Mindblown: a blog about philosophy.

2 tablespoons olive oil1 large onion, chopped2 1/2 cups chopped celery2 small white potatoes, peeled and cubed1/4 cup red wine2 tablespoons lemon juice1 bay leaf1 (32 ounce) carton chicken broth1 teaspoon chopped fresh thyme2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsleysalt and pepper to taste

2 artichokes, uncooked and trimmed to the heart2 bulbs fennel bulbs, trimmed and quartered2 carrots1 baking potato1/2 head romaine lettuce1 medium head Belgian endive1 tomato2 ounces fontina cheese4 tablespoons olive oil2 tablespoons red wine vinegar1 teaspoon Dijon-style prepared mustardsalt and pepper to taste

10 slices bacon1 head fresh broccoli, cut into bite size pieces1/4 cup red onion, chopped1/2 cup raisins3 tablespoons white wine vinegar2 tablespoons white sugar1 cup mayonnaise1 cup sunflower seeds

6 cups chicken broth, divided3 tablespoons olive oil, divided1 pound portobello mushrooms, thinly sliced1 pound white mushrooms, thinly sliced2 shallots, diced1 1/2 cups Arborio rice1/2 cup dry white winesea salt to tastefreshly ground black pepper to taste3 tablespoons finely chopped chives4 tablespoons butter1/3 cup freshly grated Parmesan cheese