Spinach Salad

Ingredients

• 2 Packages spinach for salad
• 1/2 C olive oil
• 1/2 C white vinegar
• 3 1/2 Tbs honey
• 1 C dry apples or dry abricot or dry cranberries

Directions

1. Shake well all sauce ingredients in a closed jar
2. Place spinach in a large bowl
3. Just before serving pour the sauce over spinach
4. Toss well
5. Add dry fruit

Carrot Salad

Ingredients

• 8 Carrots
• 3-4 green onions
• 10 sweet pecans, chopped thick and some left hole to garnish

Sauce Ingredients

• 1/4 C oil
• 1/4 C white vinegar
• 1 Tbs brown sugar
• 1 tsp Mustard
• 2 clove garlic, crushed
• salt and pepper

Directions

1. Wash and trim carrots
2. Grate them in a food processor with the coarse grater attachment or with julienne attachment
3. Place in a serving bowl. Add green onions
4. Shake well in a closed jar all sauce ingredients
5. Pour the sauce over carrots. Toss well
6. Sprinkle over the pecans

Potato Salad

Ingredients

• 750 gr potatoes, cooked and cut into about 2 cm cubes
• 1/2 C celery, chopped or sliced thinly 
• 1 Tbs mayonnaise
• 1 tsp Dijon mustard
• 2 Tbs oil
• 1 Tbs fresh lemon juice
• 1 Tbs white wine vinegar
• 1 tsp honey
• salt and pepper

Directions

1. In a large pot cook potatoes in boiling water.
2. Cook for about 20 minutes until potatoes are tender.
3. In a medium bowl whisk mayonnaise, oil, honey, mustard, vinegar and lemon juice.
4. Pour the sauce over potatoes and celery
5. Using a rubber spatula combine all the ingredients.
6. Serve at room temperature or cold.

Black Lentil Salad

Ingredients

• 1 1/2 C black lentils
• 1 or 2 avocados, sliced (optional)
• 1 onion, chopped or sliced thinly
• 2 Tbs shallots, chopped
• 2 C sunflower sprouts or 1/2 C parsley, chopped
• 2 Tbs balsamic vinegar
• 2 Tbs lemon juice
• 1/4 C oil
• salt and pepper

Directions

1. Cook lentils in boiling water for about 30 minutes until firm tender.
2. Drain lentils. Rinse with cold water. Drain once more.
3. Add all other vegetables.
4. Prepare sauce shaking vinegar, lemon juice, oil, salt and pepper in a small jar.
5. Pour the sauce over lentil salad. Stir to combine.

Purple And White Cabbage Salad

Ingredients

• 1/4 purple cabbage, thinly sliced
• 1/4 white cabbage, thinly sliced
• 2 carrots, grated thick julienne
• 1/4 package mixed salad leaves
• 2 Tbs oil
• 3 Tbs fresh lemon juice
• 2 Tbs strawberries vinegar
• 1 tsp Dijon mustard
• cashew nuts, roasted and salted

Directions

1. Mix all the vegetables together.
2. Prepare the sauce putting oil, lemon juice, vinegar and mustard into a jar and shaking well.
3. Pour the sauce over the salad 1/2 hour before serving.
4. Top the salad with cashew nuts just before serving.

Cauliflower Patties

Ingredients

• 1 head cauliflower
• 1 carrot, grated thick 
• 4-5 green onions, chopped
• 1/4 C parsley, chopped 
• 1/4 C dill, chopped
• 1/4 C bread crumbs or 1/4 C flour 
• 1 potato, cooked and mashed
• 2 eggs, beaten
• oil for frying
• 1 tsp salt
• a pinch of pepper

Directions

1. Cook cauliflower in water until almost soft.
2. Mash cauliflower gently with a fork or with potato masher. Try not to mash into very small pieces.
3. Add parsley, dill, onion, potato, bread crumbs, eggs, salt and pepper. 
4. Mix well all the ingredients. Form patties.
5. Heat oil in a large frying pan.
6. Fry the patties until golden brown on both sides.
7. Place them on a plate covered with paper towel, to drain.
8. Serve accompanied by drained yogurt mixed with crushed garlic and chopped chives.

