Adapted from Mediterranean Hot and Spicy.
photo by Anastasios Mentis
Serves 4 (more…)
I make this all the time, with any seasonal vegetable I harvest from the garden – diced tender zucchini, green beans or eggplants in the summer, squash, shredded cabbage, wild greens or spinach in the winter. The Orzo is cooked in the same style as Italian risotto, yielding a wonderful, creamy texture, though still with some bite.
Serves 3-4 (more…)
Athanasia Moraiti, my late mother in law, cooked the mottled fresh cranberry beans together with potatoes and peppers, a combination I would not consider, if I had not tasted and loved it. Somehow I was under the impression that shelled beans and potatoes were not the best combination for a stew, but I was wrong. Fresh cranberry beans, called handres (beads), are sold frozen in Greece, so they cook very fast. Dried beans of any kind, not just cranberry, can also be used for this dish. Feta cheese, with its salty-sour taste, comlpements idealy the bean stew.
4 servings (more…)