Spring vegetable, grain, and bean stew

To simplify a meal, combine all the sources of carbohydrates, proteins, vegetables, and fats into one dish. That is the idea of a stew. And the beauty of it is that the flavor profile of each ingredient melds into each other to form a mystery box of taste.

Spring vegetable, farro, and cranberry bean stew

A combination of extra-virgin olive oil, garlic, leeks, fresh rosemary, and red chili flakes met the white wine and sat along with each other until the white wine reduced. Celery then joined along with cooked cranberry beans, white vegetable stock, and cooked farro. In a separate pot, fresh spring artichoke hearts were braising with extra-virgin olive oil, white wine, garlic, and a touch of champagne vinegar until almost done and finished their process in the large medley pot. And right before serving, freshly steamed asparagus was folded in along with some fresh chopped Italian parsley. To garnish, a chervil leaf and simply roasted spring carrots tossed in lemon-infused extra-virgin olive oil.