Colleen Watson-Turner
Red Calf Studio
crusty bread
vegetarian cooking
Greek stew
recipe adapted from the Moosewood Collective Cookbook - Moos
carrot and orange salad

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Greek Stew with a Carrot, Orange, Cinnamon and Honey Salad

Greek Stew with a Carrot, Orange, Cinnamon and Honey Salad
Tonight we had a Greek stew. It was sooo good. The recipe for the Greek stew was adapted from The Moosewood Collective's Moosewood Restaurant Low-Fat Favourites, which won a James Beard Cookbook Award.

1 tbsp of olive oil
2 onions, chopped
3 cloves of garlic, minced
2 tsp of oregano
1 cup of vegetable broth
1 large can of whole tomatoes, drained and chopped, reserve the juice
4 cups of peeled, cubed potatoes
1 cup of green beans, frozen beans are fine
1 zucchini, chopped and chunky
1/2 cup of crumbled feta cheese
1/4 fresh parsley, chopped
juice of two lemons
pepper to taste

In a Dutch oven, saute the onion and garlic in the oil until transparent. Add the oregano, potatoes, tomatoes, broth, and beans. Simmer until the potatoes are nearly cooked. Add the zucchini chunks for the last ten minutes of cooking. Just before serving, add the lemon juice, feta cheese, and parsley.

Serve with a crusty bread to sop up the juices. The Moosewood Cookbook suggested the carrot and orange salad. It was easy to make. Grate a couple of carrots. Add the sections of one orange. Make a dressing with 2 tbsps of lemon juice, 1/2 tbsp of honey, and 1/2 tsp of cinnamon. Pour the dressing over the carrot and orange mixture and allow the flavours to mingle before serving.

Mmm, mmm, mmm, mmm, mmmmm.

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© Colleen Watson-Turner. All rights reserved.