Note: As seen in the picture. The same patties you can bake in the oven. You add 2 more eggs and 3 Tbs of oil to the mixture. You can omit the grated carrot, chopped parsley and dill.  Bake the patties in individual , oiled, aluminium containers or in oiled silicone baking molds. May be topped with grated gruyere or another cheese.

Stuffed Peppers

Ingredients

• 8 medium-small peppers
• 1 1/2 C rice ( uncooked), rinsed and drained
• 3 tomatoes, chopped
• 1 -2 Tbs lemon juice
• 1 large onion or 2 medium onions, chopped
• 1/2 C fresh parsley, chopped
• 1/2 C fresh dill, chopped
• 1/4 C fresh mint, chopped
• 4 Tbs pine nuts
• 4 Tbs dried currents (tiny black raisins)
• 1/2 tsp sugar
• 1 tsp salt
• a pinch of pepper
• 1/4 tsp cinnamon
• 1/4 C water

Directions

1. Cut off just the tops of  peppers.
2. Remove seeds.
3. In a saucepan cook onions in 3 Tbs oil.
4. Add pine nuts, cook for a few seconds.
5. Add chopped tomatoes. Mix well
6. Add rice, salt, pepper, sugar, cinnamon and 1/4 C water. Mix well and cook covered in very low heat for about 5 minutes.
7. Let it cool. Add lemon juice, parsley, dill and mint. Mix well.
8. With a small spoon fill the peppers with rice mixture.
9. Cover each stuffed pepper with tomato pieces or with cherry tomatoes .(You make sort of a lid with tomato pieces).
10. Arrange stuffed peppers in a large saucepan.
11. Cover with water, 1 tsp salt and 2 Tbs oil.
12. Cook for about 20 minutes, until most of the liquid has evaporated.
13. Can be served cool.

Note: With the same filling you can stuff zucchinis or tomatoes.

Beet Salad

Ingredients

• 600 gr beet roots
• 1 onion, chopped
• 3 green onions, sliced thinly  (optional)
• 1 lemon juice
• 2 Tbs red wine or sherry vinegar
• 1 tsp salt
• 1 Tbs sugar
• 1/4 C water
• 1 Tbs vinegar,  add to cooking water

Directions

1. Rinse well beet roots.
2. Place beets in a pan, cover with water and 1 Tbs of vinegar.
3. Boil beets for about 30 minutes, until almost tender.
4. Drain beets, rinse with cold water and peel.
5. Slice or cut into cubes. You can slice using a mandolin slicer, or cut in the food processor with french fries disc.
6. Place beets in a bowl. Add chopped onions, salt, sugar,  lemon juice, vinegar and 1/4 C water.
7. Refrigerate before serving.

Tomates Reinados (Stuffed Tomatoes with Meat)

Ingredients

• 8 medium tomatoes
• 1/2 kg ground meat
• 1 small onion , chopped
• 1 Tbs bread crumbs
• 2 eggs (1 for the filling, 1 for frying)
• 3 Tbs tomato paste mixed with water to get about 1 C or 1 C tomato sauce
• 1 tsp salt
• a pinch of pepper
• about 1 C flour

Directions

1. Cut the tomatoes in 2 halves
2. Using a small spoon, scoop out the pulp.
3. Mix together ground meat, onion, bread crumbs, egg, salt and pepper.
4. Stuff the tomato halves.
5. Prepare a baking dish or a large pan. Put a layer of chopped onions at the bottom. Pour over half of the tomato sauce.
6. Prepare a bowl with a beaten egg, and a plate with flour, a pinch of salt and a pinch of pepper.
7. Dip the top of stuffed tomato half in flour. Shake the excess flour.
8. Afterwards dip in beaten egg.
9. Fry the top side of the stuffed tomatoes in small amount of hot oil until golden brown.
10. Place them in the baking dish or in the large pot.
11. Pour the rest of the tomato sauce over the stuffed and fried tomato halves.
12. Bake, covered in 200 C oven for about 1 hour, Or you can cook them in medium heat, in a large pan covered with a lid.

