30 Minute Hearty & Healing Stew

You know how sometimes you’ll be doing something and then all of a sudden you’ll be hit by an idea for how you could have done said thing better?

But you’re already at the point of no return, so then you’re just like

Dang.

30 Minute Hearty & Healing Stew | memo2munch

I’m there, friends. In the words of Eunice from She’s the Man (which I have zero shame in admitting I watched last weekend), “I’m so there it’s insane.”

[Aside: Eunice is clearly my spirit animal. See below]

Eunice

Anyway, I can’t speak for Eunice, but the reason I’m so there it’s insane is because I made this k-i-l-l-e-r stew and THEN thought about how epic it would be if I had roasted acorn squash halves and served the soup inside them.

I’ll let that sink in for a moment.

30 Minute Hearty & Healing Stew | memo2munch

Sink in like the broth would have sunk into the acorn squash, flavoring it with tomato and warm hints of turmeric and ginger.

UGH, I still feel the tingles of regret and opportunities lost.

However, we are now two acorn squash from the farmer’s market richer, and so another soup can yet be made. Redemption is nigh!

30 Minute Hearty & Healing Stew | memo2munch

As the weather gets chillier and the sweaters more worn, a nourishing stew can do us all a world of good. This one comes together in only 30 minutes, and is filled to the brim with the most comforting veggies, legumes, and spices.

Put on your pajamas and curl up with a bowl for dinner tonight. And so help me, I WILL make squash bowls next time! (PS Thank you Ellie for being my soup model u r fabulous.)

30 Minute Hearty & Healing Stew | memo2munch

30 Minute Hearty & Healing Stew
(adapted from Green Kitchen Stories)

Ingredients
1 tbsp cold pressed coconut oil or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
1 tsp ground turmeric
1 pinch ground cayenne pepper or more to taste
3.5 cups canned plum tomatoes
1/2 cup lentils, rinsed
2 cups water, plus more if needed
1 tsp sea salt
1 bunch broccoli, cut into bite-size pieces*
2 zucchini, cut into bite-size pieces*
1 handful asparagus or green beans*
1 cup canned chickpeas
goat cheese, for serving (optional)

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the chickpeas toward the end of the cooking time. Serve in bowls with crumbled goat cheese if desired.

*You really can use any vegetables you have on hand! Just keep in mind that harder vegetables like carrots might need to cook longer.

Crisp Autumn Salad

Crisp Autumn Salad | memo2munch

“Salad?” I can hear you scoffing from all the way over here. “It’s the first day of October, which everyone knows is the REAL beginning of fall, and you give me a salad?”

Well, all of that is indeed true. I know you’re ready for apple crisp and pumpkin bread and anything with maple syrup involved, but see, here’s the thing. I think salad has been underrepresented on this blog. So I’m giving it a lil spotlight today.

Crisp Autumn Salad | memo2munch

It also helps that this salad might possibly be the BEST salad of my twenty years of existence. We’re talking big stuff, here.

Oh, and did I mention this salad is SATISFYING? In my opinion, it is this characteristic (or lack thereof, typically) which gives salad a kinda bad rep.

And yeah, it makes sense. I don’t expect anyone to eat a bowl of paper-thin leaves and come away from that experience feeling full and satisfied. (It just can’t be done) But you know what is satisfying?
-snappy raw green beans (our farmer’s market has fantastic ones right now)
-juicy grapes
-chewy pumpkin seeds
-crunchy almonds
-a smooth coating of olive oil

It’s a matter of texture! Give your mouth some variety, not only in the flavor of ingredients but in shape and bite, too. You’ll never have another boring salad.

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad | memo2munch

I love adding whole grains to my salads, like brown rice or quinoa. They add a great chew to salads, and some pretty awesome nutrients, too. You CAN have it all.

So enjoy this nummy salad this week, and next week I PROMISE I will have some scrumptious fall carbs for you. Scout’s honor.

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad

Ingredients
2-3 large handfuls greens
2 tbsp. sliced almonds
2 tbsp. pumpkin seeds
¼ c. red grapes, sliced in half
¼ c. raw green beans, cut into 1-2 inch sections
2-3 tbsp. extra virgin olive oil
Salt and pepper to taste
Balsamic vinegar to taste, optional
Chevre or feta to taste, optional

Method
1. Place greens in a bowl. Top with almonds, pumpkin seeds, grapes, and green beans. Drizzle with olive oil and balsamic vinegar, if using. Season with salt and pepper, and sprinkle with chevre, if desired.