine nuts, 2 tablespoons of finely chopped fresh flat-leaf parsley, 1 tablespoon of finely chopped fresh thyme, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly ground black pepper until evenly combined.
Verily, this pilaf delights with a fluffy, slightly chewy texture from the quinoa, complemented by the sweet crunch of mirepoix and the buttery richness of pine nuts. The fresh herbs lend a bright, aromatic note that makes it versatile—try serving it warm as a side to roasted chicken or chilled in a salad for a refreshing twist.
Summary
Overall, these 20 mirepoix recipes show how a simple trio of veggies can transform your cooking into something truly special. I hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks discover these hearty, flavorful meals. Happy cooking!
