Our March Allergen Free Potluck was a success!  Here are a few of our favorite recipes from the Soups, Stews, Chili and More Potluck:

Quinoa Chili with Venison
2 pounds venison hamburger
1 32-ounce box portobello mushroom soup
1 32-ounce box chicken broth
2 15-ounce cans kidney beans
2 15-ounce cans stewed tomatoes
1 large red onion, diced
1 cup quinoa
24-ounce can diced green chiles
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon pepper
1 tablespoon garlic salt

1. Combine and cook overnight in a slow cooker.
2. Garnish with goat cheese to serve.

Sweet Potato Coconut Soup
3 large sweet potatoes
1 tablespoon coconut oil
1 onion, roughly chopped
2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste
1 15-ounce can coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
toasted sesame oil
fresh cilantro sprigs

1. Preheat oven to 400. Bake sweet potatoes, whole, for 50 minutes or until tender. Remove from oven and let cool.
2. Heat coconut oil in a large saucepan over medium heat. Sauté onion and ginger until onion softens. Stir in curry paste and cook for 1 minute. Add coconut milk and broth. Bring to a boil. Reduce heat to simmer, partially cover, and cook for 5 minutes.
3. Skin potatoes and cut into bite-size chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt.
4. Ladle the soup into bowls. Drizzle with sesame oil and garnish with cilantro.

String Bean and Mint Salad (Yes, we know this is not a soup, stew, or chili, but it was allergen-free and delicious. And it tasted like summer.)

½ pound string beans, trimmed
½ pound wax beans, trimmed
1 clove garlic, minced
juice from ½ a lemon
2 tablespoons extra-virgin olive oil
1 bunch fresh mint leaves
salt and ground black pepper to taste

1. Bring a large pot of water to a boil over high heat. Add several generous pinches of salt and both beans and cook until just tender, 5-7 minutes. Meanwhile chop the mint leaves and set aside.
2. Mix together garlic, lemon juice, olive oil, ½ the chopped mint leaves, salt and pepper in a large bowl. Set aside.
3. Drain beans and rinse under cold running water. Transfer beans to the bowl with the dressing and toss to mix well. Just before serving toss beans with remaining mint.

**This salad improves in flavor if allowed to rest for an hour in the refrigerator before served.