Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51. 

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. 

Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

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

Cucumber & Onion Quinoa Salad

1-1/2 c. dry quinoa, rinsed and drained

2-1/4 c. water

1/3 c. white wine vinegar

2 T. extra-virgin olive oil

1 T. chopped fresh dill

1-1/2 t. sugar

2 pinches salt

1/4 t. freshly ground black pepper

2 c. sliced sweet onions

2 c. diced cucumber

4 c. shredded lettuce

In a medium pot, combine quinoa and water. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15-20 minutes, until water is absorbed. Remove from the stove and let stand 5 minutes. Fluff quinoa with a fork and set aside.

Meanwhile, in a small bowl, mix vinegar, olive oil, dill, sugar, salt, and pepper. Set aside.

In a large bowl, gently mix together onions, cucumber, and lettuce. Fold in quinoa and dressing. Serve immediately or chill and serve soon.

Makes 4 servings. 

Adapted from Vegan Meal Prep, p. 85.

"Just Potatoes"

Potatoes, diced

Onions, diced

White pepper

Parsley (fresh or dried)

Thyme (fresh or dried)

Dry mustard

Cayenne

Oregano (fresh or dried)

Put the potatoes in a saute pan with a little water and the onions. Sprinkle with the white pepper, parsley, thyme, mustard, cayenne and oregano. Cover and cook over low-medium heat until the potatoes are soft. Adjust the seasonings to taste. Let the odor fill your house. 

Adapted from Forks over Knives, p. 170.

Greek Chickpea Salad

1 15-oz. can chickpeas, rinsed and drained

2 c. diced Persian cucumber

1 green bell pepper, sliced

1-1/3 c. halved grape tomatoes

20 pitted Kalamata or Gaeta olives

1/2 c. sliced red onion (sliced lengthwise)

4 oz. fresh feta cheese, cut into 4 thick slices

Dressing:

Juice of 2 fresh lemons

2 T. extra-virgin olive oil

2 t. minced fresh oregano

1/4 t. kosher salt

Freshly ground black pepper

Divide chickpeas, cucumber, bell pepper, tomatoes, olives, and red onion evenly between 4 salad bowls or 4-cup containers. Top each with 1 slice feta.

In a small bowl, whisk together the lemon juices, olive oil, oregano, salt, and pepper to taste.

Serve dressing on the side with each salad.

Makes 4 servings. 

Adapted from Skinnytaste Meal Prep, p. 78.

Strawberry Salad with Feta, Arugula & Pickled Red Onions

1 large red onion 

1/2 c. white balsamic vinegar

1 t. sugar

1/2 t. salt

5 oz. baby arugula

1/4 c. chopped fresh flat-leaf parsley

1/4 c. chopped fresh mint

2 lbs. fresh strawberries, hulled and halved or quartered

3/4 c. (4 oz.) crumbled feta cheese

1/2 c. toasted pistachios

1/4 c. olive oil

Cut onion in half lengthwise and thinly slice into half-moons. In a medium bowl stir together vinegar, sugar, and salt; add sliced onion and stir to combine. Let stand 10 to 15 minutes.

Meanwhile, on a platter or salad plates arrange arugula, parsley, and mint. Top with strawberries, feta, pickled onions, pistachios, and, if you like, additional parsley and mint. Stir olive oil into pickling liquid; drizzle over salad(s).

Serves 8.

Adapted from Better Homes & Gardens magazine, May 2022, p. 91. 

French Onion Casserole

Cooking spray

3 T. olive oil

2 large sweet onions, thinly sliced (about 7 cups)

1-1/2 t. kosher salt, divided

Water, if needed

2 t. apple cider vinegar

2-1/2 c. heavy cream

2 c. unsalted vegetable stock

1 16-oz. package penne rigate or ziti pasta

1-1/2 T. Worcestershire sauce

1/8 t. ground nutmeg

1 medium clove garlic, grated

12 oz. aged Gruyere cheese, shredded, divided

4 oz. sharp white Cheddar cheese, shredded, divided

1 T. fresh thyme

Preheat oven to 350 degrees with 1 rack in center and 1 rack 6" from heat. Lightly coat a 13 x 9" broiler-safe baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add onions and 1/2 t. salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15-18 minutes. Add water 1/4 c. at a time if onions start to burn. Remove from heat and stir in vinegar.

Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high heat. Add pasta and simmer, stirring occasionally, until just al dente, 8-10 minutes. Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 t. salt. Remove from heat. Add most of  Gruyere cheese and half of cheddar cheese, a handful at a time, stirring until melted between each handful.

Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining cheeses. 

Bake on center rack until bubbly, about 20 minutes. Transfer to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes. Remove from oven and sprinkle with thyme.

Let cool for 10 minutes before serving.    

Serves 8.

Adapted from Real Simple magazine, March 2022, p. 94. 

Beet & Onion Jam Galette

1 refrigerated pie crust

1/2 c. plus 1 T. onion jam or fig jam

1 5-oz. package semi-soft cheese with garlic and fine herbs (such as Boursin)

1 T. chopped fresh thyme, plus more for garnish

1 lb. red beets, trimmed, halved if large, peeled, and sliced 1/8" thick

1 T. olive oil

Salt

Black pepper

Chopped walnuts, toasted, for garnish

Set out pastry and allow to warm up per package directions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll pastry onto baking sheet. Spread 1/2 c. onion jam over pastry, leaving a 2" border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as needed. Fold pastry edge toward the center, pleating as needed. Drizzle beets and pastry with olive oil and sprinkle with salt and pepper.

Place a foil-lined baking sheet on oven rack below galette. Bake 45-50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 T. jam while warm. Let cool on baking sheet on wire rack for 30 minutes. Garnish with toasted walnuts and additional fresh thyme. 

