Meatless Monday Recipes: Late Summer Stew courtesy of inSHAPE

The summer is over, and the temps are cooling, a perfect recipe for tasty late summer garden stew. We used a bit of everything that we harvested in the last two weeks: corn, tomatoes, onions, carrots, peppers, and parsley. A longer simmer time will make for a better tasting dish, but this recipe can be prepped and enjoyed in less than an hour.

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The summer is over, and the temps are cooling, a perfect recipe for tasty late summer garden stew. We used a bit of everything that we harvested in the last two weeks: corn, tomatoes, onions, carrots, peppers, and parsley. A longer simmer time will make for a better tasting dish, but this recipe can be prepped and enjoyed in less than an hour.

 

Ingredients:

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 large tomatoes, cubed
  • 1 carrot, chopped
  • 1 bell pepper (any color), chopped
  • 2 ears of corn, cooked and sliced off cob
  • 1/4 cup parsley, chopped
  • salt and pepper to taste
  • 1/2 tsp turmeric
  • 1/2 tsp celery seeds
  • 1/4 tsp cayenne pepper
  • 4-6 fresh eggs

Preparation:

In saute pan over high heat, drizzle olive oil and saute onions and garlic. Add tomatoes and 2 cups of water and lower heat to simmer. Add the rest of the veggies except for the corn, then begin to add spices. Once you like the taste, make sure that the heat is as low as possible before adding the corn, cover and simmer slowly for at least 15 minutes. The longer you let it simmer, the more the flavor will develop. 

Preheat your oven to 350-degrees and gently lower the cracked eggs into evenly spaced spots in the pan. Use the shell to create a burrow so that the yolk is as flush with the surface of the stew as possible. Bake for 12-15 minutes and cool for about 5 minutes before serving. Top with additional chopped parsley. 

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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