Layered Eggplant

Ingredients

• 1/2 kg ground meat 
• 6 eggplants, peeled, sliced
• 3 potatoes, peeled, half cooked, sliced
• 2 onions, chopped (1 onion for tomato sauce, 1 onion for meat sauce)
• 2 cloves garlic, chopped
• 4 tomatoes
• 3-4 Tbs tomato paste
• oil 
• cherry tomatoes

Directions for the eggplants

1. Fill a large container with water. Add 1/4 C salt.
2. Slice eggplants, soak them in salted water for about 30 minutes. 
3. Drain eggplants, wash them with fresh water, drain  once more and dry well.
4. Line an oven tray with aluminium foil. Place eggplants on the foil. Brush them with oil.
5. Broil for about 5 minutes each side. Broil until lightly browned. Set aside.

Directions for meat sauce

1. Heat oil in a saucepan. Cook onions. 
2. Add meat. Cook stirring with a wooden spoon to break up into small pieces . Cook until all liquid has evaporated.
3. Add salt and pepper.
4. Turn off heat. Set aside

Directions for tomato sauce

1. Cook onions and garlic in 1 Tbs oil until light brown.
2. Add chopped tomatoes, tomato paste and about 1 C water.
3. Simmer until slightly thickened. Set aside

Directions for layered eggplant

1. Put a layer of thinly sliced and half cooked potatoes in an oiled large pan.
2. Top with a layer of eggplant slices. (1/3 of the  eggplant slices)
3. Cover the eggplant slices with half of the meat sauce.
4. Top with 1/3 of the tomato sauce.
5. Repeat layers: eggplant - meat - tomato sauce - eggplant - tomato sauce.
6. Arrange halves of cherry tomatoes on top.
7. Cover the pan with a baking sheet and an aluminium foil on top.
8. Bake in a 210 C preheated oven for about 45 minutes.
9. Take off  baking sheet and aluminium foil. Bake until top is medium brown.

Ground-Beef Stuffed Zucchini (Grandma's kitchen from Aleppo)

Ingredients

• 8 zucchini (ends trimmed)
• 1/2 kg ground-beef
• 1/4 C rice, uncooked
• 1 lemon, juice
• 3-4 clove garlic (finely chopped)
• 2 Tbs oil (for the meat filling)
• 2 Tbs oil (for cooking)
• 1 tsp salt and a pinch of pepper
• 1/4 C fresh mint, finely chopped, or 2-3 Tbs dried mint
• 2 Tbs water (for the meat filling)

Directions

1. Cut ends of zucchinis.
2. Cut zucchinis in halves.
3. Hollow out center of zucchinis leaving a thin shell.
4. Put rinsed and drained rice in a bowl.
5. Add ground-beef, salt, pepper, 2 Tbs water and 2 Tbs oil. Mix well to get a soft filling.
6. Stuff the zucchini shells up to 1/2 cm to the top. (Stuffing will expend during cooking)
7. Arrange stuffed zucchinis in a large pan.
8. Sprinkle the zucchinis with mint, garlic, salt and pepper.
9. Pour lemon juice and 2 Tbs oil.
10. Cover the zucchinis with water.
11. Cover the pan with lid.
12. At the beginning cook in medium heat. Afterwards lower heat. 
13. Cook for about 30 minutes.
14. Cook until zucchinis are firm tender, meat is cooked and all liquid is almost absorbed.

Red Cabbage Salad

Ingredients

• 1/2 medium head red cabbage, thinly sliced
• 1 carrot, grated julienne
• 3-4 green onions, cut small
• 2 Tbs dried cranberries
• 1 Tbs dark sugar
• 1/4 tsp salt
• a pinch of pepper
• 3 Tbs red wine vinegar
• 2 Tbs orange or mandarin juice
• 1/2 lemon juice
• 1/4 C oil
• 1 orange, peeled and sliced 
• 1 C instant vermicelli, roasted (Magic)
• 1/2 C almonds, toasted

Directions

1. In the food processor or with a mandolin slicer, slice thin cabbage.
2. To the sliced cabbage add carrots, green onions,cranberries and orange slices.
3. Put lemon juice, vinegar, orange juice, salt, pepper, sugar and oil into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad 1/2 hour before serving.
5. Mix the salad with the sauce. Toss well.
6. Top salad with roasted, crumbled vermicelli and toasted almonds before serving.

