Feeling Overwhelmed & Drained? 4 Comfort-Food Recipes Sure To Bring the TLC

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon olive oil in a large pot over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Remove the zucchini from the skillet and set aside.
• To the skillet, add the remaining oil and the onion. Cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.
• Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese overtop the casserole. Sprinkle on the everything spice and chives.
• Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.

For the Dumplings

• Meanwhile, grab a large plate. Add your flour onto the plate and create a well in the center with a fork. Then, crack the eggs into the center, and mix with the fork until all of the dried flour is mostly incorporated with the eggs.
• Then, pour 1/4 cup of warm water at a time onto the flour, as needed. The goal is for the mixture to be gently spread-able over the plate. It shouldn't be dry, you're aiming for something sticky, but still solid. Continue mixing and adding water until you've achieved that consistency.
• Meanwhile, bring the stock to a boil.
• Next, hold the plate of dough over the pot of broth. With your knife, scrape your dumplings into the broth one by one. The size is up to you, but we tend to do about 2-3 inch slices. If the dumpling is sticking to your knife, give it a couple good shakes above the pot, and then dip it into the broth itself. Continue until there's no more dough on your plate.
• As soon as the dumplings begin to float, you're done! Taste again for salt and pepper, and enjoy!

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.
• Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.

• Preheat oven to 425 degrees F.
• In a large oven safe pot, combine tomatoes, garlic, onion, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast 20-30 minutes, or until the tomatoes begin to blister and release their juices. Let cool slightly.
• Meanwhile, make the crostini. Place the baguette on a baking sheet, and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven 5 more minutes, or until the brie is melted.
• Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.
• To serve, ladle the soup among bowls, and top with fresh basil. Serve alongside the brie crostini. Enjoy!

• In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
• In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown). Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
• Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
• Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste.
• Spoon risotto into bowls and top with more Parm and pepper. serve immediately.