Summer Stew "Bowls" and a Bonus Pink Fluff Frozen Dessert

Have fun with this “Summer Stew Bowl” concept.  I envision having friends over and assigning each of them a vegetable to chop, getting out as many knives and cutting boards as I could manage.  Everyone gets to finish their own bowl with the vegetables and toppings of their choice.  I’ll give you ideas in the recipe page but this is truly a “create your own” type of thing.  I’d love to hear what you come up with.

Veggie Options
purple cabbage, carrots, broccoli, celery
red and green bell peppers.  chili peppers
scallion, red onion
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Protein Options:
shredded beef such as a brisket or pot roast  (think leftovers if you don;t want to prepare a fresh roast)
Shredded pork loin or shoulder
Seared salmon or tuna (this is may be my pick next time around)

Carb Options:
cooked rice, brown rice, quinoa or barley or any combination of these
cooked egg noodles
mashed potatoes or sweet potatoes

Topping Options:
Gravy or au jus from the roast or brisket
sour cream or crema
sriracha mayonnaise
chipotle hot sauce
ranch dressing

Dice the vegetables into very small pieces and place each veg individually into small bowls to set up the toppings bar.  Cabbage can be finely shredded, as could the carrots.
Set out your protein, carb options and topping choices.
Build your summer stew bowl!  Carb + protein + veggies + toppings = Summer Stew Bowl

Pink Fluff Frozen Dessert

2 c mashed strawberries
1 c sugar
3 egg whites
1 c whipping cream, whipped to stiff peaks (you can also use a tub of frozen, non dairy whipped topping with no judgement here)


In a large bowl of an electric mixer, combine strawberries, sugar and egg whites and beat 10 minutes.  The volume with expand and fill up your bowl so the large bowl is needed.
Gently fold in the whipped cream and place either in a 9 x 13 glass baking dish or in 36 cupcake paper lined cupcake pans.  Freeze until set.  Overnight is preferable.  They melt very quickly so serve them right out of the freezer.  If you’re using a baking dish simply cut into squares.  If you have pink fluff cupcakes, just serve them on a little dessert plate.  You can decorate with a bit of strawberry, a dollop of whipped cream or other topping as you see fit.

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