Slow Cooker Chile Verde

4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chiles
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves

1. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (use the pampered chef chopping thingy). 

2. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
3. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve with rice, corn tortillas, shredded cheese, refried beans, and a dollop of sour cream.

Source: A Year of Slow Cooking

Try #1 - August 2013
We got tomatillos in our CSA box and I had never cooked with them... but found this recipe and it was delicious!  It made a ton, so we ate it with rice etc. one night and then used the leftovers for enchiladas a couple of nights later.  Yum!

Fresh Tomatillo Salsa

1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**

Place all ingredients in a blender or food processor and pulse to combine and get juices flowing. Blend on low speed until a coarse puree is formed. Pour into a dish, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.

Recipe Notes: *This amount of chiles produces a medium-spicy salsa; if you’d like it milder, use only one serrano or half a jalapeño. If you want an extremely mild salsa (no heat), remove seeds from peppers. **The lime juice is entirely optional as the tomatillos will lend their own tartness to the salsa. I like lime with cilantro, so I always use a bit.

Source: http://pinchmysalt.com/fresh-tomatillo-salsa/

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1 2/3 cups (10-oz. pkg.) chocolate chips

1. Preheat oven to 350° F. Lightly grease baking sheets.

2. Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

3. Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

Source: http://www.verybestbaking.com/recipes/145079/Zucchini-Oat-Dark-Chocolate-Chip-Cookies/detail.aspx

Golden Spice Rice with Chickpeas

2 Tbsp butter, ghee, or olive oil, divided
1 cup brown basmati rice, rinsed and drained
1/4 tsp turmeric
1 3/4 to 2 cups water
2 green cardamom pods
1/2 tsp sea salt
1 cup cooked chickpeas
1/2 cup frozen green peas
1/4 cup currents (or golden raisins)

1. Heat 2 tsp of the butter in a 2-qt pan over low to medium heat.  Add rice and saute until well coated.  This makes the finished grain fluffier and less sticky.
2. Add turmeric and stir again.  Add water, cardamom, and salt.  Bring to a boil.  Turn heat to low, keeping a light simmer.  Cover the pan and let the rice simmer for 45 to 50 minutes, or until all the water is absorbed.  Don't stir the rice while cooking.  Check rice doneness by tipping the pan.  If any water remains, continue cooking until wall water is absorbed.
3. Heat remaining butter in a large skillet over low to medium heat.  Add chickpeas, green peas, and currants and stir.  Fold cooked rice into skillet a little at a time.  Serve while warm.

Source:  Feeding the Whole Family

Try #1 and 2 - June 2013
Simple and good.

Massaged Kale and Currant Salad

1 bunch kale (or mustard greens)
1 tsp sea salt (or less, to taste)
1/4 cup diced red onion
1/3 cup currants (or golden raisins)
1/4 cup diced apples (about 1/2 apple)
1/3 cup sunflower seeds, toasted (or pine nuts)
1/4 cup olive oil
4 Tbsp unfiltered apple cider vinegar (or less, to taste)
1/3 cup Gorgonzola cheese, crumbled (or feta)

1. Destem kale by pulling leaves away from the stems.  Wash leaves.  Spin or pat dry.  Stack leaves, roll up, and cut into thin ribbons.  Put kale in large mixing bowl.  Add salt, and massage it into the kale with your hands for 2 minutes.
2. Stir onion, currants, apple, and sunflower seeds into kale.  Dress with oil and vinegar.  Taste for salt and vinegar, adding more if necessary.  When at desired flavor, toss in cheese.  The salad will keep for several days and still be great!

Source: Feeding the Whole Family

Try #1 and 2 - June 2013
I used kale the first time and mustard greens the second.  I also made the substitutions in italics.  One teaspoon of salt was a little too much for the first time, so the second time I added just a couple pinches.  This is a good salad, and could probably be done with any hearty green.

Mediterranean Quinoa

1 cup quinoa
1 3/4 cups water
1/2 tsp sea salt
1/4 cup toasted pine nuts
1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh Italian parsley
2 scallions
1/4 cup currants
1/3 cup crumbled feta cheese

1. Wash, rinse, and drain quinoa.  Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes).  Don't stir the grain while it's cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest for 5 to 10 minutes.
2. Dry-toast pine nuts in skillet or 300 degree oven until they begin to change color and give off aroma, about 10 minutes.
3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.  Add scallions, currants, feta cheese, and toasted pine nuts and toss.  Add cooked warm quinoa a little at a time.  Toss well.  Serve at room temperature.

Source: Feeding the Whole Family

Try #1 - May 2013
I really liked this... despite making many changes based on what I did/didn't have.  To start, I burned the pine nuts.  Oops.  But pine nuts are expensive so I used them anyway.  They weren't really charred, just a little darker than they should be...  Second, I had no scallions.  Third, I used golden raisins instead of currants.  Fourth... I had no feta, so our quinoa was cheese-less.  NO MATTER.  Despite all the changes, it still was a tasty salad, and I will make it again!  Maybe I'll try using more of the ingredients this time. :)

Cooking Light Slow Cooker Recipes

http://www.myrecipes.com/recipe/knife-fork-barbecued-brisket-sandwiches-10000000701153/

http://www.myrecipes.com/recipe/barley-bean-corn-burritos-50400000124271/

http://www.myrecipes.com/recipe/pesto-lasagna-with-spinach-mushrooms-10000000549820/

http://www.epicurious.com/recipes/member/views/AFRICAN-SWEET-POTATO-STEW-WITH-RED-BEANS-1251816

http://www.recipelink.com/msgbrd/board_11/2007/DEC/9304.html