Recipe from Kathleen:

3 medium sweet potatoes, peeled and chopped
3 zucchini, chopped
1 large onion
1 to 2 cups chopped broccoli (I substituted chard)
1 box of chicken broth (or your choice of flavors)
1/4 cup of melted butter or margarine (I didn’t use either)
2 med baking potatoes, peeled. Shredded or chopped
2 teaspoons salt (use good sea salt if you have it)
1 teaspoon ground cumin
1 teaspoon black pepper
other herbs (I used fresh dill weed, because I had it on hand)

2 cups milk

Put in everything except the milk. Cook in a crock pot on low 8-10
hrs or high 4-5 hrs.
Add milk and more chard (or other quick cooking veggies) and cook 30
minutes to 1 hour.

Recipe adapted from “Best-Loved Slow Cooker Recipes

This is a flexible salad. The only things that are necessary are broccoli, rice, vinaigrette, and cheese. The green garlic or spring onions would be a delicious addition to this recipe.

2 Cups Cooked Brown Wild Rice, cooled (Trader Joeʼs os by far the most delicious)

1 Head Broccoli– Steamed till bright green and cooled- finely chopped.

1/2 Cup Sauteed Mushrooms

Vinaigrette – to taste

Walnuts (or pine nuts)

1/2 Cup Parmesan Cheese

Salt & Pepper to Taste

Green Garlic OR Spring Onions, minced (the whole thing except bulb).

Fresh Herbs (whatever you have on hand, Iʼve used anything from rosemary to cilantro. It all tastes great)- finely Chopped

Mix all ingredients together and refrigerate until ready to serve!