While looking for a hearty green bean salad recipe, I decided to make my own. Focused on hearty vegetables added to a fantastic dressing recipe and the result was refrigerator veggie stew.
Ingredients:
Refrigerator Veggie Stew
3 Medium White Potatoes (cubed and boiled until soft)
1 Large Red Naval Orange (peeled, pull apart, cut wedges into quarters)
1 lb. Fresh Green Beans (pinch off ends, cut to bite-size, blanched)
3 Heirloom Tomatoes (chopped)
3 Large Carrots (shred)
4 Mini Sweet Peppers (diced)
1 Can Chick Peas (drain and rinse)
1 Cup Cooked Chard (prepped in advance – see notes below)
Vinaigrette Dressing (see recipe below)
Directions:
When prep is complete, place all ingredients into a large bowl (one with a tight fitting lid best). Mix and then add dressing. Mix again and refrigerate for 2 hours or more so has a chance to cool and marinade. Serve as a side with rice or quinoa, take to a winter family gathering, or have as your meal.
Chard:
When purchasing chard, or any bitter green, my family prefers sautéed or cooked. To cook, rinse and pull off leaves. If a colored variety, discard stems, otherwise shop stems up and discard a portion of the bottom. Place all in a stock pot, add water, and boil down until soft. Add a little bacon or bacon fat for flavoring; if wanting vegan, add a little coconut oil. Freeze or refrigerate remaining for later use. For more tips on chard: click here .
Vinaigrette:
The basis follows doubling Emeril’s fabulous recipe with my additions and directions for mixing:
Ingredients:
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- 2 tablespoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cup olive oil
- 1 tablespoon yellow mustard
- 2 teaspoon dry dill
- 1/4 cup white vinegar
Directions: Place all ingredients into a bowl. Mix with an emulsion blender until a well mixed.
Jessica Respondek is a co-owner of two businesses, as well as, providing Administrative Support for Enliven Wellness Works, a company specializing in workplace wellness and health coaching based in St. Petersburg /Tampa Bay FL. She is an MBA graduate from the University of Florida. While happily married and a mother to Tyde, a precocious 3 year-old, Jessica loves spending time with her family and friends, volunteering for environmental organizations, organic gardening, and strives to encourage sustainable living for everyone.
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