Constantinopolitan Greeks have conjured up their best skill to prepare the perfect viand for summer, a delicate and vegan Greek mezze. Stuffed courgette flowers are great delicacies. This recipe is a real celebration of summer! The vibrant colours of this dish, its bright aroma of fresh herbs, and its tangy lemon flavour will offer you an unforgettable food experience. Oh, let’s make fancy stuffed courgette flowers! We’ll be transported simultaneously to a Greek island and our first summer gathering by the sea.
Baked sweet potatoes are rich in flavor; this recipe delivers more taste with a kick provided by stuffing them with pepper, sun-dried tomato and spinach which imparts an elevated taste that everyone yearns for. The recipe requires less than 10 accessible and common ingredients and is a healthy work lunchbox idea.
Let’s piece the tender and flavorful beetroot leaves, the mint-infused rice, and the refreshing notes of freshly squeezed lemon together to get a dish highly appreciated by everyone, the vegan-yalantzi beetroot leaves dolmades.
The tender and juicy lemon roasted mushrooms melt in your mouth. The roasted mushrooms with lemon is a very light and easy dish. A mushroom dish can be served as one of several Greek Mezze dishes. This dish is an awesome lunch to bring at work!
This delicious dish will satisfy everyone at the table, even the kids! Gigantes plaki with thyme-infused Pilaf is a comfort food that warms the heart and offers a harmonic pairing of butter beans and thyme-infused rice-Pilaf. This mouth-watering dish will astonish you and your loved ones! Gigantes plaki with thyme-infused Pilaf is a power food combination!
This is a light dish made with warming winter vegetables, celeriac and leeks. Celeriac and leeks with wheat groats is delicious and nutritious and spicy. Succumb to this yummy dish! A fresh squeeze of lemon adds a bright twist to this mellow, comforting dish.
This is a power-food combination! This recipe brings to you a harmonic blend of aromas, flavors, and colors; the smoky sweet sauce of roasted red peppers goes well with the earthy flavor of buckwheat, the latter brings out the spiciness of the herbed and spiced chickpeas which is tamed by the breezy fresh salad. If you’re on a gluten-free diet, this recipe is ideal for you.
