FASOLAKIA YIAHNI (Green Beans Stew)

3 pounds of fresh green beans, ends trimmed
2 large boiling onions, coarsely chopped
1 cup fresh celery include the leaves, coarsely chopped
3/4 quarters cup fresh mint, finely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, coarsely chopped
3 green zucchini, cut lengthwise in wedges
3 large boiling potatoes, peeled and cut lengthwise in wedges
3 large vine ripe tomatoes, chopped
1 cup Vordonia Athenolia Extra Virgin Olive Oil

Add to large pot, cover with water and bring to a boil. Season with salt and pepper to taste sterring gently. Cover pot and let simmer over midium heat for about 1and half hours. Occasionaly stirring gently.

Serve warm or cold with greek barrel feta and fresh baked bread. Will complement any roasted meat.

PATATES KOKINISTES ( Stewed Potatoes )

4 large boiling potatoes, peeled and cut lengthwise in wedges
2 large boiling onions, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup celery include leaves, coarsely chopped
¾ cup Vordonia Athenolia Extra Virgin Olive Oil

Saute ingrediance in large pot for 10 minutes stirring gently. Add heavy soup spoon tomato paste, cover with water and stir. Season with salt and pepper to taste. Cover pot and let simmer over medium heat for 45 minutes. Occasionally stirring gently, until celery is tender and sauce has thickened.

Serve with Greek barrel feta, hondro elies ( kalamata olives ), and fresh baked bread on the side.

VLITA YAHNI ( Stewed Vlita )

In the meneral rich, lush area of Vordonia where I grew up, wild greens abounded. When in season we would go to the open fields with knives and sacks, collecting masses of Andithia ( Endive ), Rathikia ( chicory ), Johia, Sinapia, Yogilia and our family favorite Vlita, all full of vitamins and minerals.

Most common name for Vlita, lamb quarters, pigwood, goosefoot, wildspinach

4 pounds of Vlita, wash thoroughly and chopped
1 large boiling onion, coarsely chopped
1 cup fresh mint, finely chopped
4 cloves garlic, coarsely chopped
1 soup spoon tomato paste
½ cup Vordonia Athenolia Extra Virgin Olive Oil
1 cup water

In midium pot sauté onions and garlic in Vordonia Athenolia until onions are clear.
Add water, Vlita, Mint and tomato paste. Season with salt and pepper to taste.
Simmer over midium heat for about 45 minutes stirring gently.
Serve in own sauce with fresh baked bread, will complement fish, meat, pork or chicken.