My friend Gayle came over last Saturday morning and we went to the Durham farmer’s market together, bought our veggies and a doughnut muffin from Scratch and went back to my house to cook lunch. We started with a caprese salad with fresh mozzarella from Chapel Hill Creamery, basil from my back yard and olive oil & balsamic vinegar from my recent trip to Napa. Then we made this stew, adapted from Peter Berley’s Fresh Food Fast. It was good on its own as well as heated up later over rice. One day I want to try serving it over arepas (another Peter Berley recipe).
Gayle is an amazing cook who always feeds me dinner when I’m at their house, so it was fun to finally host her (though she did the hard part – all the chopping!). All in all, it was a fun, relaxing Saturday morning. We’ll have to do it again!
INGREDIENTS
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 cups chopped onion
1 tsp. kosher salt
1 lb. delicata squash, halved, seeded and cubed (a type of winter squash from the farmer’s market)
3 garlic cloves, minced
1 poblano pepper, diced
1 15 oz. can black beans, rinsed
4 medium tomatoes, chopped
1 Tbsp. chopped fresh sage
2 ears of corn, cut off the cob
1 cup okra, thinly sliced
1 -1 1/2 cups dry red wine
In a large stockpot over high heat, melt the butter with the olive oil. Add the onion, kosher salt, and garlic. Saute until onion is lightly browned. Add the poblano, squash, & okra and saute for several more minutes.
Stir in the beans, tomatoes, wine, corn, okra and sage. Bring to a boil. Reduce the heat and simmer, covered, until the squash is tender. Season with salt and pepper and serve.
