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spring vegetable stew
Photo: Kevin McCutcheon

spring vegetable stew

13 ingredients openrecipes
spring vegetable stew

Last month, en route to a cousin’s baby shower in Connecticut, my mother, sister and I realized that we needed a new envelope for the card we’d brought and swung into a strip shopping mall which housed a crafts store. I ran in to buy one, and found myself smack dab in front of something so mind-blowingly awesome, it took me nearly a minute to remember to breathe: as if I couldn’t love her any more, Martha Stewart apparently has a line of crafts products, and people, if there are two things I’m powerless in the face of, it’s a rack that contains not one, not two, but different types of crafts glue and their doyenne. That I walked out of the store that day with not a single MSC product is nothing but a testament to my refuse-to-overstuff-my-tiny-apartment willpower, but it’s been three weeks now, and still, almost every other worth that breathlessly escapes my lips sounds like or I am nothing if not a sensible, level-headed individual.

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Estimated Nutrition (whole recipe, rough)

431
Calories
23g
Protein
20g
Fat
50g
Carbs

Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Edamame 1/2 cup (78g) shelled 120
Olive Oil 1 tbsp (14g) 119
Pea 1/2 cup (72g) 62
Artichoke 1 medium (128g) 60
Onion 1 medium (110g) 44
Lemon juice of 1 lemon (48ml) 12
Black Pepper 1 tsp ground (2.3g) 6
Oregano 1 tsp dried (1.8g) 5
Mint 2 tbsp fresh (3g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 lemons, halved
  • 5 large artichokes (about 12 ounces each)
  • 11/2 cups shelled fresh or frozen fava beans, or shelled frozen edamame
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 large onion, thinly sliced
  • 1 sprig oregano, optional
  • 2 ounces guanciale or pancetta, slivered
  • Salt
  • 2 cups shelled (fresh or frozen) peas
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped mint
  • * teaspoon lemon juice, plus more to taste
  • Freshly ground black pepper.

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By smittenkitchen · Recipe sourced from openrecipes

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