Medium vegetables

boneless, skinless chicken breasts • medium zucchini, cut into large cubes • carrots, diced • potatoes, diced • white onion • red onion • large handful fresh parsley • little olive oil • Salt • Black pepper • Curry powder • White wine •

Eggplants (as much as you like) • Zucchini (as much as you like) • Bell peppers (as much as you like) • Salt • Black pepper • Vinegar (optional) • Olive oil for greasing the baking pan and spraying the vegetables • medium crisp cucumbers • full-fat strained yogurt (about 1 kg, not dessert yogurt) • garlic cloves • Salt • vinegar (about 60 ml)

frozen spinach (about 250 grams) • yellow onion, finely chopped • medium potatoes, cut into small pieces • eggs, beaten with a little milk • cheese of your choice (about 40 grams; I used a hard cheese like kefalograviera or substitute with Parmesan or sharp cheddar) • olive oil (about 30 grams) • flour (about 70 grams; I used chickpea flour, but all-purpose flour works) • Salt, pepper, cumin, and herbs of your choice • rolled oats, or enough to cover the pan • whole evaporated milk • drops of olive oil • Air fryer •

medium eggplants • medium zucchinis • medium white mushrooms • firm tomato - not ripe • medium onion • green horn pepper • red bell pepper • olive oil • balsamic vinegar • Juice of half a lemon • oregano • ground cumin •

chicken drumsticks • olive oil • onion, chopped • garlic, minced • carrots, sliced • Thyme or oregano • Lemon juice to taste • white wine • Salt and freshly ground pepper • brown rice or your choice • olive oil • medium onion, finely chopped •

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

medium potatoes • large eggplants • medium zucchinis • Salt, pepper • Olive oil • Some breadcrumbs • ground beef or mixed • Olive oil • onion, finely chopped • garlic cloves • green bell pepper, finely chopped • small glass red wine •

medium zucchini, grated • carrots, grated • medium potato, grated • yellow onion • green onions, finely chopped • eggs • old-fashioned oats • parsley, finely chopped • little mint • dill • feta cheese, crumbled (about 300 grams) • heaping tablespoons all-purpose flour •

medium zucchini • medium tomatoes • onion • Capers • Chopped parsley • Balsamic vinegar • Olive oil • Salt

ground meat (500 grams) • Carolina rice (about 100 grams) • medium fresh cabbage • medium yellow onion • Dill • Parsley • Salt, pepper • Olive oil • eggs • lemons

medium to large zucchini • carrot • large onion • parsley • large mint leaves • dill • egg • olive oil (about 30 ml) • –1.75 oz Parmesan, graviera, or kefalotyri cheese, grated (about 40–50 grams) • dry bread, finely ground into breadcrumbs • all-purpose flour (about 24 grams) • salt •

zygouri (year-old lamb) (about 1.5 kg) • medium potatoes • zucchini • Juice of 2-3 lemons • Salt and pepper • Oil for frying • garlic cloves • ripe tomatoes • tomato paste or a little tomato purée • Salt and pepper • whole cloves • allspice berries •

medium zucchini, grated • cheese (100 grams) • egg • baking powder • flour (about 120 grams) • onion, grated • salt and pepper • dried parsley and mint • fresh dill

whole wheat farfalle pasta (200 grams) • cooked chickpeas, steamed (180 grams) • medium tomatoes, peeled and seeded, cut into cubes • cherry tomatoes, halved • small onion, thinly sliced (optional) • garlic, finely chopped (optional) • small cucumber, sliced • small green bell pepper, thinly sliced • small red bell pepper, thinly sliced • pitted black olives • pitted green olives • small dill pickles •

plate cooked amaranth greens (about 1 lb/450 g) • medium onion, finely chopped • medium ripe tomatoes, peeled and diced • eggs, lightly beaten • olive oil • salt and pepper • crumbled feta cheese (optional)

medium orzo pasta • zucchini • onion • feta cheese • corn, drained and rinsed • Olive oil • Juice of 1 lemon • Salt • Black pepper • Fresh basil

medium zucchini • eggs • small tomato • dried oregano • black pepper • salt • olive oil

ripe summer tomatoes • medium cucumber • large white onion • yellow bell pepper • small olive oil rusks or whole wheat toast (optional) • Salt • Dried and fresh oregano • brown sugar • Olive oil • Salt

medium onion • frozen spinach • Carolina rice • water (about 600 ml) • Salt • Olive oil • Pepper • Lemon juice (to taste)

black-eyed peas (about 200 grams) • tomatoes • cucumber • green onions • medium onion • Chopped parsley • (about 1 tablespoon) balsamic vinegar • (about 2 tablespoons) olive oil • mustard • honey • Salt and pepper

Follow the step-by-step instructions for 'Perfect Country-Style Phyllo (Rolling Technique)' • fresh spinach, cleaned (or frozen spinach leaves, thawed and drained) (about 450 grams) • green onions • medium leek, finely chopped (use half the green part as well) • large fresh eggs • extra virgin olive oil • cow’s milk white cheese or crumbled feta (about 300-350 grams) • salt • black pepper

country-style phyllo dough or phyllo dough for pies • spinach (cleaned and well washed) (about 1 kg) • medium leeks, sliced (white and green parts) • large onion, finely chopped • green onions, sliced (white and green parts) • dill, torn by hand (not finely chopped) • mint, torn by hand • eggs • tangy feta cheese, crumbled by hand (about 400 grams) • Salt (use carefully if the feta is salty) • Plenty of freshly ground black pepper • olive oil for the filling (about 120 ml) •

medium ripe tomatoes • large green onion • Florina pepper (or red bell pepper) • garlic • tomato puree • water (150 ml) • eggs • Olive oil • Salt • Black pepper • Dried mint • Dried oregano •

large head of cabbage • ground pork (800 grams) • onion, grated • carrot, grated • medium-grain rice (about 50 grams) • little finely chopped parsley • Salt and pepper • crushed tomatoes • large onion, grated • carrot, grated • Olive oil for sautéing • Salt and pepper •

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

ground pork (500 grams) • ground beef (500 grams) • medium yellow onions, pureed • medium carrot • garlic, grated • ripe tomato, grated • bacon slices (400 grams) • parsley, finely chopped • dill, finely chopped • medium white cabbages • short-grain rice (about 500 grams) • olive oil (150 grams) •

medium head of cabbage • ground meat (500 grams) • Carolina rice (about 100 grams) • green onions • yellow onion • parsley • dill • olive oil • salt • pepper • large eggs • lemon •

medium tomatoes • eggs • Olive oil • Salt • Black pepper • Oregano • garlic (optional)

medium, firm head of cabbage • short-grain rice (about 350 grams) • green onions • fresh parsley • fresh dill • yellow onion • garlic cloves • olive oil • Salt • Pepper • cumin • fresh lemon juice (use 1 for the filling, 1 for the sauce) •