RECIPES - Greens & Vegetables

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There are 52 recipes in 6 pages
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Wild amaranth with garlic

Wild amaranth with garlic

Saute the onions in olive oil and add the wild amaranth chopped. Add the potatoes, garlic, tomatoes and one cup water. Simmer for 20 minutes, then season with salt and pepper and continue simmering for 15 more minutes. Serve warm or

Wild amaranth pie

Wild amaranth pie

Cut the silver beets and saute them with plenty of finely chopped onion, parsley, garlic, salt and pepper. Then, cook and strain. Proceed with the preparation of the dough and roll out 2 thick pastry sheets. Lay the first on the baking pan and

Vine leaves dolmadàkia

Vine leaves dolmadàkia

Put the vine leaves in hot water, but do not overcook, then strain and spread them out on a platter. In a bowl, place the rice and grate the courgettes, potatoes, artichokes and onions over it. Add in the finely chopped mint, cumin, salt-pepper

Vegetable balls

Vegetable balls

Wash and rinse the vegetables well and let them drain. Chop and place all vegetables in a large bowl and season them with the salt. Use your hands to mix them well, pat them dry in your palms and place them in a new bowl. Add the eggs,

Sweet pumpkin with chestnuts and olives

Sweet pumpkin with chestnuts and olives

Cut the pumpkin in medium size pieces. Cut the onions, pepper and chestnuts in smaller pieces. Pour the olive oil in a pot and add all the ingredients. Stir to mix. On first boil lower the temperature to moderate heat, so that the ingedients cook in

Stuffed tomatoes with rice and fennel

Stuffed tomatoes with rice and fennel

Cut off the top of tomatoes, but save tops for later use, and scoop out the pulp from the inside of tomatoes – leave skin only, but save the pulp also. Season the inside of tomatoes with salt to taste and place them upside-down on a dish to drain.

Stuffed eggplants

Stuffed eggplants

Preferably grill eggplant or bake in the oven at a high temperature. Scoop out, but set aside, the pulp from the eggplants. Keep the eggplant hulls nearby for stuffing later. In a pot, lightly saute the garlic and onion over low heat. Add in the

Stuffed courgettes

Stuffed courgettes

Boil the courgettes for 10 minutes until crispy. Mix the mizithra with the fennel and onions for the filling. Slice the courgettes lengthwise to remove pulp and seeds and sprinkle with salt and pepper. Stuff the courgettes with the filling and place

Stuffed courgette flowers

Stuffed courgette flowers

Open the flowers to remove the pistil and all hard stems on the outside. Wash the flowers and place them in a vertical position in a bowl to drain off water entirely. Use another bowl and place the onion, tomato, grated courgettes, parsley,

Stewed okras with potatoes

Stewed okras with potatoes

Clean the okras and rinse them well, then strain and season them with salt. Pour the olive oil in a pot and heat it slightly over low heat. Add the onion chopped in thin slices and saute for 2-3 minutes, but don’t let it get golden brown. Add the

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