WEST AFRICAN PEANUT STEW, MULTI-SEED BREAD, & VANILLA BEAN FUNFETTI COOKIES

Happy Thursday!!

This time of year we are all impatient for warmer temperatures, but the cooler temps allow me the opportunity to feature a heartier soup on the menu this week. And I know a lot of you would have been disappointed if this tasty soup didn't make an appearance!!

On the menu for TUESDAY, MARCH 31st is WEST AFRICAN PEANUT STEW, MULTI-SEED BREAD, & VANILLA BEAN FUNFETTI COOKIES. This West African-inspired stew of chicken, sweet potatoes and peanuts is rich, creamy and packed with flavor!

The secret ingredient here is chunky peanut butter, it adds great texture and the essential peanut taste to the stew. If the idea of peanut butter and tomatoes makes you question this soup, I urge you to get past your apprehension. My mother, who doesn't like peanut butter, was hesitant at first but once she tried it she absolutely loved it.

The stew begins with sautéing onion, garlic and fresh ginger in the pot. Next, diced chicken is added to brown. Once the chicken is cooked, homemade chicken stock, diced sweet potatoes and a little crushed red pepper are added.

Once the sweet potatoes are soft, diced tomatoes, fresh kale and chunky peanut butter are dropped in. The stew is garnished with fresh cilantro and chopped peanuts.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!

The menu this week features VANILLA BEAN FUNFETTI COOKIES from Baked by Brown Butter is soft, sweet, and nostalgic, rolled in sparkling sugar and packed with pink sprinkles and real vanilla bean for a buttery, confetti–style bite in every crumb. - Payton from Baked by Brown Butter