Slow Cooker Lentil and Ham Soup


Slow Cooker Lentil and Ham Soup
Print Recipe
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Slow Cooker Lentil and Ham Soup
    Print Recipe
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Ingredients
      Servings: cups
      Instructions
      1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
      2. Cut excess ham away from bone and save for later.
      3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
      4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
      5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
      Recipe Notes
      • a smoked pork hock will work in place of a meaty ham bone.
      • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

      Chilled Corn and Crab Soup


      Chilled Corn and Crab Soup
      Print Recipe
        Servings Prep Time
        5 cups 20 minutes
        Cook Time Passive Time
        40 minutes 1+ hour
        Servings Prep Time
        5 cups 20 minutes
        Cook Time Passive Time
        40 minutes 1+ hour
        Chilled Corn and Crab Soup
        Print Recipe
          Servings Prep Time
          5 cups 20 minutes
          Cook Time Passive Time
          40 minutes 1+ hour
          Servings Prep Time
          5 cups 20 minutes
          Cook Time Passive Time
          40 minutes 1+ hour
          Ingredients
          Corn Soup
          Crab Salad
          Servings: cups
          Instructions
          Corn Soup
          1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
          2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
          3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
          Crab Salad
          1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
          Recipe Notes

          Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

          Zesty White Bean and Tuna Lettuce Wraps


          Zesty White Bean and Tuna Lettuce Wraps
          Print Recipe
            Servings Prep Time
            2-3 people 20 minutes
            Servings Prep Time
            2-3 people 20 minutes
            Zesty White Bean and Tuna Lettuce Wraps
            Print Recipe
              Servings Prep Time
              2-3 people 20 minutes
              Servings Prep Time
              2-3 people 20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
              2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
              Recipe Notes

              Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

              Recipe yields a generous 2 cups of tuna and bean salad.

              Kohlrabi Crab Cakes


              Kohlrabi Crab Cakes
              Print Recipe
                Servings Prep Time
                10 3-4" cakes 25-30 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                10 3-4" cakes 25-30 minutes
                Cook Time
                20 minutes
                Kohlrabi Crab Cakes
                Print Recipe
                  Servings Prep Time
                  10 3-4" cakes 25-30 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  10 3-4" cakes 25-30 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Dill Sauce
                  Kohlrabi Crab Cakes
                  Servings: 3-4" cakes
                  Instructions
                  Dill Sauce
                  1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
                  Kohlrabi Crab Cakes
                  1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
                  2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
                  3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.

                  Fennel and Shrimp Potato Salad


                  Fennel and Shrimp Potato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Fennel and Shrimp Potato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
                      2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
                      3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
                      4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
                      Recipe Notes

                      Makes a generous 4 cups of salad.