If you made the slow-roasted dish and have some leftovers, here's a great way to take care of 'em:
Quick Greek Stew
slow-roasted onion, fennel and tomato leftovers
fresh ground pepper
1/4 cup feta cheese
a few kalamata or other greek olives
fresh basil
Roughly chop onion/fennel/tomato leftovers into large pieces. Toss in a shallow sauté pan with some of their juices, about 3 minutes. Add a bit of crumbled feta cheese, a few greek olives, and a crank of the pepper mill. Cook about 2 minutes longer. Garnish with fresh basil.
Saturday, October 6, 2007
quick greek stew
Posted by Unknown at 10/06/2007
Labels: easy-as-a-1-2-3, sides, veggies
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