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.

Stuffing Ingredients:

• 2 cups rice
• 4-5 onions
• 1.5-2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon dry mint
• 1-1.5 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon sugar
• 1 teaspoon salt
• juice of half a lemon
• 1/2 cup olive oil
• 1/2 cup hot water

In addition:

• 10-12 bell peppers

Instructions:

1. Fine chop the onions and sautee in olive oil. Add pine nuts and sautee until pine nuts are pinkiesh.
2. Wash and drain the rice and add to the onions. Cook until the rice is translucent. Add spices, currant, and lemon juice. Add salt and 1/2 cup hot water and cover the pan andd cook on low until rice absorbs all the water.
3. Cut the tops of the bell peppers and clean insides. Wash and drain them. Fill the bell peppers with the stuffing and cover each with the top pieces. Arrange them in a pan.
4. Drill 1/2 cup of olive oil over the peppers. Add 2 cups of hot water to the pan. When boils, turn down the heat to low and cook for 30-40 minutes.

Ingredients:

• 6-8 bell peppers
• 1 tablespoon tomato paste

Stuffing ingredients:

• 3 tablespoons rice (washed and drained)
• 1 onion (finely chopped)
• half bunch dill (finely chopped)
• 1 teaspoon dry mint
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 teaspoon tomato paste
• 1/2 lb ground beef

Instructions:

1. Mix all the stuffing ingredients.
2. Cut the top of the bell peppers and clean their insides.
3. Fill the bell peppers with the stuffing and place them upright to the pan. Cover each with their tops.
4. Mix 1/2 tablespoon tomato paste with hot water. Pour over the stuffed peppers and top with hot water up to the half height of the peppers. Bring the water to a boil, turn down the heat and cook for 30 minutes.

Ingredients:

• 4 medium size heirloom eggplants
• 1/3 lb groundbeef (80/20 lean)
• 1/2 onion (diced)
• 2 tablespoon rice (short grain)
• 2 tablespoon tomato paste (1 tablespoon for stuffing; 1 tablespoon for cooking water)
• juice of 1/4 lemon
• 1 tablespoon dried mint
• a pinch of salt
• blackpepper
• 1 tablespoon of olive oil

Instructions:

1. Cut the tops and peel lengthwise the eggplants. Core each eggplant carefully without tearing the edges. Soak the eggplants in cold salty water for half an hour to get ride of their bitter taste and preserve their bright color.
   
2. Mixed the remaining ingredients, except olive oil and additional 1 tablespoon tomato paste.
3. Wash the eggplants in running cold water and stuff them the mixture.
4. Place the stuffed eggplants upright into a deep pot. Mix a tablespoon of tomato paste with a cup of hot water and olive oil and pour over the stuffed  eggplants. Fill the pot with additional hot water until it reaches to half way up the eggplants. Cook on medium heat. Just before turn off the heat, drizzle the lemon juice over the eggplants.
5. Arrange the stuffed eggplants on a serving plate and drizzle some of the cooking water over the eggplants. Serve warm.

Ingredients:

• 4lb zucchini
• 2 tablespoons olive oil
• 2 scallions (chopped)
• 1/2 lb mushrooms (chopped)
• 1/2 cup walnuts (chopped)
• 1 cup bread crumbs
• 1 egg
• 2 tablespoons fresh parsley (minced)
• 1 tablespoon basil (chopped)
• salt and pepper

Instructions:

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.
2. Drop shells into boiling water and boil for 5 minutes and drain them.
3. Chop zucchini pulp and saute in olive oil. Add scallion and mushrooms; saute 3 more minutes. Add nuts and remove from heat.
4. Beat eggs with parsley, basil, salt and pepper to taste.
5. Add egg mixture and fresh bread crumbs to pulp-mushroom mixture. Spoon into zucchini shells.
   
6. Place into a baking dish which has been greased with olive oil. Add 1/2 inch of water and bake, uncovered, in preheated 350°F oven for about 30 minutes. Let stand 5 minutes, then serve.

Note:

• Top with grated cheese about 3-5 minutes to end of the baking time. Use your choice of cheese; parmesan is only one suggestion.