Even as the temperature in LA soars to 90 degrees and more, I must ask, "How many salads can one person eat?" I have a serious tolerance for salad, but I've reached my limit. This primavera stew side dish will satisfy your summer craving for fresh vegetables without the predictability of yet another salad.
2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste
Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.
Serve in bowls, as you would a stew. Add pepper to taste.
You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!
'Til next time,
Bobbi
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