When we last left you, I was chiding Pam for making recipes from the autumn section of the Southern Living Farmers Market Cookbook during winter.
I stuck with the winter section and made Sweet Potato Stew with Red Beans and Citrus Salad with Orange Vinaigrette. And while spring has since sprung, the stew would certainly work for these still-chilly nights, and the salad is just too good not to make.
I have to admit the stew, which is made in the slow cooker, sounded weird to me with its sweet potatoes, red beans, peanut butter, and the limes used for garnish. But that first bowl out of the cooker was rich and smokey, with the peanut-butter aspect bringing to mind the Brushmark's wonderful peanut soup.
What's more, the stew is relatively easy to make. There's minimal chopping, stew-wise (potatoes, onion, pepper), and since it goes into the slow cooker, there's no standing over the stove.
By comparison, the salad prep probably took twice as long. The zesting, the peeling, the coring! I dirtied many a bowl and tool making it. And, yet, this recipe will certainly make it into regular rotation. I see it as the sort of classic citrus-salad blueprint that can be built upon with ease.
Sweet Potato Stew with Red Beans
Prep: 22 min. • cook: 7 hr.
2 (10 oz.) cans diced tomatoes and mild green chiles
1 (16 oz.) can red beans, rinsed and drained
1 (14 oz.) can vegetable broth
4 cups cubed peeled sweet potato (about 1 ½ lb.)
1 medium onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 tsp. grated fresh ginger
1/2 tsp. salt
½ tsp. ground cumin
¼ tsp black pepper
3 Tbsp. creamy peanut butter
Chopped dry-roasted peanuts
Lime wedges (optional)
1. Combine first 11 ingredients and ½ cup water in a 5 qt. slow cooker
2. Cover and cook on LOW 7 hours or until vegetables are tender
3. Spoon ½ cup cooking liquid into a small bowl. Add peanut butter to liquid, and stir well with a wire whisk. Stir peanut butter mixture into stew. Sprinkle each serving with peanuts. Serve with lime wedges, if desired.
Yield: 4 to 6 servings.
Citrus Salad with Orange Vinaigrette
Prep: 30 min. • cook: 6 min.
2 Tbsp. chopped walnuts or
1 (5 oz.) bag mixed baby
greens, thoroughly washed
2 navel oranges, peel and
1 large grapefruit, peel and
1 pear, peeled and thinly sliced
1 cup seedless red grapes
1. Preheat oven to 350. Bake nuts in a single layer in
a shallow pan 6 to 8 minutes or until toasted and fragrant.
2. Place greens in a large bowl. Add orange sections,
grapefruit sections, sliced pear, and grapes. Drizzle
with ¼ cup Orange Vinaigrette, tossing gently to
coat. Sprinkle toasted nuts over salad, and serve
immediately with remaining vinaigrette.
Yield: 6 servings
Prep: 10 min.
¼ cup white wine vinegar
2 tsp. orange zest
3 Tbsp. fresh orange juice
1 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
¾ cup olive oil
1. Whisk together first 6 ingredients in a small bowl;
add oil in a slow steady stream, whisking until
Yield: about 1 ¼ cups.
Southern Living Farmers Market Cookbook is available in bookstores.
Image of citrus salad and recipes courtesy Farmers Market Cookbook and Time Inc. Home Entertainment