Winter Vegetable Stew with Edamame

February in San Diego can be chilly... Of course we didn't get umpteen feet of snow dumped on us last week or twisters racing through our backyards.  I really consider myself lucky since weather events are almost nonexistent here. However, we do have chilly nights and a hearty stew is definitely a welcomed meal on these occasions. This stew is so healthy and good for you, it's hard to believe it's so delicious.  The edamame and almonds pack a one - two punch for protein and the array of colored veggies, cover a spectrum of vitamins that keep you going during the winter months.

My favorite part of the stew is the addition of honey and orange juice.  I used a raw wildflower honey from my health food store and oranges from my backyard.  The honey balances out the acid of the tomatoes and the orange adds a beautiful fruity tang.  I served this dish over Quinoa for additional protein, whole grain and a yummy gluten free dinner.  It's also delcious with a dollop of goat cheese on top, but I put goat cheese on almost anything (yes, I am going through a goat cheese faze).  But really, it's delicious and adds some creaminess. Keep warm and healthy - I think April is only about 48 days away!

Winter Vegetable Stew with Edamame
serves 4-6

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon nutmeg
• 1 medium butternut squash (about 1 pound), cubed
• 4 red skinned potatoes, washed and cubed
• 1 turnip, peeled and cubed
• 4 cups kale, chopped
• 1 cup edamame, cooked
• 2 cups vegetable broth
• 1 14 ounce can diced tomatoes
• 2 tablespoons honey
• 1/2 cup fresh or store bought orange juice
• 1/2 cup toasted almonds, roughly chopped
• 4 cups cooked Quinoa
• salt and pepper to taste
• goat cheese (optional)

Cooking Directions

1. In a large saucepan heat oil and butter on medium. Add onion and garlic. Cook until onion is translucent.
2. Add squash, potatoes, turnip, cumin and nutmeg. Cook with onions for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil, cover and simmer for 20 - 30 minutes. Be sure all vegetables are tender when pierced with fork.
3. Stir in kale and edamame. Combine until kale has wilted slightly. Salt and pepper to taste.
4. Serve over cooked Quinoa garnish with almonds.

Other stew recipes from FN Dish:

The Cultural Dish: Traditional Beef and Irish Stew
Taste With the Eyes: Spinach Mushroom Risotto With Pecans 
Devour: Top 3 Chicken Stews
Cooking With Elise: Chicken and Sausage Gumbo
Virtually Homemade: Winter Vegetable Stew
The Sensitive Epicure: Gluten-Free Shepherd's Pie With Lamb and Rosemary
FN Dish: Stand-Up Stews