2 tbsp olive oil
1 tbsp butter
2 Onions, finely chopped
2 cloves garlic, coarsely chopped
Salt and Pepper
1 cup white wine
1 cup chopped parsley (Italian flat leaf)
1 28oz can fire roasted whole tomatoes
5 canned anchovies, chopped
14 oz water
2 Yellowfin Tuna steaks (about 3/4 lb) cute into 1 inch chunks
Italian Herbs, fresh or dried (oregano, thyme...)
Splash cream, or fat free 1/2 and 1/2
Salt and pepper
fish, garlic, onion, tomato, butter

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed 3 cups low-salt chicken broth 8 bacon slices, chopped 2 cups chopped onions 3/4 cup peeled finely diced carrots 2/3 cup finely diced celery 1/4 teaspoon cayenne pepper 3 cups bottled clam juice 1 1/2 cups whipping cream 6 tablespoons sour cream 2 tablespoons (1/4 stick) butter 3 tablespoons chopped fresh chives

butter, dairy, onion, corn, shellfish

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water
garlic, onion, tomato, greens, pepper, organic