Braised Green Beans and Potatoes in Tomato Sauce (Fassolakia Ladera)

Stringless green beans became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish we had to slave for hours trimming each one of the flattish beans – a kind of runner bean – that we cooked.

My mother often added sliced zucchini (see variation) when she wanted to save time, trimming fewer runner beans but still making enough food for all four of us. Fassolakia ladera, made with any kind of green beans, even with frozen ones, is an amazing dish! The potatoes take on a wonderful flavor cooked together with the beans in a rich tomato sauce, and I can’t resist eating them while still warm.

Sprinkle with the reserved parsley and serve warm or at room temperature, if you can wait, with crusty bread and Feta cheese.

 

Serves 4-6  (more…)

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Oven-roasted Summer Vegetables, Briami

We often roast the vegetables in the wood-fired oven and they become even more delicious and smoky. But even in the conventional oven, with the addition of some pimenton –the Spanish smoked pepper– if you like, this is a glorious and extremely easy dish to make.

When we were kids, before we had an electric stove with an oven, my mother used to get to our neighborhood’s bakery a pan of mixed vegetables well-doused in olive oil and sprinkled with oregano and other herbs. It was roasted in the communal oven, after the breads were baked, and we collected it just before lunch. Especially practical on summer days when we went swimming, as the baker was left to cook our lunch!

Serve it either warm or at room temperature, preferably with the addition of feta cheese, and fresh, crusty bread! These days we may just roast eggplants and peppers, omitting the potatoes if we want to serve the vegetables with rice or bulgur (see the Variation).

 

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Baked Giant Beans with Garlic and Dill (Gigantes Skordati)

In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill.

Photo by MANOUSOS DASKALOGIANNIS 

I got the recipe from the North of Greece and I particularly love to bake it in the winter, but also all year round, as I am fed up with the common baked gigantes in tomato sauce that all taverns serve.

From my first book The Foods of Greece

 

Serves 6 

 

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Quince and Mini-squash Stuffed with Wheat Berries, Nuts and Raisins

This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it. The combination of the sweet, mini squash with the tart quince is perfect!  For the stuffing I adapted the recipe for the Stuffed Quince I have in my Mediterranean Vegetarian Feasts (page 156). But I omitted the tomato sauce.  

The small squash can be an interesting substitute for quince in case you cannot get the fragrant old apple-like fruit, which is the epitome of our Mediterranean winter. I actually envy my American friends because they can get these absolutely fantastic mini butternut squash, or honey-nut-squash as they are called. They were developed by Michael Mazourek, a plant breeder at Cornell University, in collaboration with the visionary Dan Barber.

If you are going to stuff just the squash, I suggest you add some tart apple to the stuffing or spike its sweetness with pomegranate molasses. (more…)

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