Bean, Tomato, and Zucchini Stew with Arugula Pesto

That moment when you google a recipe idea you threw together and find… nothing. I’m going to bask in the glow of this creation and avoid searching too hard (because really, nothing infinitesimally little  is truly original)

The idea for this recipe came to me when I opened my Dominion Harvest box last Tuesday.

Dominion Harvest Delivery

Staring back at me was a bag of Arugula. I decided nearly immediately that I wanted to do something with it other than throw it into a salad. That just seemed too… square.

So sometime between last Wednesday and today, it popped into my head: ARUGULA PESTO.

Arugula Pesto

And the rest is history.

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(Well, actually, the rest involved coming up with what I wanted to put the pesto on and then settling on wanting to put the pesto in because every dinner I make is either a stew or a semi-stew-salad-casserole-conglomerate these days)
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Well that was a long and unnecessary aside.

So here it is. Recipe of the (Tues)day.

Bean, Tomato, and Zucchini Stew with Arugula Pesto

Bean Tomato Zucchini Stew with Arugula Pesto

serves 4-6 

For the Stew

– Extra Virgin Olive Oil
– White Wine
– 1-2 garlic cloves, minced
– 1 onion, chopped
– 3 small zucchinis, chopped
– 1 bell pepper, diced
– salt & pepper
– 1 cup lentils
– 1 15 oz can diced tomatoes (I used fire roasted)
– 2 cups cooked pinto beans (a can is fine, another bean is also fine)
– 1 cup water
– 1 bay leaf

1. Heat a bit of olive oil and a couple splashes of wine over medium-high heat. Add garlic and cook for 30 seconds. Add the vegetables, salt, and pepper and cook until just softened, stirring often.

2. Add the lentils, tomatoes, beans, water, and bay leaf. Stir to combine. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

3. Meanwhile, prepare the pesto using directions below.

4. After the stew is done cooking, add the pesto and stir well to combine. Let cook for another minute to 5 minutes. Remove from heat and serve!

For the Pesto

– big bunch of arugula (I used about 4 cups)
– 1 large clove garlic
– 1/4 cup nuts (I used a combination of walnuts and cashews)
– 1/4 cup parmesan cheese
– Juice of 1/2 large lemon (or whole small)
– Extra virgin olive oil

1. Combine arugula, garlic, nuts, and cheese in your food processor. Process until well-chopped. (I had to add the arugula in batches to fit it all)

2. Add the lemon juice and a nice pour of olive oil. Process again until well-blended.

Bean Tomato and Zucchini Stew with Arugula Pesto

Are you ready for my close up?

How about some mood lighting?

How about some mood lighting?

OK, not to toot my own horn (but toot toot) this was delicious. (If not-so-delicious-looking)

What was the best not-so-delicious-looking thing you’ve made?

Any other arugula ideas?

 

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Chili-stuffed Sweet Potatoes + spiced watermelon

I’m currently writing my first ever iPhone post because clearly I cannot move the 2 feet to fetch my laptop and sending iPhone pictures to my computer is just too much for me to bear.

Today I will bring you one of my stand-by recipes adapted from here: Unsloppy Joes

I started out making the recipe as described- to go between buns or bread in sandwich form. That’s a delicious way if eating it, but I later discovered that an especially delicious mode of consumption is .:drumroll:. as a stuffing. In/on a sweet potato. (Never would have guessed that from the title, right?) So here we go, without further adieu I bring you…

Chili-stuffed Sweet Potatoes

Chili-stuffing

I really enjoy this chili mix. It has a strong flavor that’s perfect for a sandwich or for topping sweet potatoes. The vinegar gives it a good kick.

Chili-stuffed Sweet Potatoes

Sweet potato clearly unpictured, but I assure you it was tasted and delicious.

Chili-stuffed Sweet Potatoes

I ate this alongside my typical vegetable mix:

Carrots and Snap Peas

Plus a summer favorite that’s come back into the mix:

Yesterday, I was in the mood for something different, so I sprinkled some Jerk Seasoning on top:

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Must say, it was quite delicious.

OK: Confession time, I started this post on my phone but switched to the computer for all the editing, recipe posting, font stuff. Maybe one day I will get out a post that doesn’t need much editing to take full advantage of my mobile app.

Exercise Quickie:

Today I did Strong Lifts B workout.

Squats: 110lb 5×5 (poor form on 2 of the reps, so I’m retrying it Friday),

DB Overhead Press: 25 lb DBs 3×4/5/4

Deadlift: 130 1×5

Where to begin.

It’s hard to say. I’ve obviously gotten so out of the habit of writing on this thing. And now I’m just trying to figure out where to pick back up. I feel highly motivated to talk about how the past year has been eye-opening and older-feeling and how I’m loving it but I pretty much did that here already. At this moment as I sit at my kitchen tablette with a first attempt at homemade cranberry sauce on the stove, I have nothing to complain about. Nothing bogging me down. I am content in this moment. It feels awesome, what can I say?

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So I guess I’ll talk about all the things that have been going on in my kitchen lately.

(And thankfully no fruit flies were involved)

1. Homemade Nut Butters

(and other food processor awesomeness)
Finished Bliss AKA Coconut Butter

Finished Bliss AKA Coconut Butter

Shredded coconut + food processor = bliss-in-the-making

Shredded coconut + food processor = bliss-in-the-making

Chopped almonds, set aside for CRUNCHY almond butter

Chopped almonds, set aside for CRUNCHY almond butter

Almond butteroundandround

Almond butteroundandround

The finished goods

The finished goods

Asian Ginger Dressing

Asian Ginger Dressing

2. Raw & Roasted Salads

Curried Raw & Roasted Salad

Curried Raw & Roasted Salad

Raw & Roasted Salad

Raw & Roasted Salad

This has been my lunch for weeks now. It’s the perfect transition of lunch-salad into colder weather. Simply roast a large baking sheet worth of vegetables with desired flavoring

Favorites: coconut butter + curry powder, olive oil + chili powder&cumin, olive oil + zatar, coconut oil + cajun seasoning

Then combine a bunch of raw vegetables with a separate dressing

Favorites: lemon juice + olive oil + apple cider vinegar + dijon mustard (add additional seasoning to complement roasted flavorings)

Protein can be tofu roasted with the vegetables or beans/lentils added with the raw veggies.

3. Homemade No Sugar Added Cranberry Sauce

Before

Before

After

After

(As I finished the post, I finished the sauce. And let me tell you, it’s delicious. –> Recipe to follow)

Alright, I think I’ve covered it.