Feta

frozen spinach (about 1 kg) • Greek feta cheese (about 200 grams) • phyllo dough • shallots or sweet onions • fresh mint (can use frozen if available) • chopped dill (fresh if possible) • fresh cilantro (can use frozen if available) • large eggs • wild-caught salmon fillet with skin (about 400 grams) • olive oil • Salt and pepper

eggs • fresh spinach (about 300 grams) • cooked ham • garlic • heaping tablespoon sour cream • feta cheese (about 30 grams) • salted butter (about 10 grams) • chopped parsley • Salt and pepper

sweet potato (about 10.5 oz / 300 grams) • Greek yogurt (about 100 grams) • eggs • zucchini • feta cheese (about 50 grams) • pinches of herbes de Provence

cucumber (preferably garden-fresh) • black tomatoes (preferably garden-fresh) • red onion • fresh parsley • feta cheese (50 grams) • malt vinegar • drizzle of garlic olive oil (homemade if possible) • Salt and white pepper

eggs • fresh spinach (about 70 grams) • feta cheese (about 30 grams) • avocado • pesto

melon • smoked lomo (thinly sliced) (75 g) • Greek feta cheese (100 g) • Freshly ground Sichuan pepper

puff pastry • zucchini • heavy cream (about 240 ml) • eggs • Herbes de Provence • Salt • cubes of feta cheese

figs • feta cheese • Olive oil • chicken breast cutlets • Honey • Sesame seeds • Salt, pepper • Paprika • Herbes de Provence • Mâche (lamb's lettuce) • Vinaigrette • cucumber •

cherry tomatoes (about 300 grams) • feta cheese (about 200 grams) • spaghetti (about 500 grams) • herbes de Provence • olive oil (about 200 milliliters) • flat-leaf parsley • Salt and pepper

potatoes, peeled and roughly chopped (about 450 grams) • butter (50 grams) • water (160 ml) • salt • all-purpose flour (75 grams) • eggs • Vegetable oil for frying • chopped spinach leaves (about 180 grams) • crumbled feta cheese (150 grams) • onion, thinly sliced • Salt, pepper, cumin

potatoes (about 600 grams) • eggs • feta cheese (about 100 grams)

zucchini • red onion • red bell pepper • feta cheese • white mushrooms • large handful shredded Swiss cheese • puff pastry • eggs • heavy cream (about 200 ml) • mustard • Herbes de Provence • Salt and pepper

all-purpose flour (about 250 grams) • olive oil (about 50 ml) • warm water (about 100 ml) • salt • large onion • crème fraîche (about 133 grams) • plain Greek yogurt or quark (about 100 grams) • medium zucchini • feta cheese (about 100 grams) • fresh goat cheese (about 100 grams) • mozzarella cheese (about 100 grams)

puff pastry • eggs • Salt and pepper • zucchini • tomatoes (depending on size) • shredded Swiss cheese (Gruyère) • Feta cheese, diced • milk (about 300 ml)

filo dough, • leeks, • feta cheese (150 g), • onion, • eggs, • thick cream (about 250 g), • milk (about 3.5 fl oz or 100 ml), • Salt, pepper, • butter (about 3/4 oz or 20 g)

puff pastry (homemade or store-bought) • marinated anchovy fillets • feta cheese (about 20 grams) • heaping teaspoon dried oregano

snack crackers (about 250 grams) • unsalted butter (about 100 grams) • cream cheese (about 400 grams) • feta cheese (about 100 grams) • garlic clove • fresh parsley • cherry tomatoes (about 150 grams) • cucumber • red onion (about 50 grams) • Greek olives (about 70 grams) • roasted bell peppers (about 50 grams) • Olive oil •

greens from one bunch of radishes • eggs • flour (about 24 grams) • rolled oats (about 18 grams) • small splash of milk • a block of feta cheese • salt, pepper, oil

eggplant (about 400 g) • uncooked quinoa (about 50 g) • feta (about 30 g) • garlic • basil • mint • olive oil • salt • pepper

cooked pasta (about 400 grams) • ripe avocado • cherry tomatoes • small handful of corn (optional) • feta cheese (about 100 grams, optional) • thick sour cream (15%) • olive oil • salt and pepper • parsley • garlic powder • drops of Maggi seasoning sauce

gluten-free rolled oats (about 100 grams) • assorted vegetables, such as zucchini, carrot, or bell pepper (about 200 grams) • cheese, such as feta or mozzarella (about 60 grams) • eggs • baking soda • Salt, pepper, and spices of your choice (such as curry powder, paprika, turmeric, or herbes de Provence)

cooked lentils (about 150 grams; I used green lentils, but you can also use red or black lentils) • cooked, drained chickpeas (about 150 grams) • eggs • cornstarch • cheese (about 100 grams; I used half Swiss and half goat cheese, but feta, mozzarella, or other cheeses work well too) • fresh mint • smoked garlic • curry powder • dried onion or 1 small onion, finely chopped • smoked paprika • Salt and pepper • plain Greek yogurt (about 45 grams; I used sheep's milk yogurt) •

cooked chickpeas (300 g) • onion • garlic • ground ginger • ground cumin • ground cinnamon • tomato paste • carrots (500 g) • lemon juice • feta cheese (150 g) • lemon zest • za’atar •

chicken breasts • garlic • breadcrumbs • zucchini • feta cheese (50 grams) • chopped dill • salt and pepper

pie crust • leeks • silken tofu (about 400 grams) • feta cheese (about 100 grams) • Herbes de Provence • Basil

bonito fillet • brick pastry • avocado • Comice pear • feta cheese (150 grams) • lemon • coarse salt (200 grams) • sugar (150 grams) • Olive oil • Salt, pepper

Cooked chickpeas • Cherry tomatoes • Cucumber • Sweet pepper • Fresh red onions • Diced sheep’s milk cheese (such as Manchego or feta) • Confit duck leg (one leg serves 2 or 3 people) • Pitted prunes

quinoa (uncooked) • water (for cooking the quinoa) • chickpeas • red bell pepper (diced) • cherry tomatoes • cucumber (diced) • Feta cheese (optional) • Cilantro (1 handful) • yellow onion • lemons • olive oil • apple cider vinegar •

sweet potatoes • yellow bell peppers • red onion • garlic • smoked paprika • curry powder • turmeric • smoked garlic • olive oil • Salt, pepper • (Some leftover jarred feta for me, but it's optional)