Serves 8.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 125.

Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion

1 c. red wine vinegar

1/2 c. packed light brown sugar

3 whole cloves

1 T. plus 1-1/2 t. kosher salt, divided

1 small red onion, thinly sliced

1/2 t. black pepper

7 T. olive oil, divided

4 chicken breasts or vegetarian equivalent

1 t. Dijon mustard

1/2 t. fresh lemon juice

8 oz. spring mix salad greens

8 oz. goat cheese, crumbled

6 oz. fresh blueberries

1 c. candied pecans

Whisk together vinegar, sugar, cloves, and 1 T. salt in a medium saucepan. Bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium size heatproof bowl. Pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

Meanwhile, stir together pepper, 2 T. olive oil, and remaining 1-1/2 t.salt in a small bowl. Cook chicken on a grill or as directed, using oil mixture to moisten. Cut chicken into slices.

Measure 3 T. onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 T. olive oil. Whisk until smooth. Place salad greens in a large bowl. Add mustard dressing mixture, goat cheese, blueberries, and pecans. Toss to coat.

Drain remaining liquid from onion slices, discarding liquid and cloves. Add onion to salad and toss to combine. Divide among 4 bowls and top with sliced chicken.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 112.

Caramelized Onions for Soup (or Sandwiches)

2-1/2 lbs. red onions
1/3 c. avocado oil or olive oil
1/2 t. kosher salt
2 peeled garlic cloves (optional)
4 c. low-sodium vegetable broth
2 bouillon cubes
1/3 c. full-bodied red wine (optional)
Salt and black pepper to taste

If making soup:
Croutons or crusty bread, for topping
Melty cheese, for topping

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Cut the onions in half, then place them flat side down and cut into 1/4" slices. Place the onions in the crock. Don't worry if they come almost to the top; they will shrink with cooking.

Pour the oil over the onions and sprinkle over the salt. Add the garlic, if using. Stir and cover. Cook on HIGH for 6 hours.

For French Onion Soup: After 6 hours, stir in the broth, bouillon, and wine, if using. Cover and cook on HIGH 1-2 more hours, or until the onions are tender. Remove the lid and continue cooking on HIGH for 15 more minutes. Season with salt and pepper. Serve in bowls, with a slice of bread and some cheese floated on top. The heat of the soup will melt the cheese.

For sandwiches: After 6 hours, season with salt and pepper, then use in sandwiches or omelets.

Will keep refrigerated for 3 days or can be frozen to use later.

Serves 4.

Adapted from Stock the Crock, p. 26.

Butternut Squash Soup with Apples & Red Onion

3-lb. butternut squash, peeled and cut into cubes (cooked or raw)
3 apples, unpeeled, cored and chopped
1 medium red onion, diced
2-3 garlic cloves, minced
4 c. vegetable broth
1 c. water (optional--will make soup thinner)
1/2 t. salt
1/2 t. black pepper
1/4 t. freshly grated nutmeg
1/4 t. ground cinnamon
3/4 grated peeled apple, for garnish

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Place the squash cubes, chopped apples, onion, and garlic into the prepared crock. Stir in the vegetable broth. Add water, if desired. Cover. If squash is raw, cook on LOW for 6 hours. If squash is already cooked, cook on LOW for 2-3 hours, until apples and onion are tender.

At the end of cooking time, puree soup with an immersion blender until smooth. Stir in the salt, pepper, nutmeg, and cinnamon.

Serve in bowls, topped with freshly grated apple.

Serves 6.

Adapted from Stock the Crock, p. 24.

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

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. 

Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

4-3-2-1 Stew

4 large mushrooms, quartered
3 carrots, sliced into chunks
2 potatoes, peeled and cut up
1 onion, peeled and quartered
2 vegetarian bouillion cubes
Water
Salt and pepper to taste

Put all ingredients into a soup pan. Add water to cover. Simmer on low heat for hours and hours, until potatoes begin to break down and all vegetables are tender. Season with salt and pepper to taste.

Also good with browned cubed beef or beefless tips.

Serves 2.

My mom's go-to winter recipe.

Black Bean Salad

2 15-oz. cans black beans, rinsed and drained
16-oz. package frozen corn, briefly cooked and drained
8 green onions, diced
6 T. cilantro (or 2 T. dried)
4 T. red wine vinegar
1 t. cumin
1/4 t. red pepper flakes
6 T. olive oil
Salt and pepper to taste

Mix all ingredients together and marinate an hour or more to blend flavors.

Source unknown.

Corn Husker Salad

4 ears of corn, shucked, silks removed
1 red bell pepper, chopped
1 tomato, chopped
1/2 red onion, diced
pinch of red pepper flakes
4 t. curry powder
3 t. chili powder
2 t. salt (or less)
1/4 c. sesame oil

Cut the kernels off the cobs; blanch if desired. Mix all vegetables in a large bowl. Add the spices and mix again. Add the oil and stir thoroughly.

Serves 4.

Adapted from Delights of the Garden, p. 40.

Broccoli Primavera

3 bunches of broccoli
1/3 c. tahini
1 garlic clove, minced
1/4 c. lemon juice
1/3 c. water
2 t. tamari or soy sauce
1/2 c. chopped mushrooms
1/2 c. sunflower seeds
1/4 red onion, chopped

Cut broccoli florets from the stalks and place in a large mixing bowl. Gently mix in the mushrooms.

Blend tahini, garlic, lemon juice, water, and tamari or soy sauce until smooth and creamy. Pour mixture onto the broccoli mixture and stir until evenly coated. Gently stir in sunflower seeds and onion. Chill and serve.

Serves 4.

Adapted from Delights of the Garden, p. 36.