Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Ingredients

• 1 pound of pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 ounces tomato paste
• 3/4 cup water
• 1 small head cabbage, shredded
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon brown sugar or honey
• sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

Remove the sausage from the casing and add it to a skillet over medium-high heat. Brown while chopping and stirring. Remove from the heat and set aside. Fill a large pot with water about 2 quarts, and bring to a boil. Add the sausage and the beets. After 10 minutes, add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. Heat the oil in a skillet over medium heat. Add the onion, and cook until translucent. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the garlic and cook for one more minute. Season with salt, pepper and sugar. Garnish with sour cream and fresh parsley or cilantro.

Ingredients

• A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
• 3 or 4 cloves garlic, peeled
• 1/4 cup olive oil or butter
• salt and black pepper
• a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.