PermaLink at: http://muffintalk.wordpress.com/2012/09/12/green-white-gazpacho/

Permalink at: http://www.kalynskitchen.com/2010/08/recipe-for-grilled-zucchini-pizza.html

“We are finding gorgeous tomatoes in our Ranui Gardens CSA box this month. You could use them in this stew-like dish, but I like to savor the rarity and freshness of the heirlooms in salads, sandwiches and raw—and use canned tomatoes here. I choose quinoa as the bed underneath the vegetables—feel free to substitute rice or any other cooked grain.

Precook the kale in another saucepan and add it at the last minute to the lentils."

Permalink at: http://muffintalk.wordpress.com/2012/09/29/carrot-macaroons/

via the Kitchn
Permalink at: http://www.thekitchn.com/easy-dinner-recipe-slowcooker-127016
• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

via Slow Cooker from Scratch