Recipes

Vegetable Almond Stew

:20 min

:1 hr 5 min

Serves 6 to 8

2 tbsp Longo’s Extra Virgin Olive Oil

1 each large onion, carrot and celery rib, chopped

2 cups Longo’s Fresh Cubed Butternut Squash or Longo’s Fresh Cubed Sweet Potatoes

1 1/2 cups chopped Swiss chard stems

1 each small red pepper and zucchini, cubed

1/3 cup Longo’s Signature 100% All Natural Smooth Almond Butter

3 cloves garlic, minced

1 tbsp minced ginger

2 tsp each Longo’s Ground Cumin and paprika

1/2 tsp each salt and pepper

1 carton (900 mL) vegetable broth

1 can (540 mL) Longo’s Petite Cut Tomatoes with Garlic and Olive Oil

4 cups shredded Swiss chard leaves

Longo’s Slivered Almonds, toasted (optional)

•Heat oil in Dutch oven set over medium heat. Add onion, carrot and celery; sauté for 5 minutes.
•Add squash, Swiss chard stems, red pepper and zucchini; sauté for 5 minutes.
•Stir in almond butter, garlic, ginger, cumin, paprika, salt and pepper to coat vegetables.
•Add broth and tomatoes; bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Stir in Swiss chard leaves; remove from heat. Garnish with slivered almonds, if using.

Add 2 tsp mild Indian curry paste for an exotic flavour boost.

Per serving (1/8th recipe): 170 calories