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Lentil–Sweet Potato Soup with Spinach and Sage
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Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing
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Melitinia, Sweet Cheese Tartlets from Santorini
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Phyllo Triangles with Fennel, Onions, Olives, and Orange
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Melitzanosalata with Miso, Tahini, and Petimezi
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Baked Chickpea–Pumpkin Patties with Mint
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Marinated Greek Feta & Herbs in Extra Virgin Olive Oil
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Greek Chocolate Mousse with Mastiha & Extra Virgin Olive Oil
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Black-Eyes Peas with Chard & Olives
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Artichoke and Fava Bean Stew with Lemon Sauce
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Vegan Greek Superfood Breakfast Bowls (Kolyva)
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Greens & Beetroot Salad With Chickpea Fritters And Tahini...
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Fava “Sausages” In Aromatic Tomato Sauce
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Greek Bean Soup Sandwich with A Little Meat
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Homemade Chicken Gyro from Athens Book
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Turkey Stuffed Cabbage Rolls with Avgolemono Cream Sauce
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Vegetarian Mushroom Gyro
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Braised Chickpeas with Turmeric and Ginger
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Eggplant Rolls with Walnut “Meat”
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Honey Mustard Salmon, Baked over Spinach and Greek Feta
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Keftedes with Ouzo and Diced Tomatoes
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Greek Stuffed Peppers with Bulgur, Lentils & Feta
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Pan-Shaken Brussels Sprouts with Mushrooms
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Greek Chickpea Soup that emulates Diporto’s Legendary Revithada
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Lemony Chicken Ribs (Kotopoulo Paidakia)
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Creamy Greek Yogurt Pasta Salad with Chickpeas
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Greek Yogurt & Feta Bites with Kasseri and Greek Honey
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Greek Zucchini Boats with Spinach & Savory Ground Chicken
