by Marilena Leavitt May 29, 2018 0 Comments

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

 

INSTRUCTIONS

 

  1. 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. 
  2. 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.
  3. Serve with an extra drizzle of Kosterina olive oil and some Greek Feta cheese on the side.

 

Notes:

-- 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
Marilena Leavitt

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



Also in The Kosterina Kitchen

Spinach Salad with Goat Cheese & Strawberries
Spinach Salad with Goat Cheese & Strawberries

by Katerina Mountanos May 07, 2021 0 Comments

This Spinach Salad is super simple to whip together and makes for the perfect addition to any spring celebration. We dressed it in our light and flavorful Kosterina Honey Garlic Vinaigrette and tossed in fresh strawberries, almonds and creamy goat cheese.

Read More
Mediterranean Quesadilla
Mediterranean Quesadilla

by Katerina Mountanos May 03, 2021 0 Comments

Everyone loves a quesadilla. We decided to take ours on a Mediterranean trip, filling it with delicious veggies and a bit of feta for a salty bite. Feel free to get creative and use up some leftover chicken souvlaki or any other veggie that needs to be eaten up quickly.  ⁠
Read More
Creamy Parmesan RightRice Risotto with Castelvetrano olives & Kosterina Original Extra Virgin Olive Oil
Creamy Parmesan RightRice Risotto with Castelvetrano olives & Kosterina Original Extra Virgin Olive Oil

by Katerina Mountanos April 23, 2021 0 Comments

If you're still deciding on what to make this Mother’s Day, start with this simple, quick prep restaurant-quality risotto! Kosterina Original Extra Virgin Olive Oil and Castelvetrano olives add pizzazz to Creamy Parmesan RightRice Risotto. A few easy add ins make this an entrée or a side dish fit for the amazing moms in your life and their families.

Read More

Pre-Orders cannot be combined with regular orders