Carrots Garlic Onion Peppers Recipes Spinach Sweet Potatoes

Senegalese Peanut Stew with Spinach and Sweet Potatoes

Adapted by Farmer Dave’s from Weight Watchers


  • 1 spray cooking spray
  • 2 onions, roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
  • 4 carrots, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp ginger root, fresh, minced
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • one pinch to 1/4 tsp cayenne pepper (to taste)
  • 4 cups vegetable or chicken broth
  • 6 tbsp natural peanut butter (creamy)
  • 8 cups fresh spinach leaves, stemmed, packed and chopped


  1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  2. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
  3. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
  4. Cover, reduce the heat to low, and simmer slowly, stirring intermittently, until the sweet potatoes are tender, about 30 minutes. Keep the heat low so that the peanut butter doesn’t separate.
  5. Add the spinach and cook, stirring occasionally, for 10 minutes.
Broccoli Raab Carrots Corn Kale Recipes Swiss Chard

Hoisin-Chicken Stir fry with Baby Corn & Vegetables

  • 1 cup long grain rice
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons soy sauce
  • 1 Tablespoon water
  • 1/2 teaspoon sesame oil
  • 2 Tablespoons peanut oil
  • 12oz boneless, skinless chicken breast cut into strips
  • 1 1/2 green and/or red pepper, julienned
  • baby corn, husked and cut into pieces
  • 2 medium carrots, cut into 1/2 inch rounds
  • 1 bunch pea tendrils, chopped roughly into small pieces
  • 1 bunch kale, swiss chard, broccoli rabe, mustard or other greens, removed from stem and sliced into thin ribbons or 2 cups thinly sliced cabbage
  • 2 cloves garlic, crushed and minced
  • 2 scallions, thinly sliced on the diagonal
  1. Cook the rice according to package directions.
  2. Mix together the hoisin sauce, soy sauce, water and sesame oil in a small bowl.
  3. Heat a wok or large frying pan over high heat then add 1 Tablespoon peanut oil.  Add the chicken and stir fry for 3 minutes or until chicken is cooked through.  Remove from wok and set aside.
  4. Reheat wok, add the remaining tablespoon of peanut oil and stir fry the carrots for 3 minutes.  Add the green pepper and stir fry for 2 minutes.  Add the pea tendrils and greens and stir fry quickly until wilted.  Add the corn and garlic and stir fry for 1 minute.  Add the scallion, sauce mixture and chicken and stir fry to combine and heat through.
  5. Serve immediately over rice.
Basil Eggplant Onion Recipes Sweet Peppers Tomatoes Zucchini/Kousa

Slow Cooker Ratatouille

Adapted by Farmer Dave’s from Taste of Home


  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 2 teaspoons salt, divided
  • 3 medium tomatoes, chopped
  • 3 medium zucchini, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1 large green pepper, chopped
  • 1 large cubanelle pepper, chopped
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil


  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
  • Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender. Yield: 10 servings.