A quick supper — mostly vegan

Last weekend I had time for just a quick supper, Mediterranean-style.  I had stopped at the Pain D’Avignon shop in Hyannis on the way home and bought some bread.  The best of the choices was a stretch olive bread, which I was happy to pair with a simple braise of Yukon Gold potatoes, Chinese broccoli (from the farmer’s market), Kalamata olives, Greek feta cheese and olive oil, cooked in a cazuela.  To round out the vegetable content, I had some green beans with tomatoes and garlic, from a previous Marcella meal.

olive stretch bread-24

potatoes, greens and olives in cazuela - Hip-27

green beans and tomatoes with garlic-24

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