Simple Summer Stew with Herb Butter

This recipe was submitted by Ryann P. She found it in a cookbook called Vegetarian Cooking for Everyone by Deborah Madison. We were given special permission from the author to have this recipe posted on the blog. Thanks Deborah!

Ingredients:

• 1 1/2 TBSP marjoram
• 1 1/2 TBSP basil
• 1 1/2 TBSP parsley
• 1/2 tsp grated lemon zest
• salt and freshly milled pepper
• 4 TBSP butter, softened
• 8 oz. green beans , preferably skinny ones, tipped, cut into 3-inch lengths
• 1 TBSP olive or sunflower seed oil
• 1 small onion, finely diced
• 1 garlic clove, thinly sliced
• 8 oz. small summer squash, diced or sliced into rounds
• 1 red or yellow bell pepper, cut into squares
• 1 large tomato, peeled, seeded, and diced
• 4 ears corn, shucked, about 3 cups kernels
  

Directions:

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to a boil and add salt. Cook the beans, uncovered for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.

Notes about this recipe:

We've had this recipe a few times and discovered that it is tremendously delicious with fresh vegetables from the Farmer's Market. Four servings was barely enough to feed two. It is also tasty with grocery store vegetables, but difference is noticeable. This recipe is the perfect reason to support your local Farmer's Market before they close for the season and enjoy a little bit of vegetable heaven.