A visit to my dad's garden early in the morning is always a wonderful experience. We gathered lots of vegetables, tomatoes, peppers, eggplants, and more. But I was particularly interested in the okra. Truth be told, I had never seen how okra is harvested up close. I observed the plant... it looked fascinating, with its sturdy stem and wide leaves covered in fuzz. I was used to buying pre-cut okra from the market or using frozen ones! "Hey dad, aren't they a bit big?" I asked. "No," he said, "they are the right size, tender and soft. Look at their bright green caps!" He explained that we check and harvest them every other day. They shouldn't exceed 2-3 centimeters in length because then they become woody. He put them in a basin, picked the ripest tomatoes and plenty of parsley, and handed them to me. Now, let's sit on the veranda under the mulberry tree and clean them. I make coffee, take a small bag, a small knife, and we start the cleaning process while I see dad wandering around gathering firewood for the oven and bringing me the baking dish I'll use to cook them on the rooftop...

Our ingredients:

3 potatoes, cut into pieces

500g okra

2 dry onions, finely chopped

2 cloves of garlic, sliced

1 carrot, sliced

50g olive oil for sauteing + 50g for the rest of the cooking

4 ripe tomatoes, passed through a grater

1 tbsp tomato paste

1 tsp sugar (optional)

1 tbsp finely chopped parsley

A splash of vinegar

Salt and pepper

Blessing is having land. And when that land bears fruit, then you are incredibly lucky. A stroll through my father's garden, with my little basket, will make the meal of the day, and iif there are any leftovers (just saying...), they will become a wonderful appetizer for the evening, accompanied by some feta cheese, tomato, and of course, ouzo. So, I enter the garden early in the morning - to catch the open courgette blossoms - and fill my basket with the ingredients I need to make exquisite, flavorful, and delightful dolmades. Courgette blossoms, grape leaves, dill, parsley, onions, mint, tomatoes... A basket filled with freshness, health, and deliciousness. Enjoy the pleasure of cooking, of creating... Today, we will dine like kings!

Our Ingredients:

5 fresh onions, finely chopped

2 large ripe tomatoes, finely grated

2 large courgettes, grated

1 carrot, finely grated

2 dried onions, finely chopped

3 cloves of garlic, finely chopped

½ bunch dill, finely chopped

½ bunch parsley, finely chopped

40 courgette blossoms

40 grape leaves + some grape leaves for the bottom of the pot

200g Carolina rice

3 tablespoons mint, finely chopped

Juice from 3 juicy lemons for boiling

200g olive oil

Salt and pepper

Chickpeas with vegetables in the oven is a dish that will capture the hearts of chickpea lovers. This recipe is easy and quick, combining favorite vegetables that will enhance the flavor of the dish, making it not only nutritious and healthy but also ideal for fasting for the whole family.

Our ingredients:

350g chickpeas soaked from the previous day

250g mixed vegetables,

1 large onion, finely chopped

2 cloves of garlic, finely chopped

1 tbsp tomato paste

Salt and pepper

A little olive oil

An excellent variation of our well-known dolmades, very delicious as they encapsulate our entire garden! Courgettes, bell peppers, and all the vegetables wrapped in grape leaves give us a wonderful taste, deliciousness, and we love them because they are full of vitamins and light. They are favorites of children and adults alike, as we eat them as a main dish, appetizer, or side dish. Let's see how we make them...

Our Ingredients:

50-60 tender grape leaves

2 dried onions, finely chopped

1 bunch fresh onions

½ bunch parsley

½ bunch dill

½ bunch mint

1 grated tomato

2 grated courgettes

1 grated carrot

1 finely chopped red bell pepper

1 finely chopped green bell pepper

4-5 finely chopped mushrooms

Juice of two juicy lemons

1 whole lemon

Olive oil

Salt and pepper

Sugar (optional)

Small bites filled with flavorful minced meat and drizzled with a light, aromatic egg-lemon sauce, offering a delightful taste experience. These dolmades can be served both cold and hot, whether as an appetizer, a main dish, or even as a finger food alongside other tantalizing dishes on a table.

It provides a balanced combination of flavors, where the rich and savory taste of the minced meat harmoniously blends with the refreshing and tangy sensation of the egg-lemon sauce. The petite size of these dolmades makes them ideal for enjoying as a quick appetizer or a light main course, while they can also be served as a flavorful finger food amidst other delectable treats on a table filled with flavors.

