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Recipe: Healthy spring vegetable stew using seasonal produce - easily made vegan

When you think Spring and Summer, the last thing you usually think of is stew, right? This recipe, adapted from Food and Wine Magazine, is a lightweight, bright and delicious stew that won't make you feel like you need a nap after eating it.

Use seasonal veggies to make this stew your own

You can check out the link above to find the original recipe. I've adapted it to meld well with my palette and chosen more readily available ingredients that you can get at Kroger or your local grocer.

Moral of this story is not to be afraid of "Winter" foods in the warmer weather. Simply adapt them with fresh, seasonal veggies and you'll be creating your own recipes in no time.

Healthy Spring Vegetable Stew


  • 1/4 pound fresh asparagus (as thin as you can find), cut into 1" lengths
  • 2 cups fresh green beans, cleaned, trimmed and cut into 1" pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 large white sweet onions, cut into 1" cubes
  • Salt
  • 6 turnips, about 2" in diameter, peeled and cut into wedges
  • 2 medium carrots, cut into 1" long sticks
  • 2 1/4 cups chicken or vegetable stock
  • One large zucchini, halved lengthwise and sliced crosswise 1/4" thick
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 cups fresh baby spinach, cleaned and cut into thin strips
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon minced chives
  • 2 tablespoons McCormick's Lemon Herb Perfect Pinch Seasoning


  1. In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the green beans to the water and simmer over moderate heat until tender, about 15 minutes. Drain the beans and transfer to the bowl.
  2. Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the onions and cook over moderate heat until barely tender, about 1 minute. Transfer the onions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole.
  3. Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and McCormick's Lemon Herb Perfect Pinch Seasoning and cook over moderate heat for 1 minute. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and spinach and cook, stirring, until the spinach just wilts, about 20 seconds. Stir in the Greek yogurt.
  4. Add the asparagus, beans and onions to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chives and serve the stew in bowls.
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