Mushroom Lentil Barley Stew

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Ingredients

• 2 quarts vegetable broth

• 2 cups sliced fresh button mushrooms

• 1 ounce dried shiitake mushrooms, torn into pieces

• 3/4 cup uncooked pearl barley

• 3/4 cup dry lentils

• 1/4 cup dried onion flakes

• 2 teaspoons minced garlic

• 2 teaspoons dried summer savory

• 3 bay leaves

• 1 teaspoon dried basil

• 2 teaspoons ground black pepper

• salt to taste

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.

2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Avocado Soup with Chicken and Lime

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.

Ingredients

• 4 (6 inch) corn tortillas, julienned

• 1 1/2 tablespoons olive oil

• 1 white onion, sliced thinly

• 8 cloves garlic, thinly sliced

• 4 fresh jalapeno peppers, sliced

• 8 ounces skinless, boneless chicken breast halves - cut into thin strips

• 1 quart chicken broth

• 1/4 cup fresh lime juice

• 1 tomato, seeded and diced

• salt and pepper to taste

• 1 avocado - peeled, pitted and diced

• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 400 degrees F.

2. Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.

3. In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.

4. Ladle soup into bowls and sprinkle with tortilla strips to serve.

Hash Brown and Egg Casserole

This is a family recipe that has been handed down through the years. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed

• 1 pound pork sausage

• 1 small onion, diced

• 5 eggs

• 1/2 cup milk

• 1/2 teaspoon onion powder

• 1/8 teaspoon garlic powder

• salt and ground black pepper to taste

• 12 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Crustless Spinach Quiche

Spinach (Seaside Variety) from Bob’s Market

Spinach is a great cool season crop that can be planted now. A small row will provide plenty of spinach for recipes like this. You can also blanch and freeze spinach for use in recipes later.

Ingredients

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 5 eggs, beaten

• 3 cups shredded Muenster cheese

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Slow Cooker Mediterranean Beef with Artichokes

Ingredients

• 1 tablespoon grapeseed oil

• 2 pounds stewing beef

• 1 (14 ounce) can artichoke hearts, drained and halved

• 1 onion, diced

• 4 cloves garlic, chopped or more to taste

• 1 (32 fluid ounce) container beef broth

• 1 (15 ounce) can tomato sauce

• 1 (14.5 ounce) can diced tomatoes

• 1/2 cup pitted and roughly chopped Kalamata olives (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1/2 teaspoon ground cumin

• 1 bay leaf

Directions

1. Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.

2. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.

3. Cook on Low until beef is tender, about 7 hours.

Linguine with Clams

Ingredients

• 1 (16 ounce) package linguine pasta

• 8 tablespoons unsalted butter

• 1 medium white onion, chopped

• 8 ounces fresh mushrooms, sliced

• 4 cloves garlic, pressed

• 1 cup dry white wine

• 4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved

• 2 tablespoons sour cream

• freshly ground black pepper

• 1/4 cup chopped flat leaf parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

2. Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.

3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!