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Recipe: Menestra

This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and
Easy Recipes for Any Day" by the Moosewood Collective, published by
Fireside/Simon & Schuster.  It's really satisfying.

Menestra <T>
(Spanish Vegetable Stew)
Makes 4 servings

2 medium onions, cut in half then sliced
3 garlic cloves, minced
favorite broth for sauteeing
2 medium carrots, sliced
1 medium potato, diced
1 medium zucchini, diced
1/4 pound green beans, cut in 1/2 inch peices
1 tablespoon sweet paprika
2 bay leaves
pinch of cayenne pepper
2 cups hot water
1/2 cup dry sherry
1/4 teaspoon salt
1/2 pound small mushrooms, halved or quartered
1 red bell pepper, cut in 1/2 inch peices
5 canned artichoke hearts, quartered
1 cup fresh or frozen peas

In a soup pot, "saute" the onions and garlic in your favorite broth for about
5 minutes.  Add the carrots, potato, zucchini, green beans, paprika, bay
leaves, and cayenne, and "saute" for 2 minutes.  Add the water, sherry, and
salt.  Cover the pot and bring to a boil.  Reduce heat to simmer and cook for
about 1/2 an hour, until the veggies are just barely tender.   Add the
peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a
little more water if needed.  Finally, just before serving, stir in the
artichoke hearts and peas and simmer for a few minutes until heated through.


Kim Allen
Baltimore, Maryland