RECIPES
LENTIL SOUP ¼ lb. pancetta
8oz. smoked sausage, cut into
1 cup chopped onion
2 large cloves garlic, chopped
6 cups vegetable broth or water
1 lb. dried lentils, sorted and rinsed
1 can (16 oz.) garbanzo beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 ½ cup chopped carrots
1 cup thickly sliced celery
1 tsp. dried thyme
1 ½ tsp. salt
½tsp. black pepper
½cup chopped celery leaves
In a skillet, cook pancetta over medium heat until golden on all sides, stirring often. Remove with slotted spoon and set aside. Add onion and garlic to skillet and cook until onion is softened. Spoon the mixture into the Black & Decker® Slow Cooker stoneware liner. Add pancetta and remaining ingredients, except celery leaves.
Cover and cook on HIGH for 4 to 5 hours or on LOW setting for 8 to 10 hours, until lentils are very tender. Stir in celery leaves.
Makes about 8 servings.
VEGETABLE LASAGNA
12 lasagna noodles
2 cups ricotta cheese
1 lb. mozzarella cheese, shredded ¼ cup chopped Italian parsley
¾cup shredded Parmesan cheese 1 egg
½ lb. mushrooms, sliced 2 tbsp. olive oil
2 cups sliced squash, yellow and/or zucchini
1 bunch green onions, sliced
2 large cloves garlic, minced
2 tbsp. chopped fresh basil
1 jar (16 oz.) marinara sauce
Cook lasagna noodles according to package directions in boiling salted water.
Meanwhile, in medium bowl, combine ricotta, ½ cup shredded mozzarella cheese parsley, ¼ cup shredded Parmesan cheese and egg; blend well. Set aside.
In a skillet, sauté mushrooms in olive oil. Add squash, green onions, garlic and basil and cook, stirring frequently, until vegetables are just softened.
To assemble lasagna, spread 1 cup marinara sauce in bottom of Black & Decker® Slow Cooker stoneware liner. Arrange 3 lasagna noodles on sauce; top with ½ each ricotta mixture, vegetable mixture, remaining mozzarella and Parmesan cheese. Top with ½ cup marinara sauce. Repeat layering
2 times. Top with remaining sauce and cheeses. Cover and cook on LOW for 4 hours.
Makes about 12 servings.
ENGLISH
12 | 13 |
