Slow Cooker Red Beans & Rice

1 lb. dried light kidney beans

1-1/2 c. chopped celery

1-1/2 c. chopped white onion

1 c. chopped red bell pepper

3 T. chopped garlic

1 T. dried oregano

2 t. smoked paprika

2 t. dried thyme

2 t. onion powder

2 t. Creole seasoning

2 dried bay leaves

7 c. unsalted vegetable stock

2 t. black pepper

1 t. kosher salt

4 c. cooked brown rice

1/2 c. chopped scallions

Stir together beans, celery, onion, bell pepper, garlic, oregano, paprika, thyme, onion powder, Creole seasoning, and bay leaves in a 6-qt. slow cooker. Stir in vegetable stock. Cover and cook on HIGH until beans are very tender, 7-8 hours.

Remove and discard bay leaves. Stir in black pepper and salt. Serve bean mixture over rice; top with scallions.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 29. 

Beef & Vegetable Stew

1 2-1/2 to 3-lb. boneless beef chuck roast, trimmed and cut into 2-3" pieces

2 carrots, cut into 1" pieces

2 stalks celery, cut into 1" pieces

1 c. thin onion wedges

12 oz. whole tiny new potatoes

1/4 c. fresh lemon juice

2 T. Dijon mustard

2 cloves garlic, minced

1 t. salt

1/2 t. black pepper

1/2 c. beef broth 

In a 4 or 6-quart slow cooker, combine all ingredients.* Cover and cook on low for 8-10 hours. 

Remove meat and coarsely shred into chunks using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetables.

*To prep ahead: Place roast, carrots, celery, onions, potatoes, lemon juice, mustard, garlic, salt, and pepper om a resealable plastic bag or storage container and store in refrigerator for up to 3 days. 

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 27.

Bulgur-Cauliflower Bowls with Olive Dressing

2 c. boiling water

1 c. bulgur

2 c. chopped or riced cauliflower

1/2 c. pitted Kalamata and/or green olives, coarsely chopped

3 T. lemon juice

3 T. olive oil

1 small clove garlic, minced

Black pepper

4 c. greens (bitter, mild, or mixed)

3 c. thinly sliced celery

1 15-oz. can Great Northern beans, rinsed and drained

1 c. (4 oz.) crumbled feta cheese

In a large heatproof bowl pour the boiling water over the bulgur. Cover and let stand 15 minutes.

Meanwhile, if using chopped cauliflower, process with 3-5 pulses in a food processor to finely chop.

For dressing, in a small bowl combine olives, lemon juice, oil, and garlic. Season to taste with pepper.

Drain bulgur; return to large bowl. Stir in cauliflower. Divide mixture into serving bowls. Top with greens, celery, beans, and feta, and serve with dressing.

Makes 4 servings.

Adapted from Weeknight Easy Favorites, p. 4. 

Slow-Cooker Red Beans & Rice

1 lb. dried red beans

7 c. water

3/4 lb. smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 T. Creole seasoning

Hot cooked long-grain rice

Hot sauce

Garnishes: finely chopped green onions, finely chopped red onion

Combine beans, water, sausage, celery, green pepper, red pepper, onion, garlic, and seasoning in a 4-qt. slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.

Serve red beans with rice and hot sauce. Garnish with green onions and red onion.

Serves 10.

Adapted from Southern Living Dinner in a Dish, p. 237. 

Shoepeg Corn Casserole

1 T. melted unsalted butter

7 scallions, chopped

1 celery stalk, chopped

2 11-oz. cans white shoepeg corn, drained (or equivalent amount of frozen corn)

1 10-oz. can condensed cream of celery soup

1 8-oz. container sour cream

4 oz. extra-sharp cheddar cheese, shredded

Topping:

2 c. cornflakes cereal, crushed

1/4 t. kosher salt

1/4 t. garlic powder

2 T. melted unsalted butter

Heat 1 T. melted butter in a medium skillet over medium heat. Add scallions and celery; cook, stirring occasionally, until tender, about 7 minutes. Remove from heat.

