📝 Ingredients:

• 4 large ripe tomatoes, cut into chunks
• 1 English cucumber, sliced
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 200g feta cheese, cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Cut tomatoes into large chunks
2. Slice cucumber into half moons
3. Thinly slice red onion
4. Combine vegetables in large bowl
5. Add Kalamata olives
6. Top with cubed feta cheese
7. Whisk olive oil with vinegar
8. Drizzle dressing over salad
9. Sprinkle with oregano, salt, pepper
10. Serve immediately with crusty bread

📝 Ingredients:

• 8 lamb chops
• 4 cloves garlic, minced
• 3 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1/4 cup olive oil
• 2 lemons, juiced and zested
• Salt and black pepper
• Fresh mint for garnish

👨‍🍳 Instructions:

1. Combine garlic, herbs, olive oil, lemon
2. Coat lamb chops in marinade
3. Refrigerate for 2 hours minimum
4. Bring to room temperature before cooking
5. Heat grill or pan to high
6. Season chops with salt and pepper
7. Grill 4 minutes per side for medium-rare
8. Rest for 5 minutes
9. Garnish with fresh mint
10. Serve with lemon wedges

📝 Ingredients:

• 2 cans chickpeas, drained (reserve liquid)
• 1/2 cup tahini
• 3 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup olive oil plus extra for serving
• 1 tsp cumin
• Salt to taste
• Paprika and parsley for garnish

👨‍🍳 Instructions:

1. Process tahini and lemon juice until creamy
2. Add garlic and cumin, blend
3. Add chickpeas in batches
4. Drizzle in olive oil while blending
5. Add reserved chickpea liquid for consistency
6. Blend until silky smooth
7. Season with salt
8. Transfer to serving bowl
9. Create swirls with back of spoon
10. Garnish with olive oil, paprika, parsley

📝 Ingredients:

• 400g linguine pasta
• 500g mixed mussels and clams
• 300g large shrimp, peeled
• 6 cloves garlic, sliced
• 1 cup dry white wine
• 1/2 cup olive oil
• Red pepper flakes
• Fresh parsley, chopped
• Lemon zest

👨‍🍳 Instructions:

1. Cook pasta until al dente, reserve pasta water
2. Sauté garlic in olive oil until fragrant
3. Add red pepper flakes
4. Pour in white wine, bring to simmer
5. Add mussels and clams, cover
6. Cook until shells open, about 5 minutes
7. Add shrimp, cook until pink
8. Toss in cooked pasta
9. Add pasta water if needed
10. Finish with parsley and lemon zest

📝 Ingredients:

• 2 cups Greek yogurt
• 1 large cucumber, grated
• 3 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and white pepper

👨‍🍳 Instructions:

1. Grate cucumber and squeeze out excess water
2. Combine yogurt in mixing bowl
3. Add grated cucumber
4. Mix in minced garlic
5. Stir in fresh dill
6. Add olive oil and lemon juice
7. Season with salt and white pepper
8. Refrigerate for 30 minutes
9. Drizzle with olive oil before serving
10. Serve with warm pita bread

📝 Ingredients:

• 1 package phyllo dough
• 3 cups walnuts, finely chopped
• 1 cup butter, melted
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1 cup honey
• 1 cup sugar
• 1 cup water
• 1 tsp vanilla extract

👨‍🍳 Instructions:

1. Mix walnuts with cinnamon and cloves
2. Brush baking pan with butter
3. Layer 8 sheets phyllo, buttering each
4. Spread thin layer of nut mixture
5. Add 2 more sheets, butter, nuts
6. Repeat until nuts are used
7. Top with 8 more buttered sheets
8. Cut into diamonds, bake at 350°F 45 minutes
9. Make syrup: boil sugar, water, honey
10. Pour cooled syrup over hot baklava