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Recipe Swap: Stew makes great use of summer vegetables
Recipe Swap

Recipe Swap: Stew makes great use of summer vegetables


This vegetarian stew — or really, thick soup — is great with any summer vegetables you have on hand. But it’s also versatile in that the vegetables can be fresh or frozen.

This stew takes a bit of kitchen-sink approach. Feel free to add or subtract a vegetable here or there.

Serve it with cornbread or biscuits.

The recipe comes from “Moosewood Restaurant New Classics” (Clarkson Potter, 2001) and the stew gets its name from Tilghman Island on the Eastern Shore of Maryland.


Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at

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