Use fire-roasted crushed tomatoes, if available, to give this recipe a robust smoky taste. If time permits, make it in advance. It tastes even better the second day.

Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice.

1 onion, minced
2 stalks celery, diced…

A simple, yet flavorful recipe that is the perfect side dish for any meal.

Recipe Adapted from: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines

1 can crushed tomatoes in tomato puree — (28-ounce)
1 can chunky salsa — (14 1/2-ounce)…

This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped…

1 pound dried split peas
1 leek — rinsed & chopped…

This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick…

Mirletons (also spelled “mirlitons”) are a favorite vegetable in south Louisiana. The mirleton is also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear. This recipe may also be used to stuff peppers or other vegetables.

Spicy without being hot, exotic without using hard-to-find ingredients, Khalota (pronounced Ha-Lo-Ta) is a delicious introduction to North African cooking.

Almost everything tastes better with cashew sauce! But it is high-fat, so I use it sparingly.

– 1 lb fresh kale
– 2 onions, sliced…