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Narrow Results You've Selected: Stew Easy Vegetables Spring Remove all Source Saveur (4) A Sweet Spoonful (1) Course Soups & Stews (3) Side Dish (1) Cuisine American (1) Italian (1) Southern/Soul Food (1) Topic Recipe (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Technique:Stew,Difficulty:Easy,Main Ingredient:Vegetables,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 04/09/2009 Lamb Stew Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one. Issue #120 04/20/2008 Stewed Squash and Tomatoes When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results. Issue #111 04/20/2008 Stewed Rhubarb Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta. Issue #66 04/10/2007 Maryland Crab Soup This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast. Issue #37 09/25/2010 Moroccan Carrot Soup This may be the perfect early fall soup; its deep-orange color comes from a mix of carrots and sweet potatoes. Fennel seeds and coriander add a bit of mystery.Continue... Does Not Apply Source: A Sweet Spoonful