Fall Harvest Chicken Stew

Roast a small pie pumpkin, a small butternut squash, 2 ears worth of steamed corn nibblets, and five carrots in a large pan with one cup of water and covered with parchment paper. Once cooled, scoop the pumpkin out of it's skin. Puree, adding cream, ginger, cumin, and coconut milk and then pour into the bottom of your crockpot.





Layer in boneless chicken. Broccoli, tomatillos, Empire apple, green onions, red onion, sliced ginger, crushed garlic, drunk cherries, Celtic grey sea salt.

Set the crockpot on high and cover, cook for two hours.

Tuscan Pigeon Peas and Artichoke Bread with Smelt

2 cups of soaked Pigeon Peas
artichokes
& tomatoes,
olive oil, garlic, basil, and onions, sea salt and ground dried chili
cheese

 Bread recipe:
2 cups flour
1 cup warm water
2 1/2 tsp yeast
Sprinkle of sugar and salt
Mix well and let rise for 2 hours. Roll out and spread Pea mixture.

 Roll up tightly. Bake at 350 degrees until golden brown.

 Let sit for 10 to 15 minutes before slicing.

Smelt can be fried or baked, either way they are tasty little bites.


This Bean bread is usually made with cannellini, but I found these beautiful Pigeon Peas and decided to see if they would translate well in this recipe. They were an excellent substitution. Little, firm, earthy, they added a different level of flavor to the mix that were quite enjoyable.