Our Ingredients:

½ kilogram minced meat

60-70 blanched grape leaves (see preparation here)

1 cup Carolina rice

1 large onion, finely chopped

½ bunch parsley, finely chopped

½ bunch dill, finely chopped

1 small tomato, grated

Salt and pepper

Olive oil

Lemon

2 eggs

Stuffed Vine Leaves, also known as Yalanc? Dolma, are small, bite-sized morsels that encapsulate the memories of my mother carefully wrapping them with patience, while I secretly snuck into the pot to eat them before they even made it to the table. Yalanc?, meaning "orphan" in Turkish, refers to the fact that these dolmas do not contain any meat.

Over the years, I have tasted dolmas in various forms at restaurants. Each one carries a bit of the chef's passion and personal touch, but above all, dolmas conceal within them memories and contemplations.

Ingredients:

• 250g vine leaves (approximately 70 leaves) If using fresh vine leaves, blanch them in salted boiling water for 2-3 minutes. Remove from water using a slotted spoon and drain in a colander after removing the stems and any thick veins. If using frozen vine leaves, thaw them in the refrigerator overnight. If using canned vine leaves in brine, rinse them well and drain.
• 400g Carolina rice (well-rinsed)
• 2 dried onions, finely chopped
• 2 bunches of fresh spring onions (approximately 8-10 stalks)
• ½ bunch of parsley, finely chopped
• ½ bunch of dill, finely chopped
• 3-4 spearmint leaves
• 2 cloves of garlic, finely chopped
• 400g water
• 1 ripe tomato, pureed
• 1-2 lemons (depending on desired tanginess)
• Salt and pepper
• 1 cup of olive oil

Indulge in a delicious and healthy recipe, Cauliflower and Broccoli with Yogurt Cream in the Oven. This dish combines the rich flavor and nutritional value of vegetables with the smooth and creamy texture of yogurt cream. Cauliflower and broccoli are vegetable treasures, rich in vitamins, antioxidants, and dietary fiber that promote our health and well-being. It is a dish that offers lightness without compromising on taste, ideal for those who wish to enjoy a healthy diet without sacrificing the pleasure of flavor. Immerse yourself in the pleasure of taste harmony and rejuvenation that this recipe offers.

Ingredients:

1 medium cauliflower

1 medium broccoli

300g smoked turkey, finely chopped

250g 2% yogurt

2 eggs

200g light grated yellow cheese

500g fresh milk

3 tbsp corn flour

Salt and pepper

Broad beans, also known as fresh lima beans, are a delicious and healthy ingredient that can be used in a variety of dishes. This Cretan recipe for white bean stew with lemon is simple and flavorful, and perfect for a light and refreshing meal.

Ingredients:

• 1/2 kilogram fresh broad beans
• 1 large or 2 medium onions, finely chopped
• Juice of 2 juicy lemons
• Salt and pepper to taste
• 250 grams of olive oil

The recipe I propose today is a tasty and nutritious option that combines the tender flavor of squid with the rich nutritional value of spinach and rice. Squid with spinach and rice is a dish that offers a flavorful experience while simultaneously enhancing your health and well-being.

Spinach is known for its high content of vitamins, minerals, and dietary fiber. It is rich in vitamin A, vitamin C, vitamin K, folate, and iron, among other nutrients. Spinach provides antioxidant protection, boosts the immune system, and contributes to the health of the digestive system.

The rice added to the recipe provides energy and contains dietary fiber that supports proper bowel function. It also contains B-complex vitamins, magnesium, and other essential minerals that promote the health of the nervous system and muscles.

With this recipe, the freshness of spinach and the rich texture of rice and squid come together to create a dish that satisfies your taste buds while offering significant nutritional benefits.

Ingredients:

• ½ kg squid, cleaned and chopped
• ½ kg spinach, cleaned and roughly chopped
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 bunch fresh dill, finely chopped
• 1 tomato, ripe and grated
• 150-180g Carolina rice (or any other short-grain rice)
• Juice of one lemon
• Salt and pepper to taste
• ½ cup olive oil
• 2 cups vegetable broth or water

Discover the ultimate aroma and flavor of traditional mama's spinach rice with tomato and carrot, complemented by the fresh aroma of dill. This dish offers a complete gastronomic experience that will transport you to taste-filled paths of fragrant notes and well-being.

