This week was Heather’s turn to volunteer and share a delicious recipe with us here at Key Ingredient. The Moosewood inspired Caribbean Stew she spent a few hours preparing is a veggie-loaded meal that will have you asking for seconds after the first bowl. The sweet potato and kale are just two of the many nutrient-rich vegetables that give this stew its color and complex flavor. Despite having used water instead of vegetable broth, Heather’s recipe didn’t taste like it was missing anything. As the vegetables simmered on the stove, they created a broth that was taken up a few notches when a few chilis were later added to the mix. Though the stew can be eaten alone, Heather mentions that it can be served with brown rice or tofu Jaimaican jerk. I had a small taste of this stew, and after the first spoonful, my taste buds were convinced that I HAVE to make it this weekend! They command, I obey!