Published - Pan-roasted broccoli

https://www.williams-sonoma.com/recipe/pan-roasted-broccoli-with-garlic.html

1 - No need to alter the recipe - credit the source.
2 - I forgot to sprinkle over the garlic and it was still very tasty, with compliments.

1 bunch broccoli
1 Tbs. olive oil
1 large garlic clove, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water

1. Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick
2. In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
3. Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately.

Cinnamon Pear Pancakes - Untested

A recipe my mom copied from somewhere. It is a Paleo diet recipe, so it has elements that we cannot grow here, therefore I have already altered the original to include ingredients that can be cultivated locally (with the exception of the cinnamon and sugar, of course). The sugar could be honey or maple syrup.

1 ripe pear, grated
3 Tbsps milk
2 Tbsps sugar (honey)
3 eggs
1 Tbsp butter, melted (+more for pan) (coconut oil)
1/4 cup flour (coconut flour)
2 tsps cinnamon
1/4 tsp baking soda
pinch of salt

1. In a large bowl, whisk together the eggs, milk, honey and butter. Stir in the grated pear.
2. In another bowl, blend the the dry ingredients. Add the dry to the wet ingredients and stir together until just combined.
3. Heat griddle over low heat. In melted pat of butter, pour in 1/8 of a cup of batter. Cook 3-5 minutes until the bottom is cooked through, then flip. Cook another 2-4 minutes until lightly browned.
4. Repeat.
5. Serve warm.

Winter Pork Loin Roast - Test 1

https://www.tasteofhome.com/recipes/slow-cooked-pork-with-root-vegetables/
https://www.bettycrocker.com/recipes/slow-cooker-smothered-pork-chops/f147fa1d-5292-4679-937a-7c87ca1c5010
https://prepdish.com/one-pot-roasted-pork-with-apples-rutabaga/
https://www.wpr.org/slow-cooker-pork-chops-root-vegetables

1 - I made this once before and, well, since I'm making it again, I must have liked it!
2 - The rutabaga was well balanced by the pork. It lended its sweetness to the meat and the meat was very tender. I end up checking with a meat thermometre about 6 hours in since the roasts I get are different sized and can cook differently. Since the meat is rather bland, I think, next time, I'll take the time to strain off the liquid and reduce it into a sauce. The original recipe recommends thickening it with a starch, but I prefer to reduce - it's the intensity of the flavour I want, not just an unctuous sauce.
3 - Again, very good. I left it for the full 8 hours and it was too much - the loin roast was very, very, very tender! I couldn't cut it because it just pulled apart. I would prefer if it was a little less pulled-pork-like. Also, I didn't do the cornstarch bit, so I just removed it. I also didn't do the apple cider vinegar which I think I ought to do. Lastly, I had all these leftover veg and found a recipe for leftover pot-roast-like veg and made a soup, which tasted a whole lot like French onion soup! So I've added a note and a link to an experimental recipe.
4 - Another overall homerun but still way off on the timing! Way too long, and I had a 3lb roast in!

5 - We have an inordinate amount of pork chops this year. Since I prefer roasts, I decided to tie 4 chops together and braise them as I would a roast and, in the slow cooker, it worked just fine. The cooking time, however, continues to be more than is needed. This time, the cooking time will be my focus. I will put it in for a 7pm meal, at 1pm, and check the internal temperature at 5pm, which I suspect will be plenty.

6 - OMG! I found a lovage plant on the property and added only 4 leaves to the recipe and it was truly amazing! It rounded the flavors so well, I can't believe it. I also omitted the bacon and used lard - I was concerned that this missing flavor would diminish the experience of eating the dish, but with the lovage, no problem! I again tied pork chops together to very good effect. I cooked it on High and it was way past done in 5 hours, and only afterwards noticed I was supposed to cook it on Low...

