So here we are…Fall has fallen, so to speak, and October is upon us! (What happened to September??? I don’t have my Fall banner up yet!)
I love Fall, actually, and especially October. I was born in October (today is my birthday, as a matter of fact), and I love the crispness in the air, the changing colors of the leaves and the deep blue of the autumnal sky. And while I do miss all of the summer vegetables, there’s a lot to be said for this season’s variety of fruits and veggies, too.
Even though we still have 80 degree temps this week, here’s a very fall-ish dish for those cooler nights. This roasted vegetable and kale stew is filled to the brim with hearty veggies and earthy greens. Potatoes, carrots, green beans and squash are roasted first to concentrate and caramelize their flavors. Tender leeks are sautéed with a bit of fresh garlic, salt and pepper. Then a little chicken broth (or vegetable broth or all water) is added to the pot along with some tomatoes, herbs, the roasted veggies and fresh kale. Cook until the flavors blend and you have Fall in a bowl! And as with most soups and stews, it gets better each day after you make it, and freezes well. Continue reading