A few weeks back, I decided to go out for an early dinner after bottling some top quality wine at Danny's Wine and Beer Supplies. My husband and I agreed to go to Mykonos Restaurant. The atmosphere is warming and cozy, the prices very reasonable, the staff friendly and attentive without being intrusive, and their extensive Greek menu has a number of tasty options for vegetarians. In addition to the fresh crusty bread you are served while you mull over what to order, the entrée are generous and filling, especially when served with a big bowl of lentil soup.
This visit, we opted to split the vegetarian platter that includes a sampling of phyllo-wrapped appetizers, some Greek salad, a stuffed vegetable with rice, and a tomato gigantes bean dish. Inspired by the meal, I resolved to make my own Greek meal.
This was my first time cooking with gigantes beans. For those of you unfamiliar with the bean, they are a large white bean, roughly the size of your thumb and similar to a butter or lima bean. They can be purchased at Greek grocery stores. In London, Ontario, you can find them at Perfect Bakery.
On the menu with:
Greek Tomato Rice
|Baked Gigantes in Tomato Sauce|
|Recipe by Lisa Turner|
Published on January 23, 2008
Rich and beautifully seasoned Greek baked bean casserole
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