Last year I experimented with a bunch of peach salsas. I made Katie C's peach salsa (no tomatoes), the peach version of Annie's Salsa, the peach-pineapple version of Annie's Salsa, and the peach-Apple salsa. The peach apple salsa is still sitting in my basement, untouched. Since the recipe calls for pickling spice, as opposed to traditional salsa spices, we found it added a weird pickle flavor instead of an expected salsa flavor. We liked the 2 variations on Annie's Salsa the best. JMO

This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe

I posted elsewhere on this forum, what I found, i.e. "Leek Broth" which suits my needs quite well. Here is a link that might be useful: Where I posted the recipe for Leek Broth

Found the recipe below in a cook book "A New Way to Cook" which I modifed to make it vegetarian and simpler and also added celery because I was going grocery shopping and needed to clean out the residual produce tidbits in my fridge. It works and tastes pretty good. I have started keeping leeks in my fridge on a regular basis because they really "mellow out" recipes. They are a bit expensive here in Houston now but I find them worth it. I did do some approximation on the recipe below and not suprisingly they worked. The potato I used was large. Maybe the leeks too because it took more than 6 cups of cold water to cover the veggies. I also modified the method of cooking. I put all ingredients in a slow cooker, setting low and cooked for 8 hours. I put this on when I was cleaning out my fridge to go grocery shopping. ================ (This is mostly the way it was in the book except for elimination of meet and addition of celery) Leek Broth (or Vegetarian Stock) 3 medium leeks , trimmed, coarsely chopped and rinsed 1 small potato, (about 3 ounces, peeled and cut into chunks) 1 medium shallot (thinly sliced) 1 celery stalk/stick 2 teaspoons unsalted butter or extra-virgin olive oil 6 cups cold water 1/2 teaspoon kosher salt 1/4 teaspoon sugar In a large heavy saucepan, combine all the ingredients. Bring to a boil over moderate heat, reduce the heat, and simmer until the liquid is reduced to 4 cups, about 45 minutes. Straing the broth hrough a fine sieve set over a bowl, pressing on the vegetables to extract as much liquid as possible, discard the solids. The broth can be refrigerated, covered, for about 4 days or frozen for up to 2 months.