This is the most common way of cooking vegetables in Greece, and when this method is used elsewhere it is usually called "a la Grecque," or "in the Greek style." Just about any vegetable can be used, whether they're fresh, frozen, or canned.
Greek-Style Vegetables (Salataki Ladolemono) 1 1/2 - 2 lbs (675-900 g) any vegetables such as asparagus, broccoli, cauliflower, green beans, Brussels sprouts, cabbage, summer and winter squashes, leeks, okra, bell peppers, carrots, and all the green leafy vegetables such a spinach, kale, or turnip greens, peeled as appropriate and cut into chunks or bite-sized pieces 1-2 scallions (spring onions), chopped 1 tsp (5 ml) chopped fresh oregano or 1/2 tsp (2 ml) dried 1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried 1/4 cup (60 ml) extra-virgin olive oil The juice of 1 lemon Salt and freshly ground pepper to taste Boil the vegetables in salted water until very tender - the Greeks like their vegetables very well cooked. If using frozen vegetables, increase the cooking time on the package instructions by several minutes. Drain the vegetables and sprinkle with the chopped scallions and herbs. Drizzle with the olive oil, lemon juice, and season with salt and pepper. Serve warm, chilled, or at room temperature. Serves 4 to 6. ================================================================== I have always loved glazed carrots, and I don't know why I never thought of using honey instead of sugar. Try this dish the next time carrots are on the menu, and I'm sure you'll be glad you did. Carrots and Honey (Karoto meh Meli) 1 1/2 - 2 lbs (675-900 g) carrots, peeled and sliced, or whole baby carrots 1/4 cup (60 ml) honey 1/4 cup (60 ml) butter 1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried Salt and freshly ground pepper to taste Boil the carrots in salted water until very tender, about 20 minutes. Drain and place in a serving dish. Combine the honey and butter in a saucepan over moderate heat and cook until the mixture bubbles. Add the carrots and stir to coat. Transfer to a serving dish and add the mint, salt, and pepper. Serves 4 to 6. [Non-text portions of this message have been removed]
