• Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
• Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
• Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
• Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
• Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
• Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.

• Preheat the oven to 180°C (356°F), using convection mode if available.

For the Potatoes:

• In a large bowl, combine the baby potatoes, sweet potato, paprika, oregano, garlic powder, salt, pepper, and olive oil. Toss well to coat.
• Spread the potatoes evenly on a baking tray and roast for 25–30 minutes, or until golden and tender.

For the Sauce:

• While the potatoes roast, prepare the sauce. In a food processor, blend the yogurt, tahini, lemon juice, olive oil, water, salt, and pepper until smooth. Adjust water to reach desired consistency.

For serving:

• To serve, drizzle the sauce over the roasted potatoes and finish with chopped parsley, a drizzle of olive oil, and a generous sprinkle of sesame seeds.

• Activate the Yeast: In a bowl, mix the dry yeast and sugar with the lukewarm water and cover with a dry towel. Let it sit for 10 minutes, or until frothy.
• Make the Dough: Add the flour, salt, and olive oil, then knead the dough (either by hand or using a stand mixer with a dough hook) until smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap or a shower cap, and let rise in a warm place for about 40 minutes, or until doubled in size. (Tip: Use the proofing function of your oven, if available.)
• Prepare the Oven: Place a baking stone in the middle rack of your oven and preheat it to 250°C (480°F). The baking stone ensures even heat distribution and helps create a crispy crust.
• Shape the Pide: Divide the dough into four equal portions and shape each into a ball. Roll each ball into an oval about 25 cm (10 inches) long on parchment paper.
• Add Cheese Edge and Shape: Place small mozzarella pieces along the border of each oval. Fold the edges inward to seal in the cheese, forming a rim. Pinch the ends to create a traditional boat shape.
• Add Toppings: Spread a thin layer of tomato sauce inside each boat. Sprinkle with a mix of grated mozzarella, cheddar, and blue cheese. Crack an egg into the center of each pide.
• Finish and Bake: Brush the crust edges with beaten egg and sprinkle with sesame seeds. Using a pizza peel or the back of a tray, slide each pide (on its parchment) onto the hot baking stone. Bake for 12 minutes, or until the crust is golden and the egg is cooked to your liking.
• While one pide is baking, prepare the next one.
• After baking, sprinkle with fresh basil leaves, slice, and enjoy!

• Preheat the oven to 200°C/390°F, convection mode.

For the eggplants:

• Cut each eggplant into four pieces, slicing down from the top but stopping just before the stem so the pieces stay connected
• Place them in a baking dish, drizzle with olive oil, and season with salt and pepper.
• Roast for 30–35 minutes, or until tender and slightly caramelized.

For the basmati rice:

• In a pot of boiling water, add the basmati rice with salt, pepper, and a drizzle of olive oil. Stir once, reduce heat, cover, and simmer until the rice is cooked and fluffy. Drain if needed.

For the harissa sauce:

• In a food processor, add the harissa, Florina peppers, a little olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Set aside.

For the feta mousse:

• After cleaning the food processor, add the yogurt and feta, and blend until smooth and creamy.

For the assembly:

• Spoon a layer of basmati rice onto each serving plate.

  Place one eggplant on top, gently fanning it open over the rice and top with a generous spoonful of harissa sauce and a dollop of feta mousse.

  Finish with a drizzle of olive oil and freshly ground pepper.

Enjoy!

• Add the beetroot cubes to a food processor and blend into a smooth purée.
• Add the garlic, basil, salt, olive oil, Parmesan, pistachios, and vinegar. Blend until a thick, smooth paste forms.
• Transfer the pesto to a jar and store in the fridge, or serve immediately with pasta, bread, or roasted vegetables.

Activate the yeast

• In a bowl, dissolve the dry yeast and sugar in the warm water. Let it sit for 5–10 minutes until it begins to foam.

Make the dough

• Pour the yeast mixture over the flour, add salt and olive oil, and knead the dough until smooth and elastic (this takes about 8–10 minutes if you knead by hand or 5 if using a dough hook).

  Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).

Shape the boats

• Once the dough has risen, divide it into 4 equal portions and roll each portion into a long strip.
• Place the dough strips on a baking sheet lined with parchment paper (you can bake 2 at a time on a standard baking sheet).
• Spread a generous layer of shredded cheese over each dough strip.
• Fold the long edges inwards and pinch the ends together to create a boat shape.

