Free Mediterranean Slow Cooker by J. J. Lewis

wilt down the spinach.
    Drain the tomatoes and add it to the skillet together with the parsley and oregano.
    Turn off the heat. Add the Feta cheese. Combine and allow it to cool.
    Meanwhile, slice the roast lengthwise.
    Put the roast into the slow cooker and put the mixture into the roast.
    Squeeze ½ lemons on top of the roast
    Cook on low heat for about 6 to 8 hours.
    Remove from the cooker and let it sit for a few minutes.
    Depending on your taste, use salt and pepper for seasoning.
     
        Sicilian Pork Stew

    Ingredients
    500 g (17.6oz) Pork shoulder (boneless steaks or roasting joint)
    1 tbsp. Mild, smoked paprika
    1 tbsp. Vegetable oil
    50 g (1.8oz) Smoked bacon pieces
    150 g (5.3oz) Chorizo, cut into mouth-sized pieces
    1 Lemon, quatered
    2 tbsp. Lemon juice
    3 tbsp. Olive oil
    1 handful Black olives
    400 g (14.1oz)Chopped tomatoes (tin)
    0.5 tsp. Chili flakes, or half a fresh chopped chili
    300 g (10.6oz) Butter beans (tin, drained)
    150 ml (5.3fl oz.) White wine
    350 ml (12.3fl oz.) Water
    1 Chicken or pork stock cube
    1 pinch Salt
    1 pinch Pepper
    1 tsp. Dried or fresh sage, chopped
    Mediterranean onion base4 Onions, chopped
    3 Stick of chopped celery
    8 Garlic cloves, chopped
    2 tbsp. Olive oil
    2 tbsp. Vegetable oil
    3 tbsp. Water
    Directions:
    Set the oven temperature at 375°F/190°C
    To create the onion base: Combine all of the ingredients to a covered pan and let it sweat for 15 minutes. Set it aside.
    Cut the pork and put some paprika. Heat the vegetable oil and add the pork and bacon. Fry until it gets brown.
    Take back the 2 tbsp. onion base to the pan along with the other ingredients and boil. Use salt and pepper for seasoning. Pour it in a huge oven proof dish and cover it foil. Cook for about 30 minutes then change the temperature to 350F/180C. Cook again for 45 minutes to 1 hour.
    Take it out of the oven and put 1 tbsp. of flour on the surface. Put everything into the saucepan and boil to thicken the sauce.
    Serve rice or spinach mash.
     
        Mediterranean Pizza

    Ingredients:
    160ml (2/3 cup) passata (tomato pasta sauce)
    500g pkt Nevana pizza bases
    120g coarsely grated mozzarella
    100g marinated pitted kalamata olives
    100g mushrooms, thinly sliced
    1 large yellow capsicum, seeded, thinly sliced
    150g pancetta, torn
    110g pkt goats’ cheese, crumbled
    Fresh basil leaves, to serve
    Directions:
    1. Set the oven temperature at 250ºC and preheat 2 trays in the oven. Put the passata and top it with goat’s cheese, pancetta, capsicum, mushroom, mozzarella and olives.
    2. Bake the pizzas for 10 minutes and garnish with basil leaves.
     
        Pot-Roasted Mediterranean Chicken

    Ingredients:
    3-1/2 lb. whole chicken, rinsed and dried
    Sea salt and freshly ground black pepper to taste
    2 sprigs fresh marjoram, 10 inches each, leaves stripped
    7 sprigs fresh thyme, 4 inches each, leaves stripped
    6 medium cloves garlic
    5 Tbs. olive oil
    1 preserved lemon (or 1 fresh lemon), sliced 1/8-inch thick
    7 oz. pitted black olives, such as kalamata
    9 oz. button mushrooms
    1/2 cup (1-1/2 oz.) sun-dried tomatoes, softened in very hot water
    1 medium onion, cut into eighths
    3/4 cup dry white wine
    Directions:
    Heat the oven at 425°F. Use salt and pepper to season the chicken. With a mini food processor, mix thyme, garlic, marjoram and 1 tbsp. of olive oil to form a paste.
    Rub the paste onto the chicken.  Put half of the olives, lemon slices and 1/3 of the mushrooms. Drain the sun dried tomatoes and put them all over the chicken. Add the onions and the remaining ingredients (lemon slices, mushrooms and olives). Pour white wine and ¼ cup of olive oil onto the vegetables as well as the chicken. Roast for about 1 to 1 ¼ hours, basting every 10 minutes.
    Take the vegetables and put the chicken on a carving board. Remove the trussing and serve the dish with mushrooms, olives, lemons, onions and tomatoes surrounding the chicken.
     
    Mediterranean Kale & Cannellini Stew with