In a large bowl, stir together cooked vegetables, corn, condensed soup, sour cream, and cheese until well combined. Spoon into a large 2-qt. freezer-safe baking dish. (If freezing for later, wrap tightly with plastic wrap and freeze up to 6 months. To use, thaw in refrigerator for 24 hours and stir until smooth and creamy before baking.)

Preheat oven to 350 degrees. Stir together cornflakes, salt, garlic powder, and 2 T. melted butter in a medium bowl until well combined. Sprinkle evenly over casserole.

Bake in preheated oven until topping is lightly browned, 20-23 minutes. Remove from oven; let cool slightly, about 10 minutes, and serve warm.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 80. 

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Herbed Chicken & Rice Salad

2 (8.5 oz.) packages microwavable basmati rice 

1/2 c. loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

1/4 c. plus 2 T. olive oil

1/4 c. fresh lemon juice (from 2 large lemons)

2 T. chopped shallot (from 1 small shallot)

1/2 T. Dijon mustard

2. t. honey

1/2 t. kosher salt

1/4 t. black pepper

2-1/2 c. shredded rotisserie chicken breast

2 c. halved multicolored cherry tomatoes 

1-1/4 c. diagonally sliced Persian or mini cucumbers (about 3 cucumbers, sliced 1/4" thick)

1 c. sliced almonds, toasted

4 oz. (about 1 c.) feta cheese, crumbled

1/2 c. sliced celery (from 1 large celery stalk, sliced  1/4" thick)

1/4 c. coarsely chopped celery leaves

1/4 c. coarsely chopped fresh flat-leaf parsley

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Jennie's Lentil Casserole

2 T. oil, plus more for topping

1 onion, chopped

3 medium carrots, chopped

3 stalks celery, chopped

1-1/2 pt. (3 c.) vegetable stock

9 oz. red lentils

1 t. mixed herbs

2-3 drops Tabasco, or more to taste

2 T. tomato puree (1/2 small can)

6 oz. mushrooms, sliced

2 zucchini, diced

Olive oil

3 oz. fresh breadcrumbs (panko, if possible)

3 oz. grated cheese (cheddar, pepper jack, or what have you)

Saute onion in oil until soft.. Add carrots and celery; saute until crisp tender. Add vegetable stock, lentils, herbs, Tabasco, and tomato puree. Simmer for 20 minutes. Add mushrooms and cook a few minutes more. Pour into shallow casserole. (Mixture will be like an extremely thick soup.) 

Mix breadcrumbs and grated cheese with enough olive oil to make a thick paste. Spread evenly on top of casserole. Bake at 350 degrees until topping is golden and crisp.   

Adaptations: Other vegetables, such as golden beets, will also work. This is a good "clean out the fridge" dish.

Adapted from Keeping It Simple, shared by Jennie Solomons Schillig.

Tuna and White Bean Pasta Salad

1 lb. uncooked penne

1/2 c. olive oil, plus more for serving

1/4 c. mayonnaise

1/4 c. white wine vinegar

1/4 t. Worcestershire sauce

1 15-oz. can low-sodium cannelini beans, drained and rinsed, divided

1-1/2 t. kosher salt, divided, plus more for water

1 c. thinly sliced celery 

1 c. chopped celery leaves, plus more for garnish

1 c. roughly chopped pitted Castelvetrano olives

1 T. finely chopped fresh sage

1/2 t. freshly ground black pepper plus more for serving

1 7-oz. jar tuna fillets in olive oil, drained

Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, 8-10 minutes. Drain; transfer to a large bowl.

While pasta cooks, place oil, mayonnaise, vinegar, Worcestershire sauce, about half of the beans, and 3/4 t. salt in a blender. Process until smooth, about 10 seconds.

Stir three-quarters of the mayonnaise dressing (about 1 cup) into the hot pasta in the bowl. Let pasta mixture cool, tossing occasionally, to room temperature, about 30 minutes.

Add remaining dressing to pasta mixture. Stir in sliced celery, olives, sage, pepper, remaining beans, and remaining 3/4 t. salt. Fold in celery leaves and tuna, without breaking up tuna too much. Transfer to a platter. Drizzle with olive oil and garnish with celery leaves and additional pepper.

Serves 8.

Adapted from Real Simple magazine, July 2020, p. 92. 

