That does look good, Jasdip! Wonder what Luckygardnr is doing today in Costa Rica. Hope it's fun. She sure needed a nice sunny vacation.

GREEK POTATO, ZUCCHINI AND BEAN STEW

1 1/2 tablespoons extra virgin olive oil
3 cups onions , chopped
1 cup potato , peeled and cut into 3/4 inch cubes
1/2 cup water
3 1/2 cups zucchini , cut into 1/2 inch thick slices
2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)
2 (28 ounce) cans diced tomatoes , undrained
1 (15 1/2 ounce) can great northern beans , rinsed and drained
1/4 cup fresh flat-leaf parsley , chopped
2 teaspoons fresh dill , chopped
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/2-3/4 cup reduced-fat feta cheese , crumbled

Heat olive oil in a Dutch oven over medium-high heat. Add onion and saute 5 minutes or until onions are lightly browned. Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender. Stir in parsley, dill, oregano, and pepper. Ladle into bowls and garnish with cheese.

This is from a Canadian friend of mine, she said it was awesome. I haven't tried it yet. Plan to though. But I have a questions.... what is corinander what taste does it add? I am not sure I can find it here.

Chunky Chili Cornbread Cobbler
Ingredients

2 lb (907 g) beef outside round oven roast
2 tbsp (30 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) stewed tomatoes with chili seasonings
1 can (14 oz/398 mL) tomato sauce
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1/4 cup (60 mL) chopped fresh coriander
Cornbread Cobbler:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk
2 tbsp (30 mL) butter, melted
1 egg
2 cups (500 mL) corn kernels
1 cup (250 mL) shredded Cheddar cheese

Preparation
Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.

Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.

Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.

Cornbread Cobbler: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.

Bake in 400�F (200�C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

Additional information : Make-Ahead
Refrigerator: Let chili cool for about 30 minutes; refrigerate in airtight container for up to 24 hours. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil and bake in 400�F (200�C) oven for 30 minutes or until bubbly. Make Cornbread Cobbler; continue with recipe.

Freezer: Let chili cool for 30 minutes; freeze in airtight container for up to 1 month. Thaw in refrigerator for 24 hours. Continue as in refrigerator make-ahead.

Connie,
Fresh coriander is that yucky herb that's also known as Cilantro. LOL

Don't mind me.....I don't like that stuff, but that's what coriander is.

LOL at Jasdip and her dreaded cilantro!!

Nodakgal, I've only used coriander seeds (I think it was one of a bunch of stuff we ground up to rub on a roast). Didn't notice a cilantro taste--but I like cilantro :-)

Ewwwwww well JasDip & Patti I don't like it either! Yuckadoodle! Spit spit spit!! I will leave that out! lol

This one's for you Jasdip

Scones

3 C flour
1 C sugar
1 T. baking powder
1 lemon, zested
pinch salt
1/2 tsp cinnamon
1 1/2 sticks cold butter cut in pea-size pieces
1 C dried cherries
1/2 C toasted sliced almonds
1/2 C heavy cream
Turbinado sugar

Preheat oven 375

In small bowl, combine flour, sugar, b.p., lemon zest, salt and cinnamon. Add in butter and rub with hands into dry ingredients until a course meal forms. Add in cherries and almonds. Add heavy cream and combine into butter -flour mixture. Form dough into 1" round thick disc and cut into six wedges (these make huge scones. I made two discs, 12 reasonable size scones). Sprinkle generously with turbinado sugar. Transfer to parchment-lined baking sheet and bake 375 17 - 18 min. turning pan halfway through. Can be cut in wedges and frozen. Remove from freezer and put in refrigerator the night before baking. I have frozen them and they are just as delicious. I've also used dried blueberries with lemon or orange zest and dried cranberries.

Yum Georgysmom! Thanks!

And THANK YOU too Nodakgal for the vivid picture you paint! LOLOL