This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.
- 3 tbsp EVOO
- 2 cups chopped red or yellow onions
- 3-6 cloves of garlic, minced
- 4 bay leaves
- 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
- 2 tbsp Old Bay Seasoning
- 14.5 oz can of diced tomoatoes (such as Muir Glen)
- 1 medium butternut squash (can also use sweet potatoes), peeled and diced
- 3 potatoes, peeled, and diced
- 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
- 2 cups water
- 1 bunch greens (used mixture of collard greens and bok choy)
- 1 quart container of green/purple beans, eat bean cut in thirds
- 1 cup chopped red bell peppers (about 1-2 bell peppers)
- 1 medium golden zucchini, sliced
- 1 medium zucchini, sliced
- 1 tbsp soy sauce
- 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
- Salt and pepper to taste
- Freshly grated parmesan (optional)
- In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
- Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
- Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
- Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.