Sunday, July 03, 2011

Tomato, Red Onion, and Basil Bruschetta

  • 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
  • 1/2 small red onion, finely chopped
  • 3 tablespoons olive oil plus additional for brushing
  • 3 tablespoons chopped fresh basil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 large loaf focaccia, halved horizontally (reserve half for another use)
  • 1 garlic clove, peeled, halved

Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

Directions

  1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.