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Gazpacho Verde

2 c. chopped ripe avocado
2 c. chopped English cucumber
1/4 c. lime juice
1/2-2/3 c. green salsa (salsa verde)
3 c. fresh baby spinach
2 c. chopped celery
1 c. water
1 c. ice cubes
Salt and black pepper
Additional avocado or cucumber, or a few small celery leaves, for garnish

In a food processor, combine all ingredients. Cover and process until smooth, adding more water if needed to reach desired consistency. Cover and chill 5-10 minutes. Season with salt and pepper.

Serves 4.

 Adapted from Fast & Fresh, p. 14. 

Classic Potato Salad

4 lbs. russet potatoes, peeled and cut into 1" cubes
2 T. kosher salt
2 T. apple cider vinegar
2 c. mayonnaise
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. packed chopped fresh dill
2-1/2 T. stone ground mustard
1-1/2 t. ground black pepper
3-1/2 t. kosher salt
1 T. apple cider vinegar
6 hard-cooked eggs, peeled and roughly chopped
Fresh dill for garnish

In a large stockpot, bring potatoes, 2 T. salt, 2 T. vinegar, and water to cover by 1" to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10-12 minutes. Drain and let cool completely.

In a large bowl, stir together mayonnaise, onion, celery, dill, mustard, pepper, 3-1/2 t. salt, and 1 T. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and chill until ready to serve. Garnish will dill just before serving.

Makes 8-10 servings.

Adapted from Taste of the South magazine, May/June 2019, p. 27. 

Celery, Cucumber & Grape Salad

4 celery sticks
1/2 cucumber
1-1/4 c. red grapes

Dressing:
1/2 c. natural yogurt
1 t. honey
1 t. Dijon mustard
Salt and pepper to taste

Chop celery, slice cucumber, halve grapes and remove seeds. Place all ingredients together in a bowl. Mix together ingredients for  dressing, and season well with salt and pepper. Pour over salad and toss.

Serves 4-6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 76.

Salsa Verde

1 tart green apple, such as Granny Smith, cut into 1/2" cubes
Grated zest from 1 lime
Juice from 1/2 lime
1 avocado, peeled and cut into 1/2" cubes
1/3 green chile, such as jalapeno or serrano, seeded and finely chopped
2 stalks celery, chopped into small cubes
1/4 c. chopped chives
1/4 c. chopped cilantro
1 T. canola oil
Flaked sea salt and coarsely ground black pepper

Mix apple pieces with lime zest and lime juice. Fold in avocado pieces. Fold in chile and celery pieces. Stir in chives, cilantro, and canola oil, combining thoroughly. Season with salt and pepper. Let rest about 20 minutes before serving.

Serves 4.

Adapted from The Summer Table, p. 40.

Barley & Pine Nut Casserole

1 c. uncooked pearl barley
1-1/2 c. eight-vegetable juice
1/2 t. salt
1/4 t. pepper
2 medium stalks celery, sliced
1 medium bell pepper, chopped
1 medium onion, chopped
1 can (14 oz.) vegetable broth
4 medium green onions, sliced
1/4 c. pine nuts, toasted

To toast nuts, bake uncovered in ungreased shallow pan in 350 degree oven for about 10 minutes, stirring occasionally, until golden brown. Be careful they don't burn!

Mix all ingredients except green onions and pine nuts in a 3-1/2 to 6-qt. slow cooker. Cover and cook on LOW for 6-8 hours or until barley is tender.

Stir in green onions and nuts just before serving.

Serves 5.

Adapted from Betty Crocker 1-2-3 Dinner, p. 312. 

Corn Salad

2 16-oz. packages frozen shoepeg corn, barely cooked
1 green pepper, finely chopped
3 stalks celery, finely chopped
1/3 c. white wine vinegar or apple cider vinegar
1/3 c. salad oil
1/4 c. sugar
2 green onions, chopped
2 T. chopped fresh parsley
3/4 t. Lawry's seasoned salt
1/4 t. garlic powder

Combine all ingredients. Refrigerate 8 hours or overnight, tossing occasionally.

Serves 6-8.

Source unknown.

