Stewed Summer VeggiesPosted: June 26, 2012
I’m packing up my suitcase (or three) for a tropical island vacation south of Tampa, but it looks like the most tropical thing about the trip may be Tropical Storm Debby. Our family that’s already there spent last night without water or power and hasn’t seen the sun in days. Much of the island is covered in water. Getting three suitcases, a diaper bag, groceries, and a one-year old onto the ferry (no cars on this island) and down the 1/4 mile rocky path to the condos without Jared, who will be joining us two days later, is going to be harder than I expected if this doesn’t clear up soon.
I had a menu in mind for the week, including lots of fresh, crisp fruits and veggies to cool us down as we came in from the hot sandy beach. But, this summer stew might be a better fit if it turns out to be a rainy vacation. Actually, curling up on the lanai (that’s a fancy word Floridians use for a screened in porch) with a good book and a bowl of these warm summer veggies, while the rain falls around me and and waves crash against the shell-lined beach, sounds like paradise to me.
Fresh potatoes, tomatoes, onions, and squash from our uncle’s garden were the base of this savory satisfying stew, finished off with white beans for a mild-flavored protein, and kale of course. No dish is complete without it! Smoked paprika, one of my favorite spices to add depth of flavor to beans and vegetables, makes it taste almost like it was cooked with a hunk of ham.
Rain or shine, cool salads or warm stews, I’ll be enjoying our little tropical paradise very soon. And I’ll finally be reuniting with my husband when he gets done with his week long out of state baseball tournament…just in time to celebrate our anniversary on the same island where we said “I Do” five years ago!
Rachel’s Stewed Summer Veggies
~1 T. extra virgin olive oil (evoo)
1 large onion, diced
4 small potatoes, chopped into bite size chunks
1 yellow squash (or zucchini)
3 cups of tomatoes (I used a combo of whole cherry tomatoes & chopped larger tomatoes)
1 T. white wine vinegar
3 stalks of kale, torn off the rib and into pieces
1 cup of water or veggie broth
1 can of cannellini beans, drained and rinsed
salt & pepper
Pour evoo into a large tall-sided skillet or sauce pan and heat on medium heat. Add onions & a dash of salt and saute for about five minutes. Add potatoes, squash, tomatoes, water or broth, and vinegar. Reduce heat to med-low, cover and cook for 30 minutes, stirring occasionally. Stir in kale and gently mash the tomatoes so they release their juices. If it needs more liquid, you can add another cup of water or broth. Gently stir in the beans and season to taste with seasoning salt (like Lawry’s or Tony’s), smoked paprika (use just a pinch for a nice smokey flavor) and a little salt and pepper if it needs it.