Cups vegetable

Plenty of oil (not olive oil) • potatoes, sliced into rounds • eggplants, sliced into rounds • round zucchini, sliced into rounds (or fewer regular long zucchini) • little oil • onion, finely chopped • garlic cloves, finely chopped • –18 oz mixed ground meat (400–500 grams) • wine (about 120 ml) • tomato purée (800 ml) • Salt and pepper, to taste • sugar •

fine hilopites pasta (about 100 grams) • tomato juice (about 480 ml) • onion, grated • espresso cup olive oil (about 2 tablespoons or 30 ml) • dried oregano • Kalamata olives, pitted • feta cheese (about 150 grams) • Salt and pepper

(about 2.2 lbs/1 kg) frozen spinach with rice (I admit it, no shame here) • crumbled goat cheese • little chopped dill (for a fresh, aromatic touch) • little salt (the cheese is salty, so don’t overdo it) • little black pepper (for anyone who says they don’t like it) • eggs, well beaten • (about 7 oz/200 grams) fine semolina (you can use coarse if you prefer a different texture) • (about 3.5 oz/100 grams) self-rising flour • (about 1.75 oz/50 grams) olive oil, plus another 1/4 cup (about 1.75 oz/50 grams) olive oil • (about 0.7 oz/20 grams) white sesame seeds (if you have black sesame, use that too!)

water (about 240 ml) • salt • sugar • espresso cup olive oil (about 1 1/2 tablespoons or 22 ml) • flour (about 600-700 grams) • little cornstarch for rolling out the dough • Olive oil for brushing the dough • spinach (about 800 grams) • feta cheese (about 500 grams) • green onions, finely chopped • little fresh mint • little fresh dill •

flour (about 625 grams) • olive oil (240 ml) • baking powder • Salt • About 4 1/4 cups water (1 liter) • frozen spinach (1 kilogram) • green onions • feta cheese (150 grams) (omit if you want a dairy-free version) • Salt, pepper • Olive oil • Sesame seeds • Olive oil for drizzling

(about 2 cups/500 grams) plain Greek yogurt, strained • medium cucumber • medium carrot • About 2 tablespoons olive oil (measured using the yogurt container) • About 1 tablespoon vinegar (measured using the yogurt container) • Salt, freshly ground black pepper, dried or fresh mint • large garlic cloves

For the dough: • (about 7 oz/200 grams) plain Greek yogurt • (about 7 oz/200 grams) extra virgin olive oil (use the empty yogurt container to measure) • salt • Just under 4 cups self-rising flour (about 450 grams) • For the filling: • spinach (about 1 kg) • large onions • extra virgin olive oil • little fresh mint • Salt and pepper • feta cheese (about 150 grams) •

sunflower oil • bacon, chopped • large zucchinis • green onions • eggs • cream cheese (light) • feta cheese, crumbled • Plenty of fresh dill, chopped • little grated garlic • little pepper • Zest of 1/4 lemon (optional) • About 2 1/2 cups self-rising flour (about 300 grams) •

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 •

large head of broccoli • wine corks • water (about 8 1/2 cups)

Medium-sized zucchinis - about 10-12 - enough to cover the bottom of a large pot • ground beef (about 500 grams) • heaping tablespoons rice - I use this amount, but you can add more if you like • Butter - 1/2 cup (about 100 grams), I use fresh • large onion, finely chopped • Dill - finely chopped • Salt • Pepper • egg yolks for the egg-lemon sauce • lemon, depending on taste, I use half • Yogurt for serving

frozen okra • onions, finely chopped • garlic • potatoes, quartered • leek • Salt and pepper to taste • chicken bouillon cube (optional) • olive oil • About 1 cup tomato sauce or 2-3 grated tomatoes • Parsley to taste

cabbage, shredded (about 2 cups / 150 grams) • small carrot, shredded • small red bell pepper, diced • Olive oil • Apple cider vinegar or lemon juice • Salt and pepper

all-purpose flour (or 2 cups whole wheat flour and 2 cups all-purpose flour) (about 500 grams total) • olive oil (120 ml) • sugar • salt • Warm water, • About 2.2 pounds sweet pumpkin (1 kilogram) • granulated sugar (or 1/2 cup brown sugar and 1/2 cup raw sugar), or a bit more if you like it sweeter • raisins (about 300 grams) • ground cinnamon • ground cloves

sliced fresh mushrooms (about 150 grams) • small yellow onion, finely chopped • carrots, sliced into rounds • garlic, finely chopped • -inch piece fresh ginger, grated (about 4 cm) • yellow split peas (about 400 grams) • vegetable bouillon cube and 4 1/4 cups hot water (1 liter), or as needed • cilantro (optional) • turmeric • Olive oil • Salt and pepper, to taste

small pumpkin • salt • eggs & 1 egg yolk • granulated sugar (about 100 grams) • brown sugar (about 100 grams) • vanilla extract • salt • nutmeg • cinnamon • ginger • cloves • evaporated milk (12 oz, 354 ml) •

zucchini (about 500 grams) • small green onions • fresh mint • fresh parsley • plain dry breadcrumbs (about 75 grams; I used rustic bread and ground it in a food processor) • mild graviera cheese, shredded (about 50 grams; or substitute with mild Swiss or Gruyère) • feta cheese, crumbled (about 50 grams) • large egg • Slightly less than 1/4 cup olive oil (about 3 tablespoons or 40 ml) • Salt and freshly ground black pepper • All-purpose flour for dredging • Vegetable oil for frying

all-purpose flour (about 4 cups) • –300 grams warm water (about 1 to 1 1/4 cups) • sugar • salt • vinegar • margarine (about 7 tablespoons) and 100 grams vegetable oil (about 1/2 cup) • Oil for sautéing • spinach (about 1 pound) • cheese (about 5 1/3 ounces) • little finely chopped red bell pepper • onion, finely chopped

–1.5 lbs beef, thinly sliced into strips (600–700 grams) • baking soda • water • cornstarch • olive oil or other vegetable oil • oyster sauce • chicken broth (or dissolve 1/2 bouillon cube in 2/3 cup hot water) (about 160 ml) • white or brown sugar • soy sauce • oyster sauce • molasses • olive oil or sesame oil •