Mushroom Pie

1/2 T. unsalted butter, softened
1/3 c. bread crumbs
2 T. olive oil
2 garlic cloves, minced
2 medium onions, diced
4 celery ribs, thinly sliced
1-1/2 lbs. (about 8 c.) finely chopped (not minced) fresh mushrooms
1/2 t. dried thyme
1/2 t. paprika
Dash of cayenne pepper
2 T. unbleached flour
3/4 c. milk
1/2 t. salt
2 large eggs, beaten

Preheat oven to 375 degrees. Grease a 9" pie plate with the butter, sprinkle in the bread crumbs, and rotate the plate until the bottom and sides are coated (leaving a loose layer of crumbs in the bottom of the plate).

Heat the olive oil in a large skillet over medium-high heat, then saute the garlic, onions, and celery 5 minutes.

Raise the heat to high and stir in the mushrooms, thyme, paprika, and cayenne. Cook, stirring often, 10 minutes or until the juices have almost completely evaporated.

Sprinkle on the flour, stir to coat, and cook 1 minute. Stir in the milk and salt and cook 1 minute more. Scrape into a large bowl and let cool until just warm.

Stir the beaten eggs into the mushroom mixture and spoon into the prepared pie plate. Bake 30 minutes or until a knife comes out clean when inserted in the sides of the pie or almost clean when inserted in the center. Let the pie sit on a cooling rack 10 minutes before cutting into wedges.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 145.

Crunchy Lentil Salad

1 c. lentils, picked over and rinsed
5 c. water
1 bay leaf
1 celery rib, finely diced
1 carrot, minced
1/4 c. finely diced red onion
2 T. minced fresh parsley
1/4 c. fruity olive oil
2 T. fresh lemon juice
1 garlic clove, pressed or minced
1/4 t. dried thyme
1/4 t. ground cumin
Salt to taste
Freshly ground black pepper to taste

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil and cook, uncovered, 15 minutes or until lentils are tender but still crunchy. Stir occasionally. Pour into a colander and remove the bay leaf. Drain the lentils very well and let them sit 5 minutes or so to be sure all the water has drained out.

Place the lentils in a serving bowl and gently stir in the celery, carrot, onion, and parsley.

Mix together the olive oil, lemon juice, garlic, thyme, cumin, salt, and pepper. Pour onto the lentil mixture and carefully toss. Serve at room temperature.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 78.

Wild Rice Salad with Apples & Walnuts

1 c. wild rice
2 c. water
1 T. vegetable oil
1/4 t. salt
1 c. coarsely chopped walnuts
1 celery rib, sliced
4 scallions, thinly sliced
1 c. raisins
1 medium red apple (not Delicious), cored and diced
Grated rind of 1 lemon
Green leaf lettuce (optional)

Dressing:
3 T. fresh lemon juice
2 garlic cloves, pressed
1/2 t. salt
Freshly ground black pepper to taste
1/3 c. olive oil

Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook 50 minutes, or until the ride is tender and all the water has been absorbed.

Meanwhile, combine the walnuts, celery, scallions, raisins, apple, and lemon rind in a large bowl.

In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper, and olive oil and shake vigorously. Pour half of the dressing on the apple mixture and toss well.

When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing. Let sit at least 1 hour before serving at room temperature, on a bed of lettuce if desired.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 73.

Corn Chowder

1 T. unsalted butter
2 T. olive oil
2 medium onions, finely diced
2 garlic cloves, minced
1 t. good-quality sweet paprika
4 c. vegetable stock
2 large potatoes, peeled and finely diced
1 celery rib, very thinly sliced
1 bay leaf
1/2 t. salt
1 t. sugar
Freshly ground black pepper to taste
4 c. frozen corn kernels
5 scallions, very thinly sliced
1 c. milk
1/4 t. dried thyme
A few dashes of cayenne pepper
1/4 c. sour cream, for garnish

In a large stockpot, combine the butter, olive oil, onions, and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.

Add the stock, potatoes, celery, bay leaf, salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf.

Scoop out 2 c. of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserved chowder, milk, thyme, and cayenne pepper. Cook 5 minutes more. Serve in bowls with a spoonful of sour cream on top.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 42.