Monday, July 17, 2017


By Mary Kennedy 
This is a wonderful summer recipe and I found it on Anthony Bourdain's show.  It's vegetarian and it wasn't even one of his regular recipes.
While visiting in Cuba, he was invited to dinner and the main dish was pork (very popular in Cuba, he said) along with this stew served over rice. The hostess said her daughter was vegetarian and she always kept a big pot of stew on hand for her.                 
I tried it and loved it. I made it in the crockpot, and you'll have to guess at the amounts. The main thing is to use all your summer vegetables.
I started with about 4 cups of veggie broth (I like the low sodium "Better than Bouillon" kind.)                           
Then I add chopped zucchini, tomatoes (I'll use canned tomatoes in the winter, but now I'll use fresh), carrots, corn, a cooked, diced sweet potato (to give it some thickness and texture) and raw spinach. I just let it cook down in the crock pot for a few hours.
The trick, of course, is to use whatever you like. One of my friends makes this every week and adds finely shredded raw cabbage and sweet peppers.
This freezes really well and I think I like it better on the second day. Another friends always summer yellow squash, as well as zucchini and she adds a can of tomato soup while it simmers in the crock pot for the last hour.
And a touch of Worcestshire sauce is good (just a touch, don't forget, it's VERY salty). And I put in bunches of fresh parsley and freshly ground black pepper. You can add a tiny bit of red pepper flakes for heat, if you like things a little spicy.
This is my once-a-week "go-to" recipe and I'm trying to stock the freezer with as many pints of this as I can. I know I'll be glad to have this over the long cold winter.
Hope you give this a try!! Bon appetit!
Mary Kennedy

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