Greek-inspired Bean and Veggie Stew

There are so many elements of Greek food that I love… Kalamata olives, tomatoes, artichokes, spinach and olive oil to name a few! I decided to come up with a stew that incorporates many of these ingredients with a light, flavorful sauce! You can play with the spices and add any combination that you like. In addition to what I used, basil, thyme and marjoram would also be good. I’m looking forward to making this dish again in the summer with fresh herbs from my garden!


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1 large potato (or two med size), peeled and diced
Grape or cherry tomatoes, halved
Fresh spinach
1 can navy (or white) beans, drained
1 can artichoke hearts, chopped
Kalamata olives, pitted
Oil for sauteing
Steamed rice

3/4 cup vegetable brothHCV_GreekStew - 1 (1)
1-2 Tblsp lemon juice
1-2 Tblsp white wine
Spices – Salt, pepper, garlic powder, onion powder, oregano, dill, parsley
Saute potatoes (if you like, can also add peppers, onions, garlic) in skillet in a little olive oil or canola oil. Cook 5-10 min.
Add olives, tomatoes and artichokes. Saute a few more minutes.
Add beans.
Mix sauce ingredients and add sauce to skillet. Add fresh spinach and cover.
Simmer for 5-10 min covered until spinach is wilted.
(You can add a little more broth if needed)

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Serve over rice and enjoy!






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Sweet Potato, Carrot and Kale Stew with Peanut Sauce

This recipe is so delicious! It has the sweetness of the sweet potato and carrots, offset by the earthiness of the kale, plus the creaminess of the peanut butter. There are only three vegetables and only three main ingredients in the sauce!! This recipe is high in nutrients, such as beta-carotine, Vitamin A, and calcium to name only a few!HCV - 1 (10)

1-2 sweet potatoes, cubed
3 carrots, chopped
1 small bunch of kale, rough cut with tough stems removed
(or you can substitute fresh/frozen spinach)

1 cup vegetable broth
1 can diced tomatoes (incl juice)
3 Tblsp peanut butter

Optional: Crushed peanuts to sprinkle on topHCV - 1 (11)

Start to cook vegetables. I like to boil sweet potatoes and carrots (until tender, approx. 15 min.) You can add kale to the same pot to make it easy, or I like to saute kale separately in a little olive oil and then steam with a little added water or broth.

To make the sauce: Add veg broth and diced tomatoes to a large skillet. Bring to boil and add peanut butter and spices (I used salt, garlic powder, onion powder and a little curry powder).

When vegetables are cooked, add to skillet and simmer a few more minute (Add more broth if needed). Serve with crushed peanuts sprinkled on top!