Easy Greek Style Spring Peas And Potatoes Recipes

Steps:

• Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
• To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
• Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
• To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
• When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
• Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Steps:

• 1. In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
• 2. Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
• 3. Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce. Kali Orexi! Enjoy!

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Steps:

• Preheat oven to 325 degrees F.
• Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
• Toss potatoes with vinaigrette in a small roasting pan.
• Season potatoes with salt and pepper.
• Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
• Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
• Serve.