Garden Delight!

The other day I was given green beans and a zucchini from a garden. Coupled with a few things from our garden, namely vidaldi onions and fresh parsley, I went looking for a recipe. Last evening, I made the BEST SOUP! (I can't believe I'm blogging about this!) Even Mike, who doesn't much care for vegetables, unless they are 'casseroled' liked it!

(Okay, the photo doesn't do it justice, but the taste was delicious!)

Recipe - Green Bean, Zucchini and Potatoe Stew (Greeks call it Fassolakia Iadera)

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-in-thick slices
8 ounces russett potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style diced tomatoes

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add green beans and cayenne pepper and sate until onion is translucent, about 3 additional minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Breing to a boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature. Serves 6-8

I've also been canning apricots that were given to me. I'm down to my last few and making A LOT of apricot bread later today!