Gardens are popping out the fresh veggies and farm stands are filled to the brim. Need a recipe to use up some of the bounty? Give this Summer Stew a try.
Just chop up the veggies and cook with stock until tender. Crushed tomatoes add a lovely flavor base. A little cornstarch thickens it all up and a sprinkling of fresh herbs adds brightness.
1 large onion, sliced
1 clove garlic, sliced
2 tablespoons olive oil
1 baby turnip, cubed
6 ounces carrots, sliced (about 1-1/2-cups)
6 ounces new potatoes, diced (about 1-1/4-cups)
6 ounces broccoli florets (about 2-cups)
1/2 pound baby zucchini, sliced (about 2-cups)
2 1/2 cups vegetable stock
2 tablespoons cornstarch dissolved in 3 tablespoons water
16 ounces crushed tomatoes
3 tablespoons chopped herbs such as fresh parsley and thyme
Salt and pepper, to taste
1. In large pan, soften onion and garlic in oil, covered, over low heat.
2. Add the vegetables and cook 5 minutes, stirring.
3. Gradually add stock and bring to a boil, then stir in the cornstarch mixture.
4. Add the tomatoes and stir well. Add the herbs then season with salt and pepper.
5. Turn the heat down and cover pan. Simmer gently about 20 to 25 minutes.
6. Stir occasionally and add a little water if stew becomes too thick.
Recipe slightly adapted from Linda’s Kitchen by Linda McCartney
Oh, beautiful song! You come to me when I need you most.
I just stumbled upon ‘Someone Else’ by NJ-based band Cold Weather Company. This piano driven, sad, sad song seems so intensely personal that I want to hold the singer and tell him it’s going to be okay.
“I, I tried so hard
I gave all I could, I let down my guard
You, you left me so scarred
I’ve got to go away now,
My fading star”
Check out Cold Weather Company on the band’s Website, where you can learn of an upcoming show in NYC and buy their music.