Basmati Wild Rice Combo with Spinach Sauce

Serves two 

Ingredients: 

1 cup rice (½ Basmati rice and ½ wild rice), steamed in bay leaf water 

250g spinach, washed and drained 

1 spring onion, green parts included, cut vertically 

½ of a medium-sized red onion, cut vertically into long thin slivers 

6 cloves of garlic, minced 

1 carrot, grated 

2 ripe pear tomatoes, chopped 

½ teaspoon of dried dill

2 tablespoons of extra-virgin olive oil  

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry red onion and garlic with extra-virgin olive oil for about 3 minutes or until their aroma is released. Add carrot and dried dill and cook for another 3 minutes. Add tomatoes and increase the heat, bringing the sauce to a boil. Reduce heat, add spinach, cover the lid, and cook for about 5 minutes or until the spinach wilts slightly (be careful not to overcook the spinach). Add sea salt and spring onion and then turn off the heat immediately. Serve the sauce with the steamed rice combo. If desired, serve with Jatjiki on the side. Enjoy! 

Gingery Squash Soup and Steamed Broccoli

Serves two 

Ingredients: 

For the squash soup 

½ of a medium-sized squash, roughly diced 

2 tablespoons of minced ginger 

1 tablespoon of extra-virgin olive oil 

A sprinkle of lightly toasted sesame and chia seeds, per bowl 

Sea salt to taste 

For the broccoli dish 

1 small-sized broccoli head, florets washed and lightly steamed 

4 garlic cloves, minced 

1 spring onion, green parts included, sliced into circles (optional) 

2 tablespoons of extra-virgin olive oil 

2 tablespoons of water 

Sea salt and freshly-ground black pepper to taste 

Preparation: 

Making the squash soup 

In a pot over medium heat, fry ginger in olive oil for about 3 minutes or until its aroma is released. Add squash and cook for another 3 minutes. Fill the pot with water until the squash is just submerged. Cover lid, increase heat, and bring to a boil. Reduce heat and simmer until the squash is completely tender. Add sea salt to taste. Remove from heat and let it cool down. Transfer to a blender and blend to a smooth texture. Pour equally into two bowls, and garnish each with a sprinkle of sesame and chia seeds. 

Making the broccoli dish 

In a pan over medium heat, cook garlic (and spring onion if using) in 2 tablespoons of water for about 2 minutes. Add the steamed broccoli, season with sea salt and black pepper, drizzle in olive oil, remove from heat, and toss together. 

Enjoy! 

Creamy Mushroom Aubergine Spaghetti with Tomato Salad

Serves two 

Ingredients: 

200g spaghetti, cooked al dente in salty water 

8 medium-sized Champignon mushrooms, sliced 

1 small-sized aubergine, thinly sliced into half-circles 

2 cups of fresh cream (18-20%) 

8 garlic cloves, minced 

½ a teaspoon of ground black pepper 

1 tablespoon of extra-virgin olive oil 

A handful of fresh basil leaves, chopped 

Sea salt and freshly-ground black pepper to taste

Preparation:  

In a pan over medium heat, fry garlic in a tablespoon of olive oil for about 2 minutes. Add mushrooms, aubergine and ground black pepper, and saute over high heat for 3 to 5 minutes, stirring constantly. Add fresh cream, and as soon as the sauce comes to a boil reduce heat to a minimum and simmer. Add sea salt, freshly-ground black pepper and basil, and then remove from heat immediately. Combine spaghetti with sauce whilst still in pan. Enjoy with tomato salad on the side! 

Savory Mashed Potatoes and Cabbage Salad

Serves two 

Ingredients: 

For the cabbage salad 

¼ of a small-sized red cabbage, sliced thinly crosswise 

¼ of a small-sized savoy cabbage, sliced thinly crosswise 

1 medium-sized carrot, grated 

A handful of fresh mint leaves 

Juice of a small-sized lemon 

2 tablespoons of extra-virgin olive oil 

Sea salt to taste 

For the mashed potatoes 

5 medium-sized yellow potatoes, washed thoroughly and diced without removing skin  

1 small garlic bulb, minced 

½ of a small-sized red onion, minced 

A handful of fresh cilantro leaves (substitute: fresh basil leaves) 

A drizzle of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

Making the cabbage salad 

Combine all ingredients in a bowl. Toss well together. Put aside. 

Making the mashed potatoes 

Place potatoes in a pot, fill up the pot with water until the potatoes are fully submerged, and then bring to a boil over high heat. Reduce heat to a minimum and simmer for about 15 minutes, or until the potatoes become mushy. Drain excess water (leave a bit of water in for ease of mashing), put the pot back on stove and mash the potatoes using a spatula until they are well-crushed. Whilst still on low heat, add all remaining ingredients to the pot and mash for about half a minute. Enjoy with the cabbage salad on the side!