Appetizers / Soups / Salads

20200212 -- Squash/eggplant/asparagus/stew takes 20 minutes to prepare.

20200212 -- Squash/eggplant/asparagus/stew takes 300 minutes to cook.

20200212 -- Squash/eggplant/asparagus/stew makes 8 servings.

The ingredients for 20200212 -- Squash/eggplant/asparagus/stew are:

1020 grams Asparagus, fresh
400 gram(s) chinese eggplant
450 grams Chinese long squash (green, straight, long). Or butternut squash...
2 cup, chopped Onions, raw
5 clove Garlic
4 pepper Serrano Peppers
24 oz Kirkland Chicken Stock (can sub w/vegetable stock)
2 tbsp Basil
1.5 tbsp Oregano, ground
.75 tsp Pepper, white
.5 tsp Salt

Here is how you make 20200212 -- Squash/eggplant/asparagus/stew:

1. Thinly slice chinese melon (long, green), eggplant2. Finely chop onion3. Smash and finely chop garlic4. Disc peppers5. Into a crock pot, add the spices, then the onion, garlic, and stock. Then add disks and stir everything together6. Crock on high for 2 hours, then 1 hour on low.7. Chop asparagus stalks into 1" pieces. Put aside top 2-3" 8. Add bases of stalks9. Back up on high for an hour10. Optional: add cup of cream11. Optional: With immersion blender, blend most of stew12. Add Asparagus tips13. On high another 10 minutesDone!Serving Size:?8-2C servings

The nutritional information for 20200212 -- Squash/eggplant/asparagus/stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 93.6

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 317.4 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 6.9 g
• Protein: 5.5 g