This traditional Greek recipe features fresh spring vegetables and flavor!
2 pounds fresh green peas, washed
2 pounds fresh red potatoes, with the skins on, washed and diced
2 cloves garlic, minced
1 red onion, small, chopped
1 small can tomato paste
2 sprigs fresh dill
Extra virgin olive oil, as needed
In a large sauté pan over medium heat, sauté chopped onions and garlic in the olive oil until limp but not brown.
Add the potatoes to the onions and garlic mixture, along with a little water, cover reduce heat slightly, and let vegetables steam until potatoes begin to soften. At this time, add the peas and the tomato paste and a bit more water to finish cooking the potatoes and to soften the peas nicely.
Add salt and pepper to taste and finish with the chopped fresh dill before serving.
SOURCE: Sophie Moore