Lamb Stew

Fall has arrived here in Boulder, Colorado. The weather is cooler, the days are getting shorter, and chances are you might not feel like eating salads much longer.

Lately I’ve been getting local lamb meat at our farmers market and have made a delicious crock pot stew! (recipe at the end)

The change in weather can bring about a change in what we feel like eating.

Check in with yourself. Do soups and stews sound better than cold, raw salads?

If so, grab a couple of your cookbooks and sit down with a cup of tea. Pick out a few recipes or head online and search for something there.

When you don’t feel like eating anything, or are bored with what you “always” eat. Ask yourself, whats really going on here? And, see what the next logical step might be!

Lamb Stew:

Wash and chop some veggies, I like carrots, parsnips, and onions, place in bottom of crock pot.

Wash and chop greens (collards, kale, or swiss chard), place in crock pot.

Salt and pepper any type of stew meat, nestle into the veggies (I use about 1-2 pounds depending on how many leftovers I want)

Add sprigs of fresh herbs (tie with cooking twine), I’ve used parsley and thyme, rosemary would be good!

Pour a few cups of broth or water over the top.

Cook all day on low.

Check that meat is cooked, remove herbs and discard, remove all meat and cool on cutting board, shred with two forks. Return meat to crock pot and season with salt and pepper to taste.

(This recipe follows Mark Bittman’s style of no measurements. It’s intended to let you use your own creativity and what you have on hand. If you are used to measuring everything, like I was, this can be hard at first, but will eventually take some of the stress out of cooking.)