Friday, December 18, 2009

Fasolada me spanaki and Greek salad

Fasolada, or Greek bean soup, is wonderful on a cold night, and can be made completely vegan. Prepare as you would any other vegetable soup: saute aromatics, add liquid, add veggies. In this case, the important parts are: lots and lots of olive oil, plenty of thyme, cooked white beans, and spinach or other cooking greens.

For the salad, we used a mesclun from Happy Boy, and added raw red onion, kalamata olives, feta cheese, and a lemon-juice dressing.

Garnish both soup and salad with extra feta. For a nice presentation, arrange the feta bowl with extra olives, and cover liberally with olive oil.

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