WKam's Corner: Whole Foods slow cooker recipes - Los Angeles Local News, Weather, and Traffic

These recipes come courtesy of Whole Foods.

For more tips and other healthy recipes, visit wholefoodsmarket.com.

Slow Cooker Pork and Cider Stew

Serves 6

4 leeks, white and light-green parts only, thinly sliced
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
3 apples, peeled and sliced
6 garlic cloves, finely chopped
¾ teaspoons fine sea salt
¾ teaspoons freshly ground black pepper
¾ cup hard (alcoholic) cider or non-alcoholic apple cider
2 teaspoons apple cider vinegar
1 (15oz.) can kidney beans, rinsed and drained

Layer leeks, pork, apples, and garlic in the bottom of a 5-to-6 quart slow cooker and sprinkle with salt and pepper. Pour in cider and vinegar. Cover and cook on low until pork is very tender, about 8 hours. Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.

Slow Cooker Lentil Stew with Polenta

Serves 6

1 ½ cups brown lentils, picked over and rinsed
2 onions, sliced
1 large green bell pepper, diced
4 garlic cloves, sliced
1 (28oz.) can plum tomatoes with juice
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
½ teaspoon fine sea salt
1 ½ cups vegetable broth
1 tablespoon balsamic vinegar
1 cup quick-cooking polenta

Layer lentils, onions, bell pepper and garlic in the bottom of a 4-to-6 quart slow cooker. Halve the plum tomatoes and add them to the cooker along with all their juices. Sprinkle with oregano, crushed red pepper flakes and salt. Pout in broth and vinegar, cover and cook on low until lentils are very tender, about 7 hours.