The Blue Zones Recipe: Mageirio & Being Spoiled By My Mama [RECIPE]
Good Morning Everyone!
It’s a beautiful start to another week! Welcome to all the new faces here on my blog. Hi! I hope you’re having a wonderful day. 🙂 Around here I have been eating delicious foods and soaking up time with my family. Last night I went over to my mom’s house for supper. I love seeing her and her husband. They are such chill people. Usually when I come over to visit, my mom gives me little things to spoil me a bit. Last night was no exception. Now for those of you who have never eaten a strawberry from a local farmer, I promise you there is a HUGE difference between a grocery store strawberry… and a farm-fresh berry. Grocery store berries (even Costco ones!) are more tart. Why? I have no idea. But farm-fresh berries are sweet. I mean, really sweet. They are almost like nature’s candy and around here we have a local grower that makes these giant berries that would make you swoon from head to toe.
So when my mom told me I could take the flat home my jaw fell open and I did a major happy dance. Thanks mom!! ❤ Over several hours we bustled in the kitchen gabbing and catching up over a big pot of vegetable soup and fresh, warm bread. It was heavenly and I always feel like I’m returning home when I’m over there with them.
Speaking of soup, let’s talk about today’s recipe!
So this recipe comes from The Blue Zones website! If you haven’t read Dan Buettner’s “Blue Zones” book… it’s one of the best books I’ve ever read. Basically it’s about pockets of the world where researchers from National Geographic studied people who lived over 100 years old. They found that across these cultures, the “blue zones” (areas where there were a concentration of people over 100 living in close proximity to each other), all had similar lifestyle habits. Go read the book, it’s awesome. As for this soup… it comes from the Greek Island of Ikaria! This remote, rocky island is set off from Mainland Greece and is actually closer to Turkey. As such the locals live off produce from their gardens, fishing, and shepherding goats.
This soup is a vegetable medley that is light and refreshing. Now I put my own flavoring into the soup because the original recipe did not call for any type of broth. My “chef senses” were tingling in fear that the soup would be too bland for my liking, so I tossed in a half of a jar of marinara sauce, 2 tablespoons of pesto, and some herbs. So below is my version of this Ikarian soup. It was delicious and everyone enjoyed it immensely. I hope you do too! Stay tuned for more tasty recipes, have a wonderful week, and as always, keep on cooking! ❤
Mageirio- Ikarian Chunky Vegetable Stew
- 2 small bags frozen corn kernels
- 2 yellow onions, chopped
- 1 pound fresh green beans, trimmed
- 4 red potatoes, diced
- 3 zucchini, cut lengthwise and diced
- 3 medium tomatoes, coarsely chopped
- 2 medium eggplant, peeled and diced
- 2 tablespoons olive oil
- 12.5 ounces or 1/2 jar of garden vegetable marinara sauce
- 2 tablespoons jarred pesto
- 2 tablespoons minced garlic
- Several shakes of Old Bay Seasoning
- Several shakes of dried thyme
- Several shakes of lemon pepper
- Salt and black pepper to taste
- Water, enough to cover all of the vegetables (between 8-10 cups)
- Pour the olive oil in a large soup pot over the stove. Turn heat onto medium-high and put in the diced onions. Saute until the onions are translucent.
- Next add the remaining chopped vegetables: corn, green beans, tomatoes, eggplant, zucchini and potatoes. Mix to combine.
- Add the pesto, minced garlic, and marinara sauce into the pot. Mix to combine.
- Add the dried herbs into the pot. Then begin pouring water into the pot until the water covers all of the vegetables. (About 8-10 cups worth of water).
- Bring to a boil, then reduce to a simmer and cook for 45 minutes, or until tender. Adjust seasoning with salt and black pepper as needed upon completion. Serve hot with rice, bread, or salad and enjoy! 🙂