Leftover vegetable

orzo pasta (about 350 grams) • eggplant, cut into pieces • zucchini, cut into pieces • large ripe tomatoes, roughly chopped • white onion, finely chopped • tomato sauce (about 120 ml) • Salt and pepper • dried oregano, heaping • dried thyme • feta cheese (about 150 grams) • olive oil (about 60 ml) • sliced olives

Leftover tomato salad • Blender or food processor

beef in very small pieces • chicken pieces • large carrots • large potatoes, diced • medium sweet potato, diced • little parsley, dill, celery • eggs and • lemons for the avgolemono • vegetable bouillon cubes • rice or bulgur (about 100 grams) • water • Salt and pepper to taste

zucchinis (use the pulp) • shredded cheese (100 grams) • feta cheese (100 grams) • large potato • yellow onion • green onion • Plenty of dill • little parsley • Salt, pepper • little dry mustard • Plenty of breadcrumbs • egg •

cooked lamb chops • tomatoes • garlic • white wine (about 240 ml) • lemon slices • Olive oil • Salt • Pepper • Oregano

frozen green peas • olive oil • garlic powder

eggplant (preferably Tsakonian or similar variety) • leftover cooked ground meat (about 200 grams) • tomato, thinly sliced • Shredded mozzarella cheese or any good melting cheese of your choice • Olive oil • Salt and pepper

cauliflower • cooked chicken breast (leftover), or sliced turkey, or bacon (pan-fried) • evaporated milk (12 fl oz/354 ml) plus the same can filled with water (or broth) • eggs • kasseri cheese (170 grams), cut into cubes • Shredded mozzarella cheese for topping, or any cheese you like • Salt, pepper, nutmeg