From Naples, Florida: Savor the Authentic with Old World Market

Here is the recipe for Lebanese inspired stew from the February 2012 issue of Bon Appetit magazine. I hope you will enjoy the stew as much as I do. Ingredients (4 servings): 4 cups of water 4 tbsp. olive oil, divided 2 skinless, boneless chicken thighs 3 garlic cloves, minced 2 tbsp. ground cumin 2 tbsp. tomato paste 2 bay leaves 2 15-oz. cans chickpea, rinsed, drained 1/2 cup roasted red peppers, chopped 2 tbsp. lemon juice 3 tbsp. parsley, chopped Heat 2 tbsp. olive oil in a medium pot over medium-high heat. Season chicken with salt add to pot and cook, turning once until browned, 8-10 min. Transfer to a plate. Reduce heat to low and add garlic, stirring often, until fragrant, 30-60 sec. Add cumin and tomato paste and stir until smooth, about 1 min. Add the chicken with any accumulated juices, along with bay leaves and 4 cups of water. Scrape up any browned bits. Bring to a boil and reduce heat to medium-low and simmer, uncovered, stirring occ...

The white beans Gigantes - Elephantes from Kastoria are cultivated in almost all villages in the prefecture of Kastoria. This local variety is famous throughout Greece for its excellent taste, its thin-skin and the fact that it boils easily. The quality of the soil in combination with the micro-climate conditions of the area around the Kastoria lake, offer this unique bean with high nutritional value. Gigantes Elephantes from Kastoria are one of the basic components of the Greek and the Mediterranean diet.  Ingredients for 4 servings: 1 1/2 cups  Gigantes - Elephantes from Kastoria 1 big onion, chopped 2 cups chopped tomatoes 2 tbsp tomato paste 2 bay leaves 5-6 grains allspice 2 tbsp sugar 4 tbsp finely chopped parsley 1/4 cup olive oil 2 tbsp vinegar salt to taste Soak   the Gigantes beans from   the day before. Drain them. Bring 4 cups of water to boil and cook the beans for 1 hour, without salt. In another pan hea...