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

Read More http://www.epicurious.com/recipes/food/views/Tomato-Red-Onion-and-Basil-Bruschetta-242473#ixzz1R3mXdlLM

Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1 tablespoon grated fresh ginger
• 1 teaspoon Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1 cup long-grain white rice
• 1 medium head bok choy, thinly sliced (about 8 cups)
• 2 scallions, sliced

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.