With the combined artistry of traditional cuisine and the refreshing sensation of tomato, a culinary miracle is created that will impress your taste buds. The freshness of spinach meets the rich texture of rice, while the tomato adds a natural and refined character to the dish. The addition of aromatic dill enhances the flavor dimensions, offering a balanced coexistence of aromas and tastes.

This unique recipe for spinach rice with tomato is an invitation to a delightful gastronomic experience. Enjoy this dish and discover the harmony of flavors and the well-being it provides. A single bite will transport you to beloved flavors and memories, creating a pleasant sense of euphoria.

Prepare to impress your family with this traditional mama's dish and enjoy an unforgettable culinary experience!

Ingredients:

1 kg spinach, cleaned and roughly chopped

1 medium onion, finely chopped

2 cloves of garlic, minced

1 bunch of fresh onions, finely chopped

1 leek, finely chopped

2 carrots, thinly sliced

200-230 g Carolina rice

½ bunch of dill, chopped

2 tomatoes, peeled and deseeded, passed through a grater, or 1 tomato paste

Salt and pepper to taste

½ cup olive oil

2 cups vegetable broth or water

Welcome to the refreshing combination of spinach and lemon in our beloved spinach lemon rice dish. This recipe brings together the nutritious spinach with the aromatic zest of lemon, creating a revitalizing and enticing plate. Lemon-infused spinach rice offers a unique flavor experience as the freshness of the lemon enhances the natural notes of the spinach and adds a pleasant tanginess to the rice. Discover this light and fragrant recipe that will impress and delight you with its flavorsome richness. Spinach lemon rice is perfect for those seeking a fresh and light meal packed with nourishing ingredients and incredible culinary satisfaction. Enjoy this delightful dish that will transport you to a sensation of rejuvenation and well-being.

Our Ingredients:

1 kilogram of cleaned and roughly chopped spinach

1 dry onion, finely chopped

2 cloves of garlic, finely chopped

1 bunch of fresh shallots, finely chopped

1 leek, finely chopped

2 carrots, thinly sliced

200-230 grams of Carolina rice

½ bunch of dill

Lemon juice

Salt and pepper

½ cup of olive oil

2 cups of vegetable broth or water

A traditional, rustic, exceptionally delicious, healthy, and fasting-friendly dish that we love, yet it tends to be forgotten. Let's remember this wonderful dish that has been passed down through generations and incorporate it into our daily lives.

Our ingredients:

500g chickpeas soaked overnight

3-4 medium-sized eggplants, cut into cubes

2 dry onions, thinly sliced

3 garlic cloves, finely chopped

400g crushed tomatoes

400g vegetable broth

2 tbsp tomato paste

½ tsp sweet paprika

Olive oil

Salt and pepper

A delightful chickpea stew that melts in your mouth, filled with aromas and flavors. For those who love chickpeas but want to enjoy them in a different way, this dish is perfect. It is an economical meal often enjoyed during fasting periods and a favorite among vegan and vegetarian groups.

Our Ingredients:

• 500g chickpeas
• 2 dried onions, finely chopped
• ½ green bell pepper, finely chopped
• 2 cloves of garlic
• ½ small celery stalk, finely chopped
• 1 tablespoon tomato paste
• 1 concasse tomato
• 2 carrots, diced
• 1 teaspoon baking soda
• 2 bay leaves
• Salt and pepper

Revithada is a traditional dish originating from Greek cuisine and is a delicious choice for a meal that will satisfy your appetite and fill your home with wonderful aromatic notes. The preparation of revithada typically includes soaked and tender chickpeas, along with simple basic ingredients, cooked to create a rich and flavorful dish.

It can be served as a main course or as a flavorful accompaniment to a meal, often accompanied by fresh bread or other traditional delicacies. The rich texture and full-bodied flavor of revithada make every bite a gastronomic delight.

As it slowly cooks in the pot, the house fills with the delightful aroma of revithada. The anticipation for the perfect outcome builds the excitement to savor this traditional dish, reminding us of Greek hospitality and the love for good cuisine.

Whether enjoyed in a family gathering or a festive occasion, revithada creates a warm atmosphere and brings people together around the table. It is a dish that exudes tradition and the authenticity of Greek cuisine.

