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For this recipe I actually used bone-in country ribs. I think it would be excellent with boneless country ribs, or with a pork shoulder roast cut into pieces.

* Boneless country ribs (pork)
* 1 onion
* ~3 Potatoes and/or turnips (I used a combination of Yukon gold and purple potatoes)
* 2 sweet potatoes and/or yams
* 3 large carrots
* Winter squash (about 1/2 of an acorn squash, or similar amount of other hard-shelled squash)
* 2 granny smith apples
* Optional other root veggies-- beets, parsnips, celery root. I had good results with adding a few whole radishes.
* 3 crushed garlic cloves
* 2 bay leaves
* 3 tsp Herbes de Provence
* 2 tsp salt

Chop all the vegetables and apples into pieces. Large chunks are fine. I left the radishes whole. I peeled the apples and potatoes, but depending on your tastes you could leave them unpeeled.

Fill the slow cooker with the vegetables, garlic and 2 bay leaves.
Sprinkle salt and Herbes de Provence over the pot.
Lay the pork across the vegetables.
Cover the slow cooker and cook on high for 6-8 hours.
1 Pork Loin Roast
1/2 onion, chopped
2 cloves garlic, minced
3 ribs of celery, chopped
1 fennel bulb, remove outer layer if necessary, chop remainder. Discard stalks.
1 cup chicken broth
1/2 cup apple cider
2 tsp powdered sage
2 tbsp oil

Heat the oil in a large non-stick skillet. (I use my cast-iron skillet.)
Pat roast dry with paper towels. Sprinkle with salt and pepper.
On medium-high heat, brown all sides of the pork roast. (About 10 minutes)
Move the roast to the slow cooker and sprinkle with sage.
Add onion to pan and lower heat.
When onions start to soften, add celery & fennel.
As celery & fennel start to brown, add garlic. Stir for about 30 seconds.
Add broth and cider to the pan, raise the heat to medium-high and use a spoon to scrape any browned bits from the bottom.
Simmer the broth mixture for about 1 minute, then pour over the pork roast.

Cook in the slow cooker on high for 3 hours or low for 6 hours.

Optional-- add peeled and sliced apples to the broth 1 hour before cooking finishes.
The name of this recipe means "The Imam Fainted" which is supposed to indicate how good he thought the dish was.

2 medium onions, chopped
Olive Oil (2 tbsp. + 1/2 cup)
2 garlic cloves, crushed
2 medium tomatoes, peeled and chopped
3 tbsp chopped parsley
salt & pepper
2 medium eggplants
3 tsp sugar
3 tbsp lemon juice

Saute onions in 2 tbsp. olive oil. Add garlic, tomatoes, parsley, salt and pepper.
Cook until mushy.

Preheat oven to 350°F
Cut stem ends off eggplants.
Make 3 lengthwise slits, almost end to end.
Spoon onion mixture into each cavity.
Place in baking dish and sprinkle with sugar, lemon juice and 1/2 cup of oil.
Bake, covered, for 40 minutes
Serve hot or cold with yogurt. (I like it hot.)
I think I might have gotten this recipe from Stasha Yontar.  It's a cold eggplant salad that tastes great in the summertime.

Turkish Eggplant Salad
2 medium eggplants. 
1/4 cup olive oil
juice of 1/2 lemon
1/8 tsp. salt
tomato slices (or wedges)
green pepper slices
black olives (Whatever kind you like.)

Broil eggplant, turning occasionally until the skins are blackened. 
Let cool, then peel off skins
Dice pulp and mash with fork. 
Add oil, lemon and salt while beating with fork or an electric beater
When mixture is light and fluffy, mound in a shallow bowl
Surround edges with tomatoes, peppers and olives.
Serve chilled
This time of year some people have a problem.   On the grand scale of things, it may not seem like a big problem. 

I'm talking about zucchini squash. 

I did not plant zucchinis this year.  My husband doesn't like them and I still have memories of the stacks of baseball-bat sized zucchinis that my family would have at the end of the summer.  Our teachers would put on a sickly smile and accept one or two, but otherwise we tried to eat them ourselves.  

Yesterday I stopped by a friend's house, and together we unloaded vegetables from her garden, which had gotten a little overgrown following a couple of out-of-town trips.  I figure we pulled out nine large zucchinis.  I took two home with me and looked up one of the many recipes my mother used to use to deal with problem quantities of zucchinis.  Perhaps it will help others in a similar situation. 

Cold Zucchini Soup

2 Tbs margarine
2 Large zucchini, sliced  (enough to make 4-6 cups)
1 large onion, sliced
4 cups chicken broth
1 cup half-and-half
1/4 tsp or more ground nutmeg
ground pepper to taste

Melt margarine in a large kettle. 
Saute onions and zucchini until soft
Add chicken broth to cover
Simmer for 15 min
Put in blender, including liquid, and puree until smooth. 
(Food processor often leaks with this recipe, so use the blender
in several batches if necessary.)
Pour pureed mixture into large bowl
Add half-and-half, stirring to blend
Season with nutmeg and pepper
Chill until cold

This is a nice soup for lunch or a first course at dinner.  It's a pretty green color
and does NOT taste overwhelmingly of zucchini.