Farmer’s Market Stew
September 30, 2015 by Rebecca Ryan (Leave a Comment)
This dish is a hearty stew made with all things fresh from the farmer’s market, with the exception of the white beans and the stock. Although I own plenty of cookbooks, I was surfing the web the other day looking for some vegetarian inspiration. Although I didn’t actually make or follow any particular recipe, one picture of a vegetable stew set the light bulb off and the what’s for dinner question was answered. I posted a quick pic of this on my Facebook page and got a few requests for the actual recipe. Although I didn’t actually write anything down while making it, the measurements below should be pretty close. This stew is vegetarian, vegan and gluten-free.
- 5-6 medium farm-fresh tomatoes, cut into chunks
- 1 large garlic clove, diced
- Extra virgin olive oil
- ½ large yellow onion
- 2 small ----- potatoes, skinned and diced
- ½ of a yellow squash, diced
- 1 ½ - 2 cups kale, deveined and chopped (I used curly kale)
- 1 can northern beans, rinsed, drained
- About 1 - ½ cups organic, low sodium vegetable (or chicken) stock
- Pinch of saffron
- 1 small sprig of fresh rosemary
- Kosher or sea salt
- Fresh black pepper
- Grated parmesan cheese for garnish, if desired (omit if vegan)
- Preheat oven to 400 degrees
- Toss the tomatoes and garlic with about 2-3 teaspoons extra virgin olive oil, salt and fresh black pepper.
- Roast for about 45 minutes.
- In a stew pot, saute onion in about 3 teaspoons extra virgin olive oil for about 7 minutes.
- Add the diced potatoes and saute for another few minutes.
- Add a pinch or two of saffron threads, salt and pepper and continue to saute.
- Add the diced squash and cook for a few minutes. Then add the roasted tomatoes with all of the juices.
- Mix well. Add the stock and let that heat through. Add the drained/rinsed beans, the chopped kale and the fresh rosemary sprig. Also add a little more salt and pepper.
- Give everything a good stir and cook uncovered over medium heat for about 15 mins. Turn heat to low for 5 mins, remove rosemary and serve.