Last night was chilly, chilly enough to turn on the gas fireplace, so I decided to start the “stew-making season” by trying out a new recipe from Moosewood Cooks at Home: Eggplant Mykonos.
The eggplant added a nice heartiness to the stew, but I liked the fact there was fennel, dill, and spinach mixed in as well. It also got a good response from my non-vegetarian wife, who seems to really dig these vegetarian stews. She said this was one of her “new favorites,” so it’ll be finding it’s way into a regular rotation. It warmed us up and filled our tummies quite nicely and didn’t take all that long to prepare and cook (a little over half-an-hour).
For dessert, we made up some incredibly good (but simple) orange creamsicle smoothies, based on the recipe from The Vegetarian 5-Ingredient Gourmet. Even better than Stewart’s Orange N Cream soda and similar to the ever-popular Orange Julius, this particular recipe didn’t even require a blender, though we used one to get that extra frothiness.