Recipe: Rustic Spring Veggies Stew

Yield: Makes 8 servings

Ingredients

* 1/3 cup lemon juice
* 8 artichokes (6 oz. each; see notes)
* 2 onions (6 oz. each)
* 2 heads fresh fennel (1 1/2 lb. total, untrimmed)
* 2 pounds fresh peas in pods (see notes)
* 1 head romaine lettuce (12 oz.)
* 1/4 cup olive oil
* Salt and pepper
* Freshly grated pecorino romano or parmesan cheese

Preparation

1. In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems. Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals. Cut each artichoke half in half again lengthwise and drop into lemon water.

2. Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired. Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

3. Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes. Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

4. Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds. Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs. Sprinkle with cheese to taste.

You can prepare it through step 3 up to 1 day ahead; cover and chill. Reheat mixture, covered, over medium heat, stirring occasionally, then continue. For a faster version, skip step 1 and replace fresh artichokes with 6 cups frozen artichoke hearts (three 8-oz. packages); after adding water in step 3, reduce cooking time to about 6 minutes. You can also replace fresh peas in pods with 2 cups frozen peas (10 oz.).

Found here.

Neat Things: Capes

I've always liked capes. I own one but haven't worn it in years. Recently, I found a fantastic soft gray cape--with a built in scarf!--for my vintage shop on Etsy, and will be listing it as soon as I complete a photo shoot. In the meantime, here is a selection I found inspiring--some vintage, a few handmade, all from Etsy...click the photos for more info and to shop!

Have a wearing-a-cape-happy-kind of weekend!

Recipe: Big Batch Vegetable Soup

I love soup. No, I mean I really LOVE soup. Lately, with the arrival of colder weather, I've been wanting soup even more than normal. Soup with a sandwich, soup with crackers, soup with bread. Warm, hearty, satisfying. Here is a soup recipe that I have made a few times and it is delicious. I hope you will try it because I know you will love it, too!

Big Batch Vegetable Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8 - with generous portions

Nutrition Info - Per Serving
Calories: 188 kcal Carbs: 33 g Fiber: 8 g Protein: 6 g Sugar: 5 g

Ingredients
2 Tbsp olive oil
2 cups chopped or thinly sliced onions or leeks
1 cup thinly sliced celery
2 tsp Italian seasoning
Coarse salt and ground pepper
44 oz reduced-sodium vegetable or chicken broth
1 (28 oz) can diced tomatoes, with juice
1 Tbsp tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, Lima beans, broccoli, cauliflower, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces).

My Notes
I have used a jar of prepared spaghetti sauce in place of the canned tomatoes. Add a dash of wine (white or red) in the broth for a little extra zip. Add an entire large-size, frozen prepared vegetable lasagna (from Costco) which has almost all of the ingredients already in it--just add the seasonings and liquids as per the regular recipe. The mozzarella cheese on the frozen lasagna adds an extra element of smokiness to the soup...yum.

Cooking Directions
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Serve with bread, crackers, or any other side-kind-of-food that you like with your soup.

Recipe is from Martha Stewart and, yes, it is a GOOD thing.