The one rule for the "Garden
Vegetable Stew" (page 324) states that the vegetables be garden-fresh, from
your own garden, a friend's, or from a Farmer's Market. I admit, not everything
in my rendition followed this rule, but I did my best and used all the fresh
produce I could find. This is a scrumptious stew, just bursting with color and
flavor. The vegetables included onion, carrot, potatoes, bell pepper, zucchini,
summer squash, tomatoes, corn, and peas. Lightly seasoned, and cooked in veggie
broth, this stew would be delightful year round, using whatever is freshly
harvested.
"Keeping it McDougall Friendly"
checklist:
ü Omit the olive oil when sautéing the
veggies. Instead, use a non-stick skillet and/or a little water, broth, or
sherry as the sauté liquid.
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