Our Ingredients:

• 500 gr of soaked chickpeas (soaked for 24 hours)
• 3 large white onions, roughly chopped
• 3 cloves of garlic, roughly chopped
• 3 carrots, sliced
• 1 tablespoon of olive oil
• 1 teaspoon of fresh rosemary
• 2 bay leaves
• Juice of one juicy lemon
• Salt, pepper, and oregano to taste

Easy, quick, delicious, and mouthwatering eggplant mini pizzas that can be prepared in just a few minutes. Once served, they will disappear from the plate! The ingredients we will use include eggplants as the pizza base and whatever we have in our refrigerator! Be creative, use your favorite ingredients, and enjoy this quick snack, light and tasty for your afternoon cravings, a late-night treat, something to munch on during a movie, an appetizer on your table, or a buffet option, among many other possibilities!

Our Ingredients:

2-3 globe eggplants

Tomato sauce

Grated cheese (Gouda, Edam, mozzarella, feta, basically any cheese we have)

Slices of cold cuts (ham, turkey, bacon, etc.)

Finely chopped bell peppers

Finely chopped mushrooms

Thinly sliced sausage

A very easy and quick dish that is loved by both adults and children. We make it often, and everyone has their reasons for enjoying this dish... some love to soak up the delicious sauce with a fork, others add their favorite vegetables (such as eggplants, zucchini, etc.), some adore potatoes soaked in feta cheese, and some just love the broth and dip their bread into it!!!! However you look at it, this dish is a staple in every household!!!

Our Ingredients:

1.5 kg potatoes, cleaned and cut into large cubes

2 dried onions, sliced

1 carrot, sliced

2 cloves of garlic, sliced

2 bay leaves

400g canned tomatoes

½ tsp sugar

1 tsp oregano (optional)

Salt, pepper, smoked paprika, dried oregano

Olive oil

Briam is a traditional Middle Eastern dish that has gained international fame for its incredible taste and ease of preparation. It consists of minced meat, onions, chopped tomatoes, and spices, usually cumin and cinnamon, while in some variations, other ingredients can be added, such as green beans, potatoes, zucchini, etc.

Our ingredients

3 large eggplants, cut into thick pieces

4-5 zucchinis, cut into thick pieces

2 large onions, sliced

2 large potatoes, sliced

2 green bell peppers

2 ripe tomatoes

1 tight tomato, cut into thick pieces

4 garlic cloves ½ bunch parsley, finely chopped

½ bunch mint, finely chopped

Grelia olive oil

Salt - pepper - oregano

okra! With just the mention of this vegetable, half of the people disappear... but the other half, including me, love them! Usually, we make them stewed... Have you tried making them lemony? They are wonderful, very tasty, aromatic, and light okras, that can be made plain as a vegetable side dish, or accompanied with chicken, fish, etc. If it sounds like a good idea to you, let's get started!

Our ingredients:

500g okras

3 garlic cloves, sliced

2 potatoes, diced

1 leek, thinly sliced (only the white part)

1 onion, finely chopped

1 carrot,

sliced Juice from 1 juicy lemon

Vegetable broth

1/4 bunch of dill

1 tsp finely chopped mint

Olive oil Salt, pepper

Let me introduce you to a magical world of flavors and aromas, where eggplant shoes take the spotlight! These little eggplants have the power to enchant you from the first bite and transport you to a world full of flavor experiments and delights.

Eggplant shoes are true wizards in the kitchen. With their soft texture and gentle taste, they captivate our taste buds. Having absorbed the aromas and flavors of spices and cooking secrets passed down from our grandmothers, they transform into flavor shoes that invite us to dance on our palate.

With their delicious filling, these eggplant shoes take us on a journey to a world filled with aromatic secrets. When you bite into them, the taste unfolds with all its personality - the rich filling of minced meat, tomato, onions, and spices embraces the eggplant, creating a dance of flavors on our palate. The symphony of herbs and spices dancing together with the gentle taste of eggplant creates a harmonious combination that invites us to savor every bite.

Here are the ingredients you'll need:

• 4 eggplants
• ½ kilogram of ground beef
• 1 finely chopped onion
• 1 clove of garlic, finely chopped
• 1 tablespoon of tomato paste
• A pinch of cinnamon
• Salt, pepper, thyme, cumin, and sugar to taste

For the bechamel sauce:

• 50 grams of butter
• 50 grams of all-purpose flour
• 800 grams of milk
• 1 egg yolk
• 100 grams of grated gruyere cheese
• ? teaspoon of nutmeg
• Salt and pepper to taste

Since I have plenty of eggplants from my father, I decided to make Imam Bayildi. It's a classic recipe that is easy and light, as we won't be frying the eggplants, but rather baking them in the oven until they become tender and sweet. It's a purely summer dish, suitable for fasting, and incredibly delicious. Let's explore two versions, and you can choose whichever you prefer!

