Wisewoman’s Cookery

Happy Harvest

The last of the Harvest is upon us as the season changes from fall to winter. Comfort food warms the body and nurtures the soul. Here is a great recipe full of late harvest vegetables.

Enjoy and be happy!

MEDITERRANEAN STEW

1 Medium Onion

5-7 cloves of Garlic

30 Green Beans (more if you like)

4 medium-large Potato

2 medium Zucchini

5-6 Carrots

Olive Oil

Tomatoes

~ Take the onion and cut in to large pieces . Clean and peel the garlic.

~ Pour 1/2 cup of Olive Oil into a large pot. Heat the oil to sizzle point -

oil should be hot enough to sizzle when you add the vegetables, this keeps them fresh and crispy – add onions and garlic.

Cook for 3-4 minutes at med-high heat. (keep veggies sizzling).

~ Clean and cut beans into 3 inch pieces – add to pot and sauté 3-4 minutes.

~ Peel the potatoes and wash the carrots – cut into large chunks and add to the pot – sauté for 5-6 more minutes.

~ Cut zucchini into 1 inch pieces, add these last and continue cooking at a brisk pace until the vegetables are lightly browned on all sides.

~ Pre-heat oven to 350 degrees.

~ Gently stir in ½ can of stewed Tomatoes (or approx. 6 large, peeled fresh tomatoes – to peel fresh tomatoes see

“How-To” section of our book “Wisewoman’s Cookery ~ Food, Sex, Magic & Merriment”).

~ Add 2 teaspoons each of Basil and Oregano.

Salt and Pepper to taste.

~ Now pour your “Mediterranean Stew” into a baking dish and bake at 350 degrees for 45 minutes until the potatoes and carrots are sufficiently stewed.