Biselyas kon patata y safanorya
Young sweet green peas, fresh from my garden, are gently cooked with ripe juicy tomatoes, onions, carrots and potatoes and handfuls of fragrant fresh parsley and dill in good quality extra-virgin olive oil. This simple and super easy traditional dish is a popular vegetarian stew that the Sephardim in Rhodes Island made when peas were in season. I recently discovered on a trip to Rhodes that adding artichokes transforms this healthy vegetarian meal to another level of deliciousness. Served with a hunk of crusty bread to mop up the juices or a simple rice pilaf this rustic dish is perfect accompanied with good quality Greek feta for that extra tang.