TZUTC: -0800   
   MSGID: 35170.fidonet_cooking@1:105/500 2d93850e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Farm Stand Vegetable Stew With Basil Pesto   
    Categories: Stews   
         Yield: 4 Servings   
       
         2    Corn ears   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Red onion; chopped   
         1 sm Red bell pepper;   
              - seeded & diced 1/4"   
         8 oz Green beans;   
              - trimmed, sliced 1"   
         2 lg Ripe tomatoes;   
              - peeled, seeded, chopped   
         2 c  Vegetable broth;   
              - or more as needed   
              Salt   
              Black pepper; freshly ground   
         1 md Zucchini; diced   
         1 sm Yellow squash;   
              - halved lengthwise and   
              - cut into 1/4" half-moons   
       1/4 c  Basil Pesto   
       
     Using a sharp knife, cut the kernels from the corn and set aside.   
        
     Heat the oil or water in a large saucepan over medium heat. Add the   
     onion, cover, and cook until softened, about 5 minutes. Add the bell   
     pepper, green beans, tomatoes, broth, and salt & pepper to taste, and   
     bring to a boil. Reduce the heat to low and simmer, partially   
     covered, until the vegetables are tender, about 20 minutes. Add the   
     zucchini, yellow squash, and corn kernels, and cook until tender,   
     about 10 minutes, adding more broth if the stew becomes too dry.   
        
     When ready to serve, remove from the heat and stir in the pesto.   
     Taste and adjust the seasonings, then serve.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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