4 slices bacon, cut into lardons

OR 1 Tbsp lard
1 popcorn kernel
1 1/2 to 2 lb pork loin roast, bone in
1/2 tsp pepper
1/4 tsp salt
1 large onion, cut into large slices
1/2  cup 1 large carrot (4 oz?), sliced
1 1/3 cups 8 oz root vegetables (to taste or availability: parsnip, rutabaga, and/or turnip slices)
2 cloves garlic, finely chopped
1 1/2 cups chicken broth
2 tsps Worcestershire sauce
2 bay leaves

4 lovage leaves, chopped
1 Tbsp cider vinegar

1. NOTE: Pork needs browning and veg need to be sautéed, so figure that into your slow-cooker plans. It's at least a half-hour or more.
2.  Pat pork dry with a towel; season all over with pepper and salt.
3. Heat a large skillet over medium heat and cook the bacon, stirring often, for 6 to 8 minutes or until browned and rendered. Transfer the bacon to the slow cooker.
4. Pour off all but 1 Tbsp of bacon fat in the pan. Increase heat to medium-high and add the popcorn kernel. When it pops, remove it and brown the pork roast on all sides, 3 to 5 minutes on each side or until browned - the popcorn popping indicates the temperature is correct for searing. Transfer to the slow cooker, bone side down. If the veg cover the roast, gently lift the meat and allow some of the veg to settle underneath. The veg should be, at the most, level with the top of the meat but preferably slightly lower.
5. Add the onions to the skillet and cook 3 to 5 minutes, or until softened. Add garlic and cook until fragrant. Add the carrots and root vegetables, along with a splash of the chicken broth and cover to steam about 10 minutes. Transfer to the slow cooker, tucking around the roast. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on Low for 6-8 hours (SEE NOTE 5) or until a meat thermometer reads 145°F in the center.
6. Remove the roast and cover with foil to keep warm. Remove the bay leaves and discard. With a slotted spoon remove the veg, set aside and keep warm.
7. Pour the cooking liquid into a wide pot and reduce by 1/4. Add the apple cider vinegar and cook a minute more.
8. Ladle the sauce over the roast and serve immediately.

LEFTOVER VEG - If you have leftover veg, here's a recipe for a soup to use them up.

Red Lentil Stew - PUBLISHED

https://www.budgetbytes.com/mexican-lentil-stew/

0-I've already significantly re-wrote this recipe.
1 - pleasantly surprised. Did not have turmeric and forgot the lime and didn't add cilantro. Ate with the Indian Rice and it was quite tasty.
Addendum - there are lots of leftovers so Ben added a squeeze of lemon on top of the plated dish. It was nice.
2 - Nice and light but filling. Good with quinoa (but quinoa is bad because it's from far away and leaves Indigenous communities without it as a food etc etc).
3 - I've made some not insignificant changes that have increased my enjoyment (I think) and not changed Ben's enjoyment of this dish. I've reduced the tomato, removed the turmeric, standardized the amount of salt and altered the instructions to allow for a reduction and thickening of the stew.
It goes really well is the Cornmeal Griddle Cakes.
4 - I may have hit on it. This is the second test with the new recipe, and it appears to be holding its own.

1 Tbsp bland vegetable oil
1 onion, diced
4 cloves garlic, minced
3-4 carrots, diced
1 large can 400ml diced tomatoes
1 tsp minced canned chipotle in adobo
1/2 Tbsp chilli powder
1 tsp cumin
1/2 tsp turmeric
10-15 dashes hot sauce
2 cups red lentils
4 cups vegetable broth
1 tsp salt
1 lime, juiced
1/2 bunch cilantro, chopped
OR
1/2 bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Add the diced tomatoes and their juices, chilli powder, cumin, turmeric, and hot sauce. Stir to combine. 
4. Add the lentils and the vegetable broth. Stir to combine, then simmer for about 20 minutes or until the lentils soften and break down make a thick stew.
5. Uncover and simmer rapidly until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out.
6. Stir in the cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.