1 lbyukon gold potatos, washed and cut into med cubes
1 large yellow onion, small diced
1 tsp cumin
2 tsp dried oregano
1 28 oz crushed tomato
2 dry or fresh bay leaf
water just to fill surface
salt and pepper to taste
fresh chopped parsley for garnish
In a large dutch oven, heat ¼ cup of kosterina EVOO over medium heat. Add the onions and sweat until tender. Follow by adding cumin, oregano and cook another 2 min.
Season potatoes with salt and pepper and add to the pot and cook for 2 min then add crushed tomatoes, bay leaves, and water. Bring to a boil then lower to simmer. Cover and simmer for 45 min.
In a separate pot with salted water, bring to a boil and blanche beans and cool in ice bath. Add green beans to the Fasolakia at the 40 min mark or just about done and stir pot. (note: you can add the beans to the same pot instead of cooking separately. I prefer to cook separately so the green beans keepits bright green color)
Taste and season accordingly. Add chopped parsley for garnish and serve with rice pilaf, sliced baguette or pita bread.
Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.
by Katerina (Katina) MountanosOctober 22, 20210 Comments
These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.
by Katerina (Katina) MountanosOctober 11, 20210 Comments
Roasting veggies brings out their natural sweetness and preserves their vitamins and nutrients. Grilled halloumi adds rich, salty texture and flavor and sweet honey is the perfect counterpoint, making this delicious salad a seasonal showstopper!