3 Green-Inspired Recipes for March
Between the frenzy of college basketball playoffs and the hoopla surrounding St. Patrick's Day celebrations, if there's one color that comes to mind with the start of March, it's green. And with these kind of festivities, there's only one real way to celebrate: by slow cooking.
For the season of all things green, break out the exclusive Crock-Pot® Swing and Serve™ Slow Cooker for all of your party and entertainment needs. The next best thing in slow cooking, this innovative appliance enables you to slow cook three different dishes at once, all at their own temperatures and cook times. Not only does this provide more kitchen and counter space, it also eliminates the hassle of extra pots, pans and casserole dishes while hosting. By simply swinging open the top two 1.5-quart crocks, you have an easily-accessible serving station right at your fingertips. This also makes it hassle-free for guests to help themselves.
This month, celebrate in style and comfort by trying all three of these green-themed slow-cooked dishes:
Spring Greens Quiche
Toast to your March weekend brunches over a perfectly golden quiche filled with fresh, bright spring greens. Make this brunch dish in your slow cooker first thing in the morning and within a few hours, you'll be treated to the mouth-watering aroma of flaky pastry crust and cheesy goodness.
- 1 store-bought roll out pie crust
- 5 cups julienned dandelion greens or Swiss chard
- 5 cups fresh baby spinach
- 3 green onions, thinly sliced
- 3/4 cup small broccoli florets
- 1/4 cup diced onion
- 1/2 garlic clove, minced
- 5 eggs
- 3/4 cup heavy cream
- 1/4 teaspoon ground mustard
- 1/2 cup smoked mozzarella cheese
- Lay large piece of parchment paper on counter and top with rolled out pie crust.
- Gently move paper and dough to fit the crust down into the creases of the slow cooker.
- Press the excess crust against the sides and crimp the edges so that crust goes about 2 inches up the sides.
- In large skillet over medium-high heat, sear spinach, onions, broccoli florets, onion and garlic for 2 to 3 minutes.
- In a large bowl, whisk eggs, cream and mustard together until smooth.
- Add seared vegetables, cheese and salt and pepper, to taste.
- Pour mixture over prepared crust in slow cooker.
- Use a long piece of paper towel to cover top of slow cooker, to absorb condensation. Pull it tight so that edges do not sag.
- Cover and cook on HIGH for 3 to 4 hours, until edges are golden brown.
- Let quiche cool for 10 minutes before serving.
While your quiche is cooking in the 3-quart crock of the Crock-Pot® Swing and Serve™ Slow Cooker, create two different slow-cooked sauces in the upper 1.5-quart crocks so that your guests have two options to choose from! A bearnaise or hollandaise sauce for example, would pair perfectly with a breakfast quiche.
Collard Greens and Ham
This thick, rich and hearty green-inspired recipe is great for March, when the days can still be cold and gloomy. Best when cooked low and slow, collard greens and ham are ideal for your slow cooker. While collard greens and ham are cooking in your 3-quart crock, create one sweet and one spicy gravy in each of the upper 1.5-quart crocks.
- 2 pounds smoked ham hocks or smoked turkey drumsticks
- 5 pounds collard greens (about 6 bunches)
- 2 tablespoons olive oil
- 2 medium yellow onions, medium dice
- 4 medium garlic cloves, finely chopped
- 2 cups low-sodium chicken broth or stock
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon cayenne pepper
- Add ham hocks or turkey to 3-quart slow cooker.
- Discard collard leaves from tough stems with your hands and discard stems.
- Tear leaves into small pieces. Wash, dry and set aside.
- Add onion and garlic to wide-bottomed pot over medium-high heat with olive oil.
- Stir occasionally, until onion has softened.
- Turn heat to high and add broth or stock, bringing to a boil.
- Slowly stir in greens until all are wilted.
- Turn off heat.
- Add 1 tablespoon of the vinegar, sugar, salt, pepper and cayenne and stir well.
- Pour mixture into slow cooker.
- Cover and cook on HIGH for 4 to 5 hours or on LOW for 5 to 6 hours, until collard greens are very tender.
- When meat has cooled enough to remove, transfer to cutting board.
- Remove skin and bones and shred into small bite-sized pieces.
- Stir meat back into greens and add 1 teaspoon of vinegar.
- Stir well and season with salt and pepper before serving.
Minty Green Cheesecake
This confectionery delight is the best way to cap a day of celebrating all things St. Patrick. Bursting with mint and rich flavor, this cheesecake will be a hit with all of your guests. Make this recipe in the 3-quart crock of your slow cooker. Try this slow-cooked chocolate sauce in the upper 1.5-quart crocks while your cheesecake is cooking. Once finished, drizzle the hot chocolate sauce over your cheesecake.
- 1 1/2 tablespoons butter, melted
- 8 whole mint cookies, pulverized
- 12 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 1/2 whole eggs
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- 2 to 3 cups water
- Slow-cooked chocolate sauce, for topping
- Mix melted butter and crushed mint cookies in a small bowl.
- Push this mixture into pan with a spoon for the crust.
- In another bowl, combine cream cheese and sugar with a hand mixer.
- One by one, add in each egg, mixing in between.
- Mix in peppermint extract and green food coloring.
- Pour mixture into pie crust.
- Add enough water to your slow cooker that pie pan will fit without getting water in it.
- Place pan in slow cooker.
- Cover and cook on LOW for 3 hours or on HIGH for 2 hours.
- Drizzle with dark chocolate before serving.