Chunky Vegetable & Kielbasa Stew

With the ingredients on hand, this stew is fast and easy.  In my test case of one family, it passed the kid test, too (probably because the chunks are large and easily identified - grin).  Bring this out on a cool, rainy day and you'll see smiles all around.

Prep time:  25 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
8-10 cups chicken or vegetable stock
2 cups fresh cabbage (chopped into pieces about 1/2 inch across)
2 cups carrots, 1/2 inch chunks
2 cups celery, 1/2 inch chunks, leaves kept separate
3 cups thin-skin potatoes with peels, 1/2 inch chunks
2 cups cooked kielbasa, 1/4 inch sections
Salt and pepper to taste

DIRECTIONS
In a large stock pot, bring your stock to a low boil over medium heat.  Add the cabbage, carrots, celery, and potatoes.  Cook at a low boil for 15 minutes or until carrots are tender and potatoes are done.  Add the kielbasa (make sure it is 'fully cooked') and heat for another minute or two.  Serve with crusty bread, seasoning to taste with salt and pepper.

Variations:  Try adding fennel, garlic scapes, and vary the cabbage (try bok choi, or napa cabbage, etc.)  This can easily be made without the kielbasa.  Try adding white beans.  The possibilities are endless.

Photo and recipe by Tod Dimmick

Leek and Potato Chowder

Hearty, chunky leek chowder pairs well with inclement weather.  This recipe takes inspiration from the immortal Marion Cunningham, although I made several changes.

Prep time:  20 minutes
Cook time:  45 minutes
Serves: 8-10

INGREDIENTS
6 tablespoons butter, separated
4 cups thinly sliced (1/8 inch) leeks, white and light green parts
2 cups thinly sliced (1/8 inch) celery (about 2 stocks) including leaves
5-6 cups chicken stock
2 1/2 cups potatoes, 1/4 inch dice*
1 teaspoon thyme
4 tablespoons whole wheat (or white) flour
Salt to taste
Pepper to taste

DIRECTIONS
Heat 3 tablespoons of the butter in a stock pot over medium heat and saute the leeks and celery for 10 minutes, stirring.  Add 2 cups of stock and cook, covered, for another 10 minutes, stirring occasionally.  Add the diced potatoes and 2 more cups stock.  The potatoes should be just about covered. If not, add more stock.  Add the thyme.  Cook for 15-20 minutes or until the potatoes pierce easily with a fork.

Melt the butter in a small saucepan over medium low heat.  Stir in the flour and cook, stirring, as the roux bubbles and smooths.  A few tablespoons at a time, add hot stock from the soup to the roux, stirring or whisking constantly.  It will bubble and thicken.  Do this several times, then pour this flour mixture into your chowder, along with salt and pepper to taste, and cook for a a minute or two, stirring, as it thickens.

Serve hot, with crusty bread and a glass of Beaujolais, and laugh at the storm.

*If your potatoes are organic, leave the peels on for flavor, nutrition, and texture.  Just scrub 'em and use 'em

Photo and Recipe by Tod Dimmick

Warm Greens Salad with Apples and Walnuts

A crunchy, chewy, savory, satisfying salad made of hearty greens.

Prep time:  10 minutes
Cook time: 10-15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
1 bunch bok choi, coarsely chopped
2 cups celery stems and leaves
3 cloves garlic, crushed
4-5 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice
1/4 cup mint, coarsely chopped
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
salt (optional)

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp.  Remove from heat, stir in the walnuts, apple, mint, and feta.  Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary - don't forget feta is salty.

Photo and Recipe by Tod Dimmick

Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013


2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste



Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

Powisset "Waldorf" Salad

This entree salad is delicious alone, or inside a summer sandwich. Fresh celery adds the world's best pungent fresh green crunch.  Must ... stop... eating ...

Prep time:  10 minutes
Yield:  4-6 sandwiches

INGREDIENTS
1 1/2 "ish" cups cooked chicken, chopped
1 - 1 1/2 cups diced celery
1 cup seedless grapes, halved
1/4 cup diced sweet onion
1/4 cup chopped arugula
4-6 TB mayonnaise
2 tsp fresh dill, minced
Salt and pepper to taste
Whole grain rolls or wraps

DIRECTIONS
Mix all ingredients in a large bowl.  Spoon into rolls, or right onto your plate. 

Photo and Recipe by Tod Dimmick