Summers End Stew Recipes

SUMMER SQUASH AND SAUSAGE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
• Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
• Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

SUMMER SISTERS STEW

Steps:

• Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
• Add 2-4 cups of water and allow to come to a boil.
• Add the potatoes and the other half of the spices, simmer for 5 minutes.
• Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
• Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.

SUMMER STEW

Steps:

• Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
• Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
• Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
• Add the tomatoes and bring the mixture to a boil.
• Add the water, stir it into the mixture.
• Cover, simmer over low heat, stirring often, for about 20 minutes.
• Add the chickpeas and the green beans.
• Simmer for 10-20 minutes more until everything is tender and the stew is thick.
• Taste and adjust for seasoning.
• Serve hot, sprinkled with the cilantro.

SUMMER VEGETABLE STEW

Steps:

• In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.