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Vegetable Stew

February 16, 2017


On these cold February evenings, what better way to warm up than with a hearty vegetable stew? This one will allow you to use up the onion, potatoes, carrots and tomatoes found in this week's box. Share pictures after you try this recipe or of whatever you create! We're on Instagram and Facebook @perfectlyimperfectproduce and on Twitter @perfectlytasty. Cook this one before the 60 degree temps arrive this Saturday!? Or wait until next week. It will certainly cool down again. Cleveland weather is as crazy as our produce. 


Vegetable Stew


2 Tbsp. olive oil

1 onion, chopped

3 cloves garlic, minced

10 baby potatoes (or 5 larger potatoes), quartered

4 large carrots, chopped 

3 stalks celery, chopped

4 cups vegetable broth

8 fresh tomatoes (or 1 can tomatoes)

2 Tablespoons honey or sugar

1 teaspoon cumin 

2 teaspoons Italian seasoning 

1 teaspoon salt

1/2 teaspoon pepper


In a large skillet heat olive oil over medium heat. Add onion and garlic. Saute until softened and fragrant 

(about 5 minutes). Add potatoes, carrots and celery to the pot along with the vegetable broth. In a blender 

add tomatoes, honey and seasonings. Blend until smooth. Add tomato mixture to the vegetables.

Cover the pot and bring to a boil then reduce to a simmer. Cook for at least 30 minutes 

until carrots and potatoes are soft. Ladle into bowls and serve with a sprinkle of cheese.        


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