Salad Russe

Ingredients

• 3 potatoes, boiled, peeled and cut in small cubes
• 3 carrots, peeled, boiled, cut in small cubes
• 1/2 C peas, boiled
• 1/2 C pickled cucumbers, cut in small cubes
• 1/2 C mayonnaise mixed with 1/2 lemon juice and 1/2 tsp mustard
• 1 tsp dry tarragon
• a pinch of salt, pepper and paprika
• (optional) 1-2 boiled eggs, cut in small cubes and combined with the mixture or cut in slices to garnish

Directions

1. Mix all the ingredients in a large bowl.
2. Transfer onto the serving plate.

Creamed Spinach

Ingredients

• 1 kg. fresh spinach, cooked , chopped  and squeezed or 1 package frozen spinach, chopped, squeezed
• 1 small onion, chopped
• 1 Tbs oil
• 3 Tbs butter (25 gr.)
• 3 Tbs flour
• 1 1/2 C milk
• 1 tsp salt, a pinch of pepper, a pinch of nut-meg

Directions

1. Cook spinach in boiling water, drain and squeeze well.
2. In a small frying pan heat oil. Cook onion until light brown.
3. Melt butter in a saucepan. Add flour, stir well.
4. Add milk, continue stirring until sauce is thick.
5. Add salt, pepper, nut-meg.
6. Add squeezed spinach. Mix well. Continue cooking in low heat for 3-4 minutes. Serve.

Fritada de Calavasa ( Squash or Zucchini )

Ingredients

• 4 -5 medium zucchini, grated and salted with 1 tsp salt
• 1 onion, chopped
• 3 spring onions, chopped
• 1 carrot, grated (optional)
• 1/2 C  fresh parsley, dill and mint, chopped
• 1 tsp salt, a pinch of pepper and paprika
• 4 eggs
• 1/2 C flour or 2 medium potatoes, cooked and mashed or 2 slices of white bread, soaked (crust removed) and squeezed
• 4 Tbs oil
• 100 gr (1 C) gruyere (Swiss cheese), grated,  or bread crumbs for the top

Directions

1. Combine grated zucchini, chopped onion and 1 tsp salt. Leave it by side for 15 minutes.
2. Squeeze the mixture well with your hands. Or put the mixture into a cheese-cloth and squeeze, press with your hands. Try to remove all liquid. Put the mixture in a large bowl.
3. Add carrot (optional), parsley, dill, mint (a combination of all of them, or only one of them).
4. Add flour or mashed potatoes or bread.
5. Add the eggs one at a time (mix with a hand mixer if possible).
6. Pour the oil over the mixture, stirring well.
7. Optional, add half of the cheese. Mix well.
8. Pour the mixture into a greased baking dish.
9. Top with the other half of grated cheese or with bread crumbs.
10. Bake in 180 C preheated oven for about 30 minutes, until lightly brown.

Salmon Salad

Ingredients

• 500 gr salmon, fillet, cooked and cut into small pieces
• 1 red pepper, diced (cut into small cubes)
• 1 cucumber, diced
• 1 small onion, chopped
• 4 Tbs mayonnaise, mixed with 1 Tbs fresh lemon juice, 1/2 tsp mustard and 2-3 drops of tabasco
• A pinch of salt and pepper
• 2 avocados, diced and seasoned with 1 Tbs fresh lemon juice
• 2 tomatoes, sliced
• 2 tomatoes, cut into small cubes
• 1 small lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner

Directions

1. In a shallow bowl combine gently cooked salmon pieces, red pepper, cucumber, onion, mayonnaise, salt and pepper.
2. On individual dishes arrange lettuce, salmon mix, tomatoes and avocado.

