Ingredients:
1/2 cup olive oil
3 small spring onions with greens attached
1 spring leek, chopped
4 green garlics with greens attached, or 4 cloves garlic
1 fennel bulb, with fonds, chopped
3 medium thin-skinned potatoes (like yukon gold)
1 large carrot, or 2 medium carrots
zest and juice of 2-3 lemons
1 pound artichoke hearts (you can prep your own, or purchase frozen)
8 ounces shelled peas, fresh or frozen
1/2 cup fava beans, pre-prepped: shelled, blanched and outer shell removed
1/4 cup dill, chopped
salt & pepper
Links to the recipes we will be working with:
June on a plate
A classic of modern Greek cuisine. This vegetable braise celebrates late-spring, early summer, vegetables.
Very re-heatable. Keeps well in the fridge.
👉 Contact Xanthie for your invite — or message @tastegurus on IG