Greek-Style Vegetables &
Carrots and Honey

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            FOOD FUNNY
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Thanks to our Last Morsel editor Barbara Forsythe for passing along this
nugget of wisdom:

If you have formed the habit of checking on every new diet that comes
along, you will find that, mercifully, they all blur together, leaving
you with only one definite piece of information: french-fried potatoes
are out. - Jean Kerr

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            TODAY'S RECIPES
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This is the most common way of cooking vegetables in Greece, and when
this method is used elsewhere it is usually called "a la Grecque," or
"in the Greek style." Just about any vegetable can be used, whether
they're fresh, frozen, or canned.

Greek-Style Vegetables (Salataki Ladolemono)

1 1/2 - 2 lbs (675-900 g) any vegetables such as asparagus, broccoli,
cauliflower, green beans, Brussels sprouts, cabbage, summer and winter
squashes, leeks, okra, bell peppers, carrots, and all the green leafy
vegetables such a spinach, kale, or turnip greens, peeled as appropriate
and cut into chunks or bite-sized pieces
1-2 scallions (spring onions), chopped
1 tsp (5 ml) chopped fresh oregano or 1/2 tsp (2 ml) dried
1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried
1/4 cup (60 ml) extra-virgin olive oil
The juice of 1 lemon
Salt and freshly ground pepper to taste

Boil the vegetables in salted water until very tender - the Greeks like
their vegetables very well cooked. If using frozen vegetables, increase
the cooking time on the package instructions by several minutes. Drain
the vegetables and sprinkle with the chopped scallions and herbs.
Drizzle with the olive oil, lemon juice, and season with salt and
pepper. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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I have always loved glazed carrots, and I don't know why I never thought
of using honey instead of sugar. Try this dish the next time carrots are
on the menu, and I'm sure you'll be glad you did.

Carrots and Honey (Karoto meh Meli)

1 1/2 - 2 lbs (675-900 g) carrots, peeled and sliced, or whole baby carrots
1/4 cup (60 ml) honey
1/4 cup (60 ml) butter
1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste

Boil the carrots in salted water until very tender, about 20 minutes.
Drain and place in a serving dish. Combine the honey and butter in a
saucepan over moderate heat and cook until the mixture bubbles. Add the
carrots and stir to coat. Transfer to a serving dish and add the mint,
salt, and pepper. Serves 4 to 6.
Received on Tue Feb 13 18:34:59 2007