Rainbow Harvest Stew

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A hearty stew delivers more than a bowlful of flavor. It's a way to warm up, slow down, and sink into the season. This one is brimming with nutrients, including vitamin-rich beets, kale, carrots, and fennel. Plus, the additional fresh garlic gives it an antioxidant punch. 

This recipe yields 10 servings

INGREDIENTS

  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley
  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley

Directions

  1. Cut all the vegetables into bite sized pieces except for jalapeño and garlic, which should be finely diced. 

  2. In a large pot, bring vegetable broth to a boil then immediately reduce to a simmer. 

  3. Stir in mustard, salt, pepper, and cayenne. 

  4. Add all vegetables to the broth and let it simmer for 45 minutes. Be careful not to let it boil, as this will overcook the vegetables and diminish their nutrient content.

TIPS

** Add your favorite fresh herbs, such as thyme or oregano, for added flavor. This stew also works well with roasted chicken breast cut into cubes. 

 

Triple Greens, Sweet Potato, and Turkey Stew

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We consider this stew a love letter to greens. Three different types—kale, collard, and mustard—marry with onions and fennel, lending a brightness to the turkey. The sweet potatoes get even sweeter as everything simmers down into a thick stew that’s perfect for cool spring nights. Finish with a glug of extra virgin olive oil. 

This recipe yields 8 servings

INGREDIENTS

  • 1 lb ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 1 lb sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 4 cups vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil
  • 450 grams ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 450 grams sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil

Directions

  1. Cut the kale, collard greens and mustard greens into fine stripes.

  2. Dice the sweet potatoes and red onions into 1-inch pieces.

  3. Dice the carrots and fennel into 1-inch cubes.

  4. Finely chop the dill.

  5. Heat the olive oil in a big pot over medium heat.

  6. Roast the ground turkey for about 2 minutes.

  7. Add the veggies and roast a few minutes more.

  8. Add the veggie broth, mustard, honey, vinegar, pepper, salt, fennel seeds, and cayenne pepper. Cover the pot with a lid. Let it simmer for about 30 minutes.

  9. Add dill when ready to serve.