Chervil

all-purpose flour or yellow flour (about 6 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • vinegar or dry white wine • water glasses lukewarm water (about 1 1/4 cups or 300 ml) • salt, leveled • extra virgin olive oil (240 ml) • onion, finely chopped • green onions, finely chopped • large leek, thinly sliced • Swiss chard, roughly chopped (1 kg) • nettles, roughly chopped (500 grams) • spinach, roughly chopped (500 grams) •

dried mushrooms (10 grams) • olive oil (about 60 ml) • white mushrooms, cleaned and quartered (about 350 grams) • leek, finely chopped • green onions, thinly sliced • yellow onion, finely chopped • garlic clove, minced • chicken broth (about 1.2 liters) • romaine lettuce, cleaned and finely chopped • dill • chervil • egg yolks •

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams) • Swiss chard leaves, finely chopped • chervil • dill • mint leaves • Olive oil • rabbit (upper part with head) plus its liver • Salt and pepper • Water • large juicy lemon, juiced • cornstarch (about 20-30 grams) • Broth from the soup

olive oil (120 ml) • onion, finely chopped • green onions, finely chopped • white mushrooms, sliced (400 grams) • portobello mushrooms, sliced (400 grams) • oyster mushrooms (200 grams) • medium-grain rice (about 3.5 oz or 100 grams) • dill, finely chopped • fennel fronds, finely chopped • chervil, finely chopped • water or homemade vegetable broth (1 liter) • Juice of 2 lemons •

phyllo dough (about 500 grams) • spinach (about 680 grams) • green onions • dill • chervil or wild celery (or substitute parsley) • feta cheese, coarsely crumbled (about 300 grams) • Salt and pepper • small wine glass olive oil (about 1/2 cup or 120 ml) for brushing the phyllo and pan, plus a little for sautéing • eggs, lightly beaten • milk (240 ml) • club soda (240 ml) • Salt, pepper

kneading flour (about 4 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • wine glass lukewarm water (about 1/3 cup or 80 ml) • vinegar • salt • spinach (about 2.2 pounds) • chervil • parsley • green onions • leek • pepper • olive oil •

spinach, washed, trimmed, and chopped (300 grams) • (about 7 roots) wild chervil, finely chopped • leeks, white parts only, finely chopped • green onions, finely chopped (including green parts) • medium yellow onion, finely chopped • dill, finely chopped • parsley, finely chopped • plain Greek yogurt, 2% (about 60 grams) • eggs, beaten • feta cheese, slightly tangy (200 grams) • graviera cheese, coarsely grated (200 grams) • Zest and juice of 1 medium lemon •

cuttlefish, medium-sized, cut into desired pieces • fresh spinach, coarsely chopped • onions, coarsely chopped • garlic • green onions • dill • finely chopped chervil • turmeric powder • Juice of 1/2 lemon • soy sauce • black pepper • salt, adjust to taste •

all-purpose flour (initially...) • (As much flour as needed) • salt • olive oil • vinegar • Flour or cornstarch for rolling out the dough • Lukewarm water as needed for kneading without getting sticky • fresh spinach • parsley, finely chopped • chervil, finely chopped • dill • fennel •

spinach • dill/fennel/chervil • leek • green onions • feta cheese • yogurt • milk • trahana • eggs • olive oil • flour • Salt and optionally pepper