Saturday, April 9, 2016

Italian Vegetable Stew :: Chef Mark Cleveland @ Hungry Harvest ::

 
Difficulty: Easy

Time: 25 mins,

Servings: 3 quarts



This robust vegetable dish is truly a meal in itself.  If y’all are doing a vegetarian day each week like Meatless Monday or packing a dish for a veggie pot luck, this one sings with flavor.  It’s quick & easy to prepare & very versatile. 



Amount
Measure
Ingredient
Prep Method
2
Large
Red peppers

1
Head
Broccoli

1
Pound
Green beans

1 ~ 2
Medium
Red onions




Prep out the vegetables into bite sized pieces.  I like to slice the onions from top to bottom into 4 pieces then slice across from top to bottom as shown in the photo.  Small details make for tasty textures.  Cut this way, the onions are a similar size to the other vegetables & don’t get lost in the sauce.  Peel & cut up the broccoli stems.  Their crunch is delish.  Broccoli skins & onion peels can be made into quick broth.



3 ~ 5
Cloves
Garlic
Sliced
3
Tablespoons
Evoo

½
Teaspoon
Black pepper




Heat the oil, garlic & black pepper over medium high heat for 5 mins until the garlic begins to color then add the onions



½
Cup
Sweet marsala




Raise the heat to high & simmer off the wine, about 5 mins more.  This gives the onion mix a rich depth of flavor. 



1
Tablespoon
Italian herbs

1
25 ounce jar
Favorite Italian red sauce
Or Marinara sauce
2
Cups
Cooked favorite beans
Or 1 15 ounce can organic beans



Add in the Italian herbs, stir, then add the beans, Italian red or marinara sauce, rinse out the jar w/ about ½ cup water, add that too, then top w/ the veggies.  



Bring to a boil and cook until veggies are tender to your families liking, from 10 to 20 mins.  Add more salt & pepper to taste.  I used small white beans, cooked in veggie scrap broth w/ bay leaves.  They are a staple in my freezer.  


Alternatively, combine everything in roasting or casserole dish roast covered at 425 for 30 to 45 mins until the veggies are as tender as you desire.  Serve it family style or on a buffet.



This dish is wonderful as a hearty veggie main dish or side.  You can enjoy it w/ favorite proteins from the BBQ, a roasted chicken, or add in sausage when you add the beans & red sauce.  I garnished mine w/ finely grated Asiago & basil blossoms.  Let’s see your versions. Post pix on Hungry Harvest Social Media. 


Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!



Pinterest




Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin


No comments: