Note: In a rush? Use jarred minced ginger and precut vegetables, available in the Produce department.

1. Prepare salsa. In a medium bowl, combine all ingredients. Mix well, cover, and chill until ready to serve (can be made up to a day in advance).

2. Prepare stew. Heat oil in a large soup pot over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Add mushrooms and cook until they beginto release their liquid, about 5 to 6 minutes.

3. Add ginger, garlic, garam masala or curry powder, black pepper, Wasabi Ginger Mustard, and tomatoes. Stir well to distribute spices, then cook for 3 minutes.

4. Add potatoes and cauliflower and pour in broth. Bring to a boil over medium-high heat, then lower heat, cover, and simmer until potatoes are just barely tender, about 10 minutes.

5. Add green beans and peas to pan and bring to a boil. Maintain a simmer overmedium-high heat and cook, uncovered, for 5 more minutes, until potatoes are tender when pierced with the tip of a knife. Stir in salt and cilantro and cook for 2 moreminutes.

6. Ladle stew into bowls. Top with a spoonful of clementine salsa and serve remaining salsa in a bowl on the side.

Source: Hannaford fresh Magazine, January - February 2009