One ingredient 5 ways: Celery

STUFFED CELERY
Mix 226g package Philly cream cheese and 115g package crumbled blue cheese together at room temperature. Take 1 sleeve fresh celery stalks, washed and cut. Spread cheese mixture through each crease of celery to make a slight hump. You can also stuff dates.

CREAM OF CELERY SOUP
Simmer 3 cups chopped celery (with leaves) in 2 cups chicken broth and 2 cups boiling water for 1/2 hour over low heat. If a smooth soup is desired, process with a blender until smooth. Sauté 1 onion, finely chopped just until tender in 2 tablespoons butter, add 3 tablespoons flour and 2 cups milk and simmer on low heat until thickened. Add celery and liquid, then 1 cup light cream and salt and pepper, to taste. Taste and adjust seasoning.

ALMOND BAKED CELERY
Place 1 bunch celery, thinly sliced in a greased square pan, cover with 1/2 cup chopped, blanched, lightly toasted almonds, then 1/2 cup grated, sharp cheddar cheese. Combine 1/8 teaspoon of pepper and 1/2 teaspoon paprika and 2 cans of 300g of cream of celery soup; pour over all. Top with 1/2 cup buttered crumbs. Bake at 190C degrees for 40 to 45 minutes.

APPLE CELERY SLAW
Combine 6 tablespoons mayonnaise, 4 tablespoons sparkling apple cider, 3 tablespoons red wine vinegar, 2 tablespoons whole grain mustard, 2 tablespoons olive oil, and 1 1/2 teaspoons Splenda to make dressing and place in the refrigerator to chill. While dressing is chilling, clean and top off 12 ribs of celery. Then thinly slice into about 3 inch strips, clean, peel, and core 3 whole apples thinly sliced, combine apples and celery in a bowl, and sprinkle with lemon juice to add a little citrus. Add the chilled dressing, and toss coating apples and celery well. Add 1 cup of raisins for texture and flavour.

CELERY AND MUSHROOMS
Cook 3 cups celery cut crosswise until tender in 1 cup boiling water in which 1 cube of chicken broth has been dissolved. Drain and sauté 115g sliced mushrooms, stems and pieces in butter for 3 to 5 minutes. Season with pepper and 1 teaspoon soy sauce, then add to cooked celery and pour into serving dish and top with 1/2 can almond toasted and slivered.
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