"Summer Stew"

The day before our Greenling Local Box arrives is always a bit of a mash-up of trying to finish off the veggies that are still doing time in our produce bin.  Despite cramming as many different veggies into dinner every night, each Tuesday I've invariably got a bit of something left, despite feeding a family of four and our frequent dinner guests.

Having spent yesterday with two of my lovely friends, Tara and >Josie, we had more veggies to gobble today than usual.  My answer?  I'll call it a summer stew:  roasted veggies and chicken in a thick tomato broth.

Ingredients:

1 bell pepper, diced
3 ears corn, corn cut from ears
1 large green tomato
4 medium tomatoes (vine ripened)
1 red onion, diced
1 large clove of elephant garlic, roughly chopped
1 large can crushed tomatoes
1 can pinto beans, rinsed
4 chicken breasts
3 cups beef stock
1 tbs oregano
1 tbs basil
salt to taste
1 tbs turmeric
1 tbs butter

In a 350 oven, bake the chicken for 45 minutes.

Meanwhile, in a large stock pot, add all chopped fresh veggies and the butter.  Stir until onions are translucent.  Add beef stock, crushed tomatoes and beans, herbs and spices and salt.  Bring to a simmer, stirring occasionally.

When chicken is done, chop and add to pot.  Serve with crumbled goat cheese and french fried onions.