Slow Cooker Chicken & Dumplings

INGREDIENTS:

For the Chicken:

• Cooking spray

• 2 cups low-sodium chicken broth, divided

• 1 medium yellow onion, finely chopped

• 3 medium carrots, peeled and diced

• 2 medium stalks celery, diced

• 2 cloves garlic, minced

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 1/2 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup heavy cream

• 1/3 cup all-purpose flour

• 1 cup peas

• 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter, melted and cooled slightly

PREPARATION:

Make the Chicken:

1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.

Curried Red Lentil Kohlrabi and Couscous Salad

INGREDIENTS:

• 1/2 cup white wine vinegar

• 1 1/2 tablespoons sweet curry powder

• 2 garlic cloves, pressed

• 2/3 cup extra-virgin olive oil

• 1 16-ounce package red lentils (about 2 1/4 cups)

• 2 kohlrabi; leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice

• 1 cup plain couscous (about 6 ounces)

• 1 cup chopped green onions

• 6-ounces baby spinach

• 1/2 cup chopped fresh mint

PREPARATION:

1. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

5. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Hearty Chicken Vegetable Soup

INGREDIENTS:

• 4 cups water

• 1 3/4 cups chicken broth

• 1 lb skinless boneless chicken breasts

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 4 medium carrots, cut diagonally into 1/3-inch-thick slices

• 2 celery ribs, cut crosswise into 1/3-inch-thick slices

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 3 tablespoons finely chopped fresh parsley

PREPARATION:

1. Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

2. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

3. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Root Veggie Lentil Soup

INGREDIENTS:

• 1 tbsp olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 2 to 3 carrots, peeled and cut into ¼-inch pieces

• 1 parsnip, peeled and cut into ¼-inch pieces

• 1 small celery root, peeled and cut into ¼-inch pieces

• 1 1/4 cups dried brown lentils, picked over and rinsed

• 6 cups vegetable broth or water

• 1 tbsp reduced-sodium tamari

• Sea salt and ground black pepper, to taste

• Chopped fresh flat-leaf parsley for garnish

PREPARATION:

1. In a skillet on medium, heat oil. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.

2. Add carrots, parsnip, celery root, lentils, broth, tamari, salt and pepper. Cover and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve, adjust seasoning to taste, and sprinkle with parsley.

Potato, Celery Root & Pear Gratin

INGREDIENTS:

• Olive oil cooking spray

• 1 tbsp olive oil

• 1 leek, white and light green parts only, thinly sliced

• 2 cloves garlic, minced

• 1 12-oz can evaporated milk

• 1 tbsp chopped fresh thyme leaves

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

• 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick

• 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick

• 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds

• 1/4 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.

2. In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.

3. Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.

4. Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.