• Heat a skillet over medium heat, add a little olive oil, and sauté the Brussels sprouts until they take on a light color. Remove from heat and set aside.

For the rice

• Place a large pot with plenty of water over medium heat, add a little olive oil, salt, and pepper. Once it starts to boil, add the rice and cook for 7 minutes.
• Drain the rice and set aside.

For the dressing:

• Combine the olive oil, vinegar, honey, cinnamon, salt, and pepper in a bowl. Whisk well and set aside.

For the assembly:

• In a large serving bowl, combine the rice, red onion, toasted almond slivers, and pomegranate seeds. Drizzle with a bit of the dressing and mix well.
• Add the baby spinach, blue cheese, and Brussels sprouts. Toss again and serve.

• Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
• Add the rice with black quinoa and sauté for 1 minute to seal it.
• Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
• Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
• Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

Fir the fritters:

• Combine the kohlrabi with the onion, salt and lime juice. Allow to sit for 20 minutes, then squeeze out any excess liquid.
• In a small bowl, whisk together the eggs, garlic, ginger, pepper, and ricotta.
• Add the mix to the kohlrabi mixture. Combine well and sprinkle in the flour. Fold to incorporate.
• Form palm size patties. In a skillet, heat up about 2 teaspoons olive oil and cook the fritters for 3-4 minutes on each side or until golden and cooked through.

For the mango lime sauce:

• Place all the ingredients in a small saucepan and simmer for about 15 minutes or until soft. If you are using fresh mango, you might need to add about ¼ cup (60 ml) water. Using a stand or hand mixer, blend until smooth.

For the mayonnaise:

• In a bowl, combine the mayonnaise, yogurt, garlic, paprika, and coriander. Mix with a whisk and set aside.

For the corn:

• Brush the corn cobs with olive oil and sprinkle with salt and pepper. Place them in the air fryer at 200° C/390° F for 12 minutes.
• Once ready, remove the corn from the air fryer and, after they cool slightly, brush them with the mayonnaise using a brush.
• Serve the corn with Parmesan, hot sauce, lime, and extra coriander.

• Preheat the oven to 180°C/356°F, on convection mode.
• Arrange the sweet potatoes, garlic, onions, and rosemary on a baking tray lined with parchment paper. Season with coarse salt and pepper, drizzle with a bit of olive oil, and mix everything with your hands, wearing disposable gloves.
• Cover the tray with aluminum foil and bake the sweet potatoes in the oven for 45 minutes. For the last 15 minutes, remove the foil to allow them to crisp up.
• Once ready, serve the sweet potatoes hot and enjoy their delicious aroma!

• Place a deep saucepan over medium-high heat. Once hot, add the olive oil, onion, and leek. Mix with a wooden spoon and let it cook for 3 minutes. Add the garlic and sauté for an additional 1 minute.
• Add the rice and sauté all the ingredients together until the rice becomes glossy.
• Add the water and stock, reduce the heat to low, and cook for 15-20 minutes. Stir every 2 minutes to prevent the rice from sticking to the pot. Add tarragon if desired.
• Place the spinach in a strainer and sprinkle it with a little salt. Allow it to release its liquid, pressing well with your hand to expel as much liquid as possible.
• Add the spinach to the pot with the rice, allowing it to steam for a while. The goal is not to let it wilt entirely but to keep it vibrant and rich in flavor.
• Add the lemon juice, taste with a spoon, and if necessary, adjust the seasoning with salt and pepper.
• Remove the pan from the heat and stir in the spring onion and dill, ensuring all the ingredients are well incorporated.
• Serve in deep dishes.

• Start by boiling the broccoli for 5-7 minutes until slightly tender.
• Place the broccoli in an ovenproof dish greased well with olive oil.
• Sprinkle with crumbled or grated cheese.
• Mix the eggs with the salt and yogurt and pour the mixture over the broccoli.
• Sprinkle with fresh thyme and place it in the 180 °C/356 °F preheated oven.
• Bake for 20-25 minutes or until the cheese melts and a crispy golden crust is formed.

• Using a peeler, cut fine slices of carrot. You can also grate the carrots with a large grater.
• Squeeze the lemon over the carrots.
• Sprinkle sesame, salt and pepper.
• Add the chopped herbs.
• Add the olive oil and mix.
• Enjoy with your favorite dishes or in a delicious sandwich.

• Start by selecting 4 green (unripe) plantains for your tostones. They should be firm and have green skins without any yellow or black spots.
• Peel the plantains by cutting off the ends and slicing the skin lengthwise with a knife. Then, carefully peel away the skin.
• Cut the peeled plantains into thick slices, about 1 inch (2 ½ cm) thick.
• Heat a generous amount of cooking oil in a frying pan or skillet over medium-high heat. You want enough oil to cover the plantain slices when frying.
• Once the oil is hot, carefully add the plantain slices to the pan. Fry them until they are golden brown on both sides, about 2-3 minutes per side.
• Remove the fried plantain slices from the oil and place them on a paper towel-lined plate to drain any excess oil.
• Using a tostonera (toston press) or a flat-bottomed object like a glass or jar, flatten each fried plantain slice to about half its original thickness.
• In a mortar and pestle, crush 8 cloves of garlic with a pinch of salt to make a garlic paste.
• Spread a small amount of the garlic paste on each flattened plantain slice.
• Heat the oil again in the frying pan over medium-high heat. Once hot, return the flattened plantain slices to the pan and fry them again until they are crispy and golden brown, about 1-2 minutes per side.
• Remove the tostones from the pan and place them on a paper towel-lined plate to drain any excess oil.
• Serve the tostones hot as a delicious side dish or snack. Enjoy them on their own or with your favorite dipping sauce!

• Begin by slicing all the vegetables and placing them in a bowl.
• Cut the feta cheese into cubes and mix it with the vegetables.
• Season to taste with salt and pepper.
• Drizzle with olive oil.
• Sprinkle in the oregano and stir.
• Optional: You can also serve the salad in a shallow bowl with a block of feta cheese, drizzled with olive oil and a pinch of oregano.

• In a large mixing bowl, combine the pre-cooked cornmeal and salt.
• Gradually add the warm water while mixing continuously with your hands until a soft and pliable dough forms. The dough should hold its shape without being too dry or too wet.
• Knead the dough for about 3-5 minutes until it becomes smooth and elastic.
• Divide the dough into equal-sized portions and roll each portion into a ball.
• Flatten each ball of dough into a disc shape, about 1/2 inch (1 ⅓ cm) thick and 4-5 inches (10-12 cm) in diameter. You can use your hands or a tortilla press to do this.
• Heat a non-stick skillet or budare over medium heat and lightly grease it with oil.
• Place the flattened arepas on the skillet or budare and cook for about 5-7 minutes on each side, or until golden brown and crispy.
• Once cooked, transfer the arepas to a plate and let them cool slightly before serving.
• Slice each arepa horizontally to create a pocket for filling.
• Serve warm with your favorite fillings such as cheese, ham, avocado, black beans, or shredded meat.

• Thinly slice the onion, sprinkle it with salt, then rub it between your hands to soften it. Transfer to a mixing bowl.
• Add the tomato, onion, parsley and beans to the onion in the mixing in bowl.
• Add the olive oil, lemon juice, vinegar, sumac, and salt. Toss well until combined.
• Transfer to a serving bowl. Garnish with slices of hard-boiled egg and roughly chopped parsley.