Seasonal Spring Vegetable Recipes to Enjoy at Home

May 17, 2020
By Eleni Sakellis

In the spring, there are some wonderful vegetables available to brighten up our meals. Vegetables also provide beneficial nutrients, vitamins, and fiber to a healthy diet. Try the following vegetable recipes while the produce is at its freshest.

Artichokes, Peas, and Potatoes

6 medium to large artichokes

6 medium potatoes

1 package (16 oz.) frozen peas

2 bunches scallions, diced

2 fresh lemons

4 tablespoons Greek extra virgin olive oil

2 cups water

1 bunch fresh dill, chopped (optional)

Greek sea salt

Freshly ground pepper

To prepare the artichokes, rinse in cool water, then remove the toughest outer leaves and cut off the thorny end with a sharp knife. If the stems are intact and in good shape, leave them on and peel off the tough outer layer. Cut the artichokes in half and scoop out the choke with a paring knife. Place the cut halves of artichoke in a bowl of cold water with the juice of half a lemon squeezed in. Continue with the rest of the artichokes, then set aside. Prepare the potatoes by rinsing, peeling, and chopping into cubes. Set aside in a bowl of cool water until ready to use.

In a large sauté pan or dutch oven, heat the olive oil over medium high heat until it shimmers. Add the scallions, a dash of salt, and sauté until translucent. Drain the water from the artichokes and add them to the pot. Drain the potatoes and add them to the pot along with the water, the juice of one lemon, about half of the fresh dill, if using, 1 teaspoon of salt and freshly ground pepper to taste. Bring to a boil over medium high heat, then reduce to medium, and simmer, stirring occasionally, for 15-20 minutes, then add the peas. Cook until the potatoes are cooked, but not disintegrated, and the artichokes are tender. You may need to add additional water if the potatoes and artichokes are not quite cooked through. Add additional dill, if using, at the end for freshness, and adjust the salt and pepper to taste, if needed. Additional lemon juice may also be added, if desired. Serve warm with fresh bread or as a side dish for your favorite roasted meats. Try the recipe with Greek frozen peas for more authentic Greek flavor.

Stewed Green Beans

4 tablespoons Greek extra virgin olive oil

1 medium to large onion, chopped

1 cup tomato passata or puree

2-3 large fresh tomatoes, chopped

2 pounds green beans, trimmed and cut into 2-inch pieces

1/2 teaspoon Greek sea salt

1/4 teaspoon freshly ground pepper

2 cups water

In a large pot or Dutch oven, heat the olive oil over medium high heat until it shimmers. Add the chopped onion and sauté until translucent. Add the tomato passata or puree, the fresh chopped tomatoes, and the 2 cups of water to the pot. Bring to a boil, then reduce heat to medium and allow to simmer for about 15 to 20 minutes until the sauce reduces down slightly. Add the salt, pepper, and the beans and simmer, stirring occasionally. Continue simmering until the beans are tender, stirring occasionally. Serve as a side dish or with rice or pasta as a vegetarian main course.


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