• 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.

• In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
• Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
• Drain the water and add the oil, sauce, spices and Parmesan cheese/inactivated yeast. Mix well then transfer to a baking pan lined with parchment paper.
• Bake for 30 minutes at 180 °C/356 °F.
• Place the cherry tomatoes in a pan, let them cook until they start to crack, then turn off the heat and add the olive oil, salt, and garlic.
  
• Optional: Place the pine nuts in a heated pan and heat through for a few seconds to activate the flavors and then sprinkle them over the cauliflower.
  

For the chickpea fritters:

• Place the chickpease in a large bowl and cover with cold water. Cover with plastic wrap and let them soak for 1 day.
• Drain the chickpeas well and place them in a large food processor with all the other ingredients except the onion. Pulse on high speed until the mixture comes together (be careful not to make it a paste; it should still have some texture). If using a smaller food processor, work in batches.
• Transfer the mixture to a bowl, add the chopped onion, and mix well. Cover and refrigerate for 1 hour to allow the dough to firm up.
• After 1 hour, take 2 tablespoons of the mixture, shape it into a fritter, and press gently in the center. Repeat this process for the remaining mixture.
• Heat a deep pot over medium to high heat and add enough sunflower oil to submerge the fritters. Once the oil is hot, fry the chickpea fritters until they are dark golden brown on both sides. Use a slotted spoon to remove them from the pot and place them on absorbent paper to drain excess oil.

For the spicy sauce:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, stirring with a wooden spoon. Sauté for 3-4 minutes until they caramelize.
• Add the remaining ingredients, stir well, and simmer for about 20 minutes until the sauce thickens.
• Serve the chickpea fritters hot, accompanied by the spicy sauce. Enjoy!

For the shortbread:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
• Whisk together the flour, baking powder, and thyme and add to the butter mix.
• Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
• Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.

For the feta dip:

• In a food processor, blend all ingredients until smooth.

For the cranberry sauce:

• Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.

Assembly:

• Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.

• Place the well washed, peeled vegetables in a soup pot.
• Add salt and pepper. Pour in enough water to cover the vegetables entirely.
• Boil until the potatoes are soft and easy to mash.
• Once cooked, blend until you get a smooth and creamy consistency.
• Add the cooking cream or yogurt and stir.
• Pour into bowls, sprinkle with chili flakes and enjoy with toast.

• Heat a frying pan and drizzle in the olive oil.
• Chop the onion and garlic as finely as possible and add it to the pan along with the roughly chopped mushrooms.
• Add the vegetable cube, thyme, and grated carrot. Stir and cover with a lid just long enough to soften the mushrooms.
• Cook for 5-6 minutes over medium heat until the vegetables have browned.
• Now make the béchamel sauce in the vegetable pan. Sprinkle the flour over the vegetables, using a sieve to avoid lumps, and stir quickly.
• Add the butter and milk. Stir until smooth.
• Season with salt and pepper, and simmer until the sauce begins to reduce.
• When the sauce is reduced and has a creamy consistency, remove from the heat, and sprinkle with the fresh greens and parmesan cheese.
• Enjoy with a squeeze of lemon and fresh toast.

• 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.

• Sauté the chopped onion in olive oil until golden brown.
• Add the water and salt and pepper to taste. Stir until it boils.
• Then add the cooking cream and stir until it returns to boiling.
• Add the roasted red peppers to the sauce. Simmer for about 10 minutes (gradually add water if the liquid evaporates and the sauce thickens too much).
• Now all you have to do is enjoy this delicious treat with a few slices of toast and sprinkled fresh greens.

• Cut the eggplants into medium-sized cubes. Fry them in an air fryer or oven until golden and tender for about 15 minutes.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the canned chopped tomatoes, tomato paste, sugar, black pepper, and salt. Cook until most of the liquid has evaporated and the sauce thickens about 10-15 minutes.
• Add 1 cup of water to the pan, stir well, and bring to a gentle simmer. Cook for another 5 minutes to allow the flavors to meld.
• Add the boiled chickpeas and the fried eggplant cubes to the pan. Stir well to combine all the ingredients. Cover the pan and cook for an additional 15 minutes on low heat, stirring occasionally.
• Once everything is well combined and heated through, remove from heat. Serve hot, garnished with freshly chopped parsley.