Summer Vegetables Stewed in Their Own Juices (serves 4) with Basil Puree
Ingredients:
2 tbsp EVOO
2 bay leaves
1 medium onion, chopped into large pieces
2 garlic scapes, chopped into large pieces
3 thyme sprigs
6 sage leaves
2 large carrots, peeled & chopped into ~4-inch lengths
sea salt & freshly ground pepper
1/2 pound small new potatoes
1/4 pound green beans, ends trimmed
3 plum tomatoes, peeled, seeded & chopped into large pieces, juice reserved
1 bell pepper - yellow or orange - cut into 1-inch strips
2 medium summer squash, cut into large pieces
--> Use a Dutch oven on the stove over low heat- add EVOO and bay leaves. After the EVOO starts to get warm, add the onions, garlic scapes, thyme & sage. Cover and cook while you cut up the other vegetables.
--> I don't use baby carrots, but if you prefer those, you can add them whole to the pot. Otherwise cut up a bigger carrot into small chunks and add to the pot. Season with salt & pepper as you add each layer of vegetables. Depending on the size of your potatoes, you will want to halve or quarter them. Add to the pot; salt & pepper. Cut the beans in half and add them along with the tomatoes, pepper and squash to the pot. Salt & pepper one more time. Pour the tomato juice over the top, cover and cook until all the vegetables are tender - about 45 minutes. Check and stir the vegetables every so often - if the pot looks dry, add some white wine. I found that my vegetables gave off enough juices that this wasn't necessary.
--> Serve the veggies in bowls and spoon the Basil Puree over the top if you want to make that too (recipe below the pic). I think the basil puree (almost like pesto) is delicious!!

Basil Puree:
Ingredients:
1 cup of basil leaves
1 garlic scape
EVOO
1/2 cup grated Parmesan cheese
--> Put the basil & garlic scape in the food processor and turn on. Add EVOO and a couple of tablespoons of water (this is all eyeball - don't want the mixture to be too dry or too wet). Once mixed together, add the Parmesan cheese and pulse the food processor a few more times. That's it!
