Crock-Pot VersaWare Pro Old Fashioned Split Pea Soup, Cauliflower Soup, Provence Vinaigrette

Basil and Mint Roasted Leg of Lamb with Provence Viniagrette

1/4 cup balsamic vinegar

4 cloves garlic, peeled and chopped

1/2 bunch fresh mint, chopped

1 bunch basil, chopped

1/3 cup olive oil

1 boneless leg of lamb, tied, 6-7 pounds Kosher salt and black pepper

Provence Vinaigrette:

2 plum tomatoes, diced

1 tablespoon Dijon mustard

2 tablespoons champagne vinegar Pinch sugar

1/4 cup extra virgin olive oil

1/2 bunch fresh mint, finely chopped

1.To prepare marinade, place balsamic vinegar and garlic in a medium, non-reactive bowl. Whisk ingredients until blended. In a slow, steady stream, pour in olive oil while whisking continuously until mixture is emulsified and thickened. Stir in basil and mint. Season with salt and pepper.

2.Place leg of lamb and marinade in a plastic zipper bag and refrigerate several hours or overnight.

3.Preheat oven to 400ºF. Remove roast from marinade and place roast in VersaWare® Pro stoneware. Discard leftover marinade.

4.Cook roast in oven until desired doneness, or until meat thermometer registers 140ºF for medium rare.

5.For vinaigrette, place tomatoes, mustard, champagne vinegar and sugar in a medium sized, non-reactive bowl. Add olive oil in a slow, steady steam while whisking continuously until emulsified and slightly thickened. Add mint. Taste and add additional sugar if necessary. Stir in mint.

6.To serve, slice lamb roast and top with vinaigrette.

Serves 6-8

Note: when using an electric stovetop, the heat diffuser

52MUST ALWAYS be used with the VersaWare® Pro stoneware.

Soups and Chowders

Old Fashioned Split Pea Soup

2 pounds dried split peas

1 cup ham, chopped

1/2 cup onion, chopped

1/2 cup celery, chopped

4 quarts chicken stock

2 teaspoons salt

2 teaspoons pepper

1.Combine all ingredients into VersaWare® stoneware and set in slow cooker heating base. Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until peas are very soft.

2.Mix with hand mixer or hand blender on low speed until smooth.

Serves 8

Cauliflower Soup

2heads cauliflower, cut into small florets 3/4 cup celery, chopped

3/4 cup onion, chopped

2teaspoons salt

2teaspoons pepper

2quarts chicken stock

2cups milk or light cream

1 teaspoon Worcestershire sauce

1.Combine cauliflower, celery, onions, salt, pepper and chicken stock in VersaWare® Pro stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours.

2.Using a hand mixer or hand blender, puree ingredients until smooth; add in milk and Worcestershire sauce. Mix again until smooth. Cook on High for an additional 15-20 minutes before serving.

Serves 8

Note: when using an electric stovetop, the heat diffuser	53
MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:36 AM