Eggplant & Fennel Stew

Sometimes nothing is better than a big bowl of stew on a cold day. If this stew is also jam packed with nutrients then that is also a big plus. This stew is low carb, low calorie, low fat and high flavor. Go ahead and feast on this for days!


One Year Ago Today Spinach Penne with Sauteed Greens & Scallion Cream Sauce
Two Years Ago Today Porcini Potato Risotto


Caramelized eggplant and sweet fennel, fresh basil, zucchini and broccoli slowly simmered in tomatoes and broth make this chunky stew incredibly wholesome and filling.

Eggplant & Fennel Stew
serves 4-5
3 tbl extra virgin olive oil
2 chinese eggplants, skin on, medium dice
1 fennel bulb, cored, medium dice
salt and pepper, to taste
4 garlic cloves, minced
1 zucchini, medium dice
1 head of broccoli, roughly chopped florets
1 cup basil leaves, roughly chopped, divided
1/2 tsp red pepper flakes
3 cups vegetable broth
1-28oz can crushed tomatoes

In a large pot, saute the eggplant and fennel in olive oil. Season with salt and cook until tender and caramelized for about 25 minutes. This is an important step to really develop flavor so don't skimp on time!
Add the garlic, zucchini, broccoli and half of the basil and season with salt, pepper and red pepper flakes. Cook to toast the garlic then add the broth.
Scrape the bits of the bottom of the pan and add the tomatoes. Cover and cook for 40 minutes over medium low heat. Taste and adjust seasonings. Garnish each bowl with the remaining basil.

Get Well Soon Soup

It's flu season, cough season, phlegmy-snotty season and I am impenetrable!  My husband on the other hand, did not have his onion/garlic shield of armor up so I threw together this soup to get him back to normal, quicker. It's chock full of everything that your body needs to heal and heal fast; greens, garlic, onion, broccoli and chiles.

Kidney beans, kale, broccoli and tons of garlicky vegetables simmered in a light tomato broth. Serve with thick slices of toasted crusty bread and feel instantly better.

Get Well Soon Soup
serves 4
2 tbl extra virgin olive oil
2 carrots, small dice
1 celery stalk, small dice
1 yellow onion, small dice
5 garlic cloves, minced
salt and pepper
1/2 tsp red pepper flakes
2 cups broccoli florets
1/2 bunch kale, roughly chopped
1-15oz can kidney beans, drained and rinsed
4 cups vegetable broth
2 cups water
2 tbl tomato paste

Saute the carrots, celery and onion in olive oil until tender, 7 minutes. Add the garlic and season with salt, pepper and red pepper flakes. Add the broccoli, kale and kidney beans. Once the kale has wilted, add the broth, water and paste.
Bring to a boil, reduce to a simmer and cook for 30 minutes over medium heat. Taste and season with salt and pepper.