Wild Rice Pilaf with Peas, Lemon Zest and Tarragon

This was pretty good. I am starting to wonder if I need to invest in a timer because many recipes don't need but 5 - 6 hours to cook, but I am at work for at least 8 and many things are starting to burn around the edges. Or I may have to start 1.5-ing the recipes. This was very lemony in a good way. It went well with a veggie chicken cutlet for some protein. It was also tasty with a few sprays of braggs.

Millet and Burdock Root Stew

I had a hard time finding burdock root at the grocery store. Not because they didn't have any, in fact the Berkeley Bowl had it in two spots. It was just labeled "gobo" which I learned is it's Japanese name. The produce guy I asked took me to where it was, but I guess he also didn't really know what it looked like so we had to find the head produce guy before we found it. They then discussed making sure that the signs are labeled with both names. I'll have to check if they've updated them next time I go.

This is what it looks like - burdock root or gobo.

This stew was slightly sweet & nutty. It got really thick & the edges burned a bit. I think this may be because my slowcooker is really big and the recipe calls for a smaller one. It was still tasty even though it's consistency was more like mush. It might have also just cooked too longer. Next time I might add another cup of broth or water.

It doesn't look like much, but it was really tasty & comforting. It had lots of meaty mushrooms & the millet was the perfect grain.

Vegetable Tian with Herbes de Provence

This is basically roasted potatoes & shallots, but it's so delicious! I think as a vegetarian for the past 13 years, I had forgotten that pot roast was the most common crockpot dish that my mom would make during the cold Midwest winters. These potatoes, carrots & shallots were very flavorful with the herbes de Provence which I happened to have as a gift from a friend who had recently gone to France. No photos, but here's the recipe.

6 shallots, halved
2 large garlic cloves, minced
1.5 cups baby carrots
1 lb small red potatoes, quartered
1 small red bell pepper, seeded & diced
1.5 cups cherry tomatoes, halved
1/4 c veggie stock
3 tbsp olive oil
1.5 tsp dried herbes de Provence
salt & pepper
1 c fresh bread crumbs

1. Combine all the vegetables in slow cooker. Add the stock & 2 tbsp olive oil. Season with herbes, salt & pepper. Combine well to coat the veggies. Cover & cook on low for 6-8 hours.

2. In small skillet, toast bread crumbs in remaining 1 tbsp olive oil over medium heat until golden. When veggies are down, sprinkle bread crumbs over the top & serve.