Each week, when our farmer Tony drops off our CSA box, besides gabbing about all the luscious, seasonal produce he has for me and his perfectly perfect fresh eggs, maybe talking about the weather and how business has been, we always spend a few moments sharing our stories of growing up Greek. We chat about our favorite foods and our fondest memories of the traditions and I try to impress him with the 3 or 4 Greek words that I know. I love it!
This past week when Tony dropped off the box and I saw that I got some of his beautiful green beans, we spent a good couple of minutes talking about one of my favorite Greek dishes, Fasolia (aka Fasolakia Fresca), a traditional Greek Green Bean Stew. As much as I wanted to make a large pot of that with these beans, the idea of cooking a hot steamy stew on the stovetop all day, it just wasn’t appealing to me, with this crazy heat.
From this craving and my near heat stroke, a new dish was born. Greek Roasted Green Beans and Tomatoes with Feta. So many of my favorite flavors all in one. The oven only needed to be on a short time and then I enjoyed this delicious dish for lunch, on the deck, while the beautiful Long Beach breeze cooled me off and the kitchen cooled down.
This dish is super simple to throw together, ready in under 30 minutes. One bowl for mixing and a baking pan for roasting. That’s it. It can be served as an entree, as I enjoyed it for lunch, or a tasty side for any Mediterranean-inspired meal.
I love that nearly any time I mix fresh lemon, oregano and garlic together with some feta cheese – that’s all it takes to get a dish that brings the fondest of memories of my family’s cooking. My dad’s souvlaki or slow-grilled lamb or my Yia Yia’s roast potatoes. To me, in it’s simplicity, this dish is comfort food at it’s finest.
What is comfort food to you? What food reminds you of your family?
[print_this]Greek-Style Roasted Green Beans and Tomatoes with Feta Cheese (Gluten-free and Vegetarian)
- 1 lb fresh green beans
- 2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup sheeps-milk Greek feta cheese, crumbled
- Juice from 1/2 lemon
Preheat your oven to 450ºF
Wash and trim the ends off your beans.
Toss the beans and tomatoes with the olive oil and minced garlic and season them with salt and pepper. Pour the beans and tomatoes on the baking sheet and roast for 20-25 minutes until caramelized and browned, the tomatoes starting to burst.
Add to a serving dish, top with fresh oregano and season with salt and pepper. Squeeze the fresh lemon juice overtop and top with crumbled feta cheese. Serve warm. [/print_this]