Lettuce Salad with Salmon

Ingredients for the salmon

• 500 gr salmon, fillet, skinless
• 2 eggs, beaten
• 1/2 C- 1 C flour
• 1/2 C- 1 C breadcrumbs 
• 1 tsp mustard
• 1/2 tsp salt
• oil, for frying

Directions for the salmon

1. Cut the salmon into 4 - 5 cm  square chunks.
2. Prepare 2 plates and a bowl side by side.
3. On the bowl beat eggs with mustard and 1/ 4 tsp salt.
4. On one plate mix flour with 1/4 tsp salt and a pinch of pepper.
5. On the other plate put the breadcrumbs.
6. Toss salmon chunks with flour. Shake off any excess.
7. Dip them afterwards in egg.
8. Then coat them with breadcrumbs. Shake off extra breadcrumbs.
9. Fry salmon chunks in hot oil until cooked and golden brown. About 2 minutes per side.
10. Drain on absorbent paper.
11. Serve with lettuce salad.

Ingredients for the lettuce salad

• 1 large romaine lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner
• 1 red onion, sliced
• cherry tomatoes or 1 tomato, sliced
• 2 cucumbers, sliced
• 3 Tbs fresh lemon juice
• 2 Tbs white wine vinegar
• 3 Tbs oil
• 1- 2 tsps honey
• 1 tsp mustard
• 1 tsp capers in vinegar, drained

Directions

1. Arrange lettuce, tomatoes, cucumbers and onions in a large salad bowl.
2. Sprinkle with capers.
3. Put lemon juice, vinegar, oil, honey and mustard into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad.
5. Arrange the fried salmon chunks on top.

Note: It can  also be accompanied by mayonnaise.

Celery with Carrots

Ingredients

• 3 celery roots, cut into 1 cm. slices
• 1 celery stalk with young leaves, cut into large pieces
• 3 - 4 carrots, peeled and chopped into rounds
• 1 lemon, juice
• 2 oranges, juice
• 1 tsp sugar
• 1 tsp salt
• 3 Tbs oil

Directions

1. In a large pan arrange the slices of celery roots in a layer.
2. On top of them, arrange chopped carrots , celery stalk and leaves.
3. Add lemon and orange juice.
4. Add salt, sugar and oil.
5. Cook on medium heat until celery is crisp and tender.

Green Cabbage Salad with roasted noodles

Ingredients

• 1/2  head medium green cabbage, thinly sliced
• 1 carrot, grated (optional)
• 3 green onions, chopped
• 1 lemon, juice
• 2  Tbs white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 Tbs oil
• 1 package instant noodles, roasted and crumbled (Magic...)
• 1/4 C toasted almonds or cashew nuts, cut to small pieces

Directions

1. In the food processor or with a mandolin slicer, slice thin the cabbage.
2. To the sliced cabbage add the carrots and the green onions.
3. Pour lemon juice, vinegar, mustard, honey and oil into a small glass container. Close the lid tightly. Shake well. 
4. Pour the sauce over the cabbage. Mix well.
5. Sprinkle  roasted , crumbled noodles, and roasted almonds or cashew nuts over the cabbage.
6. Serve immediately.

Cauliflower Gratin

Ingredients

• 1 large cauliflower head, cut into medium florets
• 1 Lt milk
• 50 gr butter
• 50 gr flour
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of pepper
• 2 C gruyere (Swiss cheese), grated
• 1/2 C parmesan, grated 

Directions

1. Prepare a Beshamel sauce (white sauce)

• Melt butter in a medium saucepan, over medium heat. 
• Add flour, cook stirring for 1 minute or until bubbling. 
• Remove from heat. 
• Slowly add milk, whisking constantly until mixture is smooth. 
• Add salt, nutmeg and pepper. 
• Return to heat. Cook stirring with a wooden spoon until the sauce is thick. 
• Remove from heat. 
• Add 1/2 C gruyere and 1/2 C parmesan to the sauce. Mix well.

1. Cook the cauliflower florets in salted water for about 5 minutes, until tender but still crispy. 
2. Drain. Rinse with cold water. Drain well once more. 
3. Arrange the well drained cauliflower in a single layer in a baking dish.  
4. Pour the sauce over top.   

1. Sprinkle 1 1/2 C gruyere on top. 
2. Bake uncovered at 200 C for about 30 minutes, until light brown. 
3. Serve hot.