This vegetarian meal isn't lacking in the "filling" department. There are tons of hearty veggies that make up this dish - and will be a favorite for anyone in the family (no matter how much they "need" their protein)!
INGREDIENTS (Serves 4-6)
5 TBSP. Kosterina extra virgin olive oil
½ large onion, chopped
1 med. carrot, peeled and diced
2 tsp. all-purpose flour
1½ cup vegetable stock or water
1 12-oz. package frozen artichoke hearts, quartered, and defrosted
1 10-oz. package frozen petite peas
4 small baby Yukon Gold potatoes, unpeeled (optional)
1-2 TBSPS. fresh dill leaves, minced
¾-1 tsp. sea salt
¼-½ tsp. freshly ground black pepper
3 TBSP. fresh lemon juice
--- Kosterina extra virgin olive oil for drizzling
Heat the Kosterina olive oil in a large and deep saucepan with a lid. Add the onion and sauté for about 2 minutes. Dice the carrot and add that to the onions. Cook for another 2 minutes, stirring frequently. Sprinkle in the flour, mix well, and cook for 30 seconds. Add the stock (or water) and bring to a boil.
Next, add the artichokes and the peas, salt, pepper, and fresh dill and mix well. If you are using the baby potatoes, cut them in half or in quarters and add those at this point too. Bring to a boil, cover with a lid, reduce the heat to medium-low, and simmer for about 20 minutes. Remove the lid and continue simmering until the sauce is reduced, about 10 minutes or so more. There should be about ½ cup of delicious sauce still left in the saucepan. Stir in the lemon juice, taste and adjust the seasoning.
Serve with an extra drizzle of Kosterina olive oil and some Greek Feta cheese on the side.
-- Use petite peas, which are sweeter and more tender than the starchier, larger peas.
-- Good quality frozen artichokes taste great and save time since you don’t have to clean them!
Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com
This satisfying dish is vegan and gluten-free. It pairs beautifully with roasted chickpeas, and a bright, white balsamic vinaigrette on top. And, feel free to add any of your favorite toppings--pomegranate seeds are our favorite!
Saganaki is a traditional, Greek dish that is oh-so-tasty. This version of our favorite childhood dish is extremely simple to make - but also has some really easy additions that make it feel a little more fancy than what your Yiayia is cooking!