We’re back to stew season, here at The Ordinary! The evenings are drawing in, and it’s time for warm saucy meals. This particular stew extends the bridge between summer and fall. It’s full of fresh tomatoes and basil, chard from the farm, and a sweet roasted red pepper. And it has castelvetrano olives, which I love so much. They’re lovely and bright and juicy, and they’re very pretty with the tomatoes. I had mine with bulgarian feta crumbled on top, but if you leave that (and the bit of butter) out, you have a good vegan meal. Serve it with a salad and a loaf of crispy bread, and you’re golden.
Here’s Elephant Gun by Beirut. It’s a beautiful song, but it’s a sad story of elephant hunting, and it’s why these baby elephants are orphans.
2 T olive oil
2 cloves garlic – minced
1/2 t hot pepper flakes (or to taste)
1 t each rosemary, thyme, oregano
1 can chickpeas, rinsed and drained
1 large red pepper – roasted or broiled, skins and seeds removed, finely chopped
2 cups chard – washed, trimmed and roughly chopped
1 tablespoon golden raisins – chopped
5 ripe tomatoes, roughly chopped
1/2 cup castelvetrano olives, pitted and roughly chopped
1 small handful basil, washed and chopped
1 T butter
1 t balsamic
salt and pepper
Crumbled feta, if you like.
Warm the olive oil in a large soup pot. Add the garlic. Before it browns, add the chard and chickpeas, the raisins, spices and the hot pepper. Stir in the roasted red pepper. Cook till the chard is wilted.
Add the tomatoes. Stir and cook. It should be fairly saucy (if your tomatoes were). If it’s not saucy enough for you, add a bit of water.
Bring to a boil, reduce the heat and simmer for about fifteen minutes. Add the olives.
Stir in the butter and balsamic. Season with salt and pepper.
Just before serving add the basil.
Just saw a craigslist ad for baby lemurs. You can have them in Florida with a license. (also monkeys!) There is a guy with a truck with signs for baby monkeys as well. The boys want to get one when they are 18.