Ingredients:

• 4 tablespoons mayonnaise
• 4 medium size potatoes (boiled; diced)
• 1 carrot (boiled; diced to pea size)
• 1/2 cup peas (boiled(
• 2 cucumber pickle (diced to pea size)
• pinch of salt
• pinch of blackpepper

Recipe:

Mix all the ingredients together. Adjust the amount of mayonnaise and spices to taste. If desired, use canned or frozen peas. Drain the canned peas well. If using frozen peas, you only need to cook them for 3-4 minutes in boiling water. You can add boiled eggs or salami for a richer taste.

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.

Ingredients:

• 1 lb cabbage
• 1 whole garlic head
• 1/4 bunch parsley
• 2 cups apple cider vinegar
• 1/4 cup kosher salt
• 1 teaspoon paprika paste
• 1 lemon (peeled; sliced round)

Instructions:

1. Slice the cabbage (finger width thick) and rub with paprika paste, garlic, and salt mixture.
2. Fill the pickle jar with the cabbage mixture; place lemon rings flat against the glass all around the jar.
3. Fill the pickle jar with the vinegar and top with the parsley.

Tips:

• For a fresher taste, open the pickle jar every day and stir the pickle. Pickle will be ready to serve in 2 weeks.

Ingredients:

• 2 cups red lentils
• 4 cups water
• 1.5 cups fine bulgur wheat
• 2 onion
• 1/2 cup olive oil
• 1 tablespoon tomato paste
• 1 teaspooon black pepper
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1.5 teaspoon salt
• 1/2 bunch dill
• 1/2 bunch parsley
• 6-7 green onions
• lettuce

Instructions:

1. Wash and rinse the lentils, put in a pan with 4 cups of water and cook over a medium heat until lentils were mashed but still some of the water not absorbed.
2. Place the bulgur in a wide deep dish. Pour the watery lentils over the bulgur. Cover the dish and let it sit for 10-25 minutes to absorb the excess water from the lentils.
3. Meanwhile, chop the onions finely and cook in olive oil until softened and translucent. Add the tomato paste. Add the spices and salt and mix the onion sauce.
4. Add the onion sauce to the lentils and bulgur mixture. Mix all the ingredients and cover the dish again.
5. Cut the ends of green onions and wash them. Wash the parsley leaves and dill. Finely chop the greens.
6. Knead the lentil-bulgur mixture for 10 minutes. Add the greens to this mixture and knead for another 2-3 minutes. Take walnut size pieces from the mixture and shape them like alongated meatballs.
7. Cover the serving plate with lettuce and place the red lentils patties over the lettuce.