Once again here is the food that I made for Oasis last night...
Slow-Cooker Stew with Beans, Sweet Potatoes and Corn
1-28oz can of unsalted whole tomatoes, including the juice
3 cups sweet potato chunks
2 cups cooked cannelini beans
2 cups lima beans (I used frozen, but thawed them first)
2 cups frozen corn kernels
1 large onion, diced
2 large cloves of garlic, minced
3 cups vegetable broth
1 tablespoon paprika
1 tablespoon dried basil
1 teaspoon dried thyme
Dump the tomatoes into slow-cooker and crush with your hands or the back of a wooden spoon. Mix in the remaining ingredients, cover, and slow-cook until everything is tender. I put everything together at about 9am and let it cook about 8 hours on low and then turned it down to warm until everyone was there. You can also cook it on high for about an hour. Your cooking time and heat settings may need to be adjusted for your slow-cooker or for your own preferences.
Carmalized Squash Pizza
1 can (11 oz) Pillsbury refrigerated thin pizza crust
few scoops Ragu pizza sauce
Italian Seasoning (anything you like... I used basil, herb de provence, orageno)
toasted seseme seed
2 tbsp capers
bag of spinach
1 1/2 lb. winter squash, peeled and sliced very thin
1 large sweet onion sliced very thin
1 tsp. dried rosemary
1 tsp. dried sage
1 1/2 tsp. salt
1 1/2 tsp. freshly ground coarse black pepper
1 tsp. mashed garlic
For the carmalized squash:
Preheat oven to 325F. Place sliced squash and onion in baking dish, and toss with rosemary, sage, 1 teaspoon salt, 1 teaspoon pepper and 3 tablespoons olive oil to coat. Cover with foil or tight-fitting lid. Bake about 1 hour, or until squash is tender and onions begin to caramelize. You can carmalize the squash up to 3 days in advance.
To asseble the pizza:
Preheat the oven to 400F. Roll out the pizza crust onto a sheet tray, cook until slightly browned (approx 8 minutes). Around the outside, brush on olive oil. Spread the pizza sauce onto the pizza, top with Italian seasonings, seseme seeds, and capers. Arrange spinach over top to cover (like you would with cheese if you were making a cheese pizza). Top with the carmalized squash. Cook until pizza crust is the color brown you wish (I cooked it for another 15 - 20 minutes).