Ivy’s Green Chile Lamb Stew

prep: 30 minutes
cook: 2 to 3 hours

serves 6

you’ll need…
1 tablespoon olive oil
1 pound lamb shoulder, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 cup chopped onions
3 cloves garlic, finely minced
1 cup carrots, cut into rounds
1 cup red potatoes, cut into 1-inch pieces
1 cup chopped tomatoes, canned or fresh
5 cups reduced-sodium chicken broth
1 cup chopped green chile pepper, roasted and peeled (remove the seeds and veins if you don’t want it spicy
1 tablespoon Mediterranean lamb seasoning (optional)
salt to taste

let’s get to it…
Heat oil in a large stockpot or Dutch oven on medium high. Add lamb in batches and brown.
Sprinkle flour on top of lamb and let it rest for 1 minute. Add onion and garlic and stir, making sure you scrape up the tasty bits from the bottom of the pan. Cook for 2 to 3 minutes.
Add carrots, potatoes, tomatoes, chicken broth, green chile pepper and lamb seasoning (if using). Stir and bring to a boil.
Reduce heat to low and simmer for 2 to 3 hours, stirring often.
Add salt to taste.

Vietnamese Beef Stew

prep: 30 minutes
cook: at least 1 hour (2 to 3 hours is ideal!)

serves 6 to 8

you’ll need…
4 tablespoons olive oil, divided
2½ pounds beef chuck, cut into 1-inch pieces
2 large onions, very thinly sliced
4 whole star anise
2 cinnamon sticks
½ cup brown sugar
¼ cup fish sauce
4 cups low-sodium beef stock
2 serrano or jalapeño peppers, stemmed, seeded and sliced
3 carrots, peeled and sliced into 1-inch rounds

let’s get to it…
Heat 2 tablespoons oil in a large stockpot on medium heat. Working in batches, add about ⅓ of the beef chuck pieces and lightly brown. Remove from pot and add another ⅓ of the meat, brown and remove. Repeat with remaining meat.
Add remaining 2 tablespoons of oil to stockpot and add onions. Stir until soft, about 6 to 7 minutes. Return meat to pan.
Add star anise, cinnamon and sugar. Stir until sugar dissolves. Stir in the fish sauce
Pour in the beef stock and reduce the heat to medium low. Cover and simmer for about 30 minutes. Skim the fat off the top of the stew. Add the jalapeños and carrots and cook 30 to 45 minutes longer or until the beef is tender.
Garnish with fresh cilantro and chopped spring onions if desired.

Morning Glory Bread

prep: 25 minutes
bake: 45 to 50 minutes

you’ll need…
1 banana
1½ teaspoons baking soda
2¼ cups flour
½ teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
1½ cups shredded carrots (2 to 3 medium carrots)
¾ cup sugar
1 tart apple, peeled, cored and shredded (Granny Smith is a good choice)
¼ cup orange juice
½ cup (1 stick) butter, melted
3 eggs
1 teaspoon vanilla
1 cup minced dried apricots (or golden raisins or cranberries)
¾ cup shredded coconut
½ cup chopped walnuts (or pecans)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 350°F. Lightly grease an 8 x 4-inch loaf pan; set aside.
Mash the banana and baking soda together in a small bowl; set aside.
Whisk the flour, baking powder, cinnamon and salt together in a large bowl.
Whisk the carrots, sugar, apple, orange juice, butter, eggs, vanilla and banana mixture in a medium bowl. Add the carrot mixture to the flour mixture and stir until moistened.
Fold in apricots (or golden raisins or cranberries), coconut and walnuts (or pecans). Pour into loaf pan.
Bake for 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in the pan on a wire rack. Flip it over to remove from the loaf pan and then turn right side up. Slice while warm and serve.

Broccoli Ginger Slaw

prep: 20 minutes

you’ll need…
½ cup mayonnaise
¼ cup white vinegar
1 Tablespoon fresh peeled and grated ginger
¼ cup vegetable oil
3 cups grated broccoli stalks
2 cups peeled and grated carrots
1 cup scallions, white and green parts cut into 1-inch pieces
salt and pepper to taste

let’s get to it…
Mix the mayo, vinegar and ginger in a food processor for 30 seconds. Pulse in the oil until completely mixed.
Grate the broccoli stalks in the food processor if you haven’t already grated the broccoli with a box grater. Remove the broccoli from the processor bowl and place in a large bowl.
Grate the carrots in the food processor if you haven’t grated them with a box grater. Place them in the bowl along with the broccoli.
Stir in the ginger dressing, a little at a time, until it is as “wet” as you like. Add  salt and pepper to taste.}
Chill until ready to serve.