Fill and garnish

• Crack an egg into the center of each boat. Scatter cooked chickpeas around the egg.
• Brush the folded edges of the dough with a beaten egg and sprinkle with chopped fresh herbs.
• Bake at 220°C (430°F) for 15-20 minutes, or until the dough has risen and turned golden, and the eggs are fully cooked.
• Enjoy your Khachapuri warm, served with your favorite sauce or a simple salad.

For the gnocchi:

• In a food processor, blend the zucchini, ricotta, flour, salt, and pepper until smooth.
• Transfer the dough to a pastry bag. Pipe strips of the dough onto a well-floured surface.
• Sprinkle the strips with additional flour and gently roll them with your hands. Cut into small pieces to form gnocchi.
• Bring a large pot of salted water to a boil over medium heat. Reduce heat to a gentle simmer.
• Drop the gnocchi into the water in batches. Once they float to the surface, remove them with a slotted spoon and transfer to a baking dish with a drizzle of olive oil to prevent sticking.

For the sauce:

• Heat a pan over high heat. Add the whole cherry tomatoes and let them char until darkened.
• Lower the heat to medium, add a drizzle of olive oil, and stir in the garlic.
• Deglaze with vinegar, then mash the tomatoes with a spoon to create a rustic sauce.

For the assembly:

• Add the gnocchi to the pan with the sauce. Season with salt and pepper, gently stir, and turn off the heat.
• Stir in the basil and Parmesan.
• Serve hot, drizzled with a little olive oil and a pinch of pepper.

• Prepare the Halloumi: Slice the halloumi into ½-inch (1 cm) thick strips to ensure even grilling.
• Grill the Halloumi: Heat a dry grill pan over medium heat. Grill halloumi 1-2 minutes per side until golden brown. (If preferred, use a light drizzle of olive oil.)
• Make the Vinaigrette: Whisk together orange juice, olive oil, smoked paprika, Dijon (if using), salt, and pepper until smooth.
• Toast the pistachios. Lightly toast the pistachios in a dry pan for 1-2 minutes which enhances their nutty flavor.
• Assemble the Dish: Arrange the grilled halloumi on a serving plate and generously drizzle with the orange vinaigrette.
• Final Touch: Sprinkle with crushed or whole pistachios and garnish with fresh oregano leaves for extra flavor and freshness.

• Heat a pan over high heat, add a little olive oil, the mushrooms, salt, and pepper, and sauté for 2 to 3 minutes.
• Add the onion, garlic, and thyme, stir again, and sauté for an additional 1 to 2 minutes.
• Deglaze with the wine, and once the alcohol evaporates, add the mustard and cream, allowing the sauce to thicken.
• Serve the creamy mushrooms over toasted bread slices, sprinkling with extra freshly ground pepper if desired.

• Wash, clean, and cut the vegetables into large pieces.
• Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
• Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
• Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.

• Grate the carrot, dice the onion, bell pepper and mushrooms, and sauté in olive oil.
• When the vegetables turn golden brown, add 2-3 tablespoons of water and the rice.
• When the liquid is almost completely absorbed by the rice, add 2 tablespoons of tomato paste, sprinkle thyme, salt, pepper and 350 ml (1 ½ cups) water. Cook until the liquid is absorbed, then add the chopped dill. Once cooked, allow to coll to room temperature.
• Choose the softer, easier to handle cabbage leaves for the sarmale. Rinse with water if they seem too salty.
• Place a small amount of the filling on the cabbage leaf and roll to your preferred size. Place in a clay pot or non-stick pan (place some chopped pickled cabbage on the bottom of the pot to make sure the rolls don't stick).
• Once the pan is filled with cabbage rolls, cover them with the water and the rest of the tomato paste (optionally add extra thyme) mixed together, and simmer for about an hour (or until the cabbage is soft and easy to cut. The cooking time will depend on the thickness of the leaf and how pickled it is.
• Serve with sour cream or Greek yogurt, while for the vegan version you can try soy cream or coconut yogurt. Don't forget the chili, polenta or freshly baked bread.

• In a skillet, heat the olive oil and butter.
• Add the onion. Sprinkle in 1 teaspoon of salt and cook on a low heat until it softens and becomes light golden.
• Add the garlic, smoked paprika, chili powder, oregano, thyme, pepper, the remaining teaspoon of salt and the peppers. Continue cooking on low for about 25 minutes or until the peppers softens.
• Remove from the heat, sprinkle the cheese over the top and place in the oven under the broiler/grill setting for about 5 minutes.
• Serve hot with pita bread.