Swiss Chard Sausage Stew and Guilt Composting!

Hi everyone. A friend of mine emailed me to get the name of my compost bin and where to get it.

“I can’t take the guilt anymore,” she said.

Since I started composting last year, I cannot believe how much reusable food waste I accumulate. Being able to reduce garbage and give back to the earth makes me feel like I am doing my part and makes me feel just a tad less guilty when I don’t get around to using up those vegetables that end up rotting in the fridge.

Fortunately, I got the swiss chard out of the fridge just in time and made this divine stew that I served with quinoa. I hope you like it!
P.S. If you are local, Call Jeff at 1-800-842-0527 for the Compost bins that were sold in Montclair this year.

Swiss Chard and Sausage Stew:

1 TBS olive oil
1 med. onion, chopped
3 carrots, choppped small
3 cups chopped and washed swiss chard
4 chopped chicken, pork or vegetarian sausage
4 cups cooked chick peas
1 cup water
1 cup chopped, washed cilantro
1 can or 2 cups fresh, diced tomatoes

In a big, heavy pot, heat up olive oil over a medium flame. When it is hot, add the onions and carrots and cook while stirring for about five -ten minutes until carrots start getting soft and onions translucent.

Add all the other ingredients and cook for about 20-30 minutes, stirring periodically. Stew is done when carrots are fully tender. Serve with rice, cous cous or quinoa.

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