Ingredients:

• 10 courgete flowers
  
• 1/2 onion (finely chopped)
• 4 tablespoons olive oil
• 4 tablespoons rice
• 1 teaspoon dried mint
• 1 teaspoon currants
• 1 teaspoon pinenuts
• a pinch of salt
• a pinch of blackpepper

Recipe:

1. Wash the courgette flowers and remove the pistil from inside without bruising the flowers.
2. Sautee the onions and pinenuts with olive oil.
3. Add the washed and drained rice, currants, and spices to the pan.
4. Pour hot water just enough to cover the rice. Cook over low heat until the rice absorbs all the water.
5. Stuff each courgette flower with the rice mixture and fold the tops over to encase the filling,
6. Cover the bottom of a pan with waxed pepper and place the stuffed courgette flowers over the waxed pepper.
7. Sprinkle the stuffed courgette flowers with olive oil and pour hot water upto the half way.
   
8. Cook for 20 minutes over low heat.
9. Once cool down serve with lemon wedges.

Ingredients:

• 2 cups apple cider vinegar
• 2 cups water
• 1/4 cup granulated sugar
• 6 sprigs fresh thyme
• 5 large garlic cloves, thinly sliced
• 2 teaspoons black peppercorns, cracked
• 2 teaspoons red pepper flakes
• Heaping 2 teaspoons salt
• Heaping 2 teaspoons brown mustard seeds
• 1 1/2 pounds small (finger-sized) carrots

Recipe:

1. In a medium saucepan, combine 1 1/2 cups apple cider vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt and mustard seeds. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, and let it cool for 5 minutes. Stir in the remaining 1/2 cup vinegar.
2. Wash the carrots and put them in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature.
3. While the carrots cool, wash 2 quart sized canning jars and their lids in warm, soapy water.
4. When the carrots and brine are cool, distribute the carrots evenly among the jars, arranging them snugly. Divide the brine evenly among the jars. The carrots should be covered completely by the brine. If they are not, add a mixture of 2 parts vinegar and 1 part water to cover.
5. Seal firmly and refrigerate for at least 3 days, or, preferably, a week. Carrots are dense and take time to absorb the brine. Covered and refrigerated, the pickled carrots should last a month or two.

Amazingly pure and refreshing!

Ingredients:

• 2 small cucumber
• 1 cup yogurt
• 2 cloves garlic
• a pinch of salt
• olive oil
• dill or mint

Recipe:

1. Peel the cucumbers. Cut into two lengthwise and take out the seeds with a help of a teaspoon. Sprinkle some salt over the cucumbers and let them sit to get ride of the excess water.
2. Meanwhile mince the garlic.
3. Mix the yogurt, garlic, and salt.
4. Pat dry the cucumbers and dice them. Mix with the yogurt.
5. Drizzle a little olive oil over the dip and top with mint or dill before serving.

Ingredients:

Edamame, water, and pinch of salt.

Instructions:

1. Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 10 minutes. To prevent overcooking, start checking for doneness approximately 7 minutes after cooking.
2. When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and sprinkle with salt to taste. (Start with 1/2 teaspoon.)
3. To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.

Ingredients:

• 1/2 lb Chinese long beans (edges trimmed)
• 2 tablespoons olive oil
• 1 small onion (diced)
• pinch red pepper flakes
• 1/2 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon sesame oil
• pinch salt and black pepper
• 2 tablespoons sesame seeds (optional)
• 6 cherry tomatoes (halved)
  

Instructions:

1. In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
2. In a large skillet over medium-high heat, add butter. Sautee onions. Add red pepper flakes and long beans. Allow to cook for a few minutes until fragrant. Stir in chicken stock, honey and sesame oil. Let the beans steam for 5 minutes on medium heat. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
3. Take the beans to a plate. Sautee the cerry tomatoes in the sauce left in the skillet. Pour the sauteed tomatoes over the beans.
4. Bon appetit.