Sweet and Sour Celery
from Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition

1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices
1 Tbs. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/4 cup cider vinegar
1 tbs. finely chopped sweet red pepper
Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.

Celery Stew
from the Victory Garden Cookbook by Marian Morash

A quickly made stew with good, fresh vegetable flavor.

4 cups celery in ½-inch chunks
1 sweet red pepper
1 ½ cups sliced onions
3 Tbs. butter
1 Tbs. olive oil
1 clove garlic
½ tsp. celery salt
4 tomatoes
1 tsp. chervil
½ cup chopped celery or lovage leaves or dill
½ cup hot broth
2 cups cooked white kidney or shell beans
salt and freshly ground pepper

Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.

Pork with Celery in Egg and Lemon Sauce - (Hirino me Selino)
Serves 4 persons
adapted from greekrecipe.com

1-1.25 kg lean boneless pork, or 4 medium-sized pork chops
1 large head of celery
3 tablespoons vegetable oil
1 medium onion, finely sliced
600 ml hot water
salt and white pepper

Avgolemono Sauce
2 eggs
1 tablespoon cornflour diluted in 3 tablespoons cold water
2 lemons

Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.
Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes

Spinach and Celery Salad with Lemon Vinaigrette Bon Appétit | June 2006
Asiago frico — easy-to-make crispy cheese wafers — top this salad Makes 6 servings.

4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Asiago-Pepper Frico
preparation
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.

Asiago Pepper Frico Bon Appétit | June 2006

For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago Makes 12.

1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper