Simple Summer Stew with Herb Butter

Mmm.... I think I could eat this every night this time of year. I'd forgotten about this gem until I flipped through an old, trusty vegetarian cookbook of mine this past week. And the perfect use for those CSA leftovers came to me.... I've simplified the original recipe; if you'd like to use fresh green beans, simply break them into 3-inch pieces and blanch first; for fresh corn, shuck about 4 ears' worth. This is good with some flat bread or focaccia (and maybe some grilled chicken) for a simple dinner.

Simple Summer Stew with Herb Butter
~Vegetarian Cooking for Everyone

• 1 1/2 T. each chopped fresh basil, marjoram, and parsley
• 1/2 t. lemon zest
• salt and pepper
• 4 T. butter, softened 
• 1 T. olive oil
• 1 small onion, finely diced
• 1 garlic clove, thinly sliced
• 8 oz. green beans (frozen are fine)
• 8 oz. small summer squash, diced or sliced into rounds
• 1 red or yellow bell pepper, cut into squares
• 1 large tomato, peeled, seeded, and diced
• 3 c. corn kernels

1. Combine herbs, lemon zest, pinch of salt, and the butter. Mix thoroughly and set aside.
2. Saute onion and garlic in the oil over high heat for 1 minute; add 1/2 cup water, cover, and reduce heat--simmer for 5 minutes. Add vegetables. Season with 1/2 teaspoon salt, cover, and simmer over low heat for about 10 minutes or until tender. Stir in herb butter, taste for salt, and season with pepper.

 ~Serves 4 as a main course; 6 as a side dish