a

Menu

    Ratatouille with Lentils

    Ratatouille with Lentils

    PREP: 25 minutes COOK: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) MAKES 6 servings 1 12-ounce eggplant (1 small), peeled and cubed 2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained 2 medium yellow summer squash and/or zucchini, halved...
    Lentil “Moussaka”

    Lentil “Moussaka”

    PREP: 20 minutes COOK: 6 hours (low) or 3 hours (high) + 30 minutes (high) MAKES 6 servings 2 cups cubed potatoes (2 medium) 1 cup vegetable broth 3⁄4 cup brown or yellow lentils, rinsed and drained 2 cloves garlic, minced 1⁄2 teaspoon salt 1⁄4 teaspoon ground...
    Corn and Grain Gratin

    Corn and Grain Gratin

    PREP: 20 minutes COOK: 5 to 51⁄2 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings 1 cup regular barley 2⁄3 cup wheat berries 2 14-ounce cans vegetable broth 1 cup frozen whole kernel corn 1 4-ounce can (drained weight) sliced mushrooms, drained 1⁄2 cup thinly...
    Southwestern Corn Spoonbread

    Southwestern Corn Spoonbread

    PREP: 15 minutes COOK: 31⁄4 to 33⁄4 hours (low) cool: 45 minutes MAKES 6 to 8 servings Nonstick cooking spray 4 eggs, lightly beaten 2 8.5-ounce packages corn muffin mix 1 14.75-ounce can cream-style corn 1 cup fresh corn kernels (2 ears) or frozen whole kernel corn,...
    Cha-Cha Corn Chowder

    Cha-Cha Corn Chowder

    PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) MAKES 6 servings 1 pound round red potatoes (3 medium), chopped 2 14.75-ounce cans cream-style corn 13⁄4 cups chicken-flavor vegetable broth 1 11-ounce can whole kernel corn with sweet peppers, drained 1...