Greek Style Green Beans and Potatoes

1/2 cup olive oil

1 onion chopped

1 lb. haricot vert green beans

1/2 qt. harvest moon potatoes cut into small wedges

3 medium tomatoes chopped

1/4 cup chopped parsley

1 teaspoon sugar

1/2 teaspoon salt

fresh pepper

In a medium pot, heat olive oil at medium to low heat. Saute onion until soft. Add potatoes and beans and mix until beans and potatoes are covered with olive oil. Heat for 2 or 3 minutes before adding tomatoes, parsley, sugar salt and pepper and mix. Add a little hot water to half cover the green beans. Bring down the heat so that it never comes to a boil. It is ready when there is no water left in the pot and the beans and potatoes are soft. Enjoy with bread or pita, and feta cheese!


Summer Lentil Stuffed Pattypan Squash

1/2 cup French lentils

4 pattypan squash

2 small onions

1 bell pepper

1/2 cup diced tomato

2 garlic cloves

1/2 tsp fresh thyme

1/2 tsp. fresh oregano

1 tsp. fresh parsley

2 tsp. olive oil

salt and pepper to taste

Place french lentils in a pot and cover with water by a few inches. Bring to a boil, then lower to a simmer and cook for about 30 minutes until tender, but not mushy. Drain and rinse.
Meanwhile, prepare the squash by chopping off the tops and scooping out the center leaving 1/2 inch from the outside. Set the shell aside and chop the scooped out inside. In a skillet over medium heat with olive oil, cook the chopped onions, garlic, pepper, squash insides and tomatoes. Cook for 5-7 minutes. Toss in chopped herbs at the end. Stir in cooked lentils and season with salt.
Spoon the filling into the hollowed squash shells and place on a baking sheet. Drizzle with a little olive oil. Cover with a piece of foil so they don’t dry out and cook at 400 degrees for about 45 minutes or until the squash is tender and heated through.

Helpful hint! Add in a hot pepper for a bit of flair. After 35 minutes, top with shredded cheese of choice and bake without foil for the last 10 minutes to get the cheese nice and crispy.