A few weeks ago, I was contacted by a representative from Muir Glen offering to send me a Reserve Kit featuring their Limited Edition 2009 Reserve Canned Tomatoes.
I immediately jumped at the chance to sample these delicious Vintage tomatoes. Muir Glen canned tomatoes products are the only canned tomato products I use, to begin with. Their is just something about their taste that is different from any other company. The 2009 Reserve Canned Tomatoes feature Yolo Red and Brigade tomatoes. I am planning on using the Brigade tomatoes to make a sauce. So, it was the Yolo Red diced tomatoes shown in today’s recipe. Their brightness of flavor really added a special something to the dish. You can get your own Limited Edition 2009 Reserve Muir Glen Tomatoes by logging on to their website and joining their Conoisseur’s Club, or by following this link to their Facebook page. Each Kit costs $7.00 with a portion of the proceeds going to the Taste the Difference, Make a Difference Foundation.
Taste the Difference, Make a Difference™ Help Us Raise Up to $40,000* Muir Glen is proud to announce our support of Chef’s Collaborative, the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the greater food community. We have two easy ways to support this great cause: Muir Glen will donate $2 for every 2009 Muir Glen Reserve kit sold online through March 31, 2010 We will also donate $1 to Chef’s Collaborative for each person who becomes our fan on the Muir Glen Facebook page starting October 15, 2009 through March 31, 2010
Thank you Muir Glen for the opportunity to experience your delicious Limited Edition 2009 Reserve Tomatoes and to raise awareness for Taste the Difference, Make a Difference!
I woke up early Friday morning to prep dinner for that evening. I chopped, minced, and poured with abandon.
No recipe was used. I merely opened my produce drawer, poked around my pantry, and threw things into the crock pot. I left GF Guy with instructions to “please turn the crock pot on low at 3:00” and headed off to work. I needlessly worried he would forget to turn on the crock pot. Despite my fretting, I returned home at 9:00 PM to a warm, comforting bowl of Vegetable Stew and a GF/DF Kinnikinnick Bagel (for dipping purposes, of course!). So, get ready to curl up with your puppy, a good book or movie, and a piping hot bowl of stew. Santa will be here soon enough. Take a break from the festivities while you still can!
*Warning* This recipe makes a HUGE pot of stew! I plan on freezing some for later and giving some away to family. Take this into account when preparing this recipe for yourself.
Crock Pot Vegetable Stew
– Extra Virgin Olive Oil
– 1 Yellow Onion, chopped
– 6 cloves Garlic, minced
– 1 Leek, chopped
– 1 small Russet Potato, chopped
– 1 Sweet Potato, chopped
– 1/3 Purple Cabbage, shredded
– 2-3 Carrots, chopped
– 2 Yellow Squash, chopped
– 1 Zucchini, chopped
– 2 stalks Celery, chopped
– 1 cup frozen Peas
– 1 can Chickpeas, drained and rinsed
– 1 14.5 oz. can Muir Glen 2009 Reserve Yolo Red Diced Tomatoes
– 1/4 cup fresh Italian Parsley, chopped
– 2 tablespoons fresh Rosemary, chopped
– 2 tablespoons fresh Oregano, chopped
– 3 sprigs fresh Thyme
– Herbamare and Black Pepper, to taste
– 2 quarts Low Sodium Vegetable Broth
– a drizzle of Light Agave Nectar
Place ingredients in you crock pot in the order listed.
So simple, yet hearty and delicious! Don’t you just love your crock pot?
Feel free to share links to your favorite crock pot recipes!
I am so glad I made such a warm comforting dinner. The temperature here plummeted to a frigid 50 degrees! You know you’re a Floridian when…. It is 50 degrees outside, and in order to walk the dog you don an undershirt, jeans, a sweater, thick socks, wool lined boots, a polar tech fleece, a wool scarf, and a parka. You consider earmuffs, but decide it will be okay since you are wearing your hair down.