Slow Cooker Butternut Squash Risotto

Okay...I will admit I was a little bit skeptical of risotto made in the slow cooker, but I figured it was worth a try. We love risotto (for another great one, try this Roasted Broccoli Risotto with Lemon and Cream) and the idea of it waiting for us when we get home from work made me happy. I will say it has a slightly different texture than it's stovetop counterpart, but is still really delicious. Give it a try. Perfect comfort food for a chilly night.

Adapted from Crockpot Gourmet

Ingredients:
~1 and 1/4 cups aborio rice (I always use basmati for risotto because we keep it stocked in our pantry. Feel free to use either)
~2 tbs olive oil, plus more for roasting
~4 cups chicken broth
~1 butternut squash, peeled and cut into 1/2 inch chunks
~1 shallot, chopped
~2 cloves garlic, minced
~1 tsp dried sage
~1 tsp salt
~1/4 tsp pepper
~3 tbs grated Parmesan cheese, plus more for garnish
~3 tbs grated Asiago cheese
~2 tbs butter

1. Preheat oven to 375. Arrange squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes or until squash starts to brown around the edges.
2. Mix rice and 2 tbs olive oil in the slow cooker.
3. Add squash and remaining ingredients except for cheese and butter. Stir and cover.
4. Cook on low for 4-6 hours.
5. Add cheeses and butter; stir. Let cook a few more minutes until cheese and butter melt into mixture.
6. Serve into bowls and top with additional Parmesan cheese.

BLT Chopped Salad

This is not normally the kind of meal I would recommend for a cold winter's night, but it sounded so good we had to give it a try. This will be EXCELLENT in summer. Can't wait to make it with fresh corn and homegrown tomatoes. Goes together quickly.

From DamnDelicious

Ingredients:
~1/2 lb. bacon, cut into small strips
~4 cups chopped romaine lettuce (butter lettuce would also be a great choice)
~1 cup cherry tomatoes, halved
~1/2 cup corn kernels
~1 avocado, diced into chunks
~4 oz. goat cheese, crumbled

For the vinaigrette:
~1/4 cup olive oil
~1/4 cup apple cider vinegar
~zest of one lime
~2 tbs. fresh lime juice
~3 tsp. sugar

1. Whisk together vinaigrette ingredients in a small bowl. Set aside.
2. Heat large skillet over medium-high heat. Cook bacon until brown and crispy (6-8 minutes). Transfer to paper towel lined plate.
3. In a large bowl, combine lettuce, tomatoes, corn, avocado, goat cheese, and bacon. Add vinaigrette and toss.

Mediterranean Couscous

Feta and kalamata olives are two of my favorite things. I prefer salty

over sweet anyday and combined with roasted tomatoes and squash

this makes for a yummy dinner. Extremely easy to assemble. 

Created in our kitchen.

Ingredients:

~1 10oz. box couscous

~chicken stock

~1 pint grape tomatoes

~kalamata olives (I use about half a jar for this recipe, but use however many you like)

~2 large yellow squash, cut into 1/2" pieces

~2 large zucchini, cut into 1/2" pieces

~feta cheese

~olive oil

~salt and pepper

1. Heat oven to 400 degrees. Spread tomatoes, squash, and zucchini on a baking sheet. Drizzle with olive oil and salt and pepper and roast for 10-15 minutes. . 

2. While veggies are roasting, cook couscous according to package directions. ALWAYS use chicken stock (or veggie stock if you desire) when cooking couscous. It adds so much flavor. 

3. In a large pot, mix together couscous, roasted veggies, olives, and feta. Serve and enjoy.