Stewed Fennel and Onions

From The Foods of the Greek Islands (Houghton Mifflin)

A simple dish from the Cycladic island of Folegandros. Maria Primikiri, an inspired cook, gave me the recipe explaining that in the necessarily frugal days of yesteryear, poor people used to serve this strongly aromatic and flavorful stew of foraged fennel over fried stale bread.

Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.

Makes 4 to 6 servings

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Nettle Soup with Mushrooms and Yogurt

Traditional nettle soup from the north of Greece is thick and creamy with a fair amount of toasted flour to make it a nourishing winter dish. I prefer this much lighter first course which can be served cold in the summer, if you keep wilted nettles in your freezer, as I do. If nettles are not available, make the soup with just the outer leaves of Romaine lettuce, some spinach leaves, and plenty of parsley.

7-a-Nettle-Soup430

Serves 4-6 (more…)

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Potato and Olive Stew in Tomato Sauce (Patates Yahni me Elies)

In a rich tomato sauce scented with bay leaves, this simple vegan dish is part of the traditional Greek foods we cook during Lent, hence the late, brilliant Martin Brigdale  chose to photograph it at Meteora, the breathtaking site in Central Greece for my first book The Foods of Greece

 

 

 

Serves 2 as main course, and 4 as side dish

 

 

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