Tilghman Island Stew

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Tilghman Island Stew
Author: 
Recipe type: Main Dish, Stew
Serves: 4 to 6
 
Moosewood's Dave Dietrich and Joan Adler spent their honeymoon at a beautiful waterman's village on Tilghman Island in Maryland. Inspired by the local crab and the fresh produce from the Chesapeake Bay's Eastern Shore, Dave created this stew soon after he returned to Ithaca. There is a geological connection between the Finger Lakes region of New York and the Eastern Shore of the Chesapeake Bay. When the Ice Age glaciers that created the topography of central New York melted, the sediment washed down the Susquehanna River and collected to form the Eastern Shore, the peninsula that informs the Chesapeake Bay. We appreciate that folks there have done such good things with the soil sent down river to them.
Ingredients
  • 3 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 tablespoon minced or pressed garlic
  • 4 bay leaves
  • 2 teaspoons dried thyme
  • 1 cup sliced celery
  • 2 tablespoons Old Bay Seasoning
  • 1½ cups canned tomatoes with juice (14.5-ounce can)
  • 4 cups peeled, cubed sweet potatoes
  • 6 cups water or vegetable stock
  • 4 cups chopped kale
  • 2 cups stemmed and halved green beans
  • 2 cups fresh or frozen corn kernels
  • 1 cup chopped fresh or frozen okra (optional)
  • 1 cup chopped red bell peppers
  • 2 cups sliced zucchini and/or yellow squash (optional)
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lemon juice
  • salt and ground black pepper to taste
  • grated Cheddar cheese (optional)
  • chopped fresh parsley or scallions
Instructions
  1. Cube the sweet potatoes into ½-inch pieces and immerse them in water right away to prevent discoloration. Drain before adding to the stew.
  2. In a soup pot, warm the oil briefly on medium heat. Add the onions and saute until translucent, about 5 minutes.
  3. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally.
  4. If necessary to prevent sticking, add ¼ cup of the water or stock.
  5. Add the celery and Old Bay Seasoning and cook for 5 minutes.
  6. Add the tomatoes, sweet potatoes, and water or vegetable stock. Increase the heat to a moderate boil.
  7. Stir in the kale and green beans.
  8. When the stew returns to a simmer, stir in the corn and, if you wish, the okra, and cook until the green beans are just tender.
  9. Add the bell peppers and, if you like, the zucchini and/or yellow squash and cook for another 5 to 10 minutes, until all of the vegetables are tender. Stir in the soy sauce and lemon juice.
  10. Add salt and pepper to taste. Remove and discard the bay leaves.
  11. Serve topped with grated cheese, if you like, and a sprinkling of parsley or scallions.
Notes

Serve with Cornbread or Lemon Thyme Biscuits

PER 20-OUNCE SERVING: 282 CALORIES, 6.7 G PROTEIN, S.6 G FAT, 50.1 G CARBOHYDRATES,
2.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 255.4 MG SODIUM, 6.7 G TOTAL DIETARY FIBER