• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

• 28 ounce cherry tomatoes
• 7 1/2 cup arugula
• 6 1/2 tablespoon extra virgin olive oil
• 12 ounce Tesco reduced fat mozzarella
• 40 ounce boneless skinless chicken breast
• 19 ounce dry pasta
• 5 tablespoon balsamic vinegar

For the pasta:

• 1 1/2 pound fettuccine dry, cooked al dente
• 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

• 3 tablespoon unsalted butter
• 2 teaspoon Kosher salt more or less to taste
• 1 1/2 cup heavy whipping cream
• 2 pound raw shrimp size 21-25, peeled and deveined

For finishing:

• 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
• 1/3 teaspoon freshly ground black pepper freshly ground preferred
• 1/2 teaspoon ground nutmeg

Optional:

• 2 tablespoon Italian parsley chopped