Free Mediterranean Slow Cooker by J. J. Lewis Page A

Farro

    Ingredients
    4 cups reduced-sodium chicken broth or reduced-sodium vegetable broth
    1 14 1/2 ounce can no-salt-added fire-roasted tomatoes
    1 cup farro, rinsed, or kamut
    1 cup coarsely chopped onion (1 large)
    2 medium carrots, halved lengthwise and thinly sliced crosswise
    1 cup coarsely chopped celery (2 stalks)
    4 cloves garlic, crushed
    1/2 teaspoon crushed red pepper
    1/4 teaspoon salt
    4 cups coarsely chopped fresh green kale or Swiss chard
    1 15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
    3 tablespoons fresh lemon juice
    1/2 cup crumbled feta cheese (2 ounces)
    Snipped fresh parsley or basil
    Directions
    1. In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
    2. Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
    3. To serve, sprinkle each serving with cheese and parsley or basil.
     
     Artichoke Pasta

    Ingredients
    Nonstick cooking spray
    3 14 1/2 ounce cans diced tomatoes with basil, oregano, and garlic
    2 14 ounce cans artichoke hearts, drained and quartered
    6 cloves garlic , minced
    1/2 cup whipping cream
    12 ounces dried linguine, fettuccine, or other favorite pasta
    Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
    Crumbled feta cheese or finely shredded Parmesan cheese (optional)
    Directions
    Spray a 3 ½ or 4 quart slow cooker with cooking spray. Drain 2 cans of diced tomatoes. Stir the drained and the other tomatoes, garlic and artichoke hearts.
    Cover the dish and cook it on low heat for about 6 to 8 hours. Add and stir the whipping cream and let it stand for 5 minutes.
    Cook the paste al dente and drain.
    Serve the sauce over the pasta and top with cheese or olives.

 
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