Our ingredients:

• 6 eggplants, cut in half (like a boat), or if they are larger, in thick slices
• 5 white onions, thinly sliced
• 6 cloves of garlic, finely chopped
• 2 tomatoes, firm and cut into slices
• 1/2 bunch of parsley
• 400g feta cheese
• Olive oil
• Salt, pepper, cumin, thyme, sugar

A traditional dish that I have come across in villages of the Greek mainland. A delicious meal that fills you with energy due to the rich protein content of the beans, as well as iron, calcium, folic acid, and their abundant antioxidant properties that protect the heart, eyes, bones, and skin, while also acting against lung cancer. Combined with spinach, which is a powerhouse food for our bodies, we can say that this dish is one of our top dietary choices for our family.

Ingredients:

500g dried black-eyed beans, soaked overnight

1kg spinach, washed and roughly chopped

½ cup thickly chopped celery

½ cup finely chopped dill

½ cup olive oil

1 tbsp tomato paste

2 dried onions, finely chopped

3-4 fresh spring onions, finely chopped

Juice of one juicy lemon

2 ripe tomatoes, grated, or ½ cup tomato concasse

Salt and pepper

Lettuce dolmades with seafood are a different and delicious variation of the classic lettuce salad. This recipe combines the freshness of lettuce with the flavors of seafood, creating a dish that is both tasty and nutritious, perfect for the summer season!

Ingredients:

• 2 large lettuce heads
• 1 cup semi-cooked quinoa
• 750g mixed seafood (such as shrimp, calamari, mussels, etc.)
• 3-4 fresh spring onions, finely chopped
• 2 dried onions, finely chopped
• 2 cloves of garlic, finely chopped
• Juice of 2 juicy lemons
• 750ml vegetable broth
• Zest of one lemon
• Olive oil
• Salt and pepper
• ½ bunch of dill
• ½ bunch of fennel

Sofegada is a traditional Cretan dish that closely resembles tourlou. Essentially, it consists of all the vegetables from our vegetable garden combined together (that's why you'll hear it also referred to as "sympetherio," meaning "in-laws!"). It's like a pot of the garden's harvest. There are no specific ingredients... You'll find everything from potatoes, eggplants, zucchinis, to peppers, "cool beans," or lima beans, leeks, and more. In some villages, they even added pickled fat pieces "to make them last" ... Today, we'll try sofegada with smoked cheese, nestled perfectly with eggplants and the vegetables.

Our Ingredients:

2 eggplants, cut into small pieces or slices (soaked in saltwater)

2 potatoes, cut into small pieces or slices

3 zucchinis (if small, cut into thick slices; otherwise, into pieces)

2 dry onions, thinly sliced

2 carrots, sliced

3-4 cloves of garlic, sliced

2 green bell peppers, cut into pieces

2 red bell peppers, cut into pieces

100g butter beans

100g fresh green beans

3 grated tomatoes

200g smoked cheese, cut into small cubes

100g grated graviera cheese

1 bunch finely chopped parsley

½ bunch of mint

Olive oil

Salt, pepper, oregano, thyme,

2 bay leaves

A morning coffee with my friend Stavroula in the village. The skilled old housewives create such delicious dishes with their artistry and mastery... Just like Stavroula, who gathered zucchini blossoms from the garden. There are quite a few, around a hundred. After washing and removing the pistils, she placed them in a container in a row to prepare the filling. She went to the garden, picked tomatoes, a bunch of fresh mint, and parsley. It's so beautiful to gather all the fresh, wonderful, and above all pure vegetables from the garden... We make coffee, and our creative magical cooking begins...

Ingredients:
• 100 zucchini blossoms
• 500g arborio rice
• 1 beefsteak tomato
• 5 medium ripe tomatoes
• 3 medium dry onions
• 5 zucchinis
• 1 bunch of finely chopped mint
• 1 bunch of finely chopped parsley
• 1-2 cloves of garlic
• Salt, pepper, a pinch of sugar
• 200g olive oil + 50g