Greek Stew
1 tsp    olive oil  
2 1/2 cups    onions, chopped  
1 Tbs    garlic, minced  
1 tsp    dried oregano  
1 tsp    salt  
2 cups    fresh tomatoes, chopped  
4 cups    potatoes (about 2 lbs.), peeled, cubed 3/4-inch  
1 lb    green beans, stems removed  
1/4 cup    fresh parsley, chopped  
1/2   cup (2-oz.) grated kasseri or feta cheese  
  juice of 2 lemons (about 1/4 cup)  
  ground black pepper to taste  
1 Heat the oil in a nonreactive soup pot. Stir in the onions and garlic, cover, and saute on low heat for 10 minutes, or until the onions are translucent, stirring often to prevent sticking.
2 Add the oregano, salt, tomatoes, potatoes, and beans. Cover the pot and simmer for about 35 minutes, until the potatoes and beans are tender.
3 Just before serving, stir in the parsley, grated kasseri cheese, and lemon juice and pepper to taste. If you're using feta cheese rather than kasseri cheese, sprinkle it on top.
Servings: 4
 Recipe Source

Recipe provided by Shady Brook Farms.

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.