1Place cherry tomatoes, leeks, carrots, and garlic on a roasting pan. Drizzle with olive oil and salt free herb blend. Bake in a 450 degree F oven for 30-40 minutes until golden brown.
2Place chicken stock in a large stock pot over a medium heat. Add roasted vegetables, remaining vegetables, chicken, lemon zest, herb seasoning, and salt to the chicken stock. Cook for 40 minutes until vegetables are tender.
3Drop dumpling batter one spoonful at a time into the boiling stew. Simmer for another 15 minutes until dumplings rise to the top. Serve with sesame crackers or crusty bread.
This Moroccan spiced root vegetable stew with parsnips and squash (or sweet potatoes) is hearty, healthy, and delicious, not to mention easy to make in the slow cooker. If you use vegetable broth, it's also a great vegan meal. Read more.
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.