Ever wonder what to do with all those luscious summer vegetables that you put in your freezer to use later, but only forgot about?
This stew if perfect for a super fast, rich, and filling dinner without being too heavy. I adore all the smoky and spicy flavors that come out of the chorizo and soak in to the vegetables.
I REALLY love how quick and easy it is. I can chop some veg, stew it with the chorizo for 20 minutes, bust out some yoga, throw the cilantro on and call it done! It is even EASIER if you already have the vegetables chopped and ready to go in your freezer from summer harvest.
I also love this dish because it gives me the perfect intro for talking about Winter Sun Farms. Winter Sun will harvest all year, clean, portion, package, and freeze the produce, then either deliver to you or have a pick up spot for you to get your CSA package from them.
How great is that?
Local, fresh-frozen, happy, healthy produce for you to enjoy in the cold, dreary months.
Best part is….
you don’t have to wait for berry season to roll around again, just open your freezer and you will have neat little containers of all the farmers’ finest right there at hand.
MMMMmmm…. berry pie anyone???
I really have to give Winter Sun kudos. They are keeping summer stock alive and not having product go to waste, plus, they are promoting farmers and local foods all year round—exactly what we need in this economy. It is nice to know where your winter food comes from as well as your summer food.
Winter Vegetable and Chorizo Stew
7C butternut squash, in 1″ cubes
1/4C olive oil
4C onions, sliced
6 cloves garlic, minced
2t salt, more to taste
2t fresh cracked pepper
1-14oz can tomatoes, diced
1/3C beef stock
1 hot chile, minced
2T mexican oregano
2T paprika (smoked is nice too)
1 lb of green beans, cut in half
1C corn kernals
1 /4C minced cilantro
1. Peel the sqaush with a peeler, remove seeds, and chop in to cubes.
2. Heat the oil in a large, heavy bottomed pot
3. Remove chorizo from casing, drop in to pot, and break up pieces with a spoon. Cook on medium until browned
4. Stir in onions, salt and pepper, cook until soft and starting to brown
5. Add garlic, and cook for one minute
6. Add in squash, tomatoes, stock, hot chile, and spices.
7. Cover and cook for 20 minutes, until squash is tender
8. Add in corn and beans, cook another 5-10 minutes
*Garnish with cilantro and serve