I made a spring veggies stew this week, using fennel, tomato, and shallot as the base. It turned out quite lovely- I'm not a huge fennel fan, yet when it was cooked into the broth, it added a very nice fresh, light flavor. There are also peas, carrots, and asparagus, and I used a pre-made veggie broth (actually, Wolfgang Puck's, since it was the cheapest!).
It had very little broth, so I am using the left-over veggies to make breakfast frittata- just egg whites, one yolk, and heat up the veg. Throw in some cheese, if it is that type of day.
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