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About the Dish

  • Onion


  • Garlic


  • Salad Tomatoes

    Salad Tomatoes

  • Sultanas


  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Beautiful Briny Hot Steve Salt

    Beautiful Briny Hot Steve Salt

  • Field Peas

    Field Peas

  • Garlic Rosemary Ciabatta Rolls

    Garlic Rosemary Ciabatta Rolls

  • Parmesan Cheese

    Parmesan Cheese

  • Greens


  • Sherry Vinegar

    Sherry Vinegar


Heat oven to 400° F.
Prepare your mise en place: Peel and dice onion. Finely chop tomatoes, reserving their juices. Peel and mince garlic. Split ciabatta loaves. Cut greens into large bite-size pieces, and finely chop any heavy stems.
Place a saucepan over medium heat, and add 1 teaspoon olive oil. When oil is warm, stir in onion. Cook, stirring often, until tender, about 4 minutes. Stir in half of garlic. Cook, stirring, 1 minute. Stir in tomatoes and juices, raisins, bouillon cube, 1 1/2 cups water and 1/4 teaspoon Hot Steve salt. Simmer 5 minutes, stirring occasionally.
Stir in field peas. Simmer until tender, 20 to 25 minutes, stirring occasionally. When done, keep warm over very low heat. The mixture should have the consistency of thick stew, so add a splash of water if dry.
While tomato mixture simmers, place ciabattas cut-side up on a baking sheet. Drizzle a total of 1 tablespoon olive oil over bread. Sprinkle evenly with 1/4 teaspoon Hot Steve salt, remaining garlic and Parmesan. Bake until crisp and dark golden brown on the edges, 12 to 15 minutes.
Place a saute pan over medium-high heat. Add remaining 1 teaspoon olive oil. When oil is hot, add greens, and toss to coat with oil. Cook, tossing often, until lightly wilted, about 3 minutes. Remove from heat, drizzle with vinegar, and season to taste with Hot Steve salt.
Place 2 pieces ciabatta on each serving plate. Spoon field pea mixture over bread. Top with greens, and enjoy!