12
RECIPES
LENTIL SOUP
Servings: 8
Ingredients:
¼
lb . pancetta
8 oz . smoked sausage, cut into
bite-size pieces
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
½
tsp . black pepper
½
cup chopped celery leaves
Directions:
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 pot . Add pancetta and remaining
ingredients, except celery leaves .
Cover and cook on HIGH for 4 to 5 hours or LOW for 8-10 hours, until lentils
are very tender . Stir in celery leaves .
PORK ROAST WITH TART CHERRIES
Servings: 12
Ingredients:
4 lb . bone-in pork loin roast
1 Tbsp . olive oil
1 tsp . salt
½
tsp . seasoned pepper
3 cups tart pitted cherries
1 cup apple juice
½
cup water
2 Tbsp . brown sugar
2 Tbsp . tomato paste
2 large cloves garlic, chopped
1 tsp . oregano
Directions:
In a skillet, brown pork on all sides in olive oil . Season with salt and pepper .
Place pork in the Black+Decker Slow Cooker stoneware pot, fat side up .
In large measuring cup or bowl, combine remaining ingredients; stir to blend .
Pour over pork . Cover and cook on HIGH for 4 hours or on LOW for 6 hours,
until pork is tender .
