MUSHROOM ONION STEW
A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it’s always top shelf!
Makes 24 cups
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KAMUT TOMATO CORN STEW
Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil!
Makes 8-1/2 cups
TOMATO RICE STEW for restaurants
with cabbage, baby carrots, baked beans and roasted peppers. Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!!
Makes approx. 33 cups Continue reading “TOMATO RICE STEW for restaurants”
THREE GREEN STEW
KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork!
Makes 17 cups Continue reading “THREE GREEN STEW”
Early Autumn Stew
Sweet onion marinated overnight in Madeira wine, then sautéed with baby Portobello mushrooms and added to a pot of Madeira wine and sweet cider-flavored tomato broth with stewed tomatoes, carrots, potatoes, sweet red roasted peppers, fresh garlic and cilantro!
Makes 10 cups
BAKED BEAN BLACK BEAN STEW
Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme!
Makes 12 cups
CABBAGE BEAN AND VEGETABLE STEW
Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements!
Makes 28 cups
TOMATO AND SWEET CORN SAFFRON STEW
with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream!
Makes 8-1/2 cups
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EGGPLANT AND ZUCCHINI STEW
sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce.
Makes 8 cups
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STEVE’S DERBY STEW
Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro.
Makes 18 cups
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SHARON’S BELMONT STEW
A red wine, thyme and tarragon flavored vegetable and tomato stew.
Makes 14 cups
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SOY CHICKEN AND POTATO DUMPLING STEW
Sautéed soy chicken strips, mushrooms, roasted peppers and carrot sticks stewed in a tomato curry, spice and herb broth, with sweet curry and dill potato dumplings!
Serves 6
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SOY SAUSAGE VEGETABLE BEAN STEW
A perfectly engineered soup: an outstanding flavor achievement. Must taste to believe! Will go quickly. An easy sell!
Makes about 14 cups
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