Day 112- 4/23/11 Holy Saturday Earth Stewardship Stew

Day 112: 4/23/11
New Thing: Holy Saturday Earth Stewardship Stew
Inspiration: Holy Saturday, Earth Day            
Cost: ?? 
Time: A little over an hour.                 
Bottom Line: I am sure this will be very tasty.  

In stillness the Earth awaits the Resurrection.

Reflection: Holy Saturday is a quiet day of reflection and preparation. Even our services are very short to remind us that we stand in a very liminal space: between the cross and the empty tomb--death and everlasting life. I invite you to read a wonderful ancient homily about this day found here on our Church's blog. Later tonight, we will welcome Easter as the sun-sets at the Great Easter Vigil which is perhaps the oldest service we have. Tonight will be even more joyous because among the four baptisms we will be preforming, two are a mother and child who have become friends of mine as we have journeyed with them toward the waters of new birth. I am in awe of this amazing event and cannot wait!  

But of course, wait I must. That is what Holy Saturday is all about. So, since yesterday was Good Friday and I did not have a chance to celebrate Earth Day, I will be remedying that today with a Earth Rainbow stew. The recipe comes from Aviva Goldfarb who in her own words describes this dish and its environmental and health benefits in this fashion: "The Earth Day Vegetable Stew recipe below is perfect for Earth Day, because it uses seasonal ingredients and emphasizes vegetables, grains, and cheese rather than meat. (Eating less meat is one of the easiest ways we can reduce our impact on the environment.) It is one of my favorite flavorful recipes for getting seven colorful fruits, vegetables and herbs into my family’s bodies." Enjoy!

Earth Day Rainbow Vegetable Stew
Prep (15 minutes) + Cook (25 minutes)
6 servings, about 1 1/2 cups
This delicious stew is flavored with fresh herbs and a touch of honey, and finally with tangy goat cheese.  Serve the stew over Israeli or regular couscous.
1 Tbsp. olive oil
1 large yellow onion, chopped
1 large sweet potato, diced into 1/2-inch chunks
28 oz. diced tomatoes with their liquid, or 7 - 8 fresh tomatoes, diced, with their liquid
16 oz. fresh or frozen cut green beans, trimmed and cut into thirds, if fresh
1 Tbsp. fresh oregano or 1/2 tsp. dried oregano
2 Tbsp. fresh parsley, chopped (optional)
20 fresh basil leaves, chopped, or 1 tsp. dried basil
1/2 tsp. salt
1 Tbsp. honey
4 oz. crumbled feta cheese for serving (optional)

In a large pot, heat the oil over medium heat.  Add the onions and cook, stirring often, until softened, about 5 minutes.  Add the sweet potatoes and tomatoes and bring it to a low boil.
Reduce the heat, partially cover and simmer the mixture for 10-15 minutes, stirring occasionally.  (Meanwhile, prepare the couscous, if you are making it.)  Add the green beans and herbs and simmer it for 10 more minutes.
Stir in the salt and honey.  Serve it immediately, topped with crumbled feta cheese (optional), or refrigerate it for up to 2 days, or freeze it for up to 3 months.  Add the feta when you are ready to serve it.

Lenten Meditation-   
Prayed for: KR, DR
Prayer Walk/Yoga-Yoga
Journal Topic with Ken- ?
Music- I am planning on singing my heart out at the Vigil tonight.  
Fast- I can't wait to break this fast at the reception tonight!  
Daily Office- MP Officiating the Holy Saturday Service.