Wednesday Food: Fresh

Nothing says spring/summer like a fresh veggie stew!  This recipe is something I've been making since my days in Boston.  But I like it a little better when I use fresh veggies rather than canned.  I picked this recipe from one of the famous Moosewood cookbooks.  I always liked it because it was simple and a really quick stew.


 We started our evening with a little appetizer of multigrain bread and manchego cheese.  It was a great start because it complimented the dinner very nicely.  We had a 60 day aged sheep's milk manchego that had a creamy start and a sharp and peppery finish!  Heads up, I will be doing a post soon all about artisinal cheeses!  But for now, on to the recipe....

Tomatican
olive oil
2 onions, sliced
2 garlic cloves, minced
1/4t. red chile powder
2t. cumin
1 can lima beans, or 2c. frozen lima beans (how often does anyone see fresh lima beans?)
about 8 tomatoes, chopped
2 ears of corn
salt and pepper
1 avocado, sliced

1) In a soup pot, heat the oil and saute the onions and garlic.  Add in the chile powder and cumin to roast and bring out the flavor of the spices.  Saute till the onions are browned and translucent.  About 10 minutes.


2) When you chop the tomatoes, be sure to get all the juices as well as the meat of the veggie.  With a sharp knife, slice the corn kernels off of the cob.  Like so.....
Save the corn cobs, you will be using them again.
3) Add the lima beans, tomatoes and corn to the pot as well as the cobs.  As the stew cooks ( which doesn't take too long), the flavor from the corn cobs will infuse into the stew.
4) This just needs to cook till all the veggies are softened and the flavors have melded together.  I let it simmer for about 1 hour, but you could probably get away with less.
5) Top the stew with a few avocado slices and your ready to go.


This is another example of a recipe that you can feel free to add and take away ingredients as you like.  I feel like zucchini might be a nice addition??  But I do love the acidic tomatoes with the creaminess of the lima beans.  And, really, how many recipes do you see nowadays with lima beans??  Could be the reason why I was having such a hard time finding them at the grocery store!
Nonetheless, feel free to get creative and put your own unique spin on this fresh veggie stew!
And remember, when the kitchen gets too hot, get back in there an keep cooking!

-BabyStella
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