One of the hearty fall dishes we love to make using the large supply of squash and pumpkins our neighbor Maria piles up in her farm-stand.
Serves 6-8 people (12-13’’ pie or pizza pan) (more…)
Greek cooking
Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the roasted lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.
Adapted from Foods of the Greek Islands (Houghton Mifflin)
On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.
Makes 4 to 6 servings
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
Mung Bean Soup with Tomato and Turmeric
I have adapted for mung beans my mother’s simple recipe for lentil soup, a winter staple in our house for as long as I can remember. She added mustard to all the pulses believing that it helped tame the occasional digestive issues.
Somehow inspired by the bean’s origin I add turmeric and my mung beans became a richer and more flavorful soup than the original lentils, I feel! This is a very filling Vegan dish.
Serves 6 to 8