End of Summer Stew

Ingredients

• 2 medium onions, coarsely chopped
• 4 garlic cloves, chopped
• 1 cup carrot, coarsely chopped
• 1 cup cauliflower, coarsely chopped
• 1 cup broccoli, coarsely chopped
• 8 small tomatoes, quartered (or halved if very small)
• 12 fingerling potatoes, quartered or equivalent
• 5 tomatillos, quartered
• fresh rosemary
• fresh basil
• fresh sage
• fresh oregano
• fresh thyme
• fresh ground pepper
• salt
• olive oil, for pan and dutch oven

OPTIONAL

• meat, of choice thinly sliced

Directions

1. 1

   Splash olive oil in a dutch oven or large casserole dish with snugly fitting lid, place in the oven and heat oven to 375 degrees

2. 2

   Prepare all ingredients (coarsley chop, quarter, etc.)

3. 3

   Over medium heat, in a pan with olive oil and a bit of salt, saute onions and garlic until onions are clear.

4. 4

   Add in carrots, cauliflower, and broccoli. Saute for a minute or so.

5. 5

   Add in tomatoes and tomatillos. Saute for a minute or so.

6. 6

   Add in potatoes. Saute about 5 minutes, stirring frequently.

7. 7

   Take dutch oven out of oven, and transfer veggies into it and top with salt and pepper (if desired) and a pinch of mixed, coarsely chopped herbs. Lid and replace in oven. Go on to the next step, but remove from oven when potatoes are done - check with fork.

8. 8

   If using meat, add a bit more olive oil to the skillet and heat to medium.

9. 9

   Pat each piece of meat dry before continuing.

10. 10

    For each piece of thinly sliced meat that fits in the pan comfortably, sprinkle a pinch of fresh herbs, then place the slice directly over it. Sprinkle herbs on the top of the meat before turning. Cook only until done, take care to not overcook.

11. 11

    Serve on a plate or in a shallow bowl, garnished with fresh herbs or a nasturtium.