13
RECIPES
Spinach Artichoke Dip with a Kick
Serves: 10
Prep: 15 minutes
Cook: 2 ½ hours
Total time: 2 ¾ hours
Ingredients:
¼ cup butter
1 small onion, diced
1 tablespoon garlic, minced
1 block (8oz) cream cheese, softened
½ cup mayonnaise
½ cup sour cream
¼ half and half (or regular milk)
½ teaspoon red pepper flakes (can be adjusted to spice level
desired)
1 package (10oz) frozen spinach (thawed and water squeezed
out)
1 can (14oz) artichoke hearts, drained and chopped
1 jalapeño pepper, minced
1 tablespof wine vinegar
¼ parmesan cheese, grated
½ cup feta cheese crumbles
½ cup mozzarella cheese
Directions:
Remove the insert from the slow cooker and place on the stove
top. Melt the butter in the insert over medium heat. Add the
onion and sauté about 5 minutes, stirring occasionally until the
onions are translucent. Add the garlic and sauté for another
minute.
Replace the insert in the slow cooker. Add the cream cheese, sour
cream, mayonnaise and half and half to the onion and garlic.
Stir to combine. Add the remaining ingredients and again stir
to thoroughly combine.
Cover and set the slow cooker to cook on Low for 2 ½ hours. Stir
before serving.
Cauliflower Barley Salad with Cashews
Serves: 4
Prep: 25 minutes
Cook: 3 to 3½ hours
Total time: Approximately 3½ hours
Ingredients:
2 tablespoons butter
1 cup barley
3 cups vegetable broth
½ cup celery, chopped
1 red pepper, cored, seeded and chopped
1 small onion, chopped
1 large clove garlic, minced
1 medium head cauliflower, cut into florets
1 can (15 oz) garbanzo beans, drained and rinsed
Dressing:
3 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
½ teaspoon sugar
5 tablespoons olive oil
Salt, to taste
Ground pepper, to taste
1 bag (5 oz) arugula or baby kale
½ cup cashews, coarsely chopped
¼ cup fresh parsley, chopped (optional)
Directions:
Remove the insert from the slow cooker and place on the stove
top set to medium heat. To the insert add the butter and the bar-
ley. Stir and cook for approximately 10 minutes or until barley is
slightly browned. Transfer the insert back to the slow cooker.
To the barley, add the broth and next 4 ingredients. Stir to com-
bine. Place the cauliflower florets on top of the mixture. Cover
and cook on Medium 3 to 3.5 hours, or until the barley is tender
and the liquid is absorbed. Add the garbanzo beans. Fold the
beans into the barley mixture.
While the barley cooks, prepare the salad dressing by whisking
together the lemon juice, mayonnaise, Dijon mustard, sugar and
olive oil in a medium bowl until emulsified. Season the dressing
to taste with the salt and pepper.
To prepare the individual salads, place individual portions of the
arugula or kale. Top with the cooked barley mixture. Drizzle
with the dressing and top with chopped cashews and parsley.
