PEAS, POTATO AND CARROT STEW GREEK-STYLE

BISELYAS KON PATATA Y SAFANORYA

Capture the flavors of the Aegean with the simple yet satisfying Greek-style stew. Sweet peas and tender potatoes and carrots come together cooked in a fresh tomatoes and olive oil sauce delicately fragrant with fresh herbs. This quickand easy dish is a popular vegan 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, hearty meal to another level of deliciousness. Served with crusty bread to mop up the juices or a simple rice pilaf, this rustic dish is perfect accompanied with Greek feta for that extra tang.