Crock Pot Pork Stuffed Peppers

Made these tonight and they were very good. Super easy, healthy, and made my house smell fantastic all day while cooking. I do advise being generous with the salt. I was not and it really needed more and we usually don’t use a lot of salt. I did 1lb ground beef & 1 lb pork. The cauliflower gave it the texture of having rice like traditional stuffed peppers.

-Kelley Collins


Watercress, Bok Choy and Cabbage Pasta (Salad)


3 garlic cloves, finely minced
1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp thinly sliced carrot
4 fresh shitake mushroom caps, thinly sliced
Leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves
Salt and pepper to tas

te; cooked fusilli

In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.

Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.

-Neal Cash


Email from a member:

If there are members who still have cauliflower, they can make giardinera. All of the ingredients came in one basket with the exception of the banana pepper. Cauliflower, onion, Carrot, celery, red peppers, cucumber, banana peppers, enough white vinegar diluted slightly with water to cover veggies in jar, and sea salt! Pack cut veggies in jar. Boil vinegar water and salt. Cool slightly and pour over veggies. Process for storage or cool completely and refrigerate to enjoy now

-the Noisy Rabbit


What to do with the beets?  Karen Hubbard gave me Liliya Ivshenko’s recipe  from Belarus  for Borsch  several years ago and I love it!
2 breasts of chicken
3 beets
2 potatoes
3-4 carrots
1/2 onion
1/2 can stewed tomatoes
1/2 can chicken broth  (I use a whole chicken with skin on and do not use the broth)
1 Cook meat in boiling water–about 1 quart
 2 cube cooked meat and return to water
3 grate beets, carrots, onion and fry in oil for about 10 minutes
4 add tomatoes to cooked veggies
5 cube potatoes and add to water along with other veggies
6 add broth
7 salt and pepper to taste
8 simmer additional 20 minutes
-Leah Hayes