On a recent rainy Fall evening, PBT Soloist Eva Trapp needed a family-style meal to warm up a group of friends during a pumpkin-carving party. The result was Eva’s “Everything Lovely About Fall Stew,” a hearty and healthy blend of pumpkin, squash and fresh veggies.
“It’s a ton of very fall flavors,” Trapp said. “I eat predominantly vegetables just because they’re power foods…(My cooking style) is just super healthy, and I like everything really fresh. I can taste the difference.” For this hearty fall stew, Trapp used peppers from her garden and a variety of fresh, local produce.
-1 red pepper
-2 cans of Great Northern beans
-2 cans stewed tomatoes with juice
-1 can pumpkin puree
-Salt & pepper to taste
-1/8 tsp. cinnamon
-Sprinkle of cayenne pepper
Finely chop vegetables and combine with remaining ingredients. Bring stew to a boil and then reduce to simmer for two hours. *Reserve mushrooms and pumpkin until later in the cooking process. Eva served her “Everything Lovely About Fall” stew over orzo pasta with rolls on the side.