This stew has intense flavor and a marvelous texture. The fruity salsa adds a refreshing kick. The stew may be frozen, but not the salsa.
1 Tbsp. grated clementine zest
8 clementines, peeled and sectioned, sections cut into thirds
1/4 cup freshly squeezed clementine juice or orange juice
1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1 Jalapeno, seeded and finely diced
3 cloves garlic, minced
1 bunch scallions, white and green parts, finely sliced
2 tsp. sugar
2 tsp. olive oil
1 large onion, diced
1 cup sliced mushrooms
2 Tbsp. grated fresh ginger
2 tsp. garam marsala or curry pwder
1/2 tsp. freshly found black pepper, or to taste
2 Tbsp. Inspirations Wasabi Ginger Mustard
1 (28-oz.) can diced tomatoes
2 large potatoes, peeled and cut into 1/2-inch dice
1/2 head cauliflower, cut into bite-sized pieces
1 (14-oz.) can low-sodium vegetable broth
1 cup green beans, cut into 1-inch pieces
1/2 (16-oz.) pkg. petite-style frozen peas
1 tsp. kosher salt, or to taste
1